Chanukah Tea Party in Dublin

As Joan Finkel, tells it, there are more Irish Jews in Manchester, England, than in the whole of Ireland. Mrs Finkel, an active member of Dublin’s Progressive synagogue states the reason "there (Manchester) young people can live a more Jewish life."

It’s difficult to maintain a Jewish identity within the small Jewish community but Joan and John Finkel, born and bred in Ireland, actively support their synagogue. They organize community events, edit a news letter, conduct funeral services besides being on hand for any and all emergencies. Lay people lead the Friday evening services and the Saturday morning service held once a month. There is no resident rabbi but a rabbi is flown in from London or Manchester for the High Holidays.

Ireland has never had a large Jewish population. Numbers swelled when in the early 1800’s immigrants arrived from Russia, allegedly believing the boat captain’s stories that they had landed in America. The highest figure has been estimated at 8,000 but in 1948, there were about 5500 Jews in the country, scattered through Cork, Limerick and Dublin. Most have emigrated to Israel, Canada and the city of Manchester, England.Today the Jewish population is roughly 1,300. 900 live in the Dublin area. The two main synagogues are the Progressive (traditional) synagogue and one main Orthodox synagogue. But in spite of small numbers, Dublin’s Jews celebrate Chanukah and all the major holidays with reverence and joy.

I had hoped to find Irish foods symbolic of Chanukah but I was assured that Chanukah foods are exactly the same as those in America – latkes and donuts fried in oil to symbolize the miracle of the lights. However, the celebration is significantly different. Ms. Finkel explains "for the children, there’s no aping of Christmas – that’s made very clear. They may have a tiny toy each night as the candles are lit but nothing extravagent. " On Friday evening or on the Sunday during Chanukah, there’s a special children’s service followed by a tea party. Traditional latkes (now potatoes are grated on the food processor) are served and everyone brings homemade cakes or cookies. " There’s quite an assortment" laughs Joan during a recent telephone conversation. "Everything from tea brack ( spiced fruit bread – from the Irish word breac meaning speckled) to an elegant coffee walnut cake." Modestly she adds "and people always ask for my beetroot jelly."

The seventh day of Chanukah falls on Sunday, December 16. This might be a good time to celebrate as the Dublin Jews do – not with expensive toys and games but an interlude of Chanukah songs and stories, latkes and good things to eat.

Recipes for starred items only:

Dublin Chanukah Tea

Menu

• Classic potato latkes,* sour cream, cinnamon sugar

• Country tea brack*

• Featherlight fairy cakes*

• Jelly donuts

• Coffee walnut cake*

Classic Potato Latkes (pareve)
makes 26-28

4 large (about 2 1/2 pounds) potatoes, peeled
1/2 small onion, finely chopped
2 eggs
1/2 teaspoon baking powder
1/4 cup flour or matzo meal
1 teaspoon salt
1/4 teaspoon white pepper
vegetable oil for frying

Grate potatoes on the large side of grater or on grater blade in the food processor. Spoon onto a clean kitchen towel. Roll up tightly to squeeze out as much liquid as possible (helps prevent discoloration). Transfer potatoes to a bowl. Add the onion, eggs, baking powder, flour or matzo meal, salt and pepper. Mix well. Heat about 1/8^th inch oil in a large skillet over medium heat. Drop rounded tablespoonfuls into the hot oil, pressing lightly with the back of a spoon to flatten slightly. Cook until brown and crisp, about 3 minutes each side. Add more oil as needed. Drain on paper towels. Serve hot with sour cream or cinnamon sugar sprinkled over.

approx. nutrients per latke: calories – 90 protein – 1g carbohydrates – 8g

fat – 6g cholesterol – 15mg sodium – 98mg

Country Tea Brack (pareve)
8-10 servings

2 cups mixed dried fruits (dark and light raisins, currants)
1/2 cup dark brown sugar
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup hot tea
2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ground cloves
pinch ground nutmeg

Preheat oven to 375F. Spray a 8 or 9-inch square baking dish with non-stick cooking spray. In a medium bowl, mix the dried fruits, sugar, baking soda and salt. Pour the hot tea over and let stand for at least 15 minutes. Add the flour, baking powder, cinnamon, ground cloves and nutmeg Mix well. Mixture should be a dropping consistency. Add a little more tea if needed. Spoon into prepared baking dish. Bake 30 - 40 minutes in a preheated 375F oven. Toothpick should come out clean when inserted. While warm, cut into squares. Serve warm with preserves or sweet butter.

approx. nutrients per serving: calories – 168 protein – 3g carbohydrates – 40g

fat – 0g cholesterol – 0mg sodium – 261mg

Featherlight Fairy Cakes (pareve)
(from The Complete International Jewish Cookbook by Evelyn Rose)
makes 18

2/3 cup superfine sugar
2 eggs
1/2 cup soft margarine
grated rind of 1/2 lemon
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
2 rounded tablespoons raisins (optional)
confectioners sugar (optional)

Preheat the oven to 400F. Arrange 18 paper muffin cases in muffin pans. Place all the ingredients, except raisins, in a bowl. Beat with electric mixer until smooth and blended. Stir in the raisins (optional) Half fill the paper muffin cases with the mixture. Bake for 15 minutes in preheated oven until risen, golden brown and spongy to a gentle touch. Cool on a wire rack. Dust with confectioners sugar if desired

approx. nutrients per serving: calories – 120 protein – 2g carbohydrates – 16g

fat – 6g cholesterol – 24mg sodium – 116mg

Coffee Walnut Cake (dairy)
serves 12-15

2 cups all-purpose flour
3/4 cup ground walnuts
1 1/2 cups sugar
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sweet butter, softened
1/2 cup milk
1/2 cup cold strong coffee
1 teaspoon vanilla extract
4 egg whites
Mocha Butter Frosting
8-10 walnut halves

Preheat oven to 350F. Spray 2 round cake layer pans, 8 or 9–inches in diameter with non-stick cooking spray. Place the flour, walnuts, sugar, baking powder, salt, butter, milk, coffee and vanilla into a bowl. Beat for 2 minutes or until mixture is smooth and blended. Add the egg whites and beat 1 minute longer. Pour into the prepared cake pans. Bake in preheated oven 30-35 minutes or until a toothpick inserted in center comes out clean. Loosen edges with a spatula and turn out onto a wire tray to cool. Frost with Mocha Butter Frosting and garnish with walnut halves.

Mocha Butter Frosting: Blend 1/3 cup softened butter with 2 ounces melted unsweetened chocolate. Add 2 cups confectioners sugar,sifted, 2 teaspoons powdered instant coffee and 1 tablespoon milk. Stir to mix thoroughly. If needed, add 1-2 tablespoons milk, 1 tablespoon at a time. Fill and frost the cake layers. Garnish with walnut halves.

approx. nutrients per serving: calories – 343 protein – 5g carbohydrates – 49g