The temple required a holy light to burn inside at all times. After reclaiming the site, there was only enough oil for one night. Miraculously, the light burned for eight days, hence the eight days of celebration. The holiday is also known as the festival of lights, and as part of that, Jewish families have a menorah, which is lit every night.
Holidays calls for special foods, and Hanukkah is no exception. Quite a few are fried in oil to celebrate the miracle of the oil. A favorite is latkes, potato-like pancakes fried and served with applesauce or sour cream. Recently, some cooks have tried a different twist, making them with shredded zucchini, carrots and even cheese. Whatever, potatoes are still the favored ingredient, and frying in oil is essential.
Another fried favorite is a special jelly doughnut called sufganiyot. Millions of these doughnuts are consumed in Israel during these eight days. Another favorite is kugel, a baked noodle casserole that can be sweet and custardy, or more savory. Rugelach is also a popular addition, sweet, delicious and perfect with coffee. Basically, it's a filled pastry in the shape of a crescent. Fillings vary from jam to a mixture of nuts, raisins and cinnamon.
Then there's challah, a sweet braided bread that is served at weekly Friday Shabbat dinners. Though not specifically linked to Hanukkah, it will likely be served this week because it's such a favorite.
Over the years, Rabbi Michelle Werner of B'Nai Israel Synagogue — Dan Abraham Jewish Cultural Center, has purchased loaves and left them for Jewish families coming to Rochester at their hotels.
The appeal of challah bread has extended beyond the Jewish community. Great Harvest in Rochester (706 N. Broadway) gets rave reviews for their version.
Fresh loaves of Challah bread at Great Harvest Wednesday morning, December 9, 2020. (Ken Klotzbach / kklotzbach@postbulletin.com)
"We used to just bake it on Fridays because that was when the demand was," owner Dan Sweeney said. "Over the past few years, it has become so popular we bake it every day, selling between 50-75 loaves daily."
He explained that his recipe comes from a fellow franchise owner in New Jersey who experimented until he produced what he thought was the most authentic version.
Great Harvest bread makers roll out, braid, and coat loaves of challah bread Wednesday morning, December 9, 2020. (Ken Klotzbach / kklotzbach@postbulletin.com)
"With just six ingredients (eggs, honey, yeast, flour, salt and water) the balance has to be just right," he said.
Ask any one who's had it — Sweeney gets it just right, hundreds of times a week.
Classic Latkes
1 pound russet potatoes, peeled (about 2-3 medium)
2 large eggs, beaten
1/2 cup all-purpose flour
1 1/2 teaspoons kosher salt, divided
Canola oil for frying
2 tablespoons chives, freshly chopped
Using the grater blade on a food processor or medium holes on a box grater, grate potatoes. Transfer to a bowl of ice water until ready to use. Using a clean dish towel, squeeze out as much liquid as possible or let drain in fridge overnight.
In a large bowl, combine potatoes with eggs, flour and 1 teaspoon salt. In large skillet over medium heat, heat about 1/8 inch oil until shimmering. To test if oil is hot enough, sprinkle with flour. If flour dissolves immediately, oil is ready. Add a few spoonfuls of potato mixture to the oil and pat down with spatula to flatten. Fry until crispy and golden, about 3 minutes per side.
Transfer to paper towels to drain, then sprinkle with remaining salt. Serve with applesauce or sour cream (or both), and chives.
Post Bulletin food writer Holly Ebel knows what’s cookin’. Send comments or story tips to life@postbulletin.com.
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December 14, 2020 at 09:06PM
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