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CHANUKAH 'SIZZLES' 116
flavors and simple style can be
brought to your Chanukah fes-
tivities with any of the recipes be-
low. Pumpkin adds a "Down
Under" twist to reduced fat
latkes. Use a non-stick pan and
only a light film of oil is needed
to fry. Served with a dollop of
Mango Relish.
We offer four unusual salads
to go with, and for a stunning
dessert, whip up Pavlova Roll.
Elise Pascoe, acclaimed Aus-
tralian food writer, generously
shared her light and easy recipe
and if you use a non-dairy top-
ping in place of whipped cream,
it's gloriously cholesterol-free. As
noted, some recipes are courtesy
of Australia's famous foodies, oth-
ers have been re-created in my
kitchen.
GLAZED KUMARA
(adapted from "Made in
Australia Food Book," by
Tess Mallos)
warm. Repeat with remaining
mixture stirring well before
transferring to skillet. Serve with
Mango Relish. Makes 4 large
latkes.
Note: To make smaller latkes,
heat 2 tablespoons oil in large 10-
or 12-inch skillet. Pour in 1/4 cup
mixture for each latke and cook
3-4 minutes on each side. Makes
20-24 latkes.
MANGO RELISH
(Parve)
1/4 cup golden raisins
1 large ripe mango, peeled and
stone removed
1 banana, peeled and diced
1 tablespoon lemon juice
1/4 red bell pepper, seeded and
diced
2 tablespoons crystallized ginger,
finely chopped
1 tablespoon balsamic vinegar
1/4 teaspoon salt or to taste
Place raisins in small bowl and
pour enough boiling water over
to cover. Let steep while prepar-
ing remaining ingredients. Cut
(Dairy)
mango in chunks and mash into
2 kumara (orange sweet
a bowl. Add banana, drizzle with
potatoes), about 1 112 pounds
lemon juice and fold into mango.
2 tablespoons butter
3 tablespoons brown sugar
Stir in red pepper, ginger, vine-
3 tablespoons sherry
gar and salt to taste. Drain
Peel sweet potatoes and cut raisins and add. Makes about 2
each in half. Pierce several times cups.
with sharp knife. Wrap loosely in
ROAST POTATO, SUN-
paper towels and microwave on
High for 6 minutes or until bare- DRIED TOMATOES AND
GOAT CHEESE
ly tender. Slice 1/4-inch thick. OR
(Dairy)
slice and cook in boiling salted
water until just tender, 10-15 1/3 cup sun-dried tomatoes, cut in
strips about 118-inch wide
minutes. Drain well. In large skil- 2 pounds
small red potatoes,
let, melt butter and stir in brown
scrubbed and cut in 1-inch
sugar. Heat gently until sugar
chunks
melts. Stir in sherry. Add sweet 3 tablespoons walnut oil
potatoes and simmer over medi- 3 large cloves garlic, peeled and
cut in slivers
um heat. Cook for 6-7 minutes,
1/4 cup fresh rosemary `needles'*
turning in glaze to brown on both salt
and pepper
sides. Serve hot as accompani- 1/4 cup fresh basil, finely
ment to main dishes. Serves 4-6.
shredded with scissors
Note: Use margarine in place 2-3 ounces goat cheese or feta
cheese, crumbled
of butter to make recipe parve.
COLOSSAL BUTIERNUT
LATICES (LOW FAT)
(Parve)
1 pound butternut squash,
peeled and grated coarsely
2 (about 1 pound) baking
potatoes, grated coarsely
1/4 cup fresh coriander, snipped
coarsely with scissors
1 egg
2 egg whites
1/3 cup matzoh meal
1 teaspoon salt
2 teaspoons lemon pepper
seasoning
1 teaspoon ground ginger
2-3 tablespoons peanut oil
In large bowl, combine squash,
potatoes and coriander. Lightly
beat egg and egg whites and add
to vegetables. Add matzah meal,
salt, lemon pepper and ginger
and mix well. Pour 1 1/2 tea-
spoons oil into 7-inch non-stick
skillet and heat over medium
heat. Pour in 1 1/2 cups mixture.
Cook 3 minutes until underside
of latke is nicely browned and
firm enough to be flipped over
with spatula. Reduce heat to
medium-low and cook 3-4 min-
utes longer until browned. Turn
onto heated platter and keep
Dressing:
2 teaspoons dijon-style mustard
2 teaspoons mayonnaise
2 tablespoons cider vinegar
2 tablespoons olive oil
* strip needles from stem by
running fingers down from top
to bottom to release.
Preheat oven to 425 degrees.
Place tomatoes in small bowl and
pour boiling water over to cov-
er. Set aside. Combine garlic with
oil and set aside. Cook potatoes
in boiling salted water for 10 min-
utes. Drain well and arrange in
a layer on baking sheet sprayed
with non-stick vegetable spray.
Brush potatoes with oil and gar-
lic slivers. Sprinkle with rose-
mary, salt and pepper. Roast in
top shelf of preheated oven un-
til nicely browned and cooked
through, 15-20 minutes. Garlic
also will brown. Turn once or
twice during cooking time. Com-
bine roast potatoes with drained
sun-dried tomatoes and basil.
Gently toss with dressing. Sprin-
kle with crumbled cheese. Serve
at room temperature. Serves 4.
For dressing: Whisk together
CHANW(4.4 'SIZZLES' page 120