THE DETROIT JEWISH NEWS 26 Friday, December 14, 1979 FULL TIME PROTECTION FROM MARV CHECK • • • • Burglary Vandalism Fire Personal Attack MARV ROSEN At A Price You Can Afford Automatically Notifies within seconds Police Dept. & Fire Dept. Central Office N O IFONE Hidden Wire Instollotio. you Won't Know We've Been There emergency reporting system with 24 hr. protection L AMERICAN PROTECTIVE ALARM INC. 838-7008 Jewish Holiday Cookbook Offers Historical Background of Many Traditional Recipes Compilers of Jewish cookbooks have unusual opportunities to serve not only as gourmets but also to be interpreters of historical experiences. When offering recipes and menus, relating to fes- tivals, they can provide ex- planations of the holidays, as well as of the countries where the specialties in foods were popularized. The Jewish Holiday Kitchen" by Joan Nathan (Schocken Books) is this type of informative combi- nation that provides recipes and makes them an in- separable part of the Jewish holiday celebrations. The more than 150 re- cipes in the Joan Nathan book add delight to the Sabbath and all the Jewish festivals. Miss Nathan defines the laws of kashrut and the ob- servers of the dietery laws are greatly assisted by her. History, tradition and food requirements for the holidays, as well as for spe- cial'family celebrations are specifically annotated in this interesting book. Tracing her recipes to all parts of the world where Jews lived, each recipe is supplemented with a vig- nette about the origin of the dish. With such back- grounds, the author has provided authoritative status for her compilation. New appliances are suggested and the mod- ern cook is enabled to provide the best in foods while adhering to tradi- tions. Miss Nathan has a rich background as a food con- sultant. She has been a food consultant for the Smithso- nian Institution's Folk Life Festival. She co-authored "The Flavor of Jerusalem." Especially timely are her Hanuka recipes and the fol- lowing are notable samples of her work: POTATO LATKES A Gift To Ye From Thee? rif Jordan Raider Manager Charles Dennis Manager Giver yourself the ultimate gift, a Gleaner, tax-deductible IRA savings plan for worry-free tax savings: Ask about our flexible premium, too. Phone today. — Steven Cross Supervisor Sheldon Moggel Representative ‘anet/ LIFE INSURANCE SOCIETY I.ON WOODWARO.BIRM.G.AM ,CNIG0N..012 John North M1, Representative David Selik Representative Raider-Dennis Agenby, 17117 W. Nine Mile, Suite 333, Southfield PHONE 559-2250 What exactly is the Hanuka-latke connection? Latke is the Yiddish word for pancake. According to Webster's, it probably goes back to the Greek elaion olive oil). "Kartoflani platske" is still the term used to describe a potato pancake eaten in the Uk- raine. It is the same food that the Jews, living in the Pale of Settlement in the 17th Century, probably adapted for Hanuka. Because their daily diet consisted of potatoes and bread, they wanted to include a special dish cooked in oil to sym- bolize the main miracle of Hanuka. This potato pan- cake, already used by Uk- rainians with goose for Christmas, seemed a good and relatively inexpensive choice. Because Hanuka falls at the season when geese are plentiful, goose fat was an obvious and inex- pensive substitute for the original olive oil. As the menorah lights are kindled once more, may your heart be filled with the special -beauty that is Hanukah. AL, Michigan National Corporation Banks MEMBERS FDIC. For American Jews in- trigued with the gas- tronomic side of Judaism, Hanuka appears to be the preferred holiday. It is dif- ficult to equal the taste of brown, crisp potato latkes. Can gefilte fish, matza balls, haroset, or even hamantashen compare with them? Certainly not. Moreover, every latke lover seems to know how to make these potato pancakes — admirers of, say, gefilte fish may be forced to an outside source — and has strong opinions about them. One will swear by a medium grater, another by the larger variety, and modernists by the grater on the food processor. Some prefer pepper, others salt. Some add apples; others, grated zucchini, carrot ; or parsley. Some insist on grated and others on sauteed onions. And then, of course, there are the purists who contend that only old potatoes and bruised knuck- les will do. Latkes have become a versatile delicacy. They can be made from buckwheat or potatoes with a touch of flour. They can be served for breakfast, brunch, lunch, dinner, or as cocktail-party fare. They can be eaten plain or fancy, with sugar, applesauce, sour cream, or even with chicken soup. • • • 10 medium potatoes 2 medium onions 2 large or 3 medium eggs Ms cup unbleached all-purpose flour, breadcrumbs, or matza meal Salt and white pepper to taste Vegetable oil Peel the potatoes if the skin is coarse; otherwise, just clean them well. Keep them in cold water until ready to pre- pare latkes. Starting with the onions, alternately grate some of the onions on the large holes of the grater and some of the potatoes on the smallest holes. This will keep the potato mixture from blackening. Press out as much liquid as possible and reserve the star- chy sediment at the bottom of the bowl. Return the sediment to the mixture. Blend potatoes with the eggs, flour, sale and white pepper. Heat 1" of oil in a fry- ing pan. Drop about 1 table- spoon of mixture for each latke into the skillet and fry, turning once. When golden and crisp on each side, drain on paper towels. Serve with yogurt, sour cream, sugar or applesauce. Serves 8-10. (P) Note: People are always ask- ing me about freezing potato latkes. You can! After making them, place them on a cookie sheet, freeze, and remove to "a plastic bag. When ready to serve, place in a 450 degree oven for several minutes. •• ' ROMANIAN ZUCCHINI POTATO LATKES 2 pounds zucchini 2 large potatoes 1 medium onion 3 eggs 1 tsp vegetable oil 3/4 cup matza meal Salt and pepper to taste Vegetable oil for frying Peel the zucchini and grate down to the seeds, discard the seeds. Squeeze out the liquid. Peel the potatoes and grate into the zucchini. Once more, remove the liquid. This is im- portant! Grate the onion and add to the zucchini mixture. Add the eggs, oil, and matza meal, starting with 1/2 cup of matza meal and continuing to add more if necessary, until there is body to the mixture. Season with sale and pepper to taste and blend well. In a large, heavy frying pan, heat some vegetable oil until almost smoking. Using a large tablespoon, spoon a round portion of zucchini mixture into the pan and brown on both sides. Serve hot with sour cream or applesauce. Makes 18 large pancakes and serves 6-8. (The steel blade of a food processor or the grating blade are less painful ways of grat- ing the potatoes and onions. The blade makes a smooth consistency and the grater a crunchy one.) Rolex if — Fredrick ' jewelers of BLOOMFIELD I,. 0 . Ph9 west Lenz u.r AO,d ...tai Msin thou hist III 0 phi Thur. Appraisal. bs While You Watt. ONLY 20% Off c39 Suits by: Laois Grestire dams Rota Wide tent _ Leis Made Narrower only S12 We lore mastered the art ef idricate &Wile 13evii.43e/tCtieS- SETTEI CUPES t MTN MN: &Mies & Meet Alterations Sncialtst TUXEDO RENTALS Lowest Prices Tel-Ex Plaaa • Telegraph 357-1722 N. of 10 Mi. Right In Your Own Driveway! P.• THE ail TUNE -UP 4 MAN Certified by We Nano: I Automotive Institute of E•cese -s:. 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