,t ,„ ,„ Festi4-' Of i 1- le 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