Your Favorite Holiday Food Memory

 We all have them - favorite food holiday memories  They could be the buttery taste of spritz cookies or the potato goodness of latkes. It could be that turkey  or  even a potato salad that goes with the Christmas ham.It could even be that  sparkly - citrus-y Christmas mimosa at the family brunch

Here's the question. What is your favorite food memory?I have several ,from my Mom's holiday ham to her amazing array of all sorts of cookies.

Let us know what brings back memories to your taste buds this holiday season.

A Healthy Christmas Feast

 This is the season for tasty treats and bad choices. We tend to eat too many fatty , salty , cured and sweet foods. Yet those party nibbles to Christmas cookies can be made healthy. It's have fun while eating better.

Hosts are all over the charcuterie board. Who doesn't love salami and cheese yet there  are better alternatives.What about a veggie board? This can be fun and colorful.Cut veggies in long pieces which are perfect for dipping. Yes, you have to have celery.It's crunchy and great with any low calorie dip. Also have three kinds of bell peppers, yellow, red and green for a rainbow effect . Broccoli and cauliflower florets are musts too. There can be tomatoes, Cut the bigger ones up into wedges. Add some olives and artichoke hearts too. what about the dips.Hummus can be fun but also think a low calorie Greek yogurt  spiced up with some garlic and onion powders. You can also make a simple vinaigrette with red wine vinegar and a good olive oil. Add some thyme and oregano for more flavor. What to do about latkes for Hanukkah? They can still have that crispy fried crunch and rich flavor. Just air fry them instead of deep frying and use just egg whites instead of the whole egg. You could also use Just Egg as well which is a very good egg sub in.

Christmas dinner is another lush eating experiences. There's usually a glazed ham or a butter rubbed turkey on the table.Instead of a sugary coating on the ham, think a simple one made with  a low sodium veggie broth. Bast e it with this every twenty to thirty minutes. As for that butter rubbed turkey, think a plant based butter like Melt which will still give it a nice browned skin. Another idea is serving  fish like salmon.Try a soy and garlic glazed one for a healthy and different spin on your holiday dinner. For sides, think a healthy hot broccoli salad along with sliced carrots. Desserts can be healthy and good for you too. Since it's orange season think about air frying them for a different kind of dessert.It's slicing the oranges in half and first spraying them with some kind of cooking spray. The butter flavoreed one would work well here. Then brush the tops with honey and cinnamon. Air fry them for eight minutes at 360 degrees Farenheit. If you want cookies a healthy gingerbread fills the bill. Use more spices than sugar for a lovely Christmas flavor along with whole wheat flour and a plant butter like Melt. Sprinkle with brown sugar if you want them to have some crunch.

Healthy holiday eating can be just as flavorful as the fat and sugar laced recipes. They offer a better alternative. Try them for a good for you Christmas and Hanukkah dinners and desserts..

Up Next

 Thanksgiving planning is over, Now what? Do you take a break or start planning for the next holiday? What to do next?

Most home chefs will take a break from any kind of cooking and baking. Thanksgiving is always draining and it is nice to take a couple weeks off just to relax. This is the time to get out the crockpot or Insta pot ad start thiuking stews and chilis. They're easy to make and easy to store leftovers. You can also use leftover turkey for a white chili. This is cooking the turkey cooked with cannelini beans and Monterey Jack cheese. Onions and garlic are also added as are such spices as cumin, oregano and garlic along with cinnamon. It's a nice dish to come home to on a blustery cold night. This is also a good time to think about cooking other easy dishes like hamburgers and hot dogs .These are easy to grill and again are filling. if you're still tapped out from the holiday then order in. You can easily get a roasted chicken and sides at any grocery store or Wal-Mart. Also take advantage of the family sized meals from Marie Callender's and Stouffer's family style meals that can feed four  to five people.

What about those home chefs and bakers who are all set to tackle Christmas and Hanukkah? The last is later this year, starting December 18th and ending on the 26th. Both holidays require cooking and baking. It;s a good time to start stocking up especially if groceries are offering after Thanksgiving sales. Write down your plans. Are you planning a cookie exchange? Will there be family parties as well as a sit down dinner? Are you going to be on a budget? These are all factors to consider in the upcoming weeks. You can  easily pace yourself with both shopping, cooking and baking. It;s also a good time to assess all your baking equipment. is your cookie shooters up to par? Is the barrel that holds the dough cracked? Take advantage of sales to get a new one. Also check your cookie cutters. Do you feel like you need one or two new ones? Check your shapes. You don't want to have just snow flakes or reindeer. Get a new one like a sleigh or Santa to mix things up What about the latkes? Do you need a new peeler?  You can easily make them in an air fryer which is also on sale now.

what's up next is up to you. You can take it easy for th next couple of weeks. You could also start your holiday cooking and baking plans. It's your decision.

Your Own Holiday Party

 The one aspect of the holiday everyone is missing right now is the holiday party. It could be a lavish office affair or a tree trimming bash. There are no more family gatherings or Hanukkah parties. Yet we can still celebrate - at home among ourselves.

Sit down office parties were always full of good drink and good food. You can still have a lush night in, including getting dressed up. Think about serving small filet mignons to make at home with a side of Hasselback potatoes. The meat can be enhanced with garlic or herb butter or a bagna calda sauce of anchovies garlic, butter and olive oil. Hasselback potatoes are accordion sliced russet potatoes brushed with melted butter and different herbs. Another lush meal would be Cornish game hens with flavored rice and/or mushrooms. Corporate Christmas parties are also known for their many hors d'ouevres. Whip up a bowl of fresh made bruschetta to be piled on toasted and sliced Italian or French bread. Cheese and mushrooms puffs are a must. You can make these at home using already made puff pastry but you can also find trays of both at your grocery's freezer section. The same goes for spanokopita, the miniature Greek spinach pies. Since you're not going to be driving, you can make dinner as boozy as you want. Serve champagne or make a packed

 punch with rum ,orange and pineapple juices. You can also create individual drinks like Cosmopoitans and martinis too.If the kids are involved, then make a non alcoholic one with a variety of juices and seltzer.

Hanukkah parties are special times that can still be celebrated. Homemade latkes are a must but these can have different spins. Try making them in a waffle iron for an all over crispiness. Add sweet onions and horseradish for some zing and heat. Veggie laced latkes are a different and flavorful twist. Think about adding in chopped leeks or scallions along with carrots and onions. A true treat is a brisket and latke sandwich, made with melt in your mouth brisket and hot crisp latkes. A fun dessert is sufganiyot , the holiday jelly doughnuts. Also have some chocolate coins for the dreidl games later. A family tree trimming party can still occur. You could give it a Mexican spin with fresh made guacamole and salsa or a plate of loaded nachos. The last are tortilla chips topped with pulled chicken or ground beef  and smothered with cheese, sliced jalapenos and black olives. You can also toss in diced tomatoes and peppers too. Another tree trimming party idea would be a plate of English muffin pizzas. Everyone can put on whatever toppings they want like pepperoni and extra sauce. You could even include garlic knots too and extra pizza sauce for dipping. Finish with a platter of homemade cookies and hot cocoa , tea or flavored coffee.

You can still have delicious food and drink. Just do it at home. It may not be the same as those parties you're used to but it could easily be tastier. Celebrate this holiday season however you want. It's your party.

New Irish Cuisine

Tomorrow is Saint Patrick's Day and Irish-Americans will be overdoing the whole corned beef and cabbage thing.However these really aren't indicative of Celtic cooking. Real Emerald  Isle cooking can  be a mix of hearty and delicate, of land and sea, of old traditions and new methods.

The early Irish relied on a variety of grains and it's still evident in some of their foods today.Oat wheat and barley have been grown since Gaelic Ireland ,around the early 1000's. Oat cakes and oat breads were baked then and ancient households had such new fangled equipment as a kneading trough(?) a kneading slab along with a griddle and griddle turner.Twenty-first century bakers , throughout the island make oatmeal bread, a hearty, nubby loaf that makes for excellent toast and sandwiches.Of course there is Irish soda bread, which would have been for the very wealthy centuries ago. This is made with white flour and baking soda, the last used for leavening. It's one of Irish American bakers go to recipes and it's been amped up with raisins and sometimes currants or orange zest. Porridge is one of the most ancient of all Gaelic recipes and it is still being cooked today. Then, as it is now, drizzles of honey or melted butter is added for some oomph. Some even add a drop of whiskey or chocolate for fun.

Pork is another staple of the Irish diet. The use of it goes back to Neolithic times when it , beef and venison were eaten regularly. Modern descendants still enjoy it in the form of trotters, pigs feet or a dish called coddle.This is a soup laden with bacon, sausage , potatoes and onions, perfect for a cold St. Paddy's Day. Ireland has always been associated with the potato, yet it was the English who introduced the South American tuber to the country around the late 1600's. It was a good source of vitamins, especially Vitamin C and was widely cultivated up until the Great Famine of 1848, It was the potato that caused the migration too, along with introducing Gaelic food to America. A true dish that is made on both sides of the Atlantic is boxtie. This Irish potato pancake is flavored with onion and nutmeg.Unlike German  potato pancakes and latkes , they're fried in butter until they're crisp and golden.It can be served as a side or main dish but always plain without the usual accompanying sour cream or applesauce.

Modern Irish cuisine takes ancient ingredients and turns them into delicious , hearty dishes.It is not just corned beef and cabbage. It's grains and pork, potatoes and oatmeal, refashioned into easy to make recipes.It is Ireland, then and now.

A Very Vegan Hannukah

Hannukah is a time to remember miracles and for many vegans, the lives of all creatures are miracles. They want to celebrate but can't because of animal products being used to create treats. However there are meatless recipes along with ones that eschew eggs and dairy. Vegans and vegetarians can have their latkes and sufganiyot without any worries about harming their fellow animals.

A cold December night calls for a hot soup and what better than a vegan matzoh ball one. It starts with vegetable broth, whether homemade or bought, If you make it from scratch remember you can add whatever veggies you want. Start with carrots and celery and toss in tomato and bell peppers if you want. Onion is very flavorful and then also add such herbs as marjoram, rosemary and thyme. Here comes the hard part - making eggless matzoh balls. Can it be done? Eggs are the binding force that keeps the dough balls from coming apart once they hit the hot soup.Instead use aquafaba that  all purpose and on trend  bean water left from chickpeas. They have a composition similar to egg whites and can be used in the recipe.You will have to par bake them . For a simpler take use silken tofu instead of the aquafaba.This is taking about half a cup of firm silken tofu, pureeing it and then adding  one half cup matzoh meal and two tablespoons of vegetable oil. Boil them separately from the soup and drop them into the cooked broth.

Of course it's not Hannukah without  latkes. These crunchy potato pancakes traditionally have used eggs to bind and shape them.  You can omit them and continue on with the recipe.It's taking two large russet potatoes and combining them with a diced yellow onion ,flour and baking powder. Fry in vegetable or light olive oil. Latkes are always good with sour cream and vegans can still enjoy this -  by using vegan sour cream. You can buy it or make it by using silken tofu and mixing it with lemon juice and apple cider vinegar.Then add minced garlic and sea salt and blend. Jelly doughnut or sufganiyot are treats that Israelis love at Hannukah, It taking yeast  and mixing it with almond milk and then adding it to the blend of salt, flour and sugar.Coconut oil and ground flax seed is also incorporated into the dough. Fry them first in vegetable oil, then roll the hot doughnuts in a bowl of granulated sugar. It 's now time to fill them. Fill a pastry bag with raspberry or apricot jam, Put the insertion nozzle tip on the bag and stick in the doughnuts. One squeeze should fill them.


A vegan Hannukah is a fun one. It is still full of tasty treats but without harming animals. Celebrate the miracle of all life on earth.

Holiday Breakfast Treats

Holiday breakfasts should be just as grand as the main meals. They should be flavorful and fun, the perfect meal to start the day, especially with relatives or friends staying over. They could be sweet, savory or both.

Yottam Ottolenghi wrote about breakfasts today in the Wednesday section of the New York Times. It's basically an article about finding the right foods for his young sons. It can be frustrating , especially when trying to create a nutritious and flavorful first meal. In order to do such, Chef Ottolenghi has to use the weekends which offer the luxury of time. An extra hour can let anyone create a well thought out breakfast and give one  time to really concentrate on the meal. His first recipe is maple-cardamon saffron sticky buns. These are yeast based and that may scare some home bakers. The buns are the standard saffron ones and the kick comes from the icing made from maple syrup and cardamon.It is made in a monkey bread formation of eight dough balls stuck together to form a ring.They're pulled apart later. The syrup is made by crushing the cardamon and discarding their pods.. This  is mixed with a vanilla bean paste, melted butter and maple syrup.It's cooked into a thick syrup and then brushed over the newly baked buns. Chef Ottolenghi suggests serving them with clotted cream, but try them with butter and fleur de sel.

The other dish is potato hot cakes with cheddar cream and salsa verde. This is a perfect Christmas or New Year's Day breakfast. The hotcakes are like latkes or potato pancakes.He recommends using Yukon Golds, slicing them and first crisping them in a 450 degrees Farenheit oven . After baking ,the skins are then discarded and the meat is mashed. Lemon juice, two eggs and seasonings are added. They're then fried in olive oil , again, similar to latkes.They're topped with sunnyside up eggs and a cheddar sauce. This is made by mixing the cheese with sour cream. It's finished off with a salsa verde, a green sauce made with chopped parsley and tarragon. Capers are added for saltiness and tang  and garlic is added for more flavor. It's then ladled onto the eggs and hotcakes, giving them color. I don't see why some leftover Christmas ham can be slipped in between the eggs and hotcakes It would definitely make them more substantial. Chef Ottolenghi also suggests scattering mustard seeds on top too. If not, try a slight dusting of some sea salt and freshly ground pepper. If you want to  make it a tad healthier, use egg whites instead of the whole egg and use Greek yogurt instead of sour cream.

These are perfect breakfasts for any holiday brunch or breakfast.  Try them for a tasty and substantial first meal. They are a great way to start a winter's day.

New Spins On An Ancient Holiday

Tonight starts the ancient holiday of Hanukah, the festival of lights. it's a time of presents , games and most importantly feasting. Many used tried and true family recipes, but there's nothing wrong in trying them with fresh spins.

Lakes are always associated with this Jewish holiday. The oil that they're fried in has come to symbolize the miracle of the oil lasting in the temple for eight days (hence the eight branches of the menorah too). The recipe is a basic one, using shredded potatoes, usually Yukon Gold and grated onions.  You could sub in any root vegetable for the spuds. Try parsnips for a different spin. They  have a sweet carrot like flavor that would go well with sour cream or even apple sauce.Even turnips can be used for the tasty treats, just remember to use the smaller ones. Larger turnips tend to have a woody taste while the smaller ones have a sweet pleasant taste. Both can be combined with potatoes for a mellower taste Another idea is sweet potato latkes. Add cinnamon and brown sugar to the recipe to make them more of a dessert treat..As for the sour cream itself, you could jazz it up with a small dab of wasabi or cayenne pepper. For a milder flavor, try a drizzle of dark lavender infused honey. Looking for less calories? Then sub in Greek yogurt which has a lighter, cleaner taste than pure sour cream. A fancier idea is creme fraiche. For more decadence, top with a small sliver of salmon or a tiny teaspoon of caviar.

For a bigger crowd think brisket. It's versatile and can be prepared in a variety of different ways. Serve it slow cooked in Coca-Cola. The soda's sweetness is tempered by the addition of  ancho chili powder and paprika as well as red wine.If this may be too sugary, then think coffee braised. This does have some sweetness too, but it's only a quarter of a cup of brown sugar to two cups of brewed coffee.For a fun Hanukah party consider brisket sliders. These are easy to make, with shredding the meat and mixing it with a spice infused tomato puree.These can also be grilled  like barbecue, with a sweet sauce thanks to one made with honey. Cayenne pepper and smoked paprika stop it from being too candylike. Any form of brisket can be served with the latkes for a heartier meal. How to finish ? With the Israelial Hannukah specialty  - sufganiyot, or jelly doughnut. It's usually filled with raspberry or strawberry jelly, but any other flavor will do. Another fun twist is adding cocoa powder to the dough . Filled with a rich jam or marmalade, this makes a decadent holiday treat. You could even dust the doughnuts with cocoa powder after frying.

Hanukah is the festival of lights . Make the holiday brighter with tasty latkes or brisket, Make it sweeter with homemade sufganiyot. Enjoy these new twists for an ancient holiday.

Hanukkah Party Time

Today ii the second day of Hanukkah, the festival of lights. It's a time to celebrate , and of course eat fun treats.As with any other holiday., it's celebrated differently throughout the world. There are some yummy treats that work well at any Hanukkah party.

The holiday is known for homemade latkes or potato pancakes.These symbolize the miracle of the festival when the last jar of oil not touched by the Greeks lasted for eight days - hence the reasoning whythe holiday lasts for that long. Latkes are usually made with grated potatoes mixed with onions.This is the traditional way however you can also make them with mashed potatoes..This creates a creamy middle yet it still has a nice crispy, crunchy crust. You can add shallots and parsley  for more flavor and color. another way of adding color is making latkes with root vegetables.Mayim Bialik (Amy Farrah Fowler on "The Big Bang Theory") has an excellent recipe for this in her cookbook, Mayim's Vegan Table (Lifelong Books Publishers). Carrots ,zucchini and red pepper make the batter festively colorful while matzoh meal and egg are the binders. You can use a real egg instead of the egg substitute. Sweet potatoes can also be turned into latkes They're basically made the same way as the regular ones with one more egg added.These can be served with yogurt and sour cream or plain yogurt.

Another Hanukkah favorite is sufganiyot , another treat deep fried in oil. It's a kind of  yeast jelly doughnut. that actually originated in North Africa. The recipe is a hybrid  from the Ashkenazi Jews who resettled in Israel who combined the recipe with their ponchke one, a type of Berliner. The original recipe called for two pieces of dough sandwiching a blob of jam and then deep frying it. A better way is making the dough and frying it first and then filling it with a syringe. The filling is usually strawberry or raspberry jam. Dust with powdered or granulated sugar.You can fill them with salted caramel or dulce de leche.If you're having a party you make want to think about baking dreidl cookies. These are just a basic sugar cookie dough rolled out to look like the four sided top. Ice it with the familiar symbols of nes, gadol,haya and shan. If you want a more substantial dinner then make the traditional brisket with carrots and potatoes.You can also serve with meat with latkes.Noodle kugel is another nice dish that could go sweet or savory. It can be served as a meal or as a dessert, depending on the ingredients.

Hanukkah is a time of good food and good eating. Fry up a batch of latkes for a fun crunchy treat or a jam filled sufganiyot for a bite between games. Enjoy this festive time with festive sweets and savories.

The Times Holiday Issue

For the last three weeks  the New York Times Wednesday section has been offering helpful hints and recipes regarding Thanksgiving.Now they're helping home chefs and bakers tackle the onslaught of holiday baking and cooking. There's also a guide to gift giving but that'll be for tomorrow. Today it's all about the bake.


The big guns of the Food section, Julia Moskin, David Tanis, Martha Rose Shulman and Joan Nathan give us the skinny on both sweet and savory . Even the front page has a lovely picture of chocolate reindeer cookies (and of course the lead one does have a red nose.)The recipe is on the next page, dark chocolate espresso snap that only needs royal icing because the flavor is so intense. A California reader, Mari Pfeiffer sent it in and it's from Great Cookies Cookbook by author and teacher Carole Walter. You could even make them and then hang them on the tree as ornaments.Martha Rose Shulman who often contributes healthy recipes to the Tuesday science Times gives us gluten free cookies. Hers are meringues and haystacks, traditionally flour free treats. The meringues are heavily laced with chocolate which cuts the cookie's sweetness.They're a nice departure from the traditional flour ones, providing the right amount of crunch and chewiness. Haystacks are a fun treat,This variation has sugar, butter, evaporated milk and salt cooked in a saucepan and then rolled oats , shredded coconut and vanilla is added.It's then mixed and spoonfuls are dropped onto parchment paper or cookie sheets to cool.

Julia Moskin, David Tanis,and Joan Nathan give us the savory side of holiday baking. Ms.. Moskin has ideas and recipes for different types of challah for the Hanukkah meal.Everyone knows it as a golden braided loaf with a sweet taste  however this is the Ashkenazi, Eastern European Jews, namely the ones from Hungary , version. Sephardic Jews, from Spain make a crunchy rounded loaf, redolent with sesame, caraway and cumin seeds. It's perfect with just honey or dipped into a spicy tagine. The North African and Middle Eastern Jews bake    plain ones with just a touch of sugar and a bit more spices. Another Hanukkah favorite is latke, those crispy fried potato pancakes celebrating  the miracle of the temple.Joan Nathan gives us her aunt's recipe which involves mashed potatoes instead of the usual grated ones. She also adds dill, parsley and shallots for more flavor. They're fried in the oil of the moment  - coconut oil.. This potato puff kind retains more of the vegetable's flavor  as opposed to the grated latke which has an oilier taste. David Tanis  contributes yummy onion tartlet recipes that work at any holiday party. It's a simple butter crust ,faintly lemony thanks to a dash of lemon juice. The topping is caramelized onions and a covering of Gorgonzola or blue cheese.You can sub in a milder cheese like Fontina if the other is too sharp. He also recommends using the dough recipe for galettes and other savory tarts.

Home bakers will love this issue. There are some great recipes, from the chocolate snaps to the onion tartlets to try. Everything is the perfect treat for the holidays ahead!

Hanukkah Spins

Hanukkah starts tonight and with it eight days of feasting and enjoying time honored recipes. Some of the main ones , such as latkes and sufganiyot reflect the miracle of the oil in the temple. Other dishes celebrate the victory over the Maccabees and what the widow Judith served.Some are more modern, drawing on current American trends. All in all , it makes for holiday eating  with a story to tell.

One of the most well known is the potato pancake, or the latke. It's origins come from the victor , Judith who killed Holoferne,  served cheesecakes (Not the modern kind that's laden with all sorts of fruits and chocolate). They were replaced with potatoes, eaten mostly by Ashkenazi Jews from Eastern Europe. The patties are labor intensive but worth it. If you want a spin, then try Dr, Mayim Bialik's (The Big Bang' Theory's  . Amy Farrah Fowler) root vegetable one .These have shredded zucchini and sweet potatoes along with red onions for sharpness, crunch and flavor. Russet potatoes are used as a base.. These can still be served with sour cream for the entire holiday experience.Home chefs have added their spins. Some use shredded parsnips with the potatoes, while others swear by apple chunks - which is  a twist on serving them with applesauce. Also if you plan on making them more than once this Hanukah , then try variations such as sweet potato with cinnamon. If you still want tradition but something zingy then add some rosemary and sea salt to the batter. Also sprinkle fresh ground sea salt and pepper on the latkes as they're draining.

Jelly doughnuts are another Hanukah favorite. These are super popular in Israel where they're filled with the traditional raspberry jam along with vanilla, chocolate and cappuccino creams. Called sufganiyot; they are a yeast doughnut first "stuffed" with usually the raspberry but sometimes also with apricot jam. Confectioners sugar is then  liberally sprinkled on them as they 're draining and cooling. Fillings can be updated to suit a younger generation's taste. Some home bakers now  fill theirs with Nutella (which is Kosher) and even cranberry  stuffed in a pumpkin doughnut. You could also try it as a giant baked doughnut with filling too. Fried honey balls are also made,, popularly called loukomades to represent what the Greek born Maccabees ate. They're also called bimuelos and eaten more by the Sephardic Jews of Spain. Cinnamon is either added to the honey based syrup or the balls are rolled in them after frying.Some American Sephardim serve them with a side of pancake syrup as opposed to honey.

Hanukah is a time for remembering the victory over the Maccabees and the miracle of the oil. The dishes reflect both the rich Jewish heritage and changing tastes. These treats are both modern and traditional along with being tasty.

Schmaltz A Classic Returns

Schmaltz, or rendered chicken fat is making a big comeback in private and restaurant kitchens. A new generation of both home and professional chefs are discovering this Old World staple and why not. It's is versatile yes, but also profoundly rich , adding a homey silkiness to everything from roasted vegetables to even challah. It also comes with a surprise , those yummy crispy bits of chicken fat  known as gribenes.

It was the subject of an article in today's New York Times Food section.Melissa Clark got the fun job of not only writing about it but tasting and trying dishes made with it. Schmaltz is basically rendered chicken fat, brought to America by Eastern European or Ashkenazi Jews in the late 1800's and early 1900's. The name schmaltz is a Yiddish one and it  refers to all rendered poultry skin, such as duck , goose and chicken. It was a staple of schetl living and then it became a huge part of the Jewish American immigrant diet. However as the Ashkenazi become more assimilated , schmaltz took a back seat to the more American Crisco. It also was deemed unhealthy in the Sixties and Seventies. Luckily  the Eighties saw the grandchildren and great grandchildren return to traditional recipes and ingredients. Now young chefs use it regularly and there are even schmaltz parties or mixers. even more so, everyone is also embracing gribenes, the chicken version of pork rinds. These are a wonder byproduct that is addictive and just downright tasty.

Anyone can make schmaltz, according to Ms. Clark. Buy a whole chicken and then you can render the fat.The first step is cutting away the chicken skin and fat and placing it in a frying pan with kosher salt and water. Traditionalists will also add half a medium onion well chopped as well which imparts a sweet taste. Rendering does take a long time, Carve out about an hour for cooking. Occasionally toss the skin until it and the onion pieces are a nice deep brown. Now it has to be strained through a sieve. Reserve the schmaltz .If you want the gribenes to be crispier then return to the pan.Schmaltz can be used to fry latkes. which produces a nice , crispy potato pancake but you can also use it for roasting veggies.Ms. Clark does so with Brussels sprouts, and the process makes them crispy and delicious.She also recommends  liberally sprinkling gribenes on them for more crunch and flavor. them Of course some love the fat spread on toasted challah with a sprinkle of Kosher salt

Schmaltz is making a big comeback and there is good reason why.It is silky and delicious, earthy and reminiscent of a grandmother's kitchen. It is a flavorful reminder of the past , yet perfect for modern cooking and feasting.

Dr. Bialik's Vegan Diet

Turning vegan is not always easy.For one thing some of our favorite foods are made with meat, dairy and eggs.Another headache is that sometimes it just isn't flavorful or appealing.Luckily Dr. Mayim Bialik has come out with a new cookbook with a huge variety of all sorts of vegan dishes and advice. This is a great book( and I'm not writing this because I'm a huge Big Bang Theory fan and love her character Amy Farrah Fowler). .What really stands out is the advice given by Dr.Bialik and her coauthor ,Dr.Jay Gordon. I like what Dr. Gordon has to say about going from cow's to soy ,almond or rice milk. add it to regular milk until you develop a taste for it.Other good points are breakdowns of dairy and eggs and why we should never eat them.Luckily the recipes have good sub INS . The cookbook also has an excellent list of what ingredients , and tools to have. having these makes for an easier transition into vegan cooking. It is published by Da Capo Press and can be bought on Amazon. Dr Bialik breaks the recipes down into different sections,from breakfast to sides to main meals.She also has a section on breads ,unusual for a vegan cookbook.She also has classic dishes like a true dairy less baked Mac and cheese made with Daiya cheese and even pasta salads.I am definitely trying her Thai pasta which reminds me of a lo mien along with dilled chick pea burger.The book also has my favorite snacks ,kale and Brussels sprout chips .These are super easy to make and are perfect for novices .Dr Bialik includes desserts too and these are great.There are cookies from oatmeal to a dense chocolate kind along with a have to make chocolate peanut butter pie.Dr. Bialik also includes recipes reflecting her Eastern European Jewish background with latkes and tzimmes. Veganism is not an easy lifestyle , especially after a lifetime of eating bad.The first step towards it is buying Dr ?Bialik's book.It's a step in the right direction.

A New Flip On Latkes

Hanukkah is the time for traditional recipes such as latkes. These potato pancakes have been associatd with the Festival of Lights for well over a century. Yet there is a whole new generation that want this standard but want it with a twist. Luckily , like any recipe it can be tweaked and updated.

Revamped potato pancakes were the subject of Melissa Clark's A Good Appetite column in today's New York Times Dining section. She changes them to be not only hip but tasty as well. Most traditional latke recipes calls for a crisply fried potato pancake that is topped with either applesauce or sour cream.Sometimes it's a combo of the two together. However she zings some different ingredients in it. There is Swiss chard along with celery root parsnip shreds added to create an earthier fritter.

As for toppings Ms Clark decides to switch  it up a bit. She does recommend sour cream but also a small slice of lox for a burst of flavor. There is also a topping made with beets, yogurt and garlic. This is made with the low cal  but sinfully thick Greek yogurt  for a nice thick creaminess. The beets are mixed with garlic and walnuts  along with dill and horseradish. It can also be used as a dip for raw veggies too. If the beets are too much then just add the garlic and olive oil along with the yogurt. This to is Israeli style and makes for a smoother topping.

Latkes are a true tradtion that has been enjoyed for generations. Spark it up by subbing in different root veggies to add some zest. Then add an unusual topping or stick with the usual sour cream or applesauce for extra flavor.

Latke Fun

Tomorrow is the start of Hanukkah ( and an early one at that too). It's time to fry up some latkes to celebrate the oil lasting in the temple for eight days. This was during the famed ancient battle with the Maccabees. What's great about this ageless treat is that you can have variations.

A typical latke recipe is straightforward and simple. it's simple grated potatoes and onions bound together with milk, egg and flour. It's then deep fried in oil until crisp and crunchy. The most recommended potato is the russet because of its' starchiness and it doesn't fall apart upon frying. You can also add shredded turnips and parsnips to add a variation on flavor. Another new twist is subbing in sweet potatoes for a sweeter , earthier taste.

Latkes are usually served with sour cream and applesauce. Again this can be varied. For a healthier version , try Greek yogurt. This is thick and creamy but without the calories It's due to being made with ewe's milk. You can also have a low fat sour cream as well. Applesauce is already low in calories so you don't have to worry about it. It can be bland and watery though. Spice it up with some cinnamon and even a pinch of nutmeg.

Hanukkah is here and it's time to celebrate. Treat family and friends to fresh made latkes. Enjoy the traditional or the different varieties out there. Make any kind- they're all delicious!

Hanukkah - The Festival of Food

This time of year menorahs are lit, warming the winter's night. It means that Hanukkah, the Festival of Lights is about to begin. It also means that a festival of eating is also about to start. For centuries mother s and grandmothers have delighted children with all sorts of treats from latkes to brisket. This is the stuff of happy memories even during the bleakest of times.

latkes are an ancient food.They were made to celebrate not just the freedom fighters, the Maccabee brothers who fought the Greco Syrians but also to celebrate the miracle afterwards. After the skirmish, Judah Maccabee had wanted to get rid of the pagan deities the Greeks had se tup. He had also wanted to rid th e temple of the defiled oil used for lighting the menorah. They had found untouched oil, but only enough for one night. The oil lasted for eight nights hence the reason Hanukkah is an eight day festival. The word itself is from Old Hebrew and means to dedicate or possibly educate. For over two thousand years it has been celebrated. Latkes are from this time period however were made with cheese and egg. It was the introduction of the New World potato to Europe that forever changed the latke's basic recipe. The name itself is from Russian, from the Ukranian oldke . This is derived from the old Russian oladya which is derived ironically from the Greek eladia, or little oily thing .

Everyone has their spin on latkes. The best ones are made with starchier potatoes that produce a crunchy, chewy pancake. If you want a more golden latke then use duck eggs which also provide a richer taste. For a different taste use coarsely minced scallions instead of onions. Olive oil is a must for frying. it produces the best results and doesn't burn the way butter does. Latkes can be made up to eight hours in advance of frying if you're busy. Serve with sour cream or applesauce. (this is what this shiksa grew up on).

Hanukkah is the time to celebrate the Maccabees victory over the Greeks and their polytheism. It;s also the time to cherish warm foodie memories of latkes and light on a cold winter's evening.