Posted on 12/09/2001 5:45:52 AM PST by carlo3b
The Victory over Antiochus
More than 2000 years ago, the land of Judea was ruled by Antiochus, a tyrannical Syrian king. Even today, people fight wars over their gods, despite claims to value "religious tolerance." But a couple of thousand years ago, religious tolerance didn't exist at all. Religion was as good an excuse as any to oppress a people.
That's precisely what Antiochus did to the Jews: he forbade them to observe the Sabbath or study their religious text, the Torah, and he erected a statue of Zeus in their sacred temple of Jerusalem. Many Jews followed his decrees, because they had no choice; those who resisted were executed.
In 167 B.C., the Jews -- driven to desperation -- rose up against Antiochus. Mattathias, a well-respected priest, gathered together an army and put his five sons in charge. Judah and his brothers wanted a name for their battalion that would signify force and strength; "Maccabee", meaning "hammer", fit the bill. It took three years of fighting, but eventually the Maccabees drove the Syrians out of Israel and reclaimed the temple in Jerusalem.
Naturally, the Maccabees quickly got rid of the statue of Zeus. Then they cleansed and purified the temple, and rekindled the menorah, a candelabra that symbolized God's Divine Presence. Oddly enough, although it only held enough oil to burn for a single day, the menorah burned for eight. This was the miracle.
HANUKKAH CUSTOMS: THE MENORAH
About the Menorah
To Jews and non-Jews alike, the menorah, or Hanukkiya, is the most recognizable symbol of Hanukkah. It's usually a nine-branch candelabrum whose candles are lit by a "shamash" or service candle which then takes its own place at the centre of the menorah. The menorah itself is placed in a window or anywhere it can be seen by passers-by.
Lighting the Menorah
On the first night of Hanukkah, a single candle (or oil wick) is lit on the far right side of the menorah. A candle is added, from right to left, each night, and the newest candle is always lit first. Ideally, the candles should be lit as soon as stars become visible in the night sky, but they can be lit late into the night. While the candles are being lit and the blessing given, the whole family and any guests gather to witness the ceremony; everyone is encouraged to participate. By the eighth night, with all eight candles lit, the menorah makes a spectacular sight. And as they did the previous evenings, the candles will continue to shine until they burn themselves out.
The Blessing
The first blessing thanks God for the commandment to "kindle the Hanukkah lights."
Baruch Atah Adonai Elohenu Melech Ha-olam Asher Kidshanu B'mitzvotav V'tzivanu L'hadlik Ner Shel Hanukkah.
Blessed is Adonai our God, Ruler of the Universe, by whose Mitzvot we are hallowed, who commands us to kindle the Hanukkah lights.
The second blessing praises God for the miracle the candles symbolize; it's said as the candles are being lit.
Baruch Atah Adonia Elohenu Melech Ha-olam She-asa Nissim L'votenu Bayamim Ha-hem Ba-ZmanHa-zeh.
Blessed is Adonai our God, Ruler of the Universe, who performed wonderous deeds for our ancestors in days of old, at this season.
On the first night of Hanukkah the "shehechiyanu" blessing is included, to signify that this is the first time the Hanukkah lights have been lit this season.
Hanukkah is a "Festival of Lights" to celebrate the victory of the Jewish Maccabees over the Syrians, and the rededication of the Jerusalem Temple. The holiday also commemorates the miracle of the oil that burned for eight days.
Ingredients:
Excerpted From: Spice and Spirit, The Complete Kosher Cookbook
Happy Holiday my dear friends......
INGREDIENTS
While dough is rising, melt margarine in top of double boiler over boiling water. Remove from flame and pour margarine into a large bowl and allow to cool 15 to 20 minutes. When cool, add egg yolks one at a time and mix. Add sponge to egg yolk mixture and beat well for 10 to 15 minutes.
Add sugar and 1/2 cup of lukewarm nondairy creamer, stirring continuously. When completely mixed, add 2 1/2 cups of flour a little at a time, continuing to stir mixture. Once all the flour has been added, continue kneading until dough detaches from sides of the bowl. Cover bowl with a towel and let rise in a warm place until double in bulk, about 1 1/2 hours.
Sprinkle remaining 1/4 cup of flour over board and place dough on it. Gently roll out with a rolling pin to 1/4-inch thickness. With 2-inch cookie cutter cut out twenty-eight circles.
On fourteen circles, place 1 teaspoon of jam or pastry cream. Moisten edges with finger dipped in a glass of water. Cover pastry with remaining fourteen circles. Press edges together tightly. Cover doughnuts and let rise 1 hour.
In a 4-quart pot, melt 1 pound solid shortening. Deep-fry each doughnut 1/2 minute on each side. Remove with slotted spoon and drain on paper towels. Once cool sprinkle with confectioners' sugar.
Excerpted from: Spice and Spirit, The Complete Kosher Cookbook
Sorry too many calories...but everything sounds delicious!
I hate it, but there's no gas laid at my house. I might have propane put in, at some point.
Anyhow...there's always my gas barbecue grill...it has a burner on the side.
Bagels
Put 3 cups of warm water in the bowl, with about 1/4 cup
sugar or honey. Mix well, add a package of yeast. Mix in a
cup of flour. Let rise 1/2 hour
Dump in about 6 cups of flour, and as many eggs as you want,
and some salt (not too much). Mix like crazy, adding more
flour a bit at a time until you cannot work the spoon anymore.
Dump on a well floured counter. Clean the bowl and oil it.
Now kneed the dough until it doesn't want any more flour.
Could take 10 minutes. Put back in the oiled bowl.
Clean your counter again, and flour well. You are going to
spread bagels all over it. Grease the cookie sheets. Put a
quart of water in the sauce pan and bring to gentle boil.
Meanwhile dump out the dough, kneed until elastic, then cut
in half. Cut each half in half. Cut each quarter in half.
Cut each eighth in half. Cut each 16th in half. If the
pieces you have now are bigger than a lemon, cut in half
again. Each piece will become a bagel.
Roll each piece out to a snake - a long thin cylinder. Loop
around your fingers and roll the ends together making a
donut. Don't fret about wimpy looking rings - they will
rise! Put down on a floured surface to rise. By the time
you finish rolling them all, they will be ready to boil.
Heat oven to 400. Boil each bagel on each side about 30
seconds. I usually do 2 at once, one 30 seconds before the
next so that I have a continuous flow of bagels through the
boiling water. Put boiled bagels on the sheets.
When you have one sheet covered with bagels, stop the
boiling. Mix eggwash: one egg and a bit of milk. Brush egg
wash on top of bagels, sprinkle on sesame seeds, or poppy
seeds, or your favorite. Or leave blank. Pop cookie sheet in
oven for 20 minutes. Check the last 3 minutes to prevent
burning. Have the next batch ready by the time the first
batch comes out.
Remove from cookie sheet (may need metal spatula) and let
cool on cake rack. Clean cookie sheet for re-use. Eggwash
is hard to remove. Eat with butter or cream cheese or
anything. Clean up your mess.
You can try other ingredients if you wish - rye flower or
whole wheat, add seeds to the dough, add raisins, cranberries
or dried fruit, or nuts. Try different amounts of eggs. Try
molasses for sweetener. Try other shapes than donuts.
The same recipe is good for traditional Challah bread. You
just braid 4 very big snakes of dough and bake on a cookie
sheet like the bagels - no boiling necessary. A Challah loaf
takes only a quarter the dough of a batch of bagels, so I
usually make a loaf and 3/4ths the usual number of bagels,
all at once.
Freeze the bagels you will not eat today. Give them to
friends. They make great drop-off Christmas gifts! Great to
bring to parties (with creamcheese, too). Slice thin and
toast. Dip bagel chunks in cheese fondue.
Yummmmmmmmm, thanks so much!
Honey Vanilla Cheesecake with Gingersnap Crust
Believe it or not, LOW-CAL......LOL!!
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