Signature Of
Chanukah
Lathes hit the big time as fancy,
specialty entrees and desserts.
LINDA MOREL
Special to The Jewish News
p
otato latkes are
Chanukah's signature dish,
not because of the potato
but because of the oil.
Potatoes did not exist in the Holy
Land when the ancient Israelites tri-
umphed over the Syrians.
During what may have been the
region's first oil crisis, a 24-hour
supply of oil lasted eight days. For
that reason, oil is the heart of
Snazzy desert
latkes are
trend-setting.
Chanukah, and any food fried in
oil, no matter how sweet, is a fitting
tribute for the celebration.
While there is evidence that the
custom of making latkes from pota-
toes originated in Russia, innovative
Jewish cooks have extended the
repertoire for centuries. Adding
sugar to late-harvest produce,
they've created sensational
desserts.
The Viennese, the
dessert mavens of the
world, were not con-
tent to leave latkes in
skillets. Elevating
them to creamy crepes
layered with applesauce,
they concocted a torte as
elegant as Vienna, a perfect
finale to dairy meals.
Linda Morel writes for the Jewish
Telegraphic Agency.
12/4
1998
114 Detroit Jewish News
Like carrot cakes, carrot latkes
have hit the dessert circuit, too.
Infused with vanilla and almonds,
they are dusted with confectioners
sugar. Don't worry if they cool;
they're irresistible at room tempera-
ture, too.
Inspired by seasonal fruit, cran-
berry latkes are an American contri-
bution to Chanukah cuisine. With
orange juice and raisins playing
counterpoint to tart berries, they
burst with piquant flavor.
Lacking razzle-dazzle, it's time
starchy potato pancakes stepped
aside. Sizzled in oil, snazzy dessert
latkes are both trend-setting and
traditional.
VIENNESE LAYER LATICES
2 16-ounce jars applesauce
1/2 t cinnamon
1/4 t nutmeg
1/4 t ground cloves
1/4 c brown sugar
6 eggs
2 c small-curd cottage cheese
1/4 c sweet butter, melted; plus 4
pats
6 T flour
1/4 t salt
1 t sugar
1/2 t vanilla
Stick-free cooking spray
1 c walnuts, finely ground
Confectioners sugar
1. Combine applesauce,
spices and brown sugar in
saucepan. Boil over medium
heat, stirring often. Let cool.
2. In large bowl, place eggs,
beating until foamy.
3. Add cheese, quarter-cup but-
ter, flour, salt, sugar and vanilla,
beating well.
4. Divide batter into eight bowls.
5. Coat an eight-inch, non-stick
frying pan and an eight-inch
springform pan with cooking spray.
6. Place frying pan on medium
flame, melting half pat of butter.
7. Pour batter from first bowl
into frying pan, spreading evenly.
8. Brown lightly. Turn crepe,
browning on other side.
9. Move crepe to springform pan.
Coat with applesauce. Sprinkle
with walnuts.
10. Repeat steps 6-9, layering
eight crepes.
11. Bake 10 minutes at
350 degrees, until heated
through. Take from oven,
place on plate, and remove sides.
Sprinkle with confectioners
sugar. Cut into 10 wedges.
CARROT LATKES
4 large carrots, grated
1/2 c blanched almonds, finely
grated
2 eggs
1/2 c flour
1/2 t vanilla
3 T sugar
Corn oil
Confectioners sugar
1. In large bowl, mix carrots,
almonds, eggs, flour, vanilla and
sugar.
2. On medium flame, heat oil in
2 large skillets, adding as needed.
3. By scant tablespoons, drop
batter in skillet, flattening with
spoon.
4. Turn when golden, repeating
until both sides brown, about 12
minutes. Don't undercook.
5. Drain on paper towels.
6. Dust with confection-
ers' sugar. Yield 24.
CRANBERRY LATKES
12-ounce bag cranberries
1/2 box golden raisins
1/2 c orange juice
2 c sugar
1 c flour
2 eggs
Corn oil
Whipped cream or
non-dairy whipped
topping
1. In large pot, simmer
cranberries in three-
quarters cup water, until they pop.
2. Add raisins, juice and sugar,
mixing well. Boil until mixture
thickens, about 1 5 minutes. Let
cool.
3. Add flour and eggs, mixing
with large spoon.
4. In two skillets, heat oil on low
flame.
5. Drop batter by tablespoons
into skillets, flattening with spoon.
6. Turn when golden. As latkes
can burn, turn often until both
sides are light brown yet soft (about
20 minutes).
7. Drain on paper towels.
8. Serve with whipped topping.
Yield 36.
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