Holiday Food Preparation Commemorates Miracle Fuel

The festival of lights is celebrated for eight days. It commemorates the heroic victory of the Maccabees over the Syrians in the year 165 B.C.E. In the search for oil to rekindle the eternal light of the Temple in Jerusalem, a container was found with only enough oil to burn for only one day. Miraculously, it lasted eight days.

To celebrate Chanukah, foods prepared with or in oil are served. Among the traditional foods served are potato latkes and potato kugel.

Veal Brisket

2 1/2 pound veal brisket, fat removed

1 envelope onion soup mix

1/2 cup dry white wine

2 tablespoons tomato paste

2 cups water

2 teaspoons paprika

1 teaspoon dried rosemary

1-2 cloves garlic, minced

fresh ground pepper to taste

6 red new potatoes, peeled and quartered

6 carrots, cut into 2-inch diagonal slices

2 tablespoons flour or arrowroot

1/4 cup water, white wine or flat beer

Place the veal in a roasting pan, top side up. Brown in the broiler on both sides until golden brown. Drain off any fat from the pan. Combine the onion soup mix and water and pour over the meat. In a small bowl, mix the paprika, rosemary, garlic and pepper. Spread the tomato paste over the top of the brisket and sprinkle with the seasonings. Cover the meat and place in a 325- degree oven. Roast for one hour. Turn the roast over once during the next hour, basting with the juices. Add the potatoes and carrots, sprinkle with a little paprika; cover and cook 30 to 45 minutes longer or until meat and vegetables are tender.

Drain the juices from the roaster and remove the fat. Pour into a small saucepan. Blend the flour with 1/4-cup water, wine or beer and whisk over low heat until smooth. Stir constantly. Cook until mixture thickens and coats a spoon.

Carve cooled meat into 1/2-inch slices, cutting diagonally against the grain of the meat. (You may want to reheat the meat after carving.) Arrange sliced meat on a heated platter surrounded with potatoes and carrots. Spoon some gravy over the top and pass the remaining gravy separately.

Makes 6 to 8 servings.

Potato Kugel

2 1/2 pounds potatoes, peeled and quartered

10-12 peeled garlic cloves

2 tablespoons vegetable oil

3 tablespoons chicken soup

salt and freshly ground pepper to taste

Steam potatoes and garlic until fork-tender. Lightly oil a shallow 4-cup baking pan. Mash potatoes while they are still hot. Stir in the oil, soup, salt and pepper. Place the mixture in the pan and bake in a 350-degree oven for 25-30 minutes or until top is nicely browned.

NOTE: Skin may be left on potatoes, if desired. Chicken fat can be used instead of oil.

Serves 6 to 8.

Basic Potato Latkes

4 large potatoes, peeled

1 medium onion

1 large egg

1 teaspoon salt

white pepper to taste

2 tablespoons flour

1/2 teaspoon baking powder

1/2 cup vegetable oil for frying

Grate potatoes and onion. Squeeze out as much liquid as possible. Transfer to bowl. Mix in all ingredients except oil. Heat the oil in a deep, 10-to 12-inch skillet.

For each latke drop about 2 tablespoons of mixture into pan. Flatten with back of spoon so each latke is 2 1/2 to 3 inches in diameter. Fry over medium heat until golden brown and crisp, 4 to 5 minutes on each side. Drain on paper towels. Stir batter before frying each new batch. Add more oil to pan as necessary.

Makes about 15 latkes.

Light Latkes

3 large potatoes, peeled and grated into ice water

1/4 cup grated onion

1/4 cup egg substitute

1/2 teaspoon salt

pepper to taste

1/4 teaspoon baking powder

3 tablespoons matzah meal

In a tea towel, squeeze out excess moisture from peeled and grated potatoes. Place in a mixing bowl with onion and egg substitute and mix well. In a small bowl, combine dry ingredients. Slowly add to potato mixture, beating very well. Drop tablespoonfuls onto hot lightly oil-sprayed skillet. Cook on one side until well browned; turn over and brown other side. Serve with non-fat sour cream or yogurt, apple sauce or pear chutney.

Family Latkes

1 1/2 pounds potatoes, peeled

3 tablespoons vegetable oil

6 tablespoons butter

1 teaspoon salt, divided

pepper to taste

Grate potatoes coarsely in a food processor and pour into ice water. Press out liquid well. In a 12-inch non-stick skillet, heat oil and 3 tablespoons of butter. Add the potatoes. Press potatoes into a neat, even layer with a wooden spoon or metal spatula to completely fill bottom of skillet. Brown over medium heat for 15-20 minutes, then season with a bit of pepper and 1/2 teaspoon of salt.

Slip latke onto large plate; add remaining butter to the pan and invert latke back into skillet to finish browning on other side 10 to 15 minutes more. Season with remaining salt and pepper.

Slip latke onto cutting board and slice into wedges. Using 2 large spatulas, transfer wedges to warm serving platter and sprinkle with chopped parsley.

Makes 6 to 8 servings.

Kasha Varnishkes

1 cup coarse kasha

1 egg, slightly beaten

1 large onion, chopped (1 cup)

2 cups boiling water

1 teaspoon salt

1/2 cup vegetable oil

1/4 to 1/2 pound mushrooms, sliced

1 cup egg pasta bowties, cooked as directed on package

In a mixing bowl, stir egg into kasha. Place in a heated heavy pot or pan; stir over low flame until kasha kernels are separated and dry. Add boiling water and salt to pan. Stir. Cover tightly and allow to steam over low heat for 30 minutes or until all the liquid is absorbed. In a small skillet, heat oil and saute onions until golden. Stir in mushrooms and cook for a few minutes. Fluff kasha with a fork. Add the onion mixture and the cooked bowties, tossing altogether lightly. If mixture is too dry, add a small amount of chicken stock to moisten.

Symbol cookies

1 cup (2 sticks) butter or margarine

1 cup sugar

1 large egg

1 teaspoon vanilla

2 teaspoons baking powder

3 cups all-purpose flour

3 tablespoons milk or orange juice

Using an electric mixer, beat butter and sugar in a bowl until creamy. Beat in egg and vanilla. In a small bowl, combine flour and baking powder. On low speed, gradually beat flour mixture into butter mixture until combined. Add milk or orange juice; beat until dough masses around beaters, about 2 minutes. Divide dough into thirds; wrap in waxed paper and chill for 30 minutes.

Roll out each third of dough on a lightly floured surface to desired thickness. Cut into shapes. Place cookies on an ungreased baking sheet. Bake in a 400- degree oven for 10 minutes or until cookie spring back when lightly touched. Let cool on baking sheet for a few minutes. Transfer to rack to cool completely. Decorate as desired.