Dairy Dishes for Chanukah

By Eileen Goltz

Issue of December 11, 2009/ 24 Kislev 5770

One of the lesser know but no less important Chanukah traditions is to serve dairy products along with the over abundance of fried foods we like to gobble down. Legend has it that a woman named Judith saved her village from the occupying Syrians. Judith fed wine and cheese to the Syrian general who was terrifying the local population, he over-indulged and became so drunk that he fell asleep. Judith killed him (took off his head and put it in her basket) and then walked right out of the camp under the guards’ noses. When the general’s troops found him the next day they abandoned their position and went home, leaving the Jews to live in their village in peace.

There is no one specific dairy food that I serve on Chanukah EXCEPT for the sour cream on my latkes. That said, there is no real rhyme or reason to the following collection of recipes, other than they’re great and contain lots and lots of butter, and cheese, milk and cream.

CHOCOLATE AND STRAWBERRY CREPES (dairy)

• 2 eggs, beaten
• 1/2 cup milk
• 2/3 cup water
• 2 tablespoon oil
• 1 1/3 cup flour
• 1/2 teaspoon sugar
• 1 pinch salt
• 3 tablespoons melted butter
• 1 cup semisweet or milk chocolate chips
• 2 cup sliced fresh strawberries
• 1 to 2 cups sweetened whipped cream or whipped topping
• 3 to 4 tablespoon chopped pistachios or pecans

In a large bowl combine the egg, milk, water and oil, whisk to combine. Add the flour, sugar and salt and continue whisking until the mixture is smooth.

Heat a medium, nonstick skillet or omelet pan over medium heat. Brush the bottom of the pan with a little of the melted butter. Pour about 1/4 to 1/3 cup batter into center of pan, tilting to coat the bottom. Cook until golden brown on one side, turning once. The cooking should take between 3 to 5 minutes depending on how hot your pan is. Place the crepes on a plate and continue until the batter is used up. In a small saucepan over low heat (or in the microwave), melt chocolate chips, stirring constantly. Remove them from the heat.

With a spoon spread some melted chocolate on the lighter side of one crepe. Place a line of sliced strawberries about 1/3 of the way from the bottom of the crepe and then roll it up. You can over fill it if you like; it looks really great with the strawberries falling out of the ends. Place the filled crepe on the serving plate and top with whipped cream or whipped topping. If there is extra melted chocolate left drizzle it over the top (you can always melt more if you want) and sprinkle the chopped nuts over the top. Makes 6 to 8 crepes

CREME CARAMEL (dairy)

You will need 8 4 oz. custard cups for this recipe

• 1 1/2 cups sugar, divided
• 1/2 cup water
• 3 large eggs
• 2 egg yolks
• 2 1/2 cups warm milk
• 1 tablespoon vanilla extract

Preheat oven to 350. In a sauce pan combine 1 cup sugar and 1/2 cup water. Cook over a low heat for 10 minutes or until sugar caramelizes turning a golden brown. Don’t stir, just tip the pan and swirl it a couple of times while it’s cooking. BE CAREFUL. This mixture is extremely hot, very sticky and can burn you very quickly. When the color is a deep golden divide the mixture between the 8, tipping pan to incorporate mixture. Divide evenly between the 8 custard cups.

In a bowl combine the eggs, egg yolks, remaining 1/2 cup sugar and whisk until blended. Gradually whisk in the warm milk and vanilla. Divide the milk mixture between the 8 custard cups. Cover each of the cups with aluminum foil and place them on a cookie sheet that has sides. Place the cookie sheet in the oven and then pour warm water on the bottom of the cookie sheet until the water goes about 1/4 of an inch up the outside of the custard cup. Bake for 45 minutes to an hour or until a knife inserted in center comes out clean. Remove custard cups from the oven and place them on a cooling rack. Remove the foil and let cool for about 15 to 20 minutes before you place them in the refrigerator. Let cool for at least 3 to 4 hours. To serve run a knife around the edges of the custard cup and invert each custard on to a dessert plate. Makes 8

RICOTTA STUFFED SHELLS (dairy)

• 1 package (10 ounces) frozen chopped spinach, thawed, well-drained
• 1 cup ricotta cheese
• 8 ounces Feta cheese, crumbled, divided
• 1 teaspoon minced garlic
• 1/2 tablespoon oregano
• 1 teaspoon basil
• 1/2 cup chopped red pepper
• 1/2 cup chopped green onion
• 12 jumbo macaroni shells, cooked, drained
• 1 1/2 cups marinara sauce (jarred stuff works just great)

Preheat oven to 350. In a bowl combine the drained spinach, red pepper, oregano, basil, onion, garlic, ricotta cheese and about 3/4’s of the feta cheese. Mix to combine. Fill shells with the spinach mixture; place in 9X13 baking dish. Pour the sauce over shells and top with remaining feta cheese. Bake stuffed shells for 20 minutes.

PEPPER JACK STUFFED POTATOES (dairy)

• 4 large baking potatoes
• 2 tablespoons butter
• 1 tablespoon minced garlic
• 1 tablespoon minced onion
• 3/4 cup sour cream
• 2 tablespoons chopped fresh parsley
• 1 cup pepper jack cheese, shredded
• 2 tablespoons green onion, chopped
• 1 tomato, chopped (optional)
• salt and pepper, to taste

Heat oven to 400. Bake potatoes for 45 minutes or until tender. When they are cool enough to handle, cut them lengthwise and scoop out the center of the potato and leave a 1/4 inch shell. Set the shell aside to cool. In small pan melt the butter. Add the garlic and onion and cook for about 2 minutes. In a bowl mash the cooled scooped out potatoes. Stir in the onion/garlic/butter mixture, pepper jack cheese, sour cream, parsley, salt and pepper. Mix well. Divide the mixture between the potatoes shells and pack it down slightly. Place the filled shells on a baking sheet. Bake for 10 to 15 minutes or until heated through. Sprinkle the top with the chopped tomatoes and green onion. Add more cheese if you want to. Return to oven for 5 more minutes and then serve. Makes 4.

CHOCOLATE RICE PUDDING (dairy)

• 2 1/2 cups milk
• 2 cups cooked rice
• 1/2 cup granulated sugar
• 1/4 cup semisweet chocolate chips
• 1 teaspoon vanilla

Combine milk, rice, sugar and chocolate chips in 2 to 3-quart saucepan. Cook over medium heat, stirring often, until pudding is thick and creamy, stirring often. Remove from heat; stir in vanilla. Spoon into serving dishes. Let stand 10 minutes. Serve warm or cold. Makes 6 servings.

Recipe from the USA Rice Federation.

ZESTY LEMON

CUSTARD PIE (dairy)

• 1 pre-made frozen pie crust
• 1 tablespoons butter
• 4 eggs
• 1 cup sugar
• 1 tablespoon grated lemon zest
• 2/3 cup lemon juice (fresh is best)
• powdered sugar

Preheat oven to 350.   In a glass bowl melt the butter in microwave and then set it aside.  In another bowl whisk together the eggs and sugar.  Add the lemon zest and then slowly stir in the butter and lemon juice until the mixture is combined.  Pour the mixture into the crust.  Bake for 30 to 40 minutes or until top of custard is lightly browned. Be warned, the pie will not looked cooked and a tooth pick will not come out clean. It will set up as it cools.  When the pie is cool, refrigerate until cool then refrigerate for several hours. Just before serving sprinkle powdered sugar on top of the pie. Makes 1 pie.

COTTAGE CHEESE AND BLUEBERRY

PANCAKES (dairy)

• 1 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 cup sugar
• 1 cup cottage cheese
• 1/4 cup milk
• 4 eggs (lightly beaten)
• 2 tablespoons melted butter
• 1 teaspoon vanilla
• 1/2 cup fresh or frozen blueberries

In a bowl combine the flour, baking soda, baking powder, salt, cinnamon, and sugar. Mix well. In another bowl combine the cottage cheese, milk, eggs, melted butter, and vanilla. Mix to combine. Pour the dry ingredients into the cottage cheese mixture. Mix to combine. GENTLY fold the blueberries into the batter making sure that they don't get crushed. Heat a griddle and use a little butter or margarine to coat it. Using a measuring cup pour approx. 1/4 cup of the mixture into the pan and cook until the surface starts to bubble and the bottom is golden brown, about 2-3 minutes. Flip the pancake and cook the other side until the bottom is golden brown, about 1-2 minutes. Makes 6 to 8 pancakes