Some special foods to make Hanukkah celebrations bright

Hanukkah is nearly upon us, starting at sundown Sunday, Dec. 22. The Festival of Lights begins on the 25th day of the Jewish calendar month of Kislev and lasts for eight days and nights. With blessings, games and festive foods, Hanukkah celebrates the triumph of the Maccabees over the Syrian army and the miracle that happened at the time, when a day's supply of oil kept the menorah in the rededicated Temple in Jerusalem lit for eight days.

Digging into our archives, I came upon a few recipes just in time for your Hanukkah celebrations. Enjoy and Happy Hanukkah!

Three Potato Latkes

1 pound organic russet potatoes, peeled

1 pound organic red potatoes

1 pound organic yams

1 cup organic onions, diced

½ cup scallions, minced

½ cup matzo meal

2 eggs, slightly beaten

1 teaspoon pepper

1 teaspoon salt

peanut oil, for frying

Shred all the potatoes with a food processor or grater and soak in cool water until ready to use.

Dice onions and mince scallions and mix with remaining ingredients (except oil). Mix in shredded potatoes.

Pour oil into a frying pan until it's about ¼-inch deep and heat to 400 degrees. Scoop out a heaping ¼-cup of mixture and flatten into a pancake shape. Fry in oil until golden brown. Remove to a paper towel to drain.

Serves eight.

Nutrition values per serving (two latkes): 331 calories, 15 g fat, 44 g carbohydrates, 6 g protein, 53 mg cholesterol, 31 mg sodium.

Chef Jeff Paliwoda, Wild Oats Community Market

Polenta and Potato Latke

3 pounds organic red potatoes

1 cup dry polenta

2 cups water

8 ounces portobello mushrooms

1 cup of leeks

4 ounces roasted garlic

6 eggs

1 teaspoon pepper

1 teaspoon sea salt

peanut oil, for frying

Shred potatoes and reserve in cool water until ready to use. In a sauce pan, bring water to a boil, add polenta and simmer for 15 minutes.

Dice mushroom, leek and roasted garlic and transfer to a large mixing bowl. Mix in the eggs and polenta. Drain potatoes, add to the other ingredients and mix until well-blended.

Pour oil into a frying pan until it's about ¼-inch deep and heat to 375 degrees.

Scoop out a heaping ¼-cup of mixture and flatten into a pancake shape. Fry in oil until golden brown. Remove and drain on paper towels.

Makes 12 pancakes. Serves six.

Nutrition values per serving: 542 calories, 24 g fat, 70 g carbohydrates, 14 g protein, 212 mg cholesterol, 80 mg sodium.

Chef Jeff Paliwoda, Wild Oats Community Market

Szufganyot

2 medium organic potatoes, boiled and mashed

1 cup unbleached flour

3 teaspoons baking powder

2/3 cup sugar or fructose

2/3 teaspoon sea salt

¼ teaspoon cinnamon

2 eggs

3 tablespoons vanilla

1 cup organic milk

3 tablespoons butter

vegetable oil, for frying

1½ cup preserves, any flavor

Sift flour into a medium mixing bowl. Then resift with baking powder, salt and cinnamon. In another bowl, beat together eggs, vanilla, milk and butter. Add flour mixture and blend well. Roll into 1-inch balls.

Pour oil into a deep-fry pan until it's about 1-inch deep. Fry doughnuts for about four minutes. Remove to a paper towel to drain.

Fill a pastry bag with a wide tip or a turkey baster with preserves. Stick tip into doughnut and fill with preserves.

Makes about 24 doughnuts.

Nutrition values per doughnut: 171 calories, 7 g fat, 26 g carbohydrates, 2 g protein, 23 mg cholesterol, 82 mg sodium.

Chef Jeff Paliwoda, Wild Oats Community Market

Fruited Noodle Kugel

2 pounds extra wide egg noodles

16 ounces ricotta cheese

16 ounces sour cream

2 cups chopped apples

1 cup dried apricots, chopped

½ cup dried currants

2 cups orange juice

8 eggs

2 tablespoons vanilla

zest from one lemon

1 cup cornflakes

1 teaspoon cinnamon, or to taste

1 teaspoon coarse sugar, or to taste

Preheat oven to 350 degrees.

Cook noodles according to package. Drain and soak briefly in a bowl of ice water. Drain and set aside.

In a large mixing bowl combine ricotta cheese, sour cream, fruit, orange juice, eggs, vanilla and lemon zest. Gently toss in noodles. In a separate bowl, combine cornflakes, cinnamon and sugar.

Grease a deep 9-by-13-inch cake pan and fill with the fruit mixture. Sprinkle the corn flake mixture on top. Cover with foil and bake for 25 minutes. Serves 10.

Nutrition values per serving: 595 calories, 14 g fat, 93 g carbohydrates, 26 g protein, 241 mg cholesterol, 456 mg sodium.

Chef Jeff Paliwoda, Wild Oats Community Market

Lentil Walnut Pate

2 cups lentils

3 cups water

1 cup walnuts

1 cup yellow onion, diced

½ cup celery, diced

½ cup carrots, diced

¼ cup garlic, minced

2 tablespoons fresh sage

¼ cup Dijon mustard

Cook lentils in water over medium heat for 45 minutes. Drain and chill.

Combine all ingredients in a food processor and puree until smooth. Transfer to a serving dish. Serve with lavosh, rye bread, pita or matzoh. Serves six.

Nutrition values per serving: 240 calories, 13 g fat, 22 g carbohydrates, 13 g protein, 0 cholesterol, 268 mg sodium.

Chef Jeff Paliwoda, Wild Oats Community Market

Cranberry-Walnut Tart

The crust:

1¾ cups unbleached all-purpose flour

¼ cup sugar

½ cup (1 stick) unsalted butter or parve margarine

3 tablespoons vegetable shortening

¼ cup ice water

The filling:

2/3 cup light corn syrup

2/3 cup light brown sugar

3 large eggs

1 teaspoon vanilla extract

4 tablespoons unsalted butter or parve margarine, melted

1½ cups coarsely chopped fresh cranberries

1 cup coarsely chopped walnuts, toasted lightly

To prepare the crust:

Put the flour, sugar, butter or margarine and vegetable shortening in a food processor fitted with the steel blade. Pulse until crumbly. Gradually add the ice water, processing until the dough forms a ball. Wrap the dough and refrigerate for at least 1 hour.

Preheat the oven to 350 degrees.

Remove the dough from the refrigerator and, on a floured surface, roll it into a circle 13 inches wide. Line a 10- or 11-inch tart pan with a removable bottom with the dough, trimming off the excess. Prick the dough with a fork.

Line the dough with baking parchment. Fill the baking parchment with dried beans, just enough to cover the paper. This helps set the crust by weighing down the dough as it bakes.

Bake for 10 to 12 minutes, or until the dough just begins to brown. Remove the beans and parchment and let the crust cool. Leave oven on at 350 degrees.

Filling and baking the tart:

Put the corn syrup and light brown sugar in a mixing bowl and blend until smooth.

Beat in the eggs, 1 at a time, then the vanilla and the melted butter or margarine. Stir in the chopped cranberries and walnuts.

Pour the mixture into the partially baked and cooled pie crust.

Bake for 40 to 50 minutes, or until a knife inserted in the center of the pie comes out clean.

Makes one 10- or 11-inch tart.

Nutrition values per serving: 574 calories, 33 g fat, 64 g carbohydrates, 9 g protein, 126 mg cholesterol, 239 sodium.

"The Jewish Holiday Baker" by Joan Nathan (Schocken, $23)