Latkes will get all the attention, no doubt, when Jewish families across Long Island gather for their <a href="/topics/Hanukkah">Hanukkah</a> feast. Here are some of our favorite recipes for the whole holiday meal.

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These simple variations on the classic Hanukkah all-potato latke can be made easily, thanks to the grating blade on your food processor. If you don't have a food processor, use the widest holes on a box grater. Shredded, rather than finely grated latkes tend to be lighter (less dense) and will cook through to the center in less time. 
 TIP Grate the potatoes up to 3 hours ahead and place in a bowl of cold water. Drain thoroughly before using. 
 TWO POTATO LATKES 
 1 pound russet potatoes, peeled 
 1 pound sweet potatoes, peeled 
 1 medium onion (about 3 inches in diameter), peeled 
 2 eggs 
 1 teaspoon salt 
 1/3 cup flour 
 10 tablespoons vegetable oil, divided 
 1. Cut the russet and sweet potatoes and onion lengthwise in pieces that fit through the chute of the food processor. Using the shredding blade, grate the three vegetables together. 
 2. Beat the eggs lightly with a fork in a large bowl. Add the shredded vegetables, salt and flour and toss well. 
 3. Heat 2 tablespoons of oil in large nonstick skillet over medium heat. Use a 1/3-cup measure to scoop shredded potato mixture into 5 patties in pan, spreading each to about 3 inches in diameter. Cook until golden brown on undersides, about 3 to 4 minutes; turn and cook until again golden brown, about another 3 minutes. Repeat, adding no more than 2 tablespoons of oil for each batch, until all the potato mixture is cooked. 
 Makes 8 servings (24 latkes). 
 Nutritional analysis for each serving 277 calories, 4 g protein, 24 g carbohydrates, 2 g fiber, 19 g fat, 2 g saturated fat, 334 mg sodium 
 &nbsp; 
 POTATO-APPLE LATKES 
 2 pounds russet potatoes, peeled 
 2 medium Gala apples, unpeeled 
 2 large eggs 
 1 teaspoon salt 
 1/2 teaspoon cinnamon 
 1 tablespoon sugar 
 1/3 cup flour 
 10 tablespoons canola oil, divided 
 1. Cut the potatoes and apples lengthwise in pieces that will fit in the chute of the food processor. Using the shredding blade, grate them together. 
 2. Beat eggs with fork in large bowl. Add the potato and apple and toss thoroughly. Add salt, cinnamon, sugar and flour and toss until completely combined. 
 3. Heat 2 tablespoons of the oil in a large nonstick skillet over medium heat. Use a 1/3-cup measure to form 5 latkes in the pan, spreading them to a 3-inch disc shape. Cook until golden brown on the undersides, about 4 minutes; turn and cook again until golden brown. Remove from pan and repeat with remaining ingredients. 
 Makes 8 servings. 
 Nutritional analysis for each serving 320 calories, 5 g protein, 35 g carbohydrates, 3 g fiber, 19 g fat, 2 g saturated fat, 314 g sodium 
 &nbsp; 
 CONFETTI PARTY LATKES 
 1 pound russet potatoes, peeled 
 1 medium zucchini (about 8 ounces) 
 1 medium onion (about 3 inches in diameter) 
 8 ounces carrots, peeled 
 2 large eggs 
 1/3 cup flour 
 1 teaspoon salt 
 1/2 teaspoon ground cumin 
 1/2 teaspoon dried thyme 
 1/8 teaspoon ground black pepper 
 6 tablespoons canola or vegetable oil, divided 
 1. Preheat the oven to 250 degrees. Coat a baking sheet pan with cooking spray. 
 2. Cut the potatoes, zucchini and onion lengthwise into pieces small enough to fit through the chute of the food processor. Using the shredding blade, grate the potatoes, zucchini, onion and carrots. 
 3. Lightly beat the eggs with a fork in a large bowl. Add the shredded vegetables and toss thoroughly. Stir in the flour, salt, cumin, thyme and black pepper. 
 4. Heat 2 tablespoons of oil in a 12-inch nonstick skillet over medium heat. Add half the shredded vegetable mixture and spread to diameter of pan, smoothing top to make it fairly even. Use spatula to press down on potato to form a neat disk. Cook, shaking pan occasionally, until underside is golden, about 10 minutes. 
 5. Place dinner plate or flat platter over skillet and invert pancake onto plate. Heat 1 tablespoon of oil in the pan; slide the pancake back in, with the cooked side facing up. Cook until golden on the underside and cooked through, 8 to 10 minutes. Slide onto the baking sheet and keep warm in the oven while you repeat with the remaining mixture and oil to make the second pancake. 
 6. To serve, cut each pancake into 4 wedges. 
 Makes 8 servings. 
 Nutritional analysis for each serving 198 calories, 4 g protein, 20 g carbohydrates, 2 g fiber, 12 g fat, 1 g saturated fat, 336 mg sodium

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Marge Perry

FDMARGE06.WEB

3 Simple Hanukkah latkes

latkes-CROPPED

My sister, Mary Pat, is the born baker in the family. She has a sweet tooth that she has polished into a fine baking skill. Everything she makes is delicious, but she is famous for her rugelach. 
 As is common with rugelach, the recipe is passed down from family baker to family baker. This recipe originally came from our cousin Vera, but my sister has lovingly tweaked it to make it her own. It is made with sour cream instead of cream cheese, making the pastry lighter and flakier than most rugelach. 
 She also uses a simple filling of cinnamon-sugar and toasted pecans that perfectly complements the delicate dough and gives the traditional Jewish cookie a Southern flavor. Most other recipes use walnuts, chocolate, raisins, cinnamon-sugar and jam to fill the cookies, often times in combination. But this is a cookie that I think benefits from the less-is-more rule. And that's why I love my sister's version so much! 
 The key to making rugelach is not overworking the dough. You also have to keep the dough chilled and work fast or you will lose the flaky-melt-in-your-mouth texture. This is especially true with Mary Pat's sour cream dough; it is very delicate. 
 There are many different ways to shape the cookies, but I love my sister's streamlined technique the best. She rolls the chilled dough into a circle, then uses a knife or a pizza cutter to slice the cinnamon-sugar topped circle of dough into 16 wedges. Then she just rolls the rugelach up into crescents. 
 Once the cookies are cool, Mary Pat packs them into brightly colored cookie tins lined with a bit of waxed paper or tissue paper to keep the rugelach from breaking. And you don't have to be Jewish or celebrate <a href="/topics//Hanukkah">Hanukkah</a> to love these rugelach. My sister makes them all year long and gives them as gifts. 
 CINNAMON-PECAN RUGELACH 
 Start to finish: 1 1/2 hours, plus chilling 
 Makes 48 cookies 
 For the dough: 
 2 cups all-purpose flour 
 1 cup (2 sticks) butter, cut into chunks 
 1 egg yolk 
 3/4 cup sour cream 
 For the filling: 
 1/4 cup packed brown sugar 
 1/4 cup granulated sugar 
 1/2 cup chopped toasted pecans 
 1/2 teaspoon cinnamon 
 1. Sift the flour into a large bowl. Add the butter, then use a pastry cutter or 2 butter knives to cut the butter into the flour until fully incorporated and the mixture resembles small peas. 
 2. In a small bowl, whisk together the egg yolk and sour cream, then add to the flour mixture. Mix well to form a dough. Shape the dough into a disc, then dust with flour. Divide the disk into thirds, then wrap each piece in waxed paper. Refrigerate for several hours or overnight. 
 3. Meanwhile, to prepare the filling, in a food processor, combine both sugars, the pecans and cinnamon. Pulse until finely ground, then set aside. 
 4. When ready to assemble, heat the oven to 375 F. Line a baking sheet with either a silicone baking mat or parchment paper. 
 5. Work with one piece of the dough at a time, leaving the others in the refrigerator until needed. On a lightly floured surface, roll out each piece of dough into a circle about 1/8 inch thick and 12 to 13 inches around. Sprinkle a bit of the filling over the dough, then use a rolling pin to gently press the topping into the dough. Use a paring knife or pizza cutter to cut the circle into 16 wedges (make 8 cuts across the circle). 
 6. One at a time, roll up each wedge starting with the wide end. Gently curl the ends inward to resemble a croissant. Sprinkle a bit of the filling over the rolled rugelach, then place on the prepared baking sheet. Repeat with the remaining wedges, then repeat the entire process with the remaining thirds of the dough. 
 7. Bake for 25 to 30 minutes, or until browned on top and the sugar has melted and caramelized around the sides of the cookies. Transfer to a wire rack to cool. Store in airtight containers. 
 Nutrition information per cookie 80 calories; 50 calories from fat (63 percent of total calories); 6 g fat (3 g saturated; 0 g trans fats); 15 mg cholesterol; 6 g carbohydrate; 0 g fiber; 2 g sugar; 1 g protein; 0 mg sodium.

fd-Rugelach-recipe

Rugelach: A Jewish cookie you can give to anyone 

Food-American Table-Rugelach-CROPPED

This recipe, from Jayne Cohen's book, "Jewish Holiday Cooking: A Food Lover's Treasury of Classics and Improvisations" (Wiley, $32.50), is not for the faint of heart. But all the attention to detail pays off in the form of incomparable chicken soup. 
1 (5- to 6-pound) fowl or stewing hen and its giblets (reserve liver for another use) 
2 chicken feet or 1 pound chicken wings 
Salt 
2 large onions, 1 peeled and quartered, 1 washed and roots trimmed but left unpeeled, and quartered 
2 parsnips, scraped and cut into large chunks 
3 celery stalks, cut into large chunks 
1/2 cup celery leaves 
5 large carrots, scraped and halved 
2 or 3 garlic cloves, peeled 6 fresh parsley sprigs, preferably flat-leaf 
1 parsley root, peeled and cut into chunks, optional (often found in greenmarkets and specialty stores, as well as supermarkets with well-stocked produce departments) 
2 large leeks, trimmed (reserve long green leaves), washed of all traces of sand and cut into large pieces, or 1 sweet red onion, peeled and quartered 
10 to 12 peppercorns, lightly crushed 1 bay leaf 
Several leaves of mild-flavored lettuce, such as <a href="/topics/Boston">Boston</a> or iceberg, if no leek greens are available 
About 1/2 cup snipped fresh dill 
&nbsp; 
1. Divide chicken roughly into quarters; remove all visible fat from the chicken and giblets. (You can render fat to make schmaltz.) Remove skin from the neck and the neck and tail openings. Wash all the pieces thoroughly, including feet or wings, and place in your largest stockpot, which should be tall and straight-sided. Add 4 quarts of cold water and about 1 1/2 teaspoons salt to begin with. 
2. Turn heat to medium and bring to a simmer. As the soup cooks, skim off any scum and fat that rise to the surface. When the soup begins to "smile," that is, tiny bubbles open and close along the edge of the pot, turn the heat down to very low. Skim the soup constantly; at this point, you really need to fret over it. When the soup is just about clear, add the onions, parsnips, celery stalks and leaves, carrots, garlic, parsley sprigs, parsley root, leeks, peppercorns and bay leaf, and raise the heat slightly to bring it back to a simmer. Continue skimming any froth or scum. 
3. When the soup is again clear, turn down the heat as low as possible. Cover the surface of the soup with the leek greens or lettuce leaves, and put the pot lid on, leaving it slightly askew. Simmer the soup for at least 2 1/2 to 4 hours longer -- overnight is better still. (Some cooks simmer their soup in a 200-degree oven overnight.) Never let the soup boil, but do make sure the bubbles are breaking very gently on the surface. If there is no surface movement at all, the soup might spoil. To achieve a very low simmer, you can use a flame tamer or put the pot on two burner grates stacked on top of one another. 
4. Adjust the seasonings. Using a slotted spoon, remove the chicken and carrots and set aside. Let the soup cool to room temperature in the pot, uncovered. (Hot soup in a covered pot may turn sour.) 
5. While the soup is cooling, pick over the reserved chicken and discard the bones, skin and other inedible parts. Reserve the chicken for another use or refrigerate along with the carrots to serve in the soup. 
6. Strain the cooled soup through a fine-mesh sieve, pressing down on all the vegetables to extract as much of their juices as you can, then discard the vegetables. 
7. Refrigerate the soup, covered, overnight, or until all the remaining fat has congealed on the top. Carefully scrape off the fat and either reserve it for use as schmaltz, or discard it. 
8. Before serving, reheat the soup. Taste for salt and pepper and add lots of fresh snipped dill. If you feel the soup is not strong enough, reduce it over high heat to concentrate the flavors. Serve the soup very hot, with additional fresh dill, the reserved carrots, and if desired, shred of the soup chicken. It is delicious with kreplach, matzo balls, egg noodles, rice, kasha, or just plain. Makes 2 1/2 to 3 quarts soup. 
CLASSIC MATZO BALLS 
4 large eggs 
6 tablespoons chicken fat (schmaltz) at room temperature, or 6 tablespoons mild olive oil or other mild vegetable oil 
4 teaspoons grated onion 
1 cup matzo meal 
1 teaspoon baking powder 
Kosher salt 
Freshly ground black pepper 
Up to 4 tablespoons finely minced fresh herbs (dill, chives, parsley or a combination) and/or 2 pinches ground ginger (optional) 
1. In a large bowl, beat eggs and schmaltz or oil until well blended and thick. Whisk in the onions. Mix together the matzo meal, baking powder, if using, salt (figure about 1 1/2 teaspoons), and pepper to taste, and stir in the egg mixture. Stir in the optional seasonings, if using. Cover the mixture and refrigerate for at least 2 hours or up to 24 hours, so the matzo meal can fully absorb the liquids and seasonings. 
2. Bring 4 quarts water and 1 1/2 tablespoons salt to a boil in a large, wide pot with a lid. 
3. The balls formed from the soft batter may not hold their shape well, especially those made without baking powder. Not to worry: They will be very tender. Shape the batter into walnut- or olive-size balls, and place on a platter. When the water comes to a rapid boil, reduce the heat a bit. Carefully slide the balls in one at a time. Or you can form the balls using two spoons and drop them right into the water. Don't crowd the pot -- if necessary, prepare the matzo balls in to batches or use two pots. 
4. When the water returns to a gentle boil, immediately cover the pot tightly and lower the heat to a simmer. Cook 35 to 45 minutes, without removing the lid. (They will cook by direct heat as well as by steam, which makes them swell up -- lifting the lid will reduce some of that steam.) Test for doneness: Remove a matzo ball and cut it in half. It should be tender, fluffy and completely cooked through. If it isn't, continue cooking for a few more minutes. 
5. Remove the matzo balls gently with a skimmer or a large slotted spoon -- they are too fragile to pour into a colander. To serve, heat the chicken soup, add the matzo balls, and simmer until they are heated through. Don't eliminate this vital step: Matzo balls cooked in water need to absorb some of the soup's flavor. Ladle into warmed shallow bowls and serve immediately. Makes 6 to 8 servings.

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ny-fdrosh80925

Classic matzo ball soup

I came up with this recipe as an alternative to the ubiquitous onion-soup-mix recipe. It is almost as easy, and tastes much better. Don't worry about there not being any liquid added to the pan; the meat and vegetables will give off more than enough moisture as they cook.&nbsp; 
 2 large onions, cut in half and thinly sliced (about 3 cups) 
 1 large carrot, peeled and chopped (about 1 1/2 cups) 
 1 cup golden raisins 
 1 cup canned chopped tomatoes 
 1/4 cup Dijon mustard 
 1 tablespoon salt 
 1 teaspoon freshly ground pepper 
 1 (4- to 5-pound) brisket 
 1. Preheat oven to 450 degrees. Place onions, carrots, raisins, tomatoes, mustard, salt and pepper in a baking pan or casserole just large enough to accommodate meat. (My 4 1/2-pound brisket fit perfectly into a 13-by-9-inch Pyrex pan.) 
 2. Mix vegetables to combine well, then lay meat in pan, fat side up, and spoon some of the vegetables on top. Cover with heavy-duty foil and bake for 15 minutes, then turn oven temperature down to300 degrees and continue cooking 3 to 4 hours, or until a metal skewer can be easily plunged into the thickest part of the roast.You want the liquid in the pan to be simmering as slowly as possible--just the occasional bubble. 
 3. Let brisket cool in the sauce. When cool, remove brisket and pour sauce into a saucepan. Reduce over medium-high heat until slightly thickened. To add body to the sauce, you can puree a portion of the vegetables in the sauce either by using an immersion blender or by transferring some of them to a blender or food processor, processing, and then returning them to the unpureed vegetables still in the saucepan. 
 4. While sauce reduces, slice brisket and lay it in a smaller baking pan (it will have shrunk substantially). Cool sauce slightly and pour back over brisket. (If making in advance, cover with foil and refrigerate.) To serve, preheat oven to 350 degrees. Bake foil-covered brisket until heated through, about 30 minutes (40 if brisket has been refrigerated). Makes 8 servings.

ny-food-brisket1-recipe

Very easy brisket

This recipe is adapted from James Peterson's "Essentials of Cooking." Choose a thick roast that fits snugly in a Dutch oven. 
1 (4- to 5-pound) chuck roast, at least 6 inches thick 
2 large onions, chopped (about 3 cups) 
1 large carrot, roughly chopped 
1 rib celery, roughly chopped 
4 cups dry, fruity red wine (e.g., zinfandel, Merlot, syrah) 
Vegetable oil 
Salt 
Bouquet garni (see note) 
Pepper 
2 large carrots, peeled and chopped neatly into 3/4-inch cubes 
1/2 pound (1/2 package) frozen pearl onions 
1. Place meat in a large heavy-duty, resealable plastic bag along with chopped onions, carrot and celery. Pour wine over everything, press out as much air as possible and place in a bowl. Refrigerate overnight. (If you wake up in the middle of the night, turn the bag over.) 
2. Remove meat from marinade, picking off all the vegetables adhering to it. Strain marinade, separating the chopped vegetables from wine. 
3. Pour a thin layer of oil in the bottom of a Dutch oven large enough to accommodate the meat. Wipe meat dry, then sprinkle liberally with salt. Over high heat, brown meat on all sides. Remove and set aside. Pour out oil and wipe pan clean. Add new oil and chopped onions, carrots and celery from marinade plus a big pinch of salt. Over medium-high heat, cover pan and cook until vegetables give up most of their moisture, about 10 minutes, then uncover and, stirring occasionally, saute until they are soft and starting to color. Return meat to pan and pour wine marinade over it. Add enough water so liquid comes halfway up meat. Add bouquet garni and a good grinding of pepper. 
4. Preheat oven to 300 degrees. On stove top bring liquid to a simmer. Cut a piece of parchment paper to cover the meat (its edges will be in the liquid) to keep the meat moist. Place pot in oven and bake until a metal skewer slides easily into meat, anywhere from 3 to 5 hours, depending on the thickness of the meat. You want the liquid in the pan to be simmering as slowly as possible - just an occasional bubble. 
5. Take meat out of pot and cover with foil. Strain liquid and discard expired vegetables. Let liquid stand for a few minutes until fat rises to the top. Skim off fat. Wipe pot clean and add liquid back to it. Add meat back, along with the neatly chopped carrots and pearl onions. Cover and simmer slowly, basting every few minutes, for 30 minutes. Now remove lid and continue to cook, basting frequently, until roast is covered with shiny glaze and liquid is slightly syrupy. Makes 8 servings. Note: To make a bouquet garni, gather a few sprigs of parsley, a few sprigs of thyme and a bay leaf. Tie together with kitchen twine, or place in a metal tea ball.

ny-fdrosh60925

French-style chuck roast

This recipe is based on one served to me at a long-ago holiday meal cooked by Seymour Sokatch, a dear family friend. It presents a great opportunity to use imported Italian dried porcini mushrooms, but I made it with a tub of the inexpensive dried mushrooms (brandname: Kirsch) found near canned mushrooms in the supermarket, and it was still delicious. 
1 ounce dried mushrooms 
1 to 2 tablespoons olive oil 
2 large onions, chopped (about 3 cups) 
Salt 
4 cloves garlic, chopped 
12 ounces fresh wild mushrooms (cremini, baby bella, shiitake), thinly sliced (about 4 cups), divided in half 
2 tablespoons matzo cake meal (to thicken the sauce, optional) 
1 (4- to 5-pound) pot roast 
2 to 3 sprigs fresh thyme 
Freshly ground black pepper 
1. Preheat oven to 450 degrees. Rinse dried mushrooms in cold water to remove any dirt. Place in a heat-proof vessel and pour 1 1/2 cups of boiling water over them. Soak for 15 minutes, or until they start to soften. Remove mushrooms from liquid, squeezing them to release as much liquid as possible, then chop. Strain liquid through a fine-mesh sieve to catch remaining grit. 
2. Pour a thin layer of oil in the bottom of a large saute pan over medium-high heat, add onions and a big pinch of salt. Cover pan and cook until onions give up most of their moisture, about 10 minutes, then uncover and, stirring occasionally, saute onions until they are golden-brown, about 15 minutes. Add garlic and saute a few moments longer. Add dried mushrooms, half of the fresh mushrooms and the mushroom-soaking liquid and bring mixture to a simmer, scraping up any browned bits stuck to the bottom of the pan. (Optional: sprinkle the matzo meal into the pan and stir to mix well.) 
3. Season roast all over with salt and pepper. Place in a roasting pan just large enough to hold it (fat side up if it is a brisket). Pour contents of saute pan over meat. <a href="/topics/Nestle">Nestle</a> sprigs of thyme around the meat. Cover tightly with heavy-duty foil or a tight-fitting lid and bake for 15 minutes, then turn oven down to 300 degrees and continue cooking until a metal skewer can be easily plunged into the thickest part of the roast, 3 to 4 hours for a brisket, up to 5 hours for a thicker roast. You want the liquid in the pan to simmer as slowly as possible with just the occasional bubble. 
4. Remove cooked roast to a platter or cutting board and let rest until it is only warm to the touch, about 30 minutes. Scrape sauce into a saucepan, add remaining fresh mushrooms and, over medium-high heat, reduce until slightly thickened. Slice the meat across the grain and place in a smaller baking pan (it will have shrunk substantially). Pour reduced sauce over and around the sliced meat. At this point, pan can be covered and refrigerated for up to 2 days. 
5. To serve, preheat oven to 350 degrees. Cover pan with foil or lid, and bake until mushrooms are tender and brisket is heated through, about 30 minutes, 40 if brisket has been refrigerated. Makes 8 servings.

ny-food-potroast1

Double-mushroom pot roast

4 cloves garlic, finely minced 1 tablespoon Dijon mustard 1 tablespoon lemon juice 1 teaspoon lemon zest 1 teaspoon honey 8 bone-in chicken thighs, about 2 pounds 1. Preheat the oven to 450 degrees. Coat a shallow baking sheet, fitted with a wire rack, with cooking spray. 2. Combine garlic, mustard, lemon juice, lemon zest and honey in small bowl. Spread mixture under skin of each thigh. Sprinkle skin with salt and pepper to taste, if desired. 3. Place the thighs in a single uncrowded layer on the rack and roast in the center of the oven until a meat thermometer stuck horizontally (and parallel to but not touching the bone) into the largest thigh registers 170 degrees, about 25 to 30 minutes. Makes 4 servings. Nutritional analysis for each serving: 312 calories, 30 g protein, 3 g carbohydrates, 0 g fiber, 19 g fat, 5 g saturated fat, 192 mg sodium &nbsp;

ny-food-chichenthighs

Mustard-baked chicken thighs

0KTBG2ZC.JPG

2 tablespoons canola oil 3/4 cup popcorn kernels 2 teaspoons ground cumin 1 teaspoon curry powder 1 teaspoon salt 1/8 teaspoon cayenne 1. Combine oil and popcorn kernels in large pot on medium high heat. Cook, shaking pan occasionally, 30 seconds. Stir in cumin, curry, salt and cayenne; cover pot and cook, shaking constantly, 5 to 7 minutes, until popping nearly stops. Immediately transfer to large bowl. Makes about 15 cups. Nutritional analysis for each cup: 52 calories, 1 g protein, 7 g carbohydrates, 1 g fiber, 2 g fat, 0 g saturated fat, 155 mg sodium &nbsp;

ny-food-popcorn

Spiced popcorn

1 large egg 
1 teaspoon salt 
1/4 teaspoon black pepper 
1 1/2 pounds russet potatoes, peeled (about 4 potatoes) 
1 medium onion 
1/4 cup all-purpose flour 
6 tablespoons canola or olive oil 
1. Place the egg in a large bowl and beat lightly with a fork. Stir in the salt and pepper. 
2. Using the grater attachment of the food processor (or a box grater), shred the potato and onion together. Add to the bowl with the egg and toss; stir in the flour and toss until thoroughly combined. 
3. Heat 2 to 3 tablespoons of oil in a large skillet over medium high. Use a 1/4-cup dry measuring cup to scoop the potato mixture into the pan and pat the top lightly to form 3-inch diameter latkes. Cook until golden on the undersides; about 5 to 6 minutes. Turn and cook until golden and cooked through, another 4 to 5 minutes. 
4. Serve immediately or keep warm briefly in a 250-degree oven. Makes 15 latkes. 
Nutritional analysis for each latke: 67 calories, 1 g protein, 3 g carbohydrates, 6 g fat, 1 g saturated fat, 160 mg sodium 
TIP: In the new "Jewish Cooking Boot Camp" by Andrea Marks Carneiro and Roz Marks (Globe Pequot Press, $19.95), the authors put forth a list of toppings for a "latke bar.'' Serve the warm latkes to guests, then let them choose among these: 
Applesauce, sour cream, mango chutney, salsa, cranberries, yogurt, honey, caramelized onions, artichokes, goat cheese, oven-roasted tomatoes. Or anything else you can concoct.

ny-food-classiclatkes

Classic latkes

fdMARGE

This is the classic latke recipe. Replace some of the potato with grated zucchini, carrots, sweet potato, parsnip, apple or pear if you like. 
Latkes are best eaten right out of the frying pan. A close second is latkes made within the hour, drained briefly on a plate lined with paper towels and kept warm in a very low (200-degree) oven. 
Latkes kept over an hour tend to get dry and heavy. To keep them as light as possible, cover them with a damp paper towel and a cloth before placing in a low oven. And whether they will be held for 30 minutes or two hours, be sure to keep them in a single layer on the pans. 
2 large (1 3/4 pounds) baking potatoes, peeled 
1 2 1/2-inch yellow onion, peeled and quartered 
1 large egg 
1 tablespoon flour 
1 teaspoon salt 
3 to 5 tablespoons butter 
3 to 5 tablespoons vegetable oil 
1. Grate the onion and potato on the largest holes of the box grater, with the grating disc of the food processor, or with a v-slicer or mandoline. 
2. Lightly beat egg and combine with flour and salt. Toss with the potato and onion. 
3. Heat 1 tablespoon each of butter and oil in a skillet. Using a 1/4 cup measure, scoop batter into the pan, forming it into a 1/2-inch thick disc. Repeat, forming four pancakes, or as many as comfortably fit without crowding the pan. Cook until brown and crisp on the underside, flip and cook until again brown on the underside, for a total of about 6 to 8 minutes. Transfer to a baking sheet coated with cooking spray and keep warm in a 200-degree oven until serving (but preferably for no more than an hour). 
4. Add another tablespoon each of butter and oil to the skillet and repeat the process several more times, until you've used all the batter. 
Makes about a dozen latkes. Recipe may be doubled, tripled or quadrupled. 
I love latkes with traditional applesauce and sour cream, but where is it written that there's no other way to enjoy them? Spicy and sweet salsa, honeyed yogurt and sauteed apples (feel free to substitute a little Calvados for the apple juice) may not be as traditional, but is every bit as tasty atop freshly fried latkes. 
APPLE SALSA 
2 medium golden delicious apples, peeled and cut in 1/4-inch dice 
1 red pepper, cut in 1/4-inch dice 
1/2 jalapeño, finely chopped 
1/2 cup chopped scallion 
2 tablespoons lime juice 
2 teaspoons sugar 
1/8 teaspoon cinnamon 
1/4 teaspoon salt 
1. Combine all ingredients in a bowl and let sit at least 20 minutes. Makes 4 servings 
Nutritional analysis per serving: 58 calories, 1 g protein, 15 g carbohydrates, 3 g fiber, 0 fat, 149 mg sodium 
CARAMELIZED APPLE TOPPING 
Swirl in an extra tablespoon of butter at the end for an even richer topping. 
2 tablespoons butter 
1 tablespoon canola oil 
4 apples Granny Smith apples, peeled and cut into 1/2-inch thick wedges 
1/2 cup apple juice 
2 tablespoons brown sugar 
1/4 teaspoon cinnamon 
Pinch nutmeg 
Pinch salt 
1. Heat the butter and oil in a large skillet over medium heat. Add the apples, apple juice, brown sugar, cinnamon, nutmeg and salt, and cook, stirring occasionally, until the apples are soft and the liquid caramelized, about 6 minutes. Makes 8 servings. 
Nutritional analysis per serving: 92 calories, 0 protein, 13 g carbohydrates, 2 g fiber, 5 g fat, 2 g saturated fat, 39 mg sodium 
HONEYED YOGURT TOPPING 
This makes a great alternative to the usual sour cream. Use rich, thick Greek yogurt (such as Fage brand), be it fat free or full fat. 
1 cup Greek yogurt 
1/4 cup honey 
1 tablespoon chopped fresh mint (optional) 
1. Combine the yogurt and honey, and refrigerate, covered, for up to one week. One to two hours before serving, stir in the mint, if desired. Makes 4 servings. 
Nutritional analysis per serving: (made with fat-free yogurt): 94 calories, 5 g protein, 19 g carbohydrates, 0 fiber, 0 fat, 0 saturated fat, 22 mg sodium.

ny-food-fdmarge28

Latkes and 3 simple toppings

ny-fdperry-latkes

TIP Gently squeeze moisture out of the 1/4-cup of mixture before adding it to the pan. 
These <a href="/topics/Hanukkah">Hanukkah</a> latkes are cooked in just enough oil that they are beautifully golden brown. In between batches, add only as much oil as you need: you will likely alternate adding one and then two tablespoons. Also, in between batches, remove any small bits of potato remaining in the pan to prevent scorching. 
<h4>Savory Vegetable and Potato Latkes</h4> 
&nbsp; 
1 1/2 pounds russet potatoes, scrubbed or peeled 
8 ounces carrots (4 medium), scrubbed or peeled 
8 ounces zucchini, trimmed 
1 medium onion (about 2 1/2 inches in diameter), peeled and quartered 
2 eggs, lightly beaten 
1/3 cup all-purpose flour 
1 teaspoon salt 
1/2 teaspoon dried thyme (or 2 teaspoons fresh) 
1/4 teaspoon freshly ground black pepper 
6 to 7 tablespoons canola oil 
1. Preheat the oven to 250 degrees. Coat a baking sheet with cooking spray and set aside. 
2. Using the grating blade on the food processor, or the large holes on a box grater, grate the potatoes, carrots, zucchini and onion together. Transfer the mixture to a large bowl and toss with the eggs, flour, salt, thyme and pepper. 
3. Heat 2 tablespoons of oil in a 12-inch, nonstick skillet over medium high. Add the latke mixture 1/4 cup at a time, pressing down lightly to form round disks. Cook until golden on the undersides, 4 to 5 minutes; turn and continue cooking until golden on the undersides, 4 to 5 minutes longer. 
4. Transfer to a baking sheet and keep warm in the oven. Add 1 tablespoon of oil to the pan and repeat. For the remaining batches, alternate adding 1 or 2 tablespoons of oil, depending on how dry the pan is. Makes 8 servings (25 to 30 latkes). 
Nutritional analysis for each serving 221 calories, 5 g protein, 25 g carbohydrates, 3 g fiber, 12 g fat, 1 g saturated fat, 337 mg sodium 
<h4>Potato-Apple Latkes</h4> 
&nbsp; 
1 3/4 pounds <a href="/topics/Idaho">Idaho</a> or russet potatoes, peeled 
2 medium Gala apples, peeled 
1 medium onion (about the size of the apple), peeled 
1/3 cup flour 
1 teaspoon salt 
6 to 7 tablespoons canola oil 
1. Preheat oven to 250 degrees. Coat a baking sheet with cooking spray. 
2. Shred potatoes, apples and onion on the large holes of a box grated or in a food processor. Place in a colander and let drain 20 to 40 minutes. 
3. Toss drained potato mixture with flour and salt until thoroughly combined. 
4. Heat 2 tablespoons of oil in a 12-inch, nonstick skillet over medium high. Add the latke mixture 1/4 cup at a time, pressing down lightly to form round disks. Cook until golden on the undersides, 4 to 5 minutes; turn and continue cooking until golden on the undersides, another 4 to 5 minutes. 
4. Transfer to a baking sheet and keep warm in oven. Add 1tablespoon of oil to the pan and repeat. For the remaining batches, alternate adding 1 or 2 tablespoons of oil, depending on how dry the pan is. Makes 8 servings (22 to 26 latkes). 
Nutritional analysis for each serving 249 calories, 5 g protein, 32 g carbohydrates, 3 g fiber, 12 g fat, 1 g saturated fat, 314 mg sodium 
<h4>Two-Potato Latkes</h4> 
<h4>&nbsp;</h4> 
&nbsp; 
1 pound sweet potatoes, peeled and cut lengthwise into quarters 
1 pound <a href="/topics/Idaho">Idaho</a> or russet potatoes, peeled and cut lengthwise into quarters 
1 medium onion, cut into quarters 
2 eggs, lightly beaten 
1 teaspoon salt 
1/4 teaspoon black pepper 
1/4 cup flour 
6 to 7 tablespoons canola oil 
1. Preheat oven to 250 degrees. Coat a baking sheet pan with cooking spray. 
2. Using grating blade on food processor or large holes on a box grater, grate sweet potato, white potato and onion together. Transfer mixture to a large bowl. 
3. Toss the potato mixture with the egg, salt, pepper and flour. 
4. Heat 2 tablespoons oil in a 12-inch, nonstick skillet over medium-high. Add latke mixture 1/4 cup at a time, pressing down lightly to form round disks. Cook until golden on the undersides, 4 to 5 minutes; turn and continue cooking until golden on undersides, another 4 to 5 minutes. 
5. Transfer to baking sheet and keep warm in oven. Add 1 tablespoon of oil to pan and repeat. For remaining batches, alternate adding 1 or 2 tablespoons of oil, depending on how dry the pan is. Makes 8 servings (22 to 26 latkes). 
Nutritional analysis for each serving 260 calories, 5 g protein, 34 g carbohydrates, 3 g fiber, 12 g fat, 1 g saturated fat, 345 mg sodium

FDMARGE25.WEB

3 Simple healthier latke recipes

THERE ARE TWO of us in Jayne Cohen's Greenwich Village kitchen, but it feels like three: When Cohen makes potato latkes for&nbsp; Hanukkah, the presence of her maternal grandmother, Rebecca Suffin, seems almost palpable.Cohen, whose cookbook, "The Gefilte Variations" (Scribner, $35), contains as many fond family stories as it does Jewish-themed recipes, grew up in Long&nbsp;Beach, and her childhood memories of Chanukah are inextricably linked to&nbsp; her&nbsp;grandmother's latkes. "One very happy memory," Cohen said, "is of eating my&nbsp;grandmother's latkes for dinner and not having to eat anything else besides a&nbsp;salad." 
But the young Cohen also paid close attention to how her grandmother produced those latkes, recalling vividly the fleshy-but-strong upper arms that&nbsp;swung to and fro as her grandmother grated the potatoes. "It was a really long&nbsp;process," Cohen recalled. "She would grate some of the potatoes on the very&nbsp;large holes, some on the very fine holes. Then she'd drain everything in a&nbsp;strainer and then squeeze out the remaining moisture in a dish towel." 
Thus did Cohen learn The First Rule of Latkes: Moisture is the enemy of the latke. When grated, potatoes release a good deal of water. "Some people,"&nbsp;Cohen explained, "make up for the wetness by adding matzoh meal or flour." But a better strategy is to drain as much water as possible out of the potatoes "so there's less moisture to deal with, and you get a more potatoey latke with&nbsp;less filler." 
As much as she respects tradition, Cohen is a devoted adherent of the food processor, a view that she believes her grandmother would have applauded, since "she was always nicking her knuckles on the grater." Cohen has updated her&nbsp;grandmother's grating method for the electric age. First she processes the&nbsp;entire quantity of potatoes using the large grating disk, then she takes out athird of the shredded potatoes and pulses it to a coarse puree. This method has an added advantage. "Whenever you work with a food processor, you always end up with these big chunks," she explained, holding up the stump that was left&nbsp;after the rest of the potato got sucked into the maw of the machine. "But you can throw all the chunks into the processor when you puree. I also do this when I make potato kugel." 
Next she turned to the latke-frying medium. What did Grandma fry in? "She started out using chicken fat, but then, for health reasons, she switched to&nbsp;corn oil." For her own latkes, Cohen uses olive oil, a choice that, ironically, honors the spirit of both of her grandmother's choices. "The reason people used to use chicken fat is that it had taste." Cohen missed that element in her grandmother's latter-day corn-oil-fried latkes. Using an inexpensive but fruity extra-virgin olive oil (such as Colavita), Cohen achieves both a cholesterol-free latke, and a flavorful one. 
Talk of frying led to The Second Rule of Latkes: The oil must be hot-but not too hot. "If the oil is too hot," said Cohen, "the outside will burn before the inside has a chance to cook. But if it's not hot enough, a protective&nbsp;crust won't form, and the latke will get oily." 
Cohen prefers to fry in cast iron, because "you get an even heat distribution, the iron holds heat well and it doesn't cool down too much when you add cold latke batter." 
Cohen regulates the heat of her pan so that the latkes need about 4 minutes on each side to get crispy and brown. "It's better to start out too hot than too cold," she said, "and turn down the heat if it's cooking too quickly." Once the first batch comes out, Cohen removes any potato detritus from the pan&nbsp;before starting on batch two. "Anything that's cooked will burn immediately. 
And if you actually find burned pieces, you should really clean up the pan and start with new oil." 
Once the latkes are fried, Cohen blots off excess oil by setting them on two layers of paper towels. Then it's time to put into effect The Third Rule of Latkes: Eat immediately. 
&nbsp; 
Instead of using raw onion, Cohen enhances these potato latkes with sauteed shallots. Another elegant touch-which she got from her grandmother-is to sprinkle them lightly with sugar. From "The Gefilte Variations". 
&nbsp; 
Crispy Shallot Latkes With Sugar Dusting 
1 1/2 cups peeled and thinly sliced shallots 
2 tablespoons unsalted butter or fine-quality olive oil 
About 1 1/2 pounds Yukon Gold or russet (baking) potatoes, peeled 
1 large egg, beaten 
3/4 teaspoon salt or to taste 
1/4 teaspoon freshly ground pepper, or to taste 
1/2 teaspoon baking powder 
1 tablespoon matzoh meal or all-purpose flour 
Olive oil for frying 
Sugar, preferably superfine, for dusting 
1. In a heavy, medium skillet, cook the shallots in the butter or olive oil over moderate heat, stirring occasionally, until golden and crispy, about 15 minutes. Drain on paper towels and let cool. 
2. Coarsely shred the potatoes, using the grating disk in a food processor. Transfer the potatoes to a colander or strainer and use your hands or a wooden spoon to press out as much moisture as possible. The longer the potatoes sit,&nbsp;the more moisture you'll be able to press out. 
3. Remove the grating disk from the processor and replace with the steel blade. Return 1/3 of the shredded potatoes to the food processor and pulse to&nbsp;roughly puree. Transfer to a large bowl, add the remaining potatoes and the&nbsp;egg, salt, pepper, baking powder, and matzoh meal or flour. Stir in the&nbsp;shallots. Mix until thoroughly combined. 
4. In a 10- to 12-inch skillet (cast iron is ideal), heat about 1/4 inch of oil over high heat until hot but not smoking. Using a 1/4 cup measure, drop the batter into the pan, then flatten the latkes with a spatula. Cook no more&nbsp;than 4 or 5 latkes at a time; crowding the pan will lower the heat and make the latkes soggy. 
5. Regulate the heat carefully as the latkes fry until golden and crisp on the bottom, about 4 minutes. To prevent the oil from splattering, use two&nbsp;spatulas to turn the latkes. Fry until crisp and golden on the other side.&nbsp;Avoid turning the latkes more than once or they will absorb too much oil. 
6. Transfer the cooked latkes to paper towels to drain and sprinkle them&nbsp; lightly with sugar (a scant 1/2 teaspoon for each). Continue frying latkes in&nbsp;the same way until all the batter is used. If necessary, add more oil to the&nbsp;pan between batches, but always allow the oil to get hot before frying a new batch. 
7. Pass additional sugar when serving. Little salt shakers filled with sugar are attractive and make it less likely that a guest will dump an inedible amount of sugar on a latke. 
Note: Latkes are best eaten immediately, but they can be kept warm in a single layer on an ovenproof platter lined with paper towels in a 200-degree oven. Or make the latkes up to 2 hours ahead of time and let rest at room&nbsp;temperature. Then place them on a rack in a baking sheet and reheat them in a 400-degree oven until hot, about 10 minutes.

P2FEAT

Crispy shallot latkes with sugar dusting (and the 3 rules of lakes)

WHENEVER I prepare for <a href="/topics/Hanukkah">Hanukkah</a>, II make a variety of pancakes, fried in oil, according to tradition. Sometimes the pancakes include potatoes, sometimes just flour and sometimes a medley of vegetables. 
Some are large and some cocktail size, sometimes topped with sour cream or with apple sauce or even a chipotle cream. 
Most of these recipes I learned when living in <a href="/topics/Israel">Israel</a>, probably the epicenter of latkes or levivot, the generic term in Hebrew for all manner of vegetable or flour pancakes. These recipes have come from all over the world. 
But in the <a href="/topics/United_States">United States</a>, with the overwhelming majority of Jews emanating from <a href="/topics/Eastern_Europe">Eastern Europe</a>, we associate Hanukkah only with the potato pancake, a relative newcomer to Hanukkah tables. 
In the 18th century, potatoes came to <a href="/topics/Eastern_Europe">Eastern Europe</a> from the Americas, and Jews, like everyone else, began cooking them; the tuber was a cheap way of&nbsp;filling hungry stomachs. Chances are, the potato pancake, eaten by everyone -&nbsp;Christian and Jew - was just another way of varying the tuber. 
In the ancient world, Hanukkah was as much a celebration of the olive and its juice as it was of the miracle of the oil and its representation of religious freedom. Hanukkah celebrates the famous miracle of the Maccabees, in&nbsp;164 Before the Common Era, when Judah Maccabee and his brothers found a drop of olive oil in the Temple of <a href="/topics/Jerusalem">Jerusalem</a> after it had been devastated by the&nbsp;Assyrians. The oil gave them light for not one but eight days, and to this day&nbsp;eight candles are lit as a reminder of the olive oil used in the Temple in&nbsp;<a href="/topics/Jerusalem">Jerusalem</a>. 
What follows are some of my favorite pancake recipes, adapted from my book, "The Foods of Israel Today" (Knopf, $40). 
&nbsp;Polish Apple-Potato Latkes 
1 pound russet potatoes, peeled 
1 full-flavored apple, such as Granny Smith or Fuji 
1 large egg, lightly beaten 
1/4 cup flour (about) 
1 teaspoon salt 
Few grinds black pepper 
Vegetable or peanut oil for frying 
Powdered sugar for sprinkling 
1. Peel and grate potatoes and apple into mixing bowl, working quickly to avoid discoloration. You can also use food processor fitted with grating blade. 
Squeeze out and drain any accumulated liquid. Quickly add egg, flour, salt and pepper and mix thoroughly. 
2. Heat about 1/2-inch oil in large skillet over medium-high heat. 
3. Drop batter in dollops of 3 tablespoons each, flattening each pancake with spatula, and cook 3 to 4 minutes until first side is brown, then flip pancakes and cook until second side is brown. Drain on paper towels and continue with rest of batter. 
4. Serve as is or sprinkled with powdered sugar. Makes 10 (3-inch) pancakes. 
&nbsp; 
Pan-Sephardic Leek Latkes With Pine Nuts And Parmesan Cheese&nbsp;(Keftes de Prassas) 
6 leeks (about 2 pounds) 
Salt 
2 tablespoons extra-virgin olive oil, plus 1/4 cup for frying 
1 large onion, diced 
6 cloves garlic, minced 
4 shallots, diced 
1/3 cup pine nuts 
1/2 bunch fresh cilantro, chopped (about 1 cup) 
2 large eggs, lightly beaten 
1/3 cup grated Parmesan or Kashkeval cheese 
Few grinds black pepper 
1/2 cup bread crumbs or matzo meal, plus 1/3 cup for coating 
1. Slice leeks lengthwise and wash well to remove grit. Bring large pot of water to boil. Add 1 teaspoon salt and leeks and simmer 5 minutes. Drain and cool. 
2. Dice white and some of green part of leeks into small pieces, about&nbsp;1/2- inch thick. Drain well, pressing leeks in dish towel to dry and remove any excess water. 
3. Heat 2 tablespoons of the oil in skillet. Add onion, garlic and shallots and saute until soft, about 5 minutes. 
4. Scatter pine nuts on baking sheet and toast at 350 degrees 2 to 3 minutes, until evenly browned. 
5. In mixing bowl, combine leeks, onion mixture, pine nuts, cilantro, eggs and cheese and blend well, adding salt and pepper to taste. Add about 1/2 cup bread crumbs or enough to bind ingredients together. 
6. Using 1/4-cup measure, form leek mixture into 2-inch diameter patties. (For cocktail-size patties, use 1 heaping teaspoon mixture. This will make a latke about 3/4-inch in diameter.) Coat each patty with remaining bread crumbs. Repeat until all batter is used up. 
7. Coat nonstick skillet evenly with some of remaining olive oil and fry patties, a few at a time, 2 to 3 minutes on each side, adding more oil as needed. Drain on paper towels. Makes about 16 large latkes or 50 small ones. 
Hava Volman's Corn-Onion Latkes With Chipotle Cream 
1 cup corn kernels (cut from 2 or more ears blanched fresh corn) 
1/2 medium onion, grated (about 1/2 cup) 
2 green onions, chopped 
1/3 cup finely chopped red bell pepper 
1 tablespoon grated ginger 
1 clove garlic, chopped 
1 teaspoon snipped fresh dill 
1/2 teaspoon chopped fresh cilantro or to taste 
1 teaspoon ground cumin 
1 teaspoon salt 
Few grinds black pepper 
1/2 cup matzo meal 
1/2 teaspoon baking powder 
2 large eggs, separated 
5 tablespoons canola or other frying oil 
Chipotle cream (see note) 
1. In mixing bowl, combine corn, onion, green onions, red bell pepper, ginger, garlic, dill, cilantro, cumin, salt, freshly ground pepper, matzo meal, baking powder and egg yolks. Mix well. 
2. Beat egg whites until stiff peaks form. Fold egg whites into corn batter. 
3. Heat oil in heavy skillet. Carefully heap tablespoonsful of corn batter into pan and fry, a few at a time, about 2 minutes on each side. Drain on paper towels. Serve unadorned or topped with dollop of chipotle cream. Makes about&nbsp;20 latkes. 
Note: To make chipotle cream, in a food processor, puree 1 cup sour cream, 1 chipotle or jalapeno chile, 1 tablespoon lime juice and salt and pepper to taste. Makes 1 cup.

Not the usual latkes 

1 pound green beans, trimmed 1 tablespoon extra-virgin olive oil 2 cloves garlic, sliced very thinly lengthwise 1/2 teaspoon salt 1 tablespoon lemon juice 1 teaspoon lemon zest 1. Fill a large pot with about 3 inches of water; bring to a boil and add the green beans. Cook until brightly colored and crisp-tender, about 5 to 7 minutes. Drain in a colander. (If not serving immediately, rinse with cold water). 2. Meanwhile, heat oil in a skillet over medium heat, add garlic and cook, stirring, until golden. Remove from heat and stir in the salt and lemon juice. Pour over the green beans; add the zest and serve immediately. Makes 4 servings. Nutritional analysis for each serving: 70 calories, 2 g protein, 9 g carbohydrates, 4 g fiber, 4 g fat, 1 g saturated fat, 152 mg sodium

ny-food-greenbeans

Green beans with lemon and garlic

This sauce is equally good over the chicken and latkes. Pass it in a gravy boat with a spoon. 1 cup parsley leaves 2 coarsely chopped cloves garlic 3 tablespoons orange juice 1 tablespoon sherry vinegar 1/2 teaspoon ground cumin 1/2 teaspoon salt 1/8 teaspoon black pepper 1/2 teaspoon sugar 1/2 cup extra-virgin olive oil 1. Place the parsley and garlic in the food processor or blender; process until garlic is finely minced. Add the orange juice, vinegar, cumin, salt, pepper and sugar and puree. With the machine running, slowly add in the olive oil. Season to taste with additional salt and black pepper. Makes about 3/4 cup. Nutritional analysis for each tablespoon: 47 calories, 0 protein, 1 g carbohydrate, 0 g fiber, 5 g fat, 1 g saturated fat, 67 mg sodium &nbsp;

ny-food-chimichurri

Orange parsley chimichurri

Make these a day ahead. 4 Bosc pears 1 1/2 cups unsweetened pomegranate juice 1 cup port 3/4 cup sugar 1. Peel the pears and slice off the bottom 1/4-inch to make a flat surface. Work from the bottom of the pears, and, using a melon baller, scoop out the cores. Leave the stems attached. 2. Combine the pomegranate juice, port and sugar in a saucepan just large enough to hold the pears on their sides in a single layer. Bring the liquid to a boil just long enough to dissolve the sugar; add the pears, allowing them to lie on their sides. Add enough water to completely submerge the pears when they are lying on their sides (about 1 cup). Place a pot lid smaller than the pot you are using over the pears to keep them submerged in the liquid. Bring to a boil; immediately reduce the heat and simmer 30 minutes, or until the pears are lightly colored and tender when pricked with a fork. Leave the pears in the liquid (refrigerate when cooled) overnight. 3. Remove the pears, which now will be more deeply colored. Boil down the liquid until reduced to about 1 cup; about 15 minutes. 4. Serve the pears with the sauce poured over and puddled beneath them; garnish with almonds and pomegranate seeds if desired. Makes 4 servings. Nutritional analysis for each pear: 340 calories, 1 g protein, 82 g carbohydrates, 6 g fiber, 0 g fat, 0 g saturated fat, 15 mg sodium TIP: To easily remove the seeds from a pomegranate, cut it in quarters and squeeze each piece as you would a lemon, allowing the seeds to fall in a bowl of cold water. The membrane will float to the top of the water and the seeds will sink to the bottom.

ny-food-pears

Pomegranate-poached pears

It might seem that getting eight nights worth of presents is the best thing about Hanukkah, but it isn't. The doughnuts are. 
 In the United States and in Europe, fried potato latkes are the best- known food for celebrating the legendary miracle of one day's worth of oil that burned in the temple for eight days. But, puffy doughnuts called sufganiyot (which means "sponge," describing the texture) can rival potato pancakes in popularity. 
 Many food historians say that, in the past, potatoes were more abundant in Northern and <a href="/topics/Eastern_Europe">Eastern Europe</a>, while in the <a href="/topics/Middle_East">Middle East</a> and <a href="/topics/Africa">Africa</a>, wheat and other grains were more available. Not surprisingly, when it came to celebrating Hanukkah by cooking foods in oil, people fried what was easiest to get. 
 Given Americans' love of doughnuts, sufganiyot are growing in popularity. On <a href="/topics/Long_Island%2C_NY">Long Island</a>, many kosher and kosher-style bakeries make them for Hanukkah. At ZuckerBaker's Kosher Bake Shop in <a href="/topics/Wantagh%2C_NY">Wantagh</a>, "people go bananas for the doughnuts," said co-owner Donny Bashkin. "We can't make them fast enough," added his partner, Evan Zucker. 
 Nor can they make them in advance. Unlike most cakes and pies, which have a shelf life of a few days, doughnuts have only a few hours in peak condition. And they are very labor intensive. Once formed, each doughnut must be pierced with a fork before being lowered into hot oil -- otherwise it won't turn over when the bottom is cooked. When both sides are brown, the doughnuts are drained and cooled. 
 Next, Zucker uses an electric pump filler to inject filling (jelly or custard) into each one. Finally, they are either showered with confectioners' sugar, or dipped in chocolate or vanilla glaze. 
 Before opening in the morning, ZuckerBaker's might put a tray of sufganiyot in the bakery case, but once customers start coming in, there's no point in displaying them. "They buy them as fast as we make them," Bashkin said. 
 MAKE YOUR OWN&nbsp; 
 The absolute freshest doughnuts are the ones you make yourself. 
 BUTTERMILK SUFGANIYOT 
 4 1/4 cups bread flour, plus more for dusting work surface 
 1/2 teaspoon baking soda 
 1/2 teaspoon salt 
 1/2 cup whole milk 
 1 1/4 cups buttermilk 
 4 teaspoons dry active yeast 
 3 tablespoons sugar 
 Vegetable oil, for frying 
 Powdered sugar, for dusting 
 1. In a medium bowl, whisk together the flour, baking soda and salt. Set aside. 
 2. In a small saucepan over medium, heat the milk until steaming but not boiling. Remove the pan from the heat and add the buttermilk. Pour the mixture into the bowl of a stand mixer fitted with a dough hook. Whisk in the yeast and sugar. Let stand for 5 minutes. 
 3. Add the flour mixture to the milk mixture and mix on low speed until the dry ingredients are moistened and form a ball, about 3 minutes. Increase speed to medium and continue mixing for 2 minutes longer. The dough will be quite sticky. Transfer the dough to a large bowl lightly coated with vegetable oil, cover with plastic wrap and set aside in a draft-free spot. Let the dough rise until doubled in size, about 1 hour. 
 4. Fill a large Dutch oven or deep, heavy frying pan with about 3 inches of oil. Heat over medium to 375 degrees. Line a large plate or sheet pan with paper towels for draining. 
 5. Lightly flour a clean work surface. Turn the dough out onto surface. Dust the top of the dough with flour, then press to flatten into a rough circle. Fold the dough in half, tucking the "ends" underneath to create a sort of ball. Dust with flour again and use a rolling pin to roll the dough into roughly an 11-by-17-inch rectangle about 1/4-inch thick. 
 6. Using a sharp knife, cut the dough lengthwise into 4 equal strips, then cut each strip horizontally, at an angle, to make 6 to 12 diamond-shaped pieces. 
 7. Working in batches, carefully drop pieces of dough into the hot oil, being careful not to crowd them in the pan. Fry, turning them often with a slotted spoon or tongs, until puffed and golden brown, 2 to 3 minutes. Transfer to the prepared baking sheet to drain while frying the remaining sufganiyot. Fill or top as desired and serve warm, dusted with powdered sugar. Makes 24 large to 48 small sufganiyot. 
 SUFGANIYOT FILLINGS 
 You can use a pastry syringe (available in baking-supply stores) to inject sufganiyot with jam, or you can use a pastry bag. Puncture the side of the doughnut before filling. Easier still is to slice them open with a sharp knife and make a little sufganiyot slider, if you will. Here are some ideas for fillings: 
 * <a href="/topics/Sliced_%28show%29">Sliced</a> banana and hot fudge 
 * Lemon curd with toasted <a href="/topics/Sliced_%28show%29">sliced</a> almonds 
 * Ricotta mixed with chopped walnuts, raisins and a drizzle of honey 
<div>
 * Orange marmalade and dark chocolate chips
</div> 
<div> 
 * Cream cheese and chunky strawberry jam
</div> 
<div>
 &nbsp;
</div> 
<div>
 * Chunky peanut or almond butter <with chopped="" dark="" div=""> 
 <div>
 &nbsp;
 </div> 
 <div>
 * Mango chutney with chopped salted cashews
 </div> 
 <div>
 &nbsp;
 </div> 
 <div> Erica Marcus contributed to this story
 </div> 
 </with>
</div>

FDCOV15.WEB

Classic Hanukkah doughnuts 

FDMAIN15

Despite their origin, these traditional Jewish cookies are always made for Christmas at chef Messina's home.
1 cup (8 ounces) unsalted butter 8 ounces cream cheese 2 cups (9 ounces) all-purpose flour 1/3 cup (2 3/4 ounces) sugar 1 tablespoon cinnamon 1/2 cup (3 ounces) chopped walnuts 1/2 cup raisins (optional) 1 cup raspberry jam
 1. In the bowl of an electric mixer, beat butter and cream cheese on low for about 3 minutes, until creamy and fluffy. Add flour and mix just until a dough forms. Divide the dough evenly into 4 balls, wrap each in plastic, press into disks and refrigerate for at least 2 hours. While dough is chilling, combine in another bowl the sugar, cinnamon, walnuts and, if using, raisins. 
2. Preheat oven to 375 degrees. Working with 1 disk of dough at a time, on a lightly floured surface, roll into a 10-inch round about 1/4 inch thick. Spread a thin layer of jam on each disk of dough, then sprinkle on 1/4 of the sugar-walnut mixture. Using a knife or pizza wheel, cut dough into 12 even wedges. Roll up each cookie from the wide to the narrow end, and place 1 inch apart, seam side down, on baking sheets lined with parchment paper or Silpats. 
3. Bake until golden brown, 15 to 20 minutes. Before taking cookies out, check one to make sure it is cooked through. Place pan on wire rack and when cookies are cool, dust with confectioners' sugar. Makes 4 dozen cookies.

ny-food-rugalach-cookies

Rugalach

This dessert would make a lovely addition to a Rosh Hashanah celebration, especially if drizzled with a touch of honey, which is traditionally served with apples to symbolize the hope for a sweet year to come. The honey could be added to the syrup (in place of or alongside the brown sugar), with which the apples are drizzled. <o:p></o:p> 
&gt;&gt; <a href="http://www.newsday.com/lifestyle/food-and-recipes/cooking-with-dates-1.1431603">Cooking with dates</a> 
&gt;&gt;&nbsp;<a href="http://www.newsday.com/lifestyle/food-and-recipes/side-dish-pomegranate-apricot-brown-rice-1.1431615">Side dish: Pomegranate-apricot brown rice</a> 
&gt;&gt; <a href="http://www.newsday.com/lifestyle/food-and-recipes/pomegranates-and-dates-flavor-rosh-hashanah-recipes-1.1431076">Pomegranates and dates flavor Rosh Hashanah recipes</a> 
BAKED APPLES WITH DATES AND PECANS<o:p></o:p> 
1/4 cup finely chopped toasted pecans<o:p></o:p> 
1/4 cup pitted and finely diced Medjool dates<o:p></o:p> 
Zest and juice of 1 orange<o:p></o:p> 
3/4 teaspoon cinnamon, divided<o:p></o:p> 
1/4 teaspoon salt<o:p></o:p> 
4 baking apples, such as Pink Lady, Pippin, or McIntosh<o:p></o:p> 
1 tablespoon butter, melted (optional)<o:p></o:p> 
2 cups unfiltered apple juice<o:p></o:p> 
2 tablespoons brown sugar<o:p></o:p> 
2 teaspoons cornstarch<o:p></o:p> 
1 tablespoon cool water<o:p></o:p> 
1. Heat the oven to 350 degrees.<o:p></o:p> 
2. In a small bowl, stir together the pecans, dates, orange zest and juice, 1/4 teaspoon of the cinnamon and the salt.<o:p></o:p> 
3. Core the apples, leaving a half-inch at the bottom, and peel the top edges. Stuff the apples with the pecan filling, then brush the tops with the melted butter, if using.<o:p></o:p> 
4. Arrange the apples in an 8-by-8-inch baking dish. Add the apple juice to the bottom of the dish, then cover it tightly with foil. Bake until the apples are tender (but not mushy) when pierced with a fork, about 35 to 45 minutes.<o:p></o:p> 
5. Transfer the apples to serving plates.<o:p></o:p> 
6. Transfer the juices in the baking dish to a small saucepan over medium. Simmer for 5 minutes, or until reduced by half. Add the brown sugar and remaining 1/2 teaspoon of cinnamon. Simmer, stirring constantly, until the sugar is dissolved.<o:p></o:p> 
7. In a small glass, mix the cornstarch and water. Add the mixture to the saucepan, then heat until thickened. Serve the apples drizzled with the thickened sauce. Makes 4 servings. 
&nbsp;

ny-food-roshhashanah-apples

Baked apples make a sweet dessert

Food Healthy Baked Apples

Great Hanukkah recipes

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While reporting on Newsday's best burgers list, Newsday food writer Andi Berlin visited Reese's 1900 in Patchogue.

"If you get the vibe, it just makes everything better'

The Manor of St. George is one of the most serene spots on the Island. But on one night in 1780, it was the scene of a bloody battle, NewsdayTV's Doug Geed reports.

'They had to be self-sufficient living here'

From the Sunflower Festival to Weird Al at UBS Arena, check out all the fun things to do and explore this weekend.

What's up on LI this weekend

Behind the scenes building replica boats that were used by patriots in the Revolutionary War. NewsdayTV's Doug Geed reports.

'We're reliving what people did 250 years ago'

NewsdayTV's Marie Elena Martinez got a sneak peek at the new Babylon Whiskey Down Diner location, which is currently under construction with plans to open in the fall.

Take a peek inside Whiskey Down Diner's new location

NewsdayTV's Elisa DiStefano joined the volunteers of Save the Great South Bay to clean oysters. The oysters are cleaned weekly and then placed back into the bay, where they'll be able to help filter the water.

"Oysters are a critical part of that ecosystem'

William Floyd was the only Long Islander to sign the Declaration of Independence. NewdayTV's Doug Geeds dives into his impact on American and Long Island history.

'There is a layered history that we have here'

NewsdayTV's Doug Geed shows us some great spots 'Out East' to visit this summer.

Out East: LI Aquarium, Patty's Berries and Bunches, Palmer Vineyards

NewsdayTV's Doug Geed takes a closer look at Nathan Hale, a prominent figure in the American Revolution, who was a spy for George Washington.

'More successful in his martyrdom.'

NewsdayTV's Doug Geed heads to a new restaurant opened by the same owners who created Westhampton Beach Brewery.

'We are very family friendly'

A surprise attack on British forces happened right here on Long Island. NewsdayTV Doug Geed reports.

'They're on foot, marching through the woods, middle of the night'

A weaver from Huntington helped hide guns from the British at his home. NewsdayTV's Doug Geed reports.

''After the Battle of Long Island, he had to hide those guns'

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Newsday food writer Melissa Azofeifa takes a lobster roll taste test at Driftwood on the Long Beach boardwalk.

Trying 3 lobster roll styles in Long Beach

Newsday food writer Erica Marcus helps make a strawberry crunch ice cream at Coyle's Ice Cream in Islip.

'We try to mimic the Good Humor bar'

Newsday food writer Andi Berlin visited Mama Rosita's, a hot dog truck in Bay Shore, to try their Mexican hot dog.

Mexican hot dog: 'Best way to describe it - just get crazy'

Newsday food writer Melissa Azofeifa tries the adult "happy meal" at Angie's in Manhasset.

'Happy meals' aren't just for kids anymore

What is mish salad? Newsday food writer Andi Berlin visited Chateau Coffee Shop in Woodmere to find out.

Trying the mish salad

Newsday food writers Erica Marcus and Marie Elena Martinez dine at Ensō no Sato in Huntington, one of the places on Newsday's 2026 best sushi list.

Talking sushi at Ensō no Sato

Newsday food writer Marie Elena Martinez visits Rocco's Tacos in Huntington Station to learn about their all-you-can-eat tacos deal.

Tacos and more all-you-can-eat deals on LI

NewsdayTV's Ken Buffa visits The Rainbow Rolls in Center Moriches to try its chocolate ice cream taco.

'We knew we wanted to have like chocolate and brownies included'

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