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Delights
TAPPER'S
IS OPEN ON SUNDAYS
FROM NOON-5 RM.
We're extending our
hours for your
Holiday Shopping
convenience.
11/21 thru 11/24
Sunday, Noon-5 p.m.
Monday-Wednesday, 10 a.m.-5:45 p.m.
11/26 thru 12/11
Sunday, Noon-5 p.m.
Monday-Friday, 10 a.m.-7 p.m.
Thursday, 10 a.m.-8:45 p.m.
Saturday, 10 a.m.-5:45 p.m.
12/12 thru 12/23
Sunday, Noon-5 p.m.
Monday-Friday, 10 a.m.-8 p.m.
Thursday, 10 a.m.-8:45 p.m.
Saturday, 10 a.m.-5:45 p.m.
Christmas Eve
10 a.m.-5 p.m.
DIAMONDS & FINE J EWELRY
Mark the Moment
6337 Orchard Lake Road
West Bloomfield, MI 48322
248-932-7700 . 800-337-GIFT
12/3
1999
Chanuka can be just
as delicious with a few
substitutions.
SMOKED SALMON LATKES
WITH DILL
Much lighter than traditional latkes,
these pancakes are quite delicate.
They are also very pretty, with pink
accents from the salmon and green
sprigs of dill.
1 lb. red potatoes (about 2 large),
HEATHER VAN VOROUS
Special to the Jewish News
he scene is set. It's the
first night of Chanuka,
the candle has been lit on
the menora, and your fam-
ily is eager to celebrate with a won-
derful evening meal. Your table is
laden with mounds of crispy latkes
fried in oil, heaps of accompanying
sour cream, buttery-rich desserts, and
pounds of chocolate gelt.
Delicious temptations, to be sure,
but indulgence can exact a steep price
from those who are lactose intolerant.
American Jews of European descent
are four to five times more likely to
suffer from an inflammatory bowel
disease than the general population,
according to the Crohn's and Colitis
Foundation of America.
A little culinary magic in the form
of creative recipes and simple ingredi-
ent substitutions can allow everyone
to enjoy the holiday.
Adjusting traditional Chanuka
recipes for dietary concerns requires lit-
tle, if any, extra work. Latices that
would typically be fried in pools of oil
can instead be sauteed in a non-stick
skillet. The accompanying sour cream is
easily replaced with a tasty non-fat aioli,
equally rich and luscious but dairy-free.
Traditional high-fat desserts won't
be missed when you offer virtuous
alternatives that taste downright sin-
ful. Such creations are achieved with
quite minor kitchen sleights-of-hand:
applesauce or canola oil substitutes
for butter; cocoa powder replaces
solid chocolate; soy and rice milk
Heather Van Vorous is a food writer
in Connecticut specializing in gourmet
and ethnic recipes for people with bowel
disorders.
with paper towels. Add beaten egg
whites and flour and combine well.
Gently stir in caramelized onions.
Add salt and pepper to taste.
Spray skillet with cooking oil and
heat over medium-high flame.
Form batter into 3 inch patties
and place in skillet without
crowding. Cook for 2-3 minutes
until bottom is golden brown, then
turn over. Flatten pancake with spatula
and cook until golden, a few minutes
more. Serve immediately. Makes about
10 pancakes.
make
perfect
alternatives to dairy milk; two egg
whites replace each whole egg; and,
incredibly, tofu can be whipped into
a fantasy dessert that is not only spec-
tacularly delicious but positively
healthy.
There is no need to sacrifice an
ounce of flavor or visual flair to create
a gourmet meal for which your
guests, as well as their digestion, will
thank you.
LATKES WITH CARAMELIZED
ONIONS
These latkes are especially delicious with
chutney.
2 T. brown sugar
1/4 cup water
2 medium yellow onions,
thinly sliced
2 T. canola oil
1 lb. russet potatoes
(about 2 large), peeled
2 egg whites, beaten just to soft
peaks
2 T. flour
salt and pepper to taste
Mix sugar and water in a small
bowl and set aside. In a large non-
stick skillet heat canola oil over medi-
um-high heat. Add onions and cook,
stirring frequently. Each time onions
become dry, add sugar-water mixture
a spoonful at a time. Continue cook-
ing until onions are golden brown.
Set onions aside. Wash and dry skil-
let, as you will need it again.
Grate potatoes in a food processor,
working quickly to prevent discol-
oration. Squeeze out excess liquid
peeled
2 egg whites, beaten with a pinch
of salt until they hold stiff peaks
2 T. flour
2 T. dried dill
4 oz. smoked salmon, diced
Grate potatoes in a food processor,
working quickly to prevent discol-
oration. Squeeze out excess liquid
with paper towels. Fold gently into
beaten egg whites, fold in flour and
combine carefully. Gently fold in dill
and salmon.
Spray a large non-stick skillet with
cooking oil and heat over medium-high
flame. Drop batter by large spoonfuls
to form 3 inch patties and flatten with
the back of your spoon. Cook for 2-3
minutes until bottom is golden brown,
then turn over. Flatten pancake with
spatula and cook until golden, a few
minutes more. Serve immediately.
Makes about 10 pancakes
ROASTED GARLIC AIOLI
This sauce is just as creamy and tangy
as sour cream, but with the delicious
twist of roasted garlic and spices.
1 large head of garlic, unpeeled
1 cup fat-free mayonnaise
2 T. fresh lemon juice
1/2 t. sweet paprika
1/4 t. ground cumin
dash cayenne
salt and pepper to taste
Preheat oven to 400F. Wrap garlic
head in foil tightly and roast in oven
until tender, about 45-50 minutes.
Let cool just until it can be handled.
Combine mayonnaise, juice, and
spices in a blender. Squeeze garlic
from paper casings into blender and
puree thoroughly, scraping down