» gif t g uid e 2016
Chanukah Ablaze
Michal Moses and Ivana Nitzan | Special to the Jewish News
Daniel Lailah | Photographer
Set a brilliant table
for your holiday party,
taking a cue from
the flames of the
chanukiah.
26 December 1 • 2016
I
n the United States, we often
see Chanukah tables and
decorations shimmering
in shades of blue and white, a
nod to the colors of the Israeli
flag. As the owners of Petit
Gateau, Israel-based caterers
and party planners, we thought
it would be fun to interpret the
Chanukah table in the colors of
a flame.
Chanukah is about expel-
ling darkness with light and
fire. In Israel, we sing a song
at Chanukah that translates
to, “Banish the darkness — we
have light and fire.”
Our Chanukah table colors
are red, orange and yellow. We
started with tablecloths in these
colors and layered them with
satin ribbons attached to the
tablecloth.
In order not to have a flat,
one-dimensional buffet (and
because we’re infatuated with
the beauty of Christmas), we
placed wooden blocks, wrapped
as Chanukah presents, in the
same shades, giving the table
an interesting skyline.
Instead of placing one classic
Chanukah menorah, or chanukiah,
we placed many small candles
on the table, giving a feel of
many small lights creating one
big impression.
Again, as the Hebrew song
says, “Each one is a little light,
and we light them.”
As styling props, we scat-
tered lots of small wooden tops
across the table.
For a verbal greeting,
we wrapped wooden (or
Styrofoam) letters with the
satin ribbons, spelling out in
Hebrew Chag Sameach (“joyous
festival”) and placed the letters
on the table, leaning on the
presents.
In keeping with the tradi-
tional offerings of foods fried
in oil, our menu features a
jelly doughnut (sufganiyot)
bar. Some of the doughnuts are
pre-filled or pre-glazed, but
extra fillings and toppings are
on hand to enhance the dough-
nuts — including fresh seasonal
fruit, mini-marshmallows,
baby meringues, caramelized
nuts, raspberry coulis, whipped
cream, chocolate ganache,
salted caramel sauce, candied
coconut and more, so that each
guest can customize his perfect
doughnut.
The doughnuts are glazed in
orange and yellow with French
fondant (liquid, not rolled). On
top of the fondant we added a
rolled fondant flower, to match
with the fresh flower bouquets
on the table. The flowers are in
glass jars — some are painted
in red and orange, while others
were left plain glass.
Trays were mix-and-match,
too — some are white, others
have red tissue paper on them,
and more are lined with printed
paper covered with a transpar-
ent slide (as the paper ink isn’t
edible, be careful not to let it
touch the food).
Here, our favorite doughnut
recipe will get you started.