Hanukkah Torch (1949) ... Exotic Hanukkah Foods -- So your latkes can rock at Chanukah Time. (December 3, 2012 / 19 Kislev 5773) ...item 2.. Hanukkah: A Time to Fight (December 5, 2012 / 21 Kislev 5773) ...
Image by marsmet546
1949 Vintage Graphic -- Right after the establishment of the State of Israel and its 1948 war of Independence . the illustrated card was issued to commemorate the 1949 Chanukkah torch race which was held by the IDF – GADNA youth troups . A race which has passed through Tel Hai , Yechiam, Tirat Tzvi, Degania, Modi’in, Negba, Eilat and Jerusalem . The Israeli IDF – Zahal units of Airforce and Navy participated too. Several Zionist slogans expressively desiged in blue and red. – Ebay item
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.......*****All images are copyrighted by their respective authors ........
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.....item 1).... Exotic Hanukkah Foods ... www.aish.com/f/r ...
HOME FAMILY COOKING CORNER
Exotic Hanukkah Foods
Try something a little different – and very yummy!
by Tzirel Chana
December 2, 2012 / 18 Kislev 5773
www.aish.com/f/r/Exotic-Hanukkah-Foods.html
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----- SEPHARDIC LATKES OR SVINGE
Svinge is the Sephardic answer to latkes, light and crunchy eaten sprinkled with confectioners’ sugar.
Rabbi Maimon the son of Yosef, the father of the Rambam (Moses Maimonides) says that eating svinge is integral to the Hanukkah celebration. For a small batch–enough for six people combine
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... 11/2 cups of flour
... 1/2 t salt
... 1 t instant yeast
... 7/8 cup of warm water
Mix these into a batter.
Let the batter sit for three hours until it has doubled or tripled in size. Then heat oil in a frying pan–this is another deep fry dish. Wet your hands. Tear off plum sized pieces of the dough. Stretch them a bit and form a hole in the middle and fry on both sides. Drain on paper towels, Sprinkle with confectioners’ sugar and eat right away
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----- FRIED FISH BALLS
Fried foods to recall the miracle of the flask of oil and fish is a traditional Shabbat food – so it’s a perfect Shabbat Hanukkah dish. In the UK, these fish balls are featured at all Jewish celebrations and for good reason—they are absolutely delicious and easy to make.
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img code photo ... FRIED FISH BALLS
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Defrost one roll of gefilte fish
Add matzo meal one handful at a time, just enough that you can form the fish into walnut sized balls.
Deep fry about six minutes until browned on all sides
(optional: add 1/4 t black pepper to the fish mix for a spicier fish ball)
Eat hot or cold. Yum
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----- KUKU SABZI
This is a Persian frittata traditionally eaten on Hanukkah. Very healthy and very yummy
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... 2-3 eggs.
... Half a bunch of fresh coriander
... Half a bunch of fresh parsley
... Quarter of a bunch of fresh dill
... Half an onion or three scallions
Chop all the vegies fine
Lightly grease a ceramic nonstick frying pan (2 tablespoons of vegetable oil or ghee)
Lightly beat the eggs
Add spices, salt, pepper, turmeric to taste
Chop the herbs and onions or scallions are finely as you can – use fresh or frozen, never dried. You can also substitute fresh spinach leaves for the herbs
Combine the herbs with eggs
Pour the mixture into a heated greased frying pan. Fry until lightly browned, then flip over
Cut the kuku into wedges and served with yogurt and rice or crusty bread and feta cheese too
Serves three. You can freeze this !
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----- LASAGNA
We eat dairy foods on Hanukkah to remember the bravery of Judith, the valiant Maccabee woman who slew the wicked Syrian Greek general Holofernes by first feeding him cheese to stimulate thirst and then wine to get him drunk. After that she beheaded him. The sight of his skull rolling through his tent frightened the Syrian Greeks so much that they ran away and the Maccabees won the war.
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img code photo ... LASAGNA
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I love this recipe. You don’t precook the noodles. You don’t precook the sauce. You just layer everything and it all bakes together until a tinfoil blanket. Easy and delicious.
... 1 large can of crushed tomatoes (800 gm or 19 oz)
... 1 large can of tomato paste (not sauce) also 19 oz.
... Combine and add 1/2 t garlic powder
... 2 t oregano
... 1 t basil
... 1/2 t salt
... 1/4 t black pepper
Can thin the sauce with a little bit of water. Don’t cook this, just mix ingredients in a separate bowl.
Combine 16 oz or 750 grams of cottage cheese, ricotta cheese or white cheese (or any combination of the three –three Israeli cottage cheese packages are okay) with one egg.
Layer
Sauce, noodles, cottage cheese, two big handfuls of grated cheese (I use low fat mozzarella) REPEAT Last layer is noodles, and sauce.
Bake in a 9 by 12 inch pan covered well with tin foil for one hour at medium heat (350F or 180C)
For the last ten minutes of baking uncover, add two handfuls of grated cheese to the top so the cheese can melt and look pretty.
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----- MENORAH SHAPED CHALLAH
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img code photo ... MENORAH SHAPED CHALLAH
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... 4 cups of flour (approximate)
... 1 teaspoon salt
... 1/4 cup sugar
... 1/4 cup oil
... 1 cup tepid water
... 1 teaspoon yeast
... sesame and/or poppy seeds
... egg yolk for brushing
Dissolve yeast in water. Add sugar. Add oil.
Gradually add in the flour a cup at a time. (do not add all the flour at once unless you want to create an unkneadable blob even if you are using a stand mixer).
Finally add salt. Knead together until the mixture forms a soft but firm dough.
Leave dough in oiled bowl covered with damp cloth until it doubles in size (time for this varies on the weather and heat in your kitchen) If it is cold, let the dough rise in a warm place. On top of the fridge or the drier or in an oven heated on very low. You can heat your oven for two minutes to 180C or 375 F and then shut it immediately.
Once dough is risen make blessing over challah and form dough into menora shape. Roll out eight 4 inch strands for arms of menora and a longer strand for base. brush with egg yolk and sprinkle with sesame and poppy seeds, BAke in preheated oven at 375 for 45 minutes or until brown Freezes well but be careful not to break it. Enjoy
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----- LATKES
Here’s a cooking lesson cast in rhyme
So your latkes can rock at Chanukah Time.
Latkes are a part of our history
I’m going to unlock the mystery
Of how to make them crisp and light
For your guests to eat on Chanukah night.
... Rule # 1 don’t skimp on oil
¼ inch in the pan, bring it close to boil
... Rule #2 make your latkes of equal dimension
Don’t crowd them in the pan
They need personal attention
... Rule #3 When they’re brown then flip
Fry other side, and then place on towel to drip
... Rule #5 eat right away
Your latkes will be soggy if you wait another day.
... Rule #7 don’t forget to smile
Let the Chanukah light shine on you for a while.
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----- MY LATKES RECIPE
Using the grating attachment on your food processor grate together 1 small onion, 4 large potatoes 2 eggs and 1/2 cup matzo meal
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img code photo ... MY LATKES RECIPE
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Add 1/8 t black pepper and 1 teaspoon salt
Heat oil in a heavy bottomed skillet. Make sure the entire skillet is covered with oil 1/4 inch or more deep.
Drop in a tiny bit of batter . If it browns then you’re ready to fry.
Spoon in latkes. Don’t crowd.
Fry three minutes on each side. Remove, place on paper towel to drain excess oil and serve ASAP!!!
You can reheat in a low oven and serve later or if you really have to freeze but nothing tastes as good as fresh
Safety note: turn frying pan handles inward and never leave a frying pan full of hot oil alone even for a minute. Also don’t let the oil smoke because that will spoil your latkes.
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.....item 2).... Hanukkah: A Time to Fight ... aish.com ... www.aish.com/sp/lal ...
HOME SPIRITUALITY LORI ALMOST LIVE!
Hanukkah: A Time to Fight
by Mrs. Lori Palatnik ...
Jewish history teaches that there are times we need to stand up and fight.
December 5, 2012 / 21 Kislev 5773
www.aish.com/sp/lal/Hanukkah-A-Time-to-Fight.html
aish.com video ... 2:50 minutes ... for Judaism and for the Jews
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Portrait of a boy by Bertram Chevalier (undated)
Image by pellethepoet
Cabinet card.
Studio of Bertram Chevalier, The Art Studio, 45, Grange Road, Ramsgate.
Bought from an eBay seller in Paralimni, Cyprus.
Bertram Chevalier was the brother of comedic actor Albert Chevalier, who is most famous for the music hall song My Old Dutch (1892) - ♫ www.youtube.com/watch?v=crP2YkRTRKg ♫ - composed by another brother, Charles Ingle (Auguste Chevalier).
At some point Bertram Chevalier was trading under the name of "B. Knight". Albert Chevalier, in his autobiography BEFORE I FORGET (1902) relates this episode:
Some years ago, my brother Bertram, trading under the name of Knight, was in business as a photographer, in the West End. One day a "sitter," whose portrait had just been taken, walked out of the studio into an adjoining waiting-room, where, on the walls, hung a number of my photographs, in various characters. Casually casting his eye round, the gentleman remarked, "Good likenesses of Chevalier. I know him very well indeed. Ah! he's got on hasn't he? Why I remember the time when he and his father used to go round with a barrow. Many a cabbage he's supplied us with in the old days!"
Not a word was said until the ''well-informed" gentleman was about to take his leave. Then my brother said, "I shall be seeing Albert at the Pavilion to-night. He'll be interested in what you have just told me. Would you mind giving me the address of his old customers?" "Who's Albert?" queried the knowing one. "My brother, Albert Chevalier." The gentleman picked up his hat, and made a wild rush out into the street. My brother lost a customer. He did not call back for his photos, as he had arranged to do.
- www.archive.org/stream/beforeiforgetaut00chevrich#page/15...
The book includes many character portraits photographed by "B. Knight" ie. Bertram Chevalier.
day 299
Image by supafly
looking at Appah's Father's Day card
Happy Father's Day!
Image by .m.e.c.
When I was little, I liked this photo so much that I cut it out and taped it to a Valentine's Day card.
Father's Kiss
Image by enduringessence.com
I did a family photo shoot for my brother-in-law's sister's family (confusing, I know), and I snapped this photo. I think it would be great gift for their Dad on a Father's Day card. What do you think?
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