The year-to-year tradition of celebrating Chanukah doesn't change at our home. It always includes lighting candles, playing dreidel, eating latkes and having the children open gifts. But, the highlight of Chanukah for me is having all of our family together at the same time. It is one of the few holidays when our children and grandchildren arrive from everywhere, so we can celebrate and spend time with each other.
But, for the past 15 years, the festivities have included our special friends, artist Peter Shire and his wife, Donna. It all began when we invited Peter to visit the Skirball Museum, which was then located on the campus of Hebrew Union College-Jewish Institute of Religion, next to USC. We toured the collection of Judaica in the basement of the museum, and when Peter saw the menorahs, he was intrigued by their design and how the artists had adapted the local culture and architecture into their creations.
Several days later we called Peter and asked if he would be interested in a commission to create a chanukiah for our family, and he was delighted with the idea. He combined contemporary shapes, cactus, the local mountains, and included many colorful symbols that depicted a Southern California theme.
Peter's chanukiah has a permanent place in our art collection, and is similar to the one that he later created for the Israel Museum and the Skirball. He recently designed several more, some contemporary, with simple architecture elements, others made in the shape of birds or plants.
During the holiday, Peter always lights the candles on his California-inspired Chanukiah at our home. After they are lit, it is time to eat the first batch of crisp and hot latkes, which have been fried in olive oil to commemorate the story of the one-day supply of oil that burned for eight days. I still remember the family Chanukah celebrations from when I was young, consisting of our extended family of uncles, aunts and cousins. This was a special time when everyone eagerly awaited the latkes, and later all commented on who had eaten the most.
Of course, while the latkes are served, the children are looking over the wrapped Chanukah gifts, eager to open them, but they have to wait until after dinner when we return to the living room.
The Chanukah meal this year begins with a salad composed of chopped chicken livers, placed on a bed of baby greens and garnished with pomegranate seeds. The main course, ground chicken loaf, everyone's favorite comfort food, is baked in a tomato-wine sauce and served with homemade cooked apple slices.
For dessert we have a cookie exchange and ask everyone to bring his or her favorite ones to go with the Chocolate Sorbet that I have made. This supersmooth sorbet, made without milk, cream, or eggs, tastes as rich and creamy as ice cream, and I think the addition of Concord grape wine really enhances the sorbet's intense chocolate flavor. At the end of the evening there are always bags of cookies for the children to take home as a Chanukah treat.
Award-Winning Perfect Potato Latkes
This latke recipe was chosen as one of the top 10 recipes of 1998 by the Los Angeles Times. "The best we've ever eaten," said their test kitchen and food editors.
4 baking potatoes, peeled
1 large yellow onion, peeled and grated
1 tablespoon fresh lemon juice
4 extra-large eggs
3 tablespoons unbleached all-purpose flour
Pinch of baking soda
1 teaspoon salt
Freshly ground black pepper to taste
Olive oil, for frying
Grate the potatoes, using a food processor or fine shredder. Immediately transfer the potatoes to a large bowl and add the onion, lemon juice, eggs, flour, baking soda and salt and pepper. Mix well.
Heat 1/8-inch of oil in a nonstick skillet over medium heat. Pour the batter into the hot oil with a large spoon and flatten with the back of the spoon to make 4-inch latkes. Cook on one side until golden brown, three to five minutes; then turn and cook on the other side, about two minutes. (Turn once only.) Drain well on paper towels and serve immediately, plain or with topping.
Makes 12 latkes/four servings.
Chocolate Sorbet (nondairy)
3 cups unsweetened cocoa powder
2 cups sugar
12 ounces semisweet chocolate, melted
1 cup Concord grape Wine
Combine the cocoa and sugar in a large, heavy saucepan. Add 4 cups of water, a little at a time, in a thin stream, mixing with a wire whisk until well blended and smooth. Bring to a boil and boil for five to 10 minutes, or until thick. Stir in the melted chocolate and port. Bring to a boil and simmer for about four minutes, or until thick, stirring constantly. Pour into an 8-cup pitcher or bowl and place in a larger bowl filled with ice and cold water. Mix until cool. Remove bowl from ice. Cover with plastic wrap and refrigerate.
Process in an ice cream machine according to the manufacturer's instructions. Transfer the sorbet to a covered container and freeze for at least one hour for flavors to mellow. If frozen solid, soften in the refrigerator and beat until smooth and creamy before serving.
Makes about two quarts.
Judy Zeidler is the author of "The Gourmet Jewish Cook" (Cookbooks, 1988) and "The 30-Minute Kosher Cook" (Morrow, 1999). Her Web site is members.aol.com/jzkitchen.
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