Last year I acquainted my readers with the concept of the Shiksa Hanukkah, starting with answering the question, “what is a shiksa?” So I won’t repeat myself except to refer you to that post and the Shiksa Pandemic Passover below.
This year I proved myself a Shiksa by making latkes for Hanukkah for the first time in our (young adult) children’s memory. Every self-respecting Hanukkah feast contains latkes (potato pancakes). The reason I didn’t obey unwritten Jewish (let alone shiksa) law in this respect is twofold: 1) every year a neighbor makes a big Hanukkah meal with lots of latkes in our Common House (we live in a cohousing community in downtown Sacramento—see Living in and loving if not liking community); 2) one time before I had children, I made latkes and it was an epic failure—the batter wouldn’t hold together. Because I am a confident cook yet couldn’t pull them off on the first try, I decided that latkes were really hard and didn’t attempt them again the pandemic shut down our common house—it took me until the fifth night of Hanukkah.
First step, I needed a recipe. Last year our daughter enjoyed delicious latkes at a Jewish friend’s house. She called her to find out the ancient family secret. Turns out, not so ancient, not so secret—here’s the recipe: New York Times classic latkes.
Second step, what else goes with latkes (other than sour cream, applesauce and sauerkraut I mean, like additional menu options)? No help from the friend this time, so back to the New York Times. Everything else seemed too complicated but I liked the look of this Roasted beet and feta salad. What else? As a rule, I try not to experiment with multiple new recipes on special occasions. Since I was already breaking this rule twice, I wanted something I had mastered. It hit me that the Greek Egg Lemon soup from the Moosewood Collective’s Enchanted Broccoli Forest Cookbook might perfectly compliment the latkes and the salad. I can’t find that recipe online so you’ll have to get it from that cookbook (google: what is a cookbook?)
This all vegetarian (but not vegan) meal was a hit with the whole family. The latkes were a snap—I do not know what I was tripping about—super easy. I even took a chance and substituted all purpose gluten free flour—it still all held together and even the first batch was perfect. We topped them off with organic sour cream, homemade applesauce and canned sauerkraut—yum, yum & yum. The beet salad was also super delish—two neighbors competed to get me the 1/2 teaspoon of sumac spice the dressing called for, gotta love cohousing. Lastly somehow this Hanukkah miracle extended to the soup as well. I was out of my favored brown rice this time and substituted conventional white. I may not be able to go back to hippie brown in this dish ever again. Turns out the white rice creams and thickens the broth in a way that the brown rice never even contemplated.
As the candles flickered out, the enjoyment of this family tradition never faltered—I hope you give it a try (even if it is after hannukah).