Like so many Jewish holidays, Chanukah is a celebration of triumph and freedom…in this case the triumph of a small band of Jewish warriors called the Maccabees over the larger and more powerful Greek invaders. The Greeks tried to destroy the Jewish Temple but the Temple was saved and rededicated. Chanukah ( which means dedication) is celebrated by the lighting of a menorah, a form of candle holder, and a candle is lit on each of eight nights to represent how long the oil lasted after the holy lamp was relit.
Chanukah is celebrated in the late fall, the date varies each year as it is determined by the Hebrew calendar. My family used to celebrate together on December 25th as we all had the day off from work and school. We would gather at my grandparent’s home on the Brooklyn seashore and arrange ourselves around the large table as tempting aromas drifted in from the kitchen. Before we ate, my grandmother would light the candles on her Russian menorah and with tears in her eyes and her throat catching, she would say the prayers for the holiday. It wasn’t until years later when I became the grandmother that I could understand the emotion she felt as she thanked God for allowing her to experience this moment surrounded by her children and grandchildren.
After the prayers we exchanged small gifts, sang Chanukah songs, and then dug in. There is no special menu for Chanukah, but brisket, latkes and kugel are very common. A Kugel is a noodle pudding, made with lots of sour cream , cream cheese, and cinnamon, and it is the ultimate comfort food. I’ve yet to meet anyone who doesn’t like it…the aroma itself is irresistible.
This year, the first day of Chanukah is December 25th. We will celebrate the day with my daughter-in-law’s family who are Catholic. Around their Christmas tree we will light the menorah, a reminder in this year of divisiveness and distrust that we are ultimately all the same.
Recipe for Kugel
6 beaten eggs
1 cup sugar
1 pound cottage cheese
4 oz cream cheese
1 cup sour cream
2 cups milk
6 tablespoons melted butter
1 teaspoon vanilla
cinnamon
Mix ingredients. Cook 1 pound of egg noodles, put in a greased baking pan, cover with mixture.Sprinkle with cinnamon and golden raisins. Bake 1 hour at 350° F.
Recipe for Latkes
3 medium russet potatoes, peeled
1 large egg, beaten, or more to taste
2 tablespoons all-purpose flour
1 tablespoon grated onion
½ teaspoon salt, or more to taste
¼ cup neutral oil for frying, or as needed
1. Slice peeled potatoes and run through a food processor fitted with the grater attachment. Place shredded potatoes in a cheesecloth and wring, extracting as much moisture as possible.
2. Measure 2 cups shredded, drained potatoes and place into a medium bowl; save any extra for another use. Add egg, flour, onion, and salt, and stir until well combined.
3. Heat 1/4 inch of oil in a large, heavy-bottomed skillet over medium-high heat. Place large spoonfuls of potato mixture into the hot oil, pressing down on them to form 1/4- to 1/2-inch-thick patties. Cook until golden brown, 4 to 5 minutes. Flip and repeat on the other side.
4. Remove to a paper towel-lined plate to drain while you cook any remaining latkes. Serve hot.
Joan Weaving embarked on a successful business career as the first woman Product Manager for Nabisco, Inc., and a Corporate Vice President for Equitable, before starting her own consulting company in 1988, specializing in leadership development and executive coaching for major corporations. Joan has been an active OLLI participant and has played a key role in the conceptualization and execution of the annual Board of Advisor’s retreat. Joan has led our Exploring Leadership Opportunities class.
Pssst! Lean in a little. Closer! There; that’s good. It’ll be weeks before the rest of the world finds out, but we want you to know about the big changes coming for OLLI Connects in 2025. We’ll be expanding into a monthly publication with more content in every issue: at least two stories, a greater range of media, letters to the editor, a regular cartoon from a famous artist you’ve read about here, book reviews, updates on timely events at OLLI-USF, and more that we can’t mention yet. We’ll publish on the 15th of the month, and you have our permission to circle that date on your calendar. As part of the changeover process, we’ll be updating the appearance of OLLI Connects, and we’ll be “under construction” during the first two weeks of January, so you’ll have to excuse the clutter if you visit us then. More details next week. — Editors
Leave a Reply