5 On Friday - Chanukah Edition

Five on Friday is a delightful meme invented by our friend Travis of Trav's Thoughts.  To participate, click the link, sign in and go forth to share your selections for the week.

This week's Five on Friday just happens to fall on the Fifth Day of Chanukah.  The first song is my favorite Chanukah song courtesy of Peter, Paul, and Mary.  Then four samples of Klezmer music which is one of strains of music plus jazz that was woven into the music that became the Great American Songbook.

Third Night

Blessed are you, Lord our G-d, King of the Universe, Who sanctified us by his commandments, and has commanded us to kindle the lights of Hanukah.

Blessed are you, Lord our G-d, King of the Universe, 
Who wrought miracles for our fathers in days of old, at this season.

BRISKET

Ingredients

• 4 tablespoons liquid smoke flavoring
• 4 tablespoons Worcestershire sauce
• 2 tablespoons garlic salt
• 1/2 cup chopped onion
• 2 tablespoons celery seed
• 5 pounds beef brisket

Directions

1. Combine liquid smoke, Worcestershire, garlic salt, onion and celery seed in small bowl. Place brisket in shallow non-metal dish, fatty side down. Pour marinade over meat; cover and refrigerate 8 hours or overnight.
2. Preheat oven to 300 degrees F (150 degrees C).
3. Remove meat from marinade and place in an ovenproof pan. Roast, fatty side up, 5 hours, until tender.

Second Night

Baruch ata Adonai, Elohenu melech ha-olam
asher kideshanu be-mitzvotav, ve-tzivanu le-hadlik
ner shel Hanukah.

Blessed are you, Lord our G-d, King of the Universe, Who sanctified us by his commandments, and has commanded us to kindle the lights of Hanukah.

Baruch ata Adonai, Elohenu melech ha-olam
she-asa nisim la-avotenu ba-yamim ha-hem
ba-zeman ha-zeh.

Blessed are you, Lord our G-d, King of the Universe,
Who wrought miracles for our fathers in days of old, at this season.

Applesauce Noodle Kugel

Ingredients

1 (16 ounce) package wide egg noodles
1 cup reduced fat margarine
1/2 cup fat free sour cream
1 1/2 cups egg substitute
2 cups white sugar
1 teaspoon lemon juice
1 teaspoon vanilla extract
1/2 (16 ounce) jar applesauce
1/4 cup raisins
1/4 cup graham cracker crumbs (optional)
1 teaspoon ground cinnamon, or to taste
Directions

Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with cooking spray. Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water for 8 to 10 minutes, or until al dente. Drain.
In a large bowl, mix together margarine, sour cream, egg substitute, sugar, lemon juice, vanilla extract, and applesauce. Stir in noodles and raisins.
Spread graham cracker crumbs on the bottom of the prepared dish. Pour the noodle mixture over the crumbs. Sprinkle top with cinnamon.
Bake 45 to 60 minutes in the preheated oven, or until set. Cover with foil if it browns too quickly.

First Night

Blessed are you, Lord our G-d, King of the Universe, Who sanctified us by his commandments, and has commanded us to kindle the lights of Hanukah.

Blessed are you, Lord our G-d, King of the Universe,
Who wrought miracles for our fathers in days of old, at this season.

Blessed are you, Lord our G-d, King of the Universe,
Who has kept us alive, and has preserved us,
and enabled us to reach this season.

Light One Candle

For this week's Take This Tune the song was Peter, Paul and Mary's "Light One Candle" for Chanukah.  Mary over at Work of the Poet, contributed Adam Sandler's Chanukah Song for her participation.  This was too much fun not to spread around and in the process, I discovered that there are two more editions.  So here you have all three variations with lots and lots of famous people celebrating The Feast of Lights.

If you would like to join in on the fun, just hop on over to Take This Tune and sign in then let us know where the song takes you.  You might also want to whip up some of the doughnuts down below.

First Night

Every year between the end of November and the end of December, Jewish people around the world celebrate Chanukah, the Festival of Lights to commemorate that took place more than 2000 years ago in the land of Judea, which is now Israel.  This year the beginning of the eight day festival starts at sundown on December 11.

History

The Syrian king, Antiochus ordered the Jewish people to reject their religion and worship the Greek gods. One who refused was Judah Maccabee.  Judah and his four brothers formed an army and after three years of fighting, the Maccabees drove the Syrians out of Israel and reclaimed the Temple in Jerusalem. The Maccabees wanted to clean the building to remove the Greek statues. On the 25th day of the month of Kislev, the job was finished and the temple was rededicated.

When they finished cleaning the temple, they wanted to light the eternal light, but there was only a tiny jug of oil enough for one day. The oil lamp was filled and lit. Then a miracle occurred as the tiny amount of oil stayed lit not for one day, but for eight days.  Jews celebrate Chanukah to mark the victory over the Syrians and the rededication of the Jerusalem Temple. The Festival of the Lights, Chanukah, lasts for eight days to commemorate the miracle of the oil.

Chanukah has many fun traditions and recipes.  Jewish children often play the Dreidel game for gold foil wrapped pieces of chocolate called gelt.  Last year, I gave you the recipe for Latkes.  This year artery clogging comes in the form of Sufganiyot (jam filled doughnuts)

Sufganiyot

1 scant tablespoon (1 package) dry yeast

4 tablespoons sugar
3/4 cup lukewarm milk or warm water*
2 1/2 cups all-purpose flour
Pinch of salt
1 teaspoon ground cinnamon
2 eggs, separated
2 tablespoons (1/4 stick) butter or pareve margarine, softened*
Apricot or strawberry preserves
Sugar
Vegetable oil for deep-frying

*Use butter and milk if serving at a milk meal, and water and pareve margarine for a meat meal

Preparation

Mix together the yeast, 2 tablespoons of the sugar, and the milk. Let sit to make sure it bubbles.


Sift the flour and mix it with the remaining sugar, salt, cinnamon, egg yolks, and the yeast mixture.

Knead the dough until it forms a ball. Add the butter or margarine. Knead some more, until the butter is well absorbed. Cover with a towel and let rise overnight in the refrigerator.

Roll out the dough to a thickness of 1/8 inch.

Cut out the dough into 24 rounds with a juice glass, or any object about 2 inches in diameter. Take 1/2 teaspoon of preserves and place in center of 12 rounds. Top with the other 12. Press down at edges, sealing with egg whites. Crimping with the thumb and second finger is best. Let rise for about 30 minutes.
Heat 2 inches of oil to about 375°. Drop the doughnuts into the hot oil, about 5 at a time. Turn to brown on both sides. Drain on paper towels.
Roll the doughnuts in sugar.

Manic Monday - Lights

Sometimes fate is kind. I had already typed the following before the whole back thing came up and as luck would have it, Marvelous Mo of Manic Monday has decreed that lights would be the December 8 word and December 15 would be candle. I also have something ready to go for candle as well.

Hanukkah is known as "The Feast of Lights". It is a minor joyful holiday that has taken on more importance because of its traditions of lights, gift giving and nearness to Christmas.

On the 25th of Kislev (evening of December 21 this year) begin the days of Hanukkah, which are eight... these were appointed a Festival with prayers of praise and thanksgiving. Hanukkah commemorates the rededication of the Temple of Jerusalem in 165 BCE after the Temple had been profaned by the Hellenistic Emperor Antiochus IV. At the time of the rededication, there was just one day's worth of pure oil left that was needed to keep the Temple menorah burning. But tradition says a great miracle happened: It lasted for eight days.

Maybe this year it takes on a little more importance because of its message of brotherhood and peace.

Light One Candle

Peter, Paul and Mary
(Click Title for Video)

Light one candle for the Maccabee children
With thanks their light didn't die;
Light one candle for the pain they endured
When their right to exist was denied;
Light one candle for the terrible sacrifice
Justice and freedom demand;
And light one candle for the wisdom to know
That the peacemaker's time is at hand!

Chorus:
Don't let the light go out,
It's lasted for so many years!
Don't let the light go out!
Let it shine through our love and our tears!

Light one candle for the strength that we need
To never become our own foe;
Light one candle for those who are suff'ring
A pain they learned so long ago;
Light one candle for all we believe in,
That anger not tear us apart;
And light one candle to bind us together
With peace as the song in our heart!

(chorus)

What is the memory that's valued so highly
That we keep it alive in that flame?
What's the commitment to those who have died?
We cry out "they've not died in vain,"
We have come this far, always believing
That justice will somehow prevail;
This is the burden, This is the promise,
This is why we will not fail!

(chorus)

Don't let the light go out!
Don't let the light go out!
DON'T LET THE LIGHT GO OUT!!

Latkes (Traditional Chanukah Recipe)

POTATO LATKES

What is the secret to making great latkes? I've found that the starchier the potato, the crisper the latke. As for varieties, I've tried baking potatoes (the starchiest), Yukon Golds, and boiling potatoes (the least starchy) and liked the flavor of them all. You can easily double this recipe for a crowd.

Active time: 45 min Start to finish: 45 min

Ingredients

1 lb potatoes

1/2 cup finely chopped onion

1 large egg, lightly beaten

1/4 cup chopped scallions, including the green part

2 tbsp matzo meal

1/2 teaspoon salt

1/2 to 3/4 cup olive oil

Accompaniments: sour cream and applesauce

Preparation

Preheat oven to 250°F.

Peel potatoes and coarsely grate by hand, transferring to a large bowl of cold water as grated.

Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander.
Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style.

Twist towel tightly to wring out as much liquid as possible.

Transfer potato mixture to a bowl all other ingredients.

Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking.

Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a fork.

Reduce heat to moderate and cook until undersides are browned, about 5 minutes.

Turn latkes over and cook until undersides are browned, about 5 minutes more.

Transfer to paper towels to drain and season with salt.

Add more oil to skillet as needed.

Keep latkes warm on a wire rack set in a shallow baking pan in oven.

Notes:
• Latkes may be made up to 8 hours ahead. Reheat on a rack set over a baking sheet in a 350°F oven, about 5 minutes.
• Grating the potatoes, soaking them briefly in water, and then squeezing out the liquid (as stated here) keeps the batter from turning brown too quickly.
Makes 12 to 16 latkes.