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Dec. 15, 2006
Easy holiday entertaining
The main thing to remember is that everyone wants to have fun.
RORY RICHARDS
Chanukah, the Jewish Festival of Lights, celebrates the revolt
of the Maccabees in 165 BCE against the Syrian-Greek forces that
had been occupying the Temple in Jerusalem. After chasing the invading
forces out, the Maccabees found only enough oil in the desecrated
temple to last one day, but miraculously, the flame survived for
eight days. This laid the foundation for the eight-day celebration
of the holiday and the importance of oil in the menu planning for
this period.
The other important food item is dairy because, according to tradition,
one of the factors contributing to the success of the Jews was that
a brave woman named Judith fed salty cheese to the Syrian general,
causing him to be so thirsty he drank wine until he passed out.
After he fell asleep, she decapitated him, and his head was used
to demoralize the rest of the army.
To celebrate the miracle of the oil, latkes have become a standard
part of Chanukah meals in North America. In Israel, sufganiyot
(jelly doughnuts) are the representative food. But with eight
festive nights to celebrate, there is ample room for tradition and
experimentation. With the help of some adventurous friends, I have
pulled together some fun and elegant twists on the traditional Chanukah
fare.
All of the recipes below are for 10 people.
MANIESCHIEWITZ MARTINIS
15 oz. premium vodka
10 oz. Manieschiewitz wine or kosher grape juice
10 oz. pomegranate juice (can be purchased in the produce aisle
of your local grocer)
Juice of four freshly squeezed lemons
Mix ingredients, shake over ice. Pour into pitcher and store in
freezer. Garnish with a lime slice or a few frozen blueberries.
Tip: Themed, festive drinks are great for your party but
after mixing 3-4 cocktails, it becomes laborious and takes your
valuable focus as the party host away from your guests. Save time
and spend more time shmoozing by making a pitcher of martinis and
keeping it in your freezer (along with your martini glasses too,
if you have the room) and pour as needed.
OLIVE (TEMPLE) TAPENADE
Oil, particularly (Israeli) olive oil, is an integral symbol of
Chanukah. This easy-to-make recipe is delicious and perfect for
the holiday.
1 can of pitted Israeli olives, coarsely chopped (Kalmata or
other pitted olives are fine, too. But for authenticity, and an
opportunity to support the Israeli economy, go the extra mile and
pick up a can of Israeli olives at a kosher deli or import store.
1 tbsp. rinsed, drained and chopped capers
1 tsp. fresh lemon juice
1 clove fresh garlic
2 tsp. olive oil
1/2 tsp. anchovy paste (optional)
Fresh cracked black pepper
Course chop or pulse in food processor: olives, capers, garlic,
lemon juice, olive oil, anchovy paste, and pepper. Refrigerate and
serve the tapenade with flatbread and/or crackers.
MINI SUFGANIYOT
This is a staple at Chanukah parties – particularly in Israel.
Personally, I always find them oversized and outrageously sweet
to really enjoy. This is an elegant way to keep the tradition of
sufganiyot, while watching your calorie intake! Visit your local
doughnut shop and purchase a couple dozen doughnut holes (Timbits,
as one retailer markets them). Offer your guests an array of jam
preserves to dip their mini sufganiyot into. Sugar-free or unsweetened
jams are a great alternative to regular, sugar-loaded preserves.
LATKE CANAPÉS
What is Chanukah without latkes? These bite-size canapés
can be dressed with sour cream and/or applesauce. Garnish with a
pinch of fresh dill.
3 cups peeled, shredded potatoes (substitute yams for potatoes
for a delicious and colorful alternative)
4 tbsp. grated onion
4 eggs, beaten
3 tbsp. flour
1 tsp. salt
1 cup vegetable oil
Dry the potatoes as much as possible. You can place them in a kitchen
towel and wring.
In a large bowl, combine all ingredients except the oil and mix
well.
Heat oil in a heavy skillet over medium high heat. Place a spoonful
of the potato mixture into the oil, pressing down gently. Cook until
brown on one side, then turn and cook until brown on the other.
Drain on paper towels.
Reheat in oven before guests arrive and garnish with sour cream.
MINI MATZAH BALL SOUP
There is always an occasion to serve matzah ball soup, especially
during the cold winter months. This amusing presentation will surely
charm your guests and warm their kishkas.
2 tbsp. oil
2 eggs, slightly beaten
1/2 cup matzah meal
1 tsp. salt
2 tbsp. soup stock or water. Use packaged, canned or existing soup
stock or broth. You will need less than a cup to serve with this
recipe.
Mix oil and eggs together. Mix and add matzah meal and salt. When
well blended, add soup stock or water. Cover mixing bowl and place
in refrigerator for at least 20 minutes.
Using a two- or three-quart-size pot, bring salted water to a brisk
boil. Reduce flame and into the slightly bubbling water drop balls
formed from above mixture. Roll the matzah balls the size of a penny.
They will fluff up to the size of a quarter when they are done,
which is the size you want them for this recipe.
Cover pot and let cook 30-40 minutes. Have soup at room temperature,
or warmer, and remove matzah balls from water to soup pot. Serve
one matzah ball per spoon with a teaspoon of broth. Garnish with
a few strands of fresh dill. This recipe makes 25 mini balls.
Tip: If you are one of those people who is nervous making
matzah balls from scratch, don't be shy about buying the pre-mixed
matzah ball soup mix from your grocer. Follow the instructions exactly
and I guarantee – they will float! (If you need serving spoons,
they can be bought inexpensively at your local dollar store or in
Chinatown.)
Don't forget, the most important element of any holiday is sharing
time with family and friends. Don't go meshugah with the little
details – no one likes a stressed-out host. Your guests are
ultimately there to spend time with you. So if your matzah balls
sink and the latkes turn out soggy, don't fret. You are still surrounded
by mishpachah and, yes, they will forgive you!
Rory Richards is a partner in Richards and Chan, a Vancouver
PR and event-planning company, www.richardsandchan.com.
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