Jewish Cooking Boot Camp: The Modern Girl's Guide to Cooking Like a Jewish Grandmother (14 page)

7. While the brisket is browning, mix together the ketchup, brown sugar, olives, capers, and
raisins in a large bowl.

8. When the brisket is browned on both sides, place it in a large baking dish. Place the carrots around it and pour the ketchup mixture on top. Cover tightly with aluminum foil.

9. Bake the brisket for 3 to 31/2 hours. You should be able to pull it apart with a fork when
it's done.

10. Cool and slice the brisket. Serve the sauce on the side.

This dish can be prepared weeks ahead of time and frozen. You can freeze it (unsliced) in the
baking dish. Make sure it is covered tightly for the freezer.

What's in a Name?

There are many, many, many ways to spell Chanukah. A few examples:

So, which one is right? Although Chanukah is the most common spelling in the
United States, they are all correct. There is no true, approved spelling when translating from Hebrew to English.

In Florida the grill is king. Unfortunately, from May through August, so is the rain. This recipe
originated on the grill as a classic beer-can chicken. One fine day, however, a thunderstorm forced
us all inside, and in a moment of desperation Andrea threw the chicken in the oven. Guess what?
It was even better. Besides, even though brisket is always delicious, sometimes you need
something a little different to mix it up.

1. Preheat the oven to 425°F.

2. Spray a small roasting pan with cooking spray and set it aside.

3. Clean the chicken and pat it dry (see "Cleaning a Chicken," page 23).

Take the tops off all your spices before starting to season; it will make your life a lot easier
when your hands are covered in olive oil.

4. Chop the garlic into small pieces and set it aside.

5. Cover the chicken with olive oil, making sure to get under the skin.

6. Season the chicken with as much or as little seasoning as you want (the more the better),
using a good amount of the lemon pepper and making sure to get it under the skin (you
can use a pastry or basting brush to make it easier).

7. Place the garlic under the chicken skin.

8. Empty out about one-third of the liquid in the can. Place the can inside the roasting pan
and set the chicken on top, using the legs to form a tripod so it is standing up straight.

9. Pour the chicken broth into the bottom of the pan and place the chicken in the oven.

10. Roast the chicken at 425° for 30 minutes. Then turn the oven down to 375° and continue
roasting for about 1 hour or until the juices run clear. During the last 30 minutes, use a
baster to pull up the liquid in the bottom of the pan and baste the chicken about every
7 to 10 minutes.

11. Remove the pan from the oven, remove the can from the chicken cavity, and carve.

Be very careful removing the can from the chicken. It's incredibly hot and requires a twoperson effort: one to hold the chicken and one the can.

These are the best latkes you have ever had. Seriously. One of Roz's original holiday
visitors may have expressed it best when convincing her husband to fly to Miami for the
holiday. Said Ellen: "They are what happens to McDonald's hash browns when
they die and go to heaven."

1. Peel the potatoes. (If prepping them ahead of time, put them in ice water to keep them
from turning brown.)

2. Grate the potatoes, then the onion, in a Cuisinart.

3. Mix them together and add the eggs.

4. Pour vegetable oil into a large skillet, enough to fill the pan about one-eighth of the way
up the sides. Heat the oil over medium-high heat. Splash a drop of water into the oil; if it
sizzles, the oil is ready.

5. Drop the potato mixture (one large tablespoonful per latke) into the hot oil and fry until
golden brown and crisp (about 3 to 4 minutes per side). Cook 3 or 4 in a batch, making
sure they don't touch each other.

6. Always make sure you have enough oil in the pan. After about two batches you will
probably need to add oil.

7. When the latkes are browned and crisp, transfer them from the pan to a brown paper bag
to drain excess oil.

8. Sprinkle with salt to taste and serve.

9. If the latkes were made a little ahead of time, place them on a baking sheet and reheat
them in a 400-425°F oven until ready to serve.

The ratio of eggs per potatoes is 2 eggs for every 6 or 7 potatoes. If making latkes for a
smaller group, use 5 or 6 potatoes, 2 eggs, and half of a large onion or 1 small onion.

It's a Dangerous Job, but Someone's Got to Do It

The Secrets of Latke-Making

It may not rank up there with Alaskan king crab fishing, but making latkes is a
dangerous job. The use of hot oil and the need for a lot of flipping and moving means
concentrating on the task at hand is key. Follow these simple tips to keep your kitchen
safe:

• Clean oil spills immediately.

• Invest in a splatter guard.

• Keep oven mitts close by.

• Keep pets and small children out of the kitchen

• Know the location of the closest fire extinguisher, or have a pan lid or box of
baking soda handy to smother the fire.

The Burning Question: What Should I Put on My Latkes?

Sure, sour cream and applesauce are the traditional toppings for latkes. But what
happens when we think outside the box? People can get pretty creative when it
comes to topping fried potatoes. A hot trend in Chanukah cooking is the "Latke Bar."
Setting up stations allows guests to customize this traditional favorite to suit their
own palate. Below we've gathered a few traditional and non-traditional latke toppings, but feel free to add your own.

Applesauce

Sour cream (regular or light, perhaps
with a dash of vanilla)

Mango chutney

Salsa

Cranberries

Jam

Marmalade

Yogurt

Honey

Caramelized onions

Sauteed shredded carrots

Sauteed or fresh zucchini

Grilled mushrooms

Artichokes

Goat cheese

Ketchup (yes, ketchup)

Caviar

Oven-roasted tomatoes

Store-bought applesauce can be great in a hurry, but to truly impress guests, why not take a
simple recipe and infuse it with a hint of pear? Trust us, it's easier than you thinkit just sounds gourmet!

1. Preheat the oven to 350°F.

2. Peel, core, and cut the apples and pears into eighths.

3. Spray a medium-size baking dish with a cooking spray.

4. Place the fruit wedges in the dish and cover tightly with aluminum foil.

5. Bake for 45 minutes or until the apples and pears are soft, but not mushy. (You can
check by poking them with a fork after 45 minutes.)

6. When the fruit is tender, remove it from the oven. Cool.

7. In the same dish, mash and mix the apples and pears with a fork. Depending on how sweet
the fruit is, add cinnamon sugar to taste
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