Heat oil in a large pot. Cook onion, celery, and both mushrooms about eight minutes, or until very soft. Stir in barley and cook one minute.
Add tomatoes and stock and bring to a boil. Cover and simmer 45 minutes or until barley is tender. Stir in parsley and dill. Taste for salt and pepper and serve.
Potato Latkes :
makes about 16
- 1 1/2 pounds baking potatoes, peeled
- 1 medium onion, chopped
- 1 egg, lightly beaten
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons flour
- 1/2 teaspoon baking powder
- 1/2 to 1 cup vegetable oil for frying
Grate potatoes and place in strainer or colander. Squeeze out as much moisture from potatoes as you can. In large bowl, combine potatoes with remaining
ingredients, except for oil. Heat about 1/4 cup oil in large frying pan until very hot. Drop two to three tablespoons potato mixture into pan for each latke. Use back
of spoon to flatten mixture so that each latke is about three-inches in diameter. Fry over medium high heat about four to five minutes per side. Drain on paper towels
and keep warm in oven. Continue, using more oil if necessary for each batch. Serve hot with an apple-pear sauce.
Ginger Torte :
serves 12
- 3 cups finely chopped almonds
- 1 1/2 cups sugar
- 1/2 cup flour
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 10 eggs, separated
- 1/2 cup fresh orange juice
- grated zest of 1 large orange
- 2 tablespoons finely chopped candied ginger
- powdered sugar for garnish
Preheat oven to 350?F. Oil or spray a 10 inch tube pan. Combine nuts with 1/2 cup of the sugar, flour, ground ginger and salt. Beat egg yolks and 1/2 cup
of the remaining sugar until thick and pale, about eight minutes. Stir in the orange juice, zest and candied ginger. Fold nut mixture into yolk mixture with a spatula.
In a large bowl beat egg whites until soft peaks form. Gradually beat in remaining 1/2 cup of sugar. Fold whites into yolk batter and pour into prepared pan. Bake until
a toothpick inserted in the center comes out clean, about 45 minutes. Let cool in pan, then invert onto serving plate. Dust with powdered sugar.
Spinach and Tangerine Salad :
serves 8 to 10
- 8 cups young spinach, torn into bite sized pieces
- 1 bunch green onions, sliced
- 4 seedless tangerines, peeled and separated into sections
- 1 cup dried cranberries
- 1/2 cup olive oil
- 1/3 cup balsamic vinegar
- salt and pepper
In large bowl combine spinach, onions, tangerines and cranberries. Whisk together oil and vinegar and toss with salad just before serving. Salt and pepper to taste.
Dishes that are Traditionally cooked for Hanukkah
Like the Purim holiday in the spring, Hanukkah is focused on kids, with games and food designed to include them in tradition. Try inviting the youngest members of your family to
participate in preparing the Hanukkah latkes or Sufganiot.
INGREDIENTS :
- 2 1/2 cups grated zucchini
- 1 cup peeled and shredded potatoes
- 1 cup shredded carrots
- 1/2 teaspoon salt
- 3 eggs, lightly beaten
- salt to taste
- freshly ground black pepper
- 3/4 cup matzo meal
- 1/2 cup chopped fresh parsley
- 1/2 cup crumbled feta cheese
- 1/4 cup vegetable oil
DIRECTIONS :
- Place the zucchini, potato and carrots in a colander, place paper towels or a cheesecloth over the top and squeeze out
as much moisture as possible. Sprinkle salt over the vegetables and let them drain for 15 minutes. Squeeze vegetable again
in paper towels.
- In a large mixing bowl combine eggs, vegetables, salt and pepper. Mix well. Stir in matzo meal or flour, parsley and feta.
- Heat vegetable oil in a large frying pan. Place vegetable mixture, formed into pancake sized cakes in hot oil and fry
until golden brown on both sides. (Cook two to three minutes per side). Add more oil as needed to keep cakes frying up well.
Drain fried latkes on paper towels.
INGREDIENTS :
- 2 1/2 teaspoons active dry yeast
- 1/4 cup white sugar
- 3/4 cup warm milk (110 degrees F/45 degrees C)
- 2 1/2 cups all-purpose flour
- 2 egg yolks
- 1/4 teaspoon salt
- 1 teaspoon ground nutmeg
- 2 tablespoons butter, softened
- 1/2 cup drained cottage cheese
- 1 egg
- 2 tablespoons white sugar
- 1 teaspoon vanilla extract
- 2 cups vegetable oil
- 1/2 cup confectioners' sugar
DIRECTIONS :
- Dissolve the yeast and 2 tablespoons white sugar in the warm milk.
- Sift flour into a large bowl, make a well in the center and add the yeast mixture, egg yolks, salt, nutmeg,
butter and remaining sugar. Stir flour into center. Once combined turn dough out onto a lightly floured surface
knead until dough is elastic. Cover and let dough rise overnight in the refrigerator.
- Remove dough from the refrigerator and roll on a lightly floured surface to 1/8 to 1/4 inch thick. Cut into
2 inch rounds. Cover and let rise for about 15 to 20 minutes.
- In a medium bowl combine the cottage cheese, egg, 3 tablespoons white sugar and vanilla. Beat until well combined.
- Form dough rounds into a ball and insert about 2 teaspoons of cheese filling into half of the rounds and 2 teaspoons of
preserves into the other half.
- In a heavy pot, pour in oil to about the 2 1/2 inch mark. Heat to 375 degrees F (190 degrees C). Drop sufganiot (doughnuts)
into the oil, turning when browned. Drain on paper towels and roll in confectioners' sugar.
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