Chanukah
LINDA MOREL | SPECIAL TO THE JE
I love when Chanukah starts on a
Sunday evening. Naturally, I was
thrilled when I looked at my calendar
and found the first night of Chanukah
falls on Dec. 18 — a Sunday!
The end of the weekend is the perfect
time to invite family and friends, simply
because they rarely attend a Sunday
party at sunset. It’s the perfect time
for people of all ages to enjoy a casual
get-together, light candles, exchange
gifts and have fun.

A cocktail party works well because
of its versatility. The occasion revolves
around hors d’oeuvres, which are easy
to make and can be stretched into a light
dinner. Because so many cocktail foods
call for cheese, I suggest a dairy menu.

Young and old alike adore mini lat-
kes. I rely on my usual latke recipe but
form the batter into two-inch latkes.

I serve applesauce and sour cream with
these silver-dollar latkes.

I supplement the hors d’oeuvres I
prepare with hummus, baba ghanoush,
crudites and a cheese board accented
with grapes. Cookies are always a wel-
come addition at the end. Because these
foods can be bought pre-made, this is an
easy way to entertain.

No cocktail party is complete without
alcoholic beverages. Prosecco, vodka and
a crisp white wine, such as sauvignon
blanc, complement these foods. I have
plenty of juices and seltzer on hand too.

There’s something joyful about shar-
ing good food and warm feelings with
special people on the first night of
Chanukah. I’m mesmerized as I watch
those first two miraculous candles
flicker, knowing a whole week of possi-
bilities lies ahead.

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A Chanukah
Cocktail Party
Nova Roll-Ups | Dairy
Yield: 16 roll-ups or more
1 pound Nova Scotia smoked salmon
1 large container whipped cream
cheese 4 tablespoons fresh chives, minced
16-20 toothpicks
Open the package of smoked salmon.

There should be about 16 strips of
smoked salmon about an inch wide. If the
slices are wider, cut them vertically with
a sharp knife. Place the smoked salmon
on a plate.

Spread some cream cheese along the
length of the smoked salmon. Sprinkle
some chives over the cream cheese.

Take one of the narrow ends of each
smoked salmon slice and roll it toward
the other narrow end until the entire
smoked salmon slice is rolled up. Place
it on a serving plate with the seam side
facing down so it doesn’t open. Put a
toothpick through the roll-up. Continue
until all of the smoked salmon slices are
rolled up.

Cover them with plastic wrap until
serving. The roll-ups can be refrigerated,
but bring them to room temperature
before serving.

Artichoke Dip | Dairy
Serves 16-20
Equipment: two 2-cup ovenproof
baking casseroles
Nonstick vegetable spray
2 cans of artichoke hearts
(not jars marinated in oil)
¾ cup grated Parmesan cheese
½ cup reduced-fat mayonnaise
½ cup reduced-fat sour cream
⅛ teaspoon garlic powder
Seasoned breadcrumbs for sprinkling
Paprika for dusting
Crackers for spreading
Coat the casseroles with nonstick spray.

Preheat your oven to 350 degrees F.

Drain the artichokes in a colander. Using
your hands, squeeze as much liquid from
the artichokes as possible. Break off the
leaves and place them into a mixing bowl.

Remove the hairy part attached to the
hearts and discard it. Cut the hearts into
small pieces, and add them to the bowl.

To the bowl, add the Parmesan cheese,
mayonnaise, sour cream and garlic pow-
der. Mix the ingredients with a spoon
until well blended. Dividing evenly, move
them to the prepared casseroles. Even
out the surfaces.

Sprinkle the casseroles with the bread-
crumbs, covering the entire surface area.

Dust it with paprika for color. Bake them
for 15 minutes or until the casseroles are
bubbling. Serve this immediately with
crackers. Scallion Squares | Dairy
Yield: 25 squares
Parchment paper
6 tablespoons sweet butter
6 bunches of scallions
2 cups flour, plus more for dusting
1 tablespoon baking powder
1¼ teaspoons salt
⅛ teaspoon nutmeg
¾ cup whole milk, plus 1 tablespoon
Place the parchment paper on a cookie
sheet and reserve. Preheat your oven to
450 degrees F.

On a plate, cut the butter into 1¼-inch
cubes. Microwave the butter for 5-10
seconds to soften it. Reserve.

Cut off the scallion roots and the coarse
ends of the leaves at the other end. Discard
both. Dice, then chop the scallions. You
should have about 1 cup. Reserve.

In a large mixing bowl, whisk the flour,
baking powder, salt and nutmeg until
combined. Add the butter, and mix it with
a fork until a crumbly dough forms. Add
the scallions and milk, and mix until well
incorporated. Lightly dust your kitchen counter with
flour. Turn the dough out onto the surface,
and knead it with your hands 6-8 times.

Spread the dough into an 8-inch-by-8-inch
square. With a sharp knife, cut it into 25
squares (cut 5 down and 5 across). Move
the small squares onto the parchment
paper. Bake the dough for 12-15 minutes or
until the squares turn a deep golden
brown. Serve them warm or at room
temperature. JE



A Chanukah Tradition
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