Being Jewish - Winter 2003 - Cooking and Being Jewish

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Cooking and
Being Jewish
by Ethel Hofman

Since we’ve already given you Latkes 101 we thought adding some new fare to your holiday celebration would be nice. We also wanted to be sure the recipes were easy enough to cook with kids so they can feel like a part of the preparation of the holiday, not just the celebration.

Below are recipes made with oil and dairy products. Everyone knows that olive oil has obvious symbolism in relation to the miracle of Chanukah. But dairy foods such as butter and ice cream come from a lesser-known part of the story of Chanukah.

Chanukah dairy foods can be traced to a midrash (Talmudic teaching story) surrounding Judith. According to the story, Judith was the daughter of one of the Hasmoneans who fed cheese to Holofernes, the general of the enemy army. The cheese made the general very thirsty so Judith provided him with copious amounts of wine and he became drunk and drowsy. Once so, he was beheaded by Judith, leading to a military victory.

We suggest you enjoy the treats below in a much more peaceful fashion!

In addition to being the food editor of Being Jewish for the past 13 years, Ethel Hofman is a past president of the International Association of Culinary Professionals, and author of Everyday Cooking for the Jewish Home, Harper-Collins, 1997.

Sweet Pita Toast (Pareve)
(Makes about 16 pieces)

Ingredients
1 pita bread, split
olive oil
1/4 cup sugar
1 1/2 teaspoons ground cinnamon or to taste

Directions
1. Preheat toaster oven or regular oven to 350°F.
2. Brush the cut side of pita bread generously with olive oil. Set aside.
3. In a jelly jar, place the sugar and cinnamon. Cover tightly and shake well to mix.
4. Sprinkle over the pita bread. Place on a baking tray. Bake in preheated oven for 20 minutes or until golden brown.
5. Cool. Cut or break into pieces and enjoy.

Chocolate Raisin Clusters (Dairy) (Makes 12–14)

Ingredients

4 ounces (2/3 cup) semisweet chocolate chips
1 1/2 tablespoons butter, cut in 4 to 6 pieces
1 cup raisins

Directions
1. Place chocolate chips and butter in a small microwave bowl.
2. Heat in microwave for 1 1/2 minutes or until butter is almost melted and chocolate is softened. Stir to blend. Mixture should be smooth. Stir in the raisins.
3. Spoon into 1" paper candy cups. Refrigerate for 30 minutes or until firm. Can also be placed in freezer for quicker setting. Enjoy.

Strawberry Soda (Dairy)
(Makes 1 serving)

Ingredients
1/4 cup crushed fresh or frozen strawberries
1 teaspoon sugar or to taste
sparkling water
1 scoop strawberry ice cream or frozen yogurt
chocolate or sugar cookie

Directions
1. In a small mug or glass, place the strawberries and sugar.
2. Fill half full with sparkling water.
3. Add a scoop of ice cream or yogurt and stir briskly.
4. Serve with a cookie on the side. Any soft fruit of your choice may be substituted for strawberries, or use an ice cream topping.

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