Special December Around the World Dinner: Hanukkah

M and I decided that we would do two special Around the World Dinners in December: we made the first one last night, with a theme of Hanukkah, and the next will be Christmas Around the World (next Sunday, Dec 20).

For our Hanukkah meal, we made:
Central European Cheese Dumplings
Latkes
& Applesauce

We also bought three wooden dreidels, one for each of us, and learned to play the dreidel game.

M's interruption
the dreidel game is fun. i drew a menorah. the food was okay.

Back to Anne. M is fighting a cold and did not have much of an appetite last night. Otherwise, I think he would have enjoyed the dinner more. Certainly, Steve and I didn't have trouble eating our share! :)

While looking for instructions for the dreidel game, I found this. It's worth a couple of minutes for a good laugh!



The recipes:
Cheese Dumplings (the recipe from "Olive Trees and Honey" via Epicurious)
We made half the recipe following the standard recipe, and half using the jam option (below). Both were wonderful!

Ingredients:


* 1 3/4 cups (14 ounces) pot or soft goat cheese
* 1/4 cup (2 ounces) cream cheese or mascarpone, softened
* 1/4 cup grated onion
* 1 teaspoon table salt or 2 teaspoons kosher salt
* 2 large eggs, lightly beaten
* 2 tablespoons unsalted butter, softened
* About 3/4 cup semolina flour, farina (not quick-cooking), or matza meal

1. In a food processor or blender, or with an electric mixer, combine the cheeses, onion, and salt. Add the eggs and beat until smooth. Beat in the butter, 1 tablespoon at a time. Stir in enough of the semolina to produce a firm dough. (Getting the moisture level right so that the batter holds together in your hand is the tricky part.) Cover and refrigerate for at least 2 hours or overnight. (The semolina absorbs moisture from the batter and firms it.)

2. Bring a large pot of lightly salted water to a gentle boil. Using 2 moistened soup spoons or your hands moistened with water, form the batter into 1 1/2-inch balls.

3. Drop the dumplings in the water in batches and stir gently to prevent sticking. Reduce the heat and simmer, uncovered, until they expand and rise to the surface, about 15 minutes. Using a slotted spoon, transfer to a bowl. Serve warm. To keep warm or reheat, place in a 200°F oven.

Austrian Jam-Filled Cheese Dumplings (Gefulte Topfenknodel)
In the dumpling batter, omit the onion and add 3 to 5 tablespoons sugar and, if desired, 1 to 2 teaspoons grated lemon zest. Press a deep indentation into the cheese balls, fill with about 1/4 teaspoon lekvar (prune butter) or other jam (about 1/4 cup total), and press the dough around the filling to enclose. Cook as above. Serve with sweetened whipped cream, cinnamon sugar, or jam.

Potato Pancakes / Latkes (from theveggietable.com)

Yield 15 latkes, enough for about 4 servings
Time 30 minutes
Tools

* grater
* colander
* wooden spoon
* knife
* food processor, blender, or large bowl
* large frying pan
* spatula
* paper towels
* oven-safe plate

Ingredients

* 6 medium potatoes (2 pounds)
* 1 small white onion, peeled
* 2 large eggs
* ¼ c unbleached white flour OR matzo meal
* ½ t salt
* pinch baking powder
* black pepper
* several T vegetable oil

Directions Grate potatoes, place in colander, and press with wooden spoon to squeeze out excess liquid. Transfer to blender, food processor, or bowl.

Mince or finely grate onion and add to potatoes along with eggs, flour, salt, baking powder, and pepper. Process/mix until well combined. (If you're using a blender, you might find it easier to do this in two batches and then mix them together.)

Heat oven to 200. Place paper towels on plate and set next to stove.

Add enough oil to frying pan to just cover the bottom and heat until a drop of water dropped on it sizzles. Put three or four scoops of latke batter into pan to make pancakes and press each one down. Fry until brown and crisp, turn, and repeat. Place latkes on paper towels and keep warm in the oven.

Repeat with remaining batter, adding more oil to pan as needed. Serve immediately.