Fire up the Chanukah Candles
That’s right. The festival of lights starts early this year. Usually, we associate it with Christmas. But, here it is, November 28, and all across the globe people are pulling out their menorahs. It’s time to Fire up the Chanukah Candles during this solemn period.
Ironically, Chanukah is not that major of a holiday for the Jewish people. Passover and Yom kippur are far more important. In fact, there is controversy over the actual events that the holiday is based on. According to Jewish teaching, Hellenistic Greeks took over a Jewish temple. And, a small group of Jewish people took back the temple for their religion. They removed the Greek symbols and re-installed Jewish symbols, one being a menorah. When they went to light it, they found only enough oil to keep the candle lit for a day. But, somehow it stayed lit for 8 days (Hence the 8 day celebration).
The controversy arises in whether the people who took back the temple were truly heroes or just inflexible religious zealots. According to historical texts, it wasn’t The Greeks who converted the temple, but, Jewish people looking to assimilate Hellenistic symbols and rites into their celebration (to keep up with the times). So, the “heroes” were actually fighting their own people.
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Fire up the Chanukah Candles! But, mind the oil…
So, all this fuss over getting a good yield out of some oil? No wonder there are so many problems in the middle east. People must believe they have magic oil there. So, is that a reason to fight wars? I thought Chanukah was about peace.
And, if the reason for taking back the temple was to avoid assimilation into someone else’s religious practices, why do we have Hanukkah bushes and paganistic celebrations alongside Christmas and other winter festivals? A lot of that stems from the commercialization of the holiday season that has occurred over the past century. We have made “the holiday season” the biggest commercial time of the year. And, everyone talks about holiday spirit. I suppose it is, in part, a bit of FOMO. When your neighbors are bragging about their wonderful Christmas presents and you are playing with a dreidel, it may feel a little lame (in the words of Cartman).
So, just like Christians talk about the “true meaning of Christmas”, Perhaps today, we can look at the true meaning of Chanukah.
What is the True meaning?
In essence, the holiday celebrates the re-dedication of the Jewish temple after centuries of repression. It is a reclamation of the past. So, to celebrate that concept it is fitting to start with old traditions and approach them with a renewed vigor. And, like a Phoenix rising from the ashes, the resulting entity should be grander than the original. To that end, we present a couple recipes based on traditional Jewish food. But, elevated to a grander level. Basically, we start with simplistic items and add a delicacy to make it special.
If you want more ideas, Check out some of our other posts. Or, reach out to us via email. See our contact page. In the Meantime, Fire up the Chanukah Candles! And enjoy the season!
Truffled Potato latkes with Wild mushroom Relish and Creme Fraiche
Ingredients
- 1 Lb Yukon Gold Potatoes
- 1 Oz Chopped Black Truffles
- 1/2 tsp truffle oil
- 2 Large Eggs
- 1 oz Sour Cream
- 1/4 Cup Flour
- 2 Tbsp Corn Starch
- 2 Tbsp Chopped Fresh Chives
- Kosher Salt and Pepper to taste
- Butter to cook the Latkes
- 1/4 Cup Creme Fraiche
- For the Mushroom relish
- 2 Cups Diced assorted wild mushrooms
- 1/2 cup Diced Sweet Onion
- 1 tsp Chopped Fresh Garlic
- 1 Tsp Chopped Fresh Thyme
- 1/4 cup Sherry Wine
- Kosher Salt and Pepper to taste
- olive oil for cooking
Instructions
- Make the relish: Saute onion and garlic in olive oil over medium high heat. Add the mushrooms and cook until soft. Add the wine and reduce it until it becomes a glaze. Add the thyme and seasoning. Set aside.
- In a large mixing bowl, Whisk the eggs. Add in the Sour cream and continue whisking. Fold in the flour and cornstarch.
- Peel and Shred the potatoes onto the egg mixture. Add in the chopped chives, truffle, and truffle oil. Season and mix well.
- Melt butter in a saute pan until it almost turns brown. Use a number 40 scoop or a teaspoon to put the latke mix in the pan. You want the latkes to be about the size of a quarter, no bigger than a silver dollar. Press the mix down to make flat. Cook about 1 to 2 minutes per side. They should have a golden brown hue. You want them crisp, not burnt. Fit as many latkes in the pan as you feel comfortable keeping an eye on.
- When done, top each latke with Creme fraiche and Mushroom relish. Serve while they are still hot. This makes a great appetizer or side dish.
Turbinado and Anise Crusted Sea Bass with Pernod Scented Fennel Relish
Ingredients
- 4 Each 6 ounce Boneless, skinless Sea Bass fillets
- 1/4 Cup Turbinado Sugar
- 2 Tbsp Anise Seed
- 2 Tbsp Chopped Fresh Thyme
- 2 Tbsp Chopped Fresh Chives
- Kosher Salt and Pepper to taste
- olive oil for cooking
- For Relish
- 1 Cup Shaved Fresh Fennel, plus chop some of the fronds to add at the end.
- 1/4 Cup Shave Fresh Leeks
- 1 Tbsp Fresh Chopped Ginger
- 1 Tsp Sugar
- 1 Oz pernod
- 1/8 cup 1 inch long thin slices of red pepper
- 1 Oz Lemon Juice
Instructions
- Mix The turbinado sugar, anise, herbs and salt to make a rub for the fish. Dredge each fish filet in this mix, coating both sides evenly. Allow to sit for about an hour so the flavors penetrate.
- make the relish: Heat olive oil over medium high heat in a saute pan. Lightly saute the leeks and ginger until translucent. Add the sugar and melt. Add in the Fennel and cook until al dente. Then de-glaze with pernod. Add the lemon juice. Then cut the heat and fold in the peppers, salt, pepper, and fennel frond for color. Set aside.
- Preheat oven to 350.
- Heat Oil in a saute pan over medium high heat. Add in the fish (top side down). Brown one side. Then flip to the other to create a bottom crust. Spray a sheet pan with pan spray and transfer the fish to the pan and put in the oven. Cook about 10 minutes until it is fully cooked. If you don't feel comfortable with knowing when it is done, use a meat thermometer. Stick it into the center of the fish. You want an internal temperature of 145 degrees.
- Serve the fish hot, top with the relish (make sure the juices drip over the fish. Accompany with fresh roasted or sauteed vegetables and a starch like our truffled latkes.