Show Notes Miketz 5771
Unfortunately the Hebrew does not print here...sorry. (does anyone know how to fix it?)
The text of the Letter sent by Judge KimbaWood as quoted in the Wall Street Journal can be found here: http://online.wsj.com/public/resources/documents/111910woodorder.pdf
Video of my friend Addy playing on the Sesame Street Thanksgiving Day parade float can be found here: http://www.youtube.com/user/SqueakyClean34#p/a/u/2/mYgthSz6sqs
A great story from NPR about siblings which just goes to show that Joseph and his brothers are “normal” siblings. NPR.org - Siblings Share Genes, But Rarely Personalities
Blessings for Hanukkah
Blessing over Candles
Barukh atah Adonai, Eloheinu, melekh ha'olam
Blessed are you, Eternal Our God, sovereign of the universe
asher kidishanu b'mitz'votav v'tzivanu
Who has sanctified us with Your commandments and commanded us
l'had'lik neir shel Chanukah. (Amein)
to light the lights of Hanukkah. (Amen)
Blessing for Hanukkah
Barukh atah Adonai, Eloheinu, melekh ha'olam
Blessed are you, Eternal our God, sovereign of the universe
she'asah nisim la'avoteinu bayamim haheim baziman hazeh. (Amein)
Who performed miracles for our ancestors in those days at this time
Shehecheyanu (first night only)
Barukh atah Adonai, Eloheinu, melekh ha'olam
Blessed are you, Eternal, our God, sovereign of the universe
shehecheyanu v'kiyimanu v'higi'anu laz'man hazeh. (Amein)
who has kept us alive, sustained us, and enabled us to reach this season (Amen)
Other Hanukkah Resources:
Particularly for families with young children:
The songs I mentioned in the podcast can all be found here: http://www.myjewishlearning.com/holidays/Jewish_Holidays/Hanukkah/At_Home/hanukkah-songs.shtml
Good suggestions from the WW site that will help with the both the calorie count and the guilt. Well, maybe not the guilt
From my friend and colleague Rabbi Shira Stern
To get the most crunchiness out of your latkes without the huge calorie count, bake your latkes, and they will be just as crunchy.
- Just make sure you squeeze the shredded potatoes over the sink to drive out all the starchy moisture. Then the cakes will become extra crisp when you bake them.
- Always serve applesauce instead of sour cream. Bonus: this keeps them parve, if you need them to be.
B. Latkes Recipes (WW)
Apple/Potato Latkes
Ingredients
1 large Yukon Gold potato(es), peeled
1 medium apple(s), such as Pink Lady, peeled, cored, quartered
4 tsp dehydrated onion flakes
1 large egg(s), beaten
1/4 tsp table salt
1/4 tsp black pepper
1/4 tsp ground cinnamon
3 spray(s) cooking spray
1/2 cup(s) fat-free sour cream
Instructions
* Shred potato and apple into a medium-size bowl using the fine-holes of a box grater or shredder; stir in onion flakes. Press out as much liquid as you can by hand; drain liquid. Set aside mixture for 1 minute and press out liquid again; drain again. Stir in egg, salt, pepper and cinnamon.
· Coat a very large nonstick skillet with cooking spray; heat over medium-high heat. Drop potato mixture by tablespoonfuls into skillet and flatten each with the back of a spoon to make twenty 2-inch latkes. Leave at least 1 inch between latkes; you will have to do this in batches.
· Cook latkes until golden on first side, about 3 minutes. Gently flip latkes with a spatula and cook until other side is golden, about 3 to 4 minutes more. Carefully remove latkes to a serving plate; cover to keep warm and repeat with remaining ingredients. Top with sour cream and serve. Yields 2 latkes and 2 1/3 teaspoons sour cream per serving.
2. Baked Potato Latkes
Baked Potato LatkesMakes 6 servings; 2 latkes per serving
POINTS® value per serving: 3
Ingredients
* Cooking spray
2 pounds yellow-fleshed potatoes, such as Yukon Golds, peeled
3 medium shallots, halved and thinly sliced
1/2 cup pasteurized fat-free egg substitute, such as Egg Beaters
3 Tbsp matzo meal
1 1/2 tsp dried thyme
1 tsp salt
1/2 tsp ground nutmeg
1/2 tsp ground black pepper
Instructions
· Preheat the oven to 375ºF. Spray a standard 12-indentation muffin tin with nonstick spray.
· * Use the large holes of a box grater to shred the potatoes. Working by small handfuls, squeeze the shredded potatoes over the sink to get rid of any excess moisture. Place in a large bowl.
* Stir in the shallots, egg substitute, matzo meal, thyme, salt, nutmeg, and pepper. Divide the mixture into the 12 muffin indentations.
· Bake 30 minutes. Spray the tops again with nonstick spray. Continue baking until browned and set, about 30 more minutes. Cool at least 10 minutes on a wire rack before serving. Makes two latkes per serving.
3. Curried zucchini latkes:
Makes 6 servings; 2 pancakes per serving
POINTS® value for 2 pancakes: 1
Ingredients:
* 2 large zucchini
1 tsp salt
1 small onion, peeled
1/2 cup pasteurized fat-free egg substitute, such as Egg Beaters
1/2 cup fat-free cottage cheese
1/2 cup matzo meal
2 tsp curry powder
1/4 tsp ground black pepper
Cooking spray
Instructions
* Shred the zucchini through the large holes of a box grater, mix with the salt and place in a colander in the sink to drain for 15 minutes.
* Working in small handfuls, squeeze the zucchini of any excess moisture, then place in a large bowl. Shred the onion through the large holes of a box grater and add to the zucchini.
* Stir in the egg substitute, cottage cheese, matzo meal, curry powder and pepper.
* Spray a large skillet with nonstick spray and set it over medium heat. Make pancakes using 1/4 cup zucchini batter per pancake (only cook as many at a time as will fit comfortably in your pan; overcrowding will cause the pancakes to steam rather than brown).
* Press down slightly on the pancakes, cooking until browned, about 3 minutes. Flip and cook the other side until browned, about 2 minutes. Transfer cooked pancakes to a warm plate and continue making pancakes in batches until all the batter is used. Makes 2 pancakes per serving.
Sweet Potato Latkes:
Cooking spray
4 pounds sweet potatoes, peeled
1 large onion, minced
2 cloves garlic
2 large eggs
3 Tbsp matzah meal (more if the consistency is too thin)
1 tsp salt
1/2 tsp ground nutmeg
Spray a pan to coat bottom: spoon out mixture, and fry til edges turn brown.
Or … spray 2 glass dishes to cover surface; bake in a 350 oven for 30 minutes; spray a light coating on top then flip them and bake another 30 minutes.
C. Ginger Applesauce by Joan Nathan:
1 (3 inch) cinnamon stick
4 whole cloves
1 whole star anise, broken into points
1/3 cup sugar
1/3 cup water
1 Tblp fresh lemon juice
2 Tblps peeled and minced fresh ginger
1 1/2 pounds cooking apples, peeled, cored and cut in quarters
Tie the cinnamon stick, cloves and anise in a piece of cheesecloth to make a sachet. Bring the sugar, water, lemon uice, ginger and spice packet to a simmer over low heat in a large saucepan.
Stir in apples. Increase the heat to high and bring to boil. Cover and reduce the heat to low. Simmer, stirring often, until the apples are soft (15 mins.)
Discard the spice packet. Mash the apples in the saucepan until chunky. Taste and add more sugar, if needed. Serve warm or chilled.)
Happy Hanukkah
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