Dear In this Newsletter I want to wish you an Happy Chanukah for you and your family!
Read about the History of Chanukah and enjoy the Menorahs and othe Israeli gifts we offer at our Amazon store and at our Bluenoemi's shops. The Chanukiah is a favorite gift to give and receive all year
around.
Thank You for your emails, Likes and Shares.
Take care
Dina
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In the second century BCE, the Holy Land was ruled by the Seleucids (Syrian-Greeks), who tried to force the people of Israel to accept Greek culture and beliefs instead of mitzvah observance and belief in G‑d. Against all odds, a small band of faithful but poorly armed Jews, led by Judah the Maccabee, defeated one of the mightiest armies on earth, drove the Greeks from the land, reclaimed the Holy Temple
in Jerusalem and rededicated it to the service of G‑d.
When they sought to light the Temple's Menorah (the seven-branched candelabrum), they found only a single cruse of olive oil that had escaped contamination by the Greeks. Miraculously, they lit the menorah and the one-day supply of oil lasted for eight days, until new oil could be prepared under conditions of ritual purity. To commemorate and publicize these miracles, the sages instituted the festival of Chanukah.
How Chanukah Is Observed?
At the heart of the festival is the nightly menorah lighting. The menorah holds nine flames, one of which is the shamash (“attendant”), which is used to kindle the other eight lights. On the first night, we light just one flame. On the second night, an additional flame is lit. By the eighth night of Chanukah, all eight lights are kindled.
Special blessings are recited, often to a traditional melody, before the menorah is lit, and traditional songs are sung afterward.
A menorah is lit in every household (or even by each individual within the household) and placed in a doorway or window. The menorah is also lit in synagogues and other public places. In recent years, thousands of jumbo menorahs have cropped up in front of city halls and legislative buildings, and in malls and parks all over the world.
In this Hanukkah menorah the Hanukkah candles fit into the elegant base and are complemented by a beautiful mosaic type branches. The different hues add a vivid blaze of color to the holiday of light.
A wonderful Jewish gift for any occasion.
This beautiful unique design golden 9 branched Menorah Chanukiah is designed and made in Israel. The candles holder has an elegantly classic look, while adorned with a gorgeous decor of matching colours. The Menorah is an Artisan gift of Tradition and Faith. The Menorah has been used since ancient times as a symbol of Divine Light, it reminds us of the Holy Temple and conveys the message of hope associated with it. A masterful work of Jewish Art that will add a radiance of beauty and
style to any home.
EVERYONE LOVES LATKES — recipe from Torie Avey
24servings
30minutes prep 30minutes cook
Ingredients
2 1/2lbspotatoes
1largeonion,shredded
3/4cupmatzo meal or bread crumbs
2largeeggs, beaten
1tbsppotato starch,or more if needed
1 1/4tspsalt, or more to taste
1/2tsppepper
Avocado, peanut or grapeseed oil for frying(about 1 1/2 cups – choose an oil with a high smoke point)
1/4cupschmaltz(optional)
Recipe Notes
You will also need: hand grater or food processor with shredding disc attachment with choice of large holes or fine holes, clean tea towel or layers of cheesecloth, skillet or electric skillet for frying, colander, large mixing bowl, medium
bowl, metal spatula, wire cooling rack
Note: I add dry potato starch to the potato mix, which helps these latkes to hold together and creates a lighter, fluffier texture. The latkes can be made without it, but they may not hold together as well when frying.
Instructions
Before you begin making the latkes, place your wire cooling rack close to the area where you will be frying the latkes. Place a layer of paper towels below the cooling rack to
catch excess oil.
Cut the potatoes into large chunks and shred using a hand grater or food processor shredding attachment with large holes (large shreds). I really recommend using the food processor, it saves a ton of time and will help you avoid tears when grating the onion.
Place grated potato into a bowl and immediately cover with cold water.
Meanwhile, grate the onion using the grater or food processor attachment with
fine holes (small shreds).
Drain the potato shreds in a colander. Rinse and dry the bowl used to soak the shreds and set aside.
Place
drained potato shreds and grated onion in the center of a clean tea towel or multiple layers of cheesecloth.
Wrap the shreds up in the cloth, twisting the cloth to secure the bundle, and squeeze firmly to remove excess liquid from the shreds.
Pour potato and onion into the clean dry bowl. Stir the shreds with a fork to make sure the grated onion is evenly mixed throughout the potato shreds.
In a skillet, add oil to reach
a depth of 1/8 inch. If using schmaltz, add 1/4 cup to the oil. The schmaltz will add more savory flavor to the latkes. Heat slowly over medium to about 365 degrees F.
While oil is heating, use the fork to stir the matzo meal, beaten eggs, potato starch, salt and pepper into the potato and onion shreds. Add salt and
pepper to taste; I add about 1 1/4 tsp salt and 1/2 tsp pepper. You can sprinkle on more salt to taste after cooking, if desired. Take care to make sure the egg and seasonings are fully mixed throughout the potato shreds.
Scoop up 3 tbsp of the potato mixture and shape into a tightly compacted disk.
Place the disk carefully into the hot oil. Latkes can break apart at this point, they’re very delicate. If you can get them into the hot oil in one piece, chances are they will stick together – frying them is like the “glue” that holds them together. It takes a gentle touch, and it may take you some practice to get the “feel” for
it.
The oil should sizzle, but not pop when the latke hits it; if the oil jumps wildly or smokes, it is too hot. If it only bubbles weakly, the oil is not hot enough. Use the first latke to test the oil temperature, and don’t fry a whole batch until the temperature is right.
Note: If your latkes aren’t holding together, stir more potato starch into the mixture, 2 teaspoons at a time, until the batter “holds”. You can also add another egg to the mixture and more matzo meal, if needed.
Continue shaping the latkes in this way, using 3 tablespoons of potato mixture for each latke. Fry in batches of 4-5 latkes at a time (no more than that – don’t crowd the pan) for 2-3 minutes per side until brown and crispy.
Remove
the latkes from the pan using a metal spatula and place them on the wire cooling rack to drain.
I recommend serving latkes fresh within 10 minutes of frying them, if your cooking schedule permits. If you need to make them ahead, fry them 2 hours or less before serving. You can also freeze them if you’re not serving
them right away.
To Reheat Latkes: Place them on an ungreased, unlined cookie sheet. To reheat from room temperature, place in a 375 degree oven for about 10 minutes (7 if using a convection oven), until heated through, just prior to serving. From frozen, it can take 15-25 minutes to reheat. Sprinkle with more salt,
if desired, and serve latkes with applesauce and/or sour cream (or dairy free sour cream).
