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HAPPY HANUKKAH (Chanukah)
CookingWithCarlo.com ^ | Dec. 18, 2003 | Carlo3b Dad, Chef, Author

Posted on 12/18/2003 6:30:28 AM PST by carlo3b

HAPPY  HANUKKAH

". . . and May This Festival of Lights bring Blessings
upon you and All Your Loved Ones for Happiness,
for Health, and for Spiritual and Material Wealth,
and May the Lights of Chanukah Usher in the Light of Moshiach
and a Better World for All of Humankind."

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.



TOPICS: Announcements; Constitution/Conservatism; Culture/Society; Foreign Affairs; Miscellaneous; News/Current Events; Philosophy; Unclassified; Your Opinion/Questions
KEYWORDS: chanukah; hanukkah; hebrew; kosher
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To: cars for sale
oops.reply
61 posted on 12/18/2003 8:21:31 AM PST by cars for sale
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To: AnalogReigns
nice assumption of God's plan there huh...
62 posted on 12/18/2003 8:22:13 AM PST by cars for sale
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To: cars for sale
Hey, what are FRiends for.. now sit down and eat.. LOL. . :)

 

LowCarb Hot off the Grill Sirloin with Green Peppercorns
  • 3 Tbs.. pure olive oil
  • 1/2 tsp. salt
  • 2 large cloves garlic, minced
  • 1/2 tsp. freshly ground black pepper
  • 1 sirloin steak, about 2 1/2 lbs.
  • 1 Tbs. Green Peppercorns
  • 1 large egg
  • 1 tsp. Dijon mustard
  • 1/2 tsp. salt
  • 1 clove garlic, minced
  • 1/2 cup vegetable oil
  • 1/2 cup olive oil
  • 4 tsp. lemon juice
Preheat the Grill or broiler to high.
1) In a small bowl mix the olive oil, salt, garlic and black pepper together. Evenly apply to both sides of the meat. Cover in plastic wrap and refrigerate.
2) Dry-roast the Peppercorns in a small frying pan over medium heat until they darken a shade. Remove from the heat. Finely grind half of them in a spice or coffee grinder.
3) Using a food processor, or blender, mix the egg, Dijon mustard, salt, garlic and the finely ground cumin seeds.
4) With the motor still on, carefully add half of the oils in a slow steady stream.
5) Add the lemon juice and continue adding the rest of the oil until it is thoroughly emulsified. Add a little water if the mixture seems too thick. Remove to a bowl and stir in the whole peppercorns seeds.

 Grill or broil the steak, 3-4 minutes on one side, 2-3 on other to achieve medium-rare. Remove the and rest the steak for a few minutes, then slice very thinly across the grain and serve with the pepper oil, or on the side.

 
 
63 posted on 12/18/2003 8:25:16 AM PST by carlo3b (http://www.CookingWithCarlo.com)
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To: carlo3b; cars for sale; AppyPappy
I can almost smell the memories of Hanukkah's past arising from the computer. FR reminds me of those holiday family get-togethers when everyone discusses different things while the food's cooking and during dinner -- you know, several conversations going on at once. It truly is just like the holidays here.
Cars for sale, I'm sorry -- I did mis-attribute the 95% quote to you. Have some kugel on me, or at least some bagel, cream cheese, and lox.
Carlo, thanx for the wonderful post, I'm glad we have eight days to try all the recipes that come up on this post.
64 posted on 12/18/2003 8:27:09 AM PST by USAF_TSgt (Eyes on MSgt in 2005)
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To: USAF_TSgt
it's all good :) but give me a chicken fried steak any time........mmmmmmmmmmmmmmmm
65 posted on 12/18/2003 8:29:50 AM PST by cars for sale
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To: carlo3b; Alouette; veronica; Yehuda; 2sheep; Jeremiah Jr; Lijahsbubbe
by Marcy Goldman

I thought I recognized her recipe. I have her book, "Jewish Holiday Baking". I use it constantly.


66 posted on 12/18/2003 8:32:01 AM PST by Thinkin' Gal
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To: Cinnamon Girl
I put carrots, celery, onion, turnip, and parsnip in my chicken soup. It kicks!

Yummmmmm.. ya know, we don't use enough TURNIPS, let alone PARSNIPS in stuff anymore, and they are so tasty and healthy..Time to get out the BIG POT.. :)

Winter Beef Vegetable Soup
1) Boil barley and water in 2-quart saucepan 25 minutes or until tender. Drain; set aside.
2) Heat butter in 4-quart saucepan.
3) Add celery, onion, carrot, parsnip, cabbage, corn, rutabaga, turnip, green beans and garlic and saute slowly 5 minutes.
4) Add hot stock, bay leaf and Worcestershire sauce. Simmer slowly 30 minutes, then add drained barley, chopped tomatoes and cooked steak. Simmer 15 minutes.
5) Add parsley and salt and pepper. Remove bay leaf and serve.
Makes 6 to 8 hardy servings. Excerpt from: SOUP, SEX, and the SINGLE MAN"
 
 

67 posted on 12/18/2003 8:34:16 AM PST by carlo3b (http://www.CookingWithCarlo.com)
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To: bray
Of course not, their 95-98% Democrat!

Where in the world did you get your info?

68 posted on 12/18/2003 8:37:05 AM PST by thoughtomator (The Federal judiciary is a terrorist organization)
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To: Thinkin' Gal
LowerCarb Rugelach

Mrs Levy would never believe this, LowCarb Hanukkah.. Ha!

  • 2 cups soy flour
  • 1/4 tsp. salt
  • 1 cup unsalted butter
  • 8 ounces cream cheese
  • 1/3 cup sour cream
  • 1/2 cup granulated Splenda
  • 1 Tbls. ground cinnamon
  • 1 cup finely chopped walnuts
  • 1/2 cup raisins (optional)
1) Cut cold butter or margarine and cream cheese into bits. In food processor pulse flour, salt, butter or margarine, cream cheese and sour cream until crumbly.
2) Shape crumbly mixture into four equal disks...wrap each disk and chill 2 hours or up to 2 days.
3) Roll each disk into a 9 inch round keeping other disks chilled until ready to roll them.
4) Combine sugar, cinnamon, chopped walnuts, and finely chopped raisins (may substitute miniature chocolate chips for raisins).
5) Roll each disk into a 9 inch round keeping other disks chilled until ready to roll them. Sprinkle round with sugar/nut mixture. Press lightly into dough. With chefs knife or pizza cutter, cut each round into 12 wedges. Roll wedges from wide to narrow, you will end up with point on outside of cookie. Place on ungreased baking sheets and chill rugelah 20 minutes before baking.
6) Preheat oven to 350 degrees F (180 degrees C).
7) After rugelah are chilled, bake them in the center rack of your oven 22 minutes until lightly golden. Cool on wire racks. Store in airtight containers... they freeze very well.

Makes 4 dozen


69 posted on 12/18/2003 8:50:12 AM PST by carlo3b (http://www.CookingWithCarlo.com)
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To: carlo3b
Yum.

I used to make a Bishop's bread with saffron, but have used up the saffron I brought home from Spain and can't find it anywhere around here. That's probably because they have it locked up in the safe in the back. Ounce for ounce, it's more precious than gold.

Any ideas on where to find it? Mail order?
70 posted on 12/18/2003 8:51:04 AM PST by TruthNtegrity (God bless America, God bless President George W. Bush and God bless our Military!)
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To: Betteboop; carlo3b
All Jewish holidays in a nutshell.
THEY TRIED TO KILL US. WE WON. LET'S EAT!!!

You beat me to it!

I didn't know you were Jewish, Carlo! I once worked for a Jewish Italian boss. He told me so much about Jewish European history. Learned a lot.

I printed out that amazing-looking gelt cake! That will be a HIT at my house for sure!

Chag Sameach!

71 posted on 12/18/2003 9:01:48 AM PST by Yaelle
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To: Yaelle
I'm Jewish by kissing. There is a bit of a Jewish heart in every Chicago, Italian boy..(Woo Hoo) Happy Holiday.. ;)

HAPPY HIGH HOLIDAY EGGNOG

You can't help but get fat and happy drinking this great party drink

1) Whip eggs and superfine bar sugar together until sugar is dissolved.
2) Add liquor (try apricot or other flavored brandy instead of vodka). Whip well.
3) Add light cream. Break up ice-cream small and add 1/2 ice-cream and 1/2 whipped cream and stir in well.
Float remaining ice-cream and whipped cream on top.
4) Grate fresh nutmeg and cinnamon over top lightly. Serve with butter cookies.

Whipped Cream
1) Chill bowl and beater. Whip 1 qt heavy cream till tracks show.
2) Add 4 oz sifted 10x sugar.
3) Add 1/2 oz Vanilla. Continue beating, add Gran Marnier slowly while beating if you are adding it. Whip to medium soft peaks. Makes the 3 qt's required.
Yield: about a gallon

Chocolate Version
Use Double dark chocolate ice-cream. Add 6-8 oz (about a cup) of Gran Marnier to the whipped cream with the vanilla slowly. Or add a pint of Gran Marnier or Sabra Orange Chocolate liqueur instead of the vodka. Garnish with chocolate curls or grated dark chocolate.

72 posted on 12/18/2003 9:07:47 AM PST by carlo3b (http://www.CookingWithCarlo.com)
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To: carlo3b

 

THE CLINTON LEGACY COOKBOOK
It's yours!

......Put it in a stocking NOW!!

73 posted on 12/18/2003 9:11:36 AM PST by carlo3b (http://www.CookingWithCarlo.com)
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To: TruthNtegrity
If you have a high end grocery store like Gelson's around you, they would have Spanish saffron threads.
74 posted on 12/18/2003 9:13:43 AM PST by Cinnamon Girl
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To: carlo3b; Jeff Head; MeeknMing
GW prepares to serve another Holiday meal for our troops!


75 posted on 12/18/2003 9:20:09 AM PST by Grampa Dave (George $orea$$ has owned and controlled the Rats for decades!)
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To: thoughtomator
Garlic Mayonnaise

" Alioli "
The true hand made mayonnaise sauce. Great with rabbit, lamb chops, tortilla, and anything else!

  • 1 egg (very fresh, I'm series.. :) )
  • 2 tbs chopped garlic
  • 1 cup of extra virgin olive oil
  • 1/2 tsp. salt
1) In a blender or food processor, place egg and chopped garlic. Whirl until garlic is smooth.
2) With the motor running, add the oil in a slow stream, until the sauce is thick and emulsified.
3) Add salt to taste.
This sauce should be thick and creamy and will have a nice garlic bite. If the alioli is runny, this may mean the egg was old. To fix this problem, either try again with a fresher egg or add store bought mayonnaise to the sauce.

76 posted on 12/18/2003 9:25:16 AM PST by carlo3b (http://www.CookingWithCarlo.com)
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To: carlo3b; veronica
Thanks for the ping and a wonderful, informative post! I e-mailed a link to some Christian family and friends. God bless you all! =)

Genesis 12:1-3

77 posted on 12/18/2003 9:32:23 AM PST by In_25_words_or_less
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To: TruthNtegrity
Here is a link,that has good stuff!

Spanish Saffron Basmati Rice
  • 2 1/2 cup Basmati rice
  • 1/2 tsp saffron (either powdered or threads- let soak in
  • 1 Tbsp hot water for few minutes)
  • 3 eggs
  • 1 cup plain yogurt
  • 1/3 cup oil
1) Rinse rice several times.
2) Cook rice in rice cooker or put rice in medium sauce pan along with 2 1/2 cups of water.
3) Bring to a boil, then simmer with the pan covered about 15-20 minutes or until the rice is firm, but not mushy.
4) Pour out any remaining water (if any) and set aside.
5) Beat the eggs, yogurt, Saffron water, and oil together. It should look like a creamy yellow sauce.
6) Add rice and stir until all rice is coated with sauce.
7) Turn into a 2 quart greased Pyrex bowl or a 9x9 glass baking dish. Bake at 400 degrees (F) for 40 minutes.
Let cool about 10 minutes. Loosen sides and invert onto serving dish.
The outside will be a nice brown.
Garnish with green and red grapes, chicken, seafood or parsley.

78 posted on 12/18/2003 9:37:03 AM PST by carlo3b (http://www.CookingWithCarlo.com)
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To: .38sw
Here you are, a perfect addition to a meal with Rabbit, Duck, and ham.
 A BRAZEN RAISIN SAUCE
 
79 posted on 12/18/2003 9:53:16 AM PST by carlo3b (http://www.CookingWithCarlo.com)
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To: carlo3b
HAPPY HANUKKAH FROM A HASIDDIC FREEPER
80 posted on 12/18/2003 9:56:21 AM PST by mench
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