Happy Hanukkah to all those who observe! May this be a time of joy for you and your family.
Happy Hanukkah from TBR News Media!
Hanukkah
Cooking Cove: For Hanukkah … roast chicken recipes from around the world
By Barbara Beltrami
You know, for a long time now, Jewish cuisine around here has been mostly from descendants of Central European and Russian immigrants; consequently, when we think of Hanukkah, the eight-day Festival of Lights, we think of traditional holiday fare passed down from ancestors who came from those countries.
But there are Jewish populations all over the world, and some of them have immigrated here in recent years and brought their own holiday fare with them. So this year, I’m going to integrate their traditions into my Hanukkah menus, and I hope you will too.
I’m thinking that the ubiquitous roast chicken is the perfect way to highlight the special flavors of various other Jewish cuisines. A favorite version of that would be one with dried fruit and almonds from Morocco or a lemony Mediterranean one. But I’d also love to try a recipe for Chinese roast chicken that I am told goes back to the Jewish colony in Shanghai many years ago. Can I make roast chicken three out of the eight nights of Hanukkah? The flavors are all so different, why not?
Moroccan Roast Chicken
YIELD: Makes 4 servings
INGREDIENTS:
1/4 cup olive oil
1 1/2 pounds onions, thinly sliced
1 cup dried apricots
1 cup pitted prunes
3/4 cup dried dates
2 tablespoons sugar
1/2 teaspoon cinnamon
One 4 to 5 pound whole chicken, rinsed and patted dry
1/2 teaspoon turmeric
Kosher salt and freshly ground black pepper to taste
3/4 to 1 cup water
1/3 cup toasted slivered almonds
DIRECTIONS:
In large cast iron skillet heat half the oil over medium-high heat; add onions and, stirring occasionally, cook until deep golden brown, about half an hour. Transfer to large bowl, add dried fruit, sugar and cinnamon. Preheat oven to 350 F. Spread fruit mixture over bottom of large roasting pan. Rub chicken with remaining oil, turmeric, and salt and pepper; pour water around chicken and roast for one hour.
Rotate pan and add more water, a little at a time, if fruit mixture is starting to dry out; roast another 45 minutes, until chicken is browned and juices run clear when thigh joint is pierced. Let rest 10 minutes before carving. Transfer with any juices to warmed platter, sprinkle with almonds, arrange fruit around edges and serve with Israeli couscous.
Mediterranean Roast Chicken
YIELD: Makes 4 servings
INGREDIENTS:
1/4 cup olive oil
Juice from one freshly squeezed lemon
Grated zest from one lemon
3 tablespoons fresh rosemary leaves
Kosher salt and freshly ground black pepper to taste
One 3 1/2 to 4 pound roasting chicken, washed and patted dry
4 garlic cloves
1 onion, quartered
DIRECTIONS:
Preheat oven to 425 F. In a small bowl combine the oil, lemon juice, lemon zest, rosemary, salt and pepper; rub mixture inside chicken cavity and all over outside of chicken. Stuff cavity with remains of lemon, garlic and onion, sprinkle outside with more salt and pepper and place breast side up on rack in roasting pan. Roast 50 to 60 minutes, until skin is dark golden and juices run clear when thigh joint is pierced with a fork. Serve with roasted potatoes.
Shanghai Roast Chicken
YIELD: Makes 4 to 6 servings
INGREDIENTS:
1/2 cup soy sauce
1/4 cup lemon juice
2 tablespoons honey
2 tablespoons sesame oil
1 teaspoon dried mustard
1 teaspoon ground ginger
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1 whole 4 to 5 pound roasting chicken, rinsed and patted dry
DIRECTIONS:
In small bowl, whisk together all ingredients except the chicken. Transfer to large resealable bag; add chicken and turn to evenly coat with spice mixture. Rotating every few hours, refrigerate for at least 12 hours. Preheat oven to 350 F. Reserving marinade, place chicken on wire rack in roasting pan and roast 1 1/4 to 1 1/2 hours until dark golden brown and thigh juices run clear when pierced with a fork.
In medium saucepan, heat marinade to boiling and occasionally baste chicken with it. Remove from oven, let sit 10 minutes, then carve and serve with rice and grilled scallions.
Your Turn: Let us light the way
By Rabbi Aaron Benson
Hanukkah candles need to burn for at least thirty minutes. The Jewish holiday, Hanukkah, the Festival of Lights, involves lighting a candle for each of the holidays eight nights.
Of course the candles can burn longer than that, but the ancient sages determined such a length of time would be enough to make the lighting significant and yet not overly costly at a time when candles would have been more expensive and essential than today.
The lights remind us of a miracle performed for the ancient Jews. Having thrown off the yoke of foreign rule, they came to rededicate the despoiled Temple in Jerusalem. There they found only enough oil to light the Temple menorah for a day, but the oil miraculously last eight days. During that time the Jews were able to prepare more oil.
Yet we light for only thirty minutes. We illuminate the long winter night for the briefest of intervals. It seems inadequate but we not only do it once, but over and over for more than a week. And this is enough to celebrate a holiday about miracles.
Sometimes in life we may only be able to “light up the dark” temporarily to help that friend or family member or ourselves just a little. Should we refrain from doing so just because we can’t fix it all? Certainly not! Over and over we must keep doing what we can, even if it might be just a little, to bring some good, to cause a miracle to take place.
During the thirty minutes the Hanukkah candles burn each night, and during all this winter season, let us do our part, whether large or small, to aid those lost in the night and light the way for them.
The author is the rabbi of North Shore Jewish Center in Port Jefferson Station.
Gurwin Jewish hosts Festival of Lights drive thru Dec. 14 and 15
Gurwin Jewish Nursing & Rehabilitation Center, 68 Hauppauge Road, Commack will host a holiday-themed Festival of Lights drive-thru light display on its campus on Monday, Dec. 14 and Tuesday, Dec. 15, from 5:30 to 8:30 p.m.
The display will feature thousands of blue, gold and white lights arranged in a variety of scenes and include inflatable menorahs, dreidels and other holiday fun. Guests will be able to tune their car radio to a special FM station (107.7 FM) for a musical accompaniment to the visual experience.
“The pandemic has taken a toll on everyone, and we wanted to provide some cheer and a thank you to the communities that have helped our residents and honored our healthcare heroes this year,” said Stuart B. Almer, President & CEO of Gurwin Healthcare System.
Guests are urged to brighten the season for nursing home residents by bringing donations of unwrapped gifts including puzzle books and pens, fuzzy holiday socks and other personal gifts.
The event is made possible by the generosity of sponsors, including Ambulnz (Presenting Sponsor), Advantage Title Agency, Inc., Gensler Cona Elder Law, Huntington Hospital Northwell Health, Setton International Farms, Unidine, Austin Williams and Jackson Lewis, PC.
The display is free of charge and no reservations are needed. For more information call 631-715-2563. Posts on social media can use the hashtag #GurwinLights.
Happy Hanukkah from Times Beacon Record News Media!
Cooking Cove: Changing up the Hanukkah tradition
By Barbara Beltrami
Like any holiday, Hanukkah deserves a special dinner, something beyond the ordinary but not too far away from the traditional. Along with the potato latkes and doughnuts, the spinning of the dreidel and the Hanukkah gelt for the kids, there is that moment when families and friends gather to celebrate and share their holiday joy around the table. Of course, there’s nothing wrong with a nice roasted chicken or a pot roast or hearty winter stew that everybody loves. But how about changing it up a little and doing a duck breast or sweet and sour brisket or Hungarian goulash?
Duck Breasts with Orange Sauce
YIELD: Makes 4 servings
INGREDIENTS:
4 approximately half-pound duck breasts
2 tablespoons freshly grated orange zest
¾ cup orange juice
¼ cup honey
¼ cup soy sauce
Freshly ground pepper, to taste
Fresh orange slices for garnish
DIRECTIONS:
Score fatty side of each duck breast in a cross-hatch pattern of approximately 1-inch squares. In a large resealable plastic bag combine zest, juice, honey, soy sauce and pepper. Add duck, turn to coat evenly, and reseal bag. Refrigerate at least 4 hours, preferably 8 or overnight. Remove breasts from bag; set marinade aside. Place duck in a large heavy skillet; do not preheat. Frequently moving pieces around, cook over low heat, skin side down, and turning once, until fat is rendered and skin is golden brown, about 15 minutes. Cover and continue cooking until thermometer inserted in thickest part reads 120 F for medium rare (about 3 to 5 minutes), longer for more well done.
Transfer to a cutting board, tent with aluminum foil and let rest for 10 minutes. Meanwhile, pour fat from skillet and discard or save for later use; replace with marinade; simmer until liquid is thick and syrupy, 5 to 10 minutes. Place duck on platter, spoon sauce over it and garnish with orange slices. Serve with wild rice, Brussels sprouts and a good red wine.
Sweet and Sour Brisket
YIELD: Makes 6 servings
INGREDIENTS:
2½ pounds beef brisket
1 onion sliced thin
Freshly squeezed juice of one lemon
1 bay leaf
2 to 3 tablespoons sugar
2/3 cup very hot water
Salt and freshly ground pepper, to taste
3 to 6 gingersnaps (optional)
DIRECTIONS:
Place meat in heavy pot or Dutch oven; add remaining ingredients, except gingersnaps. Cover and simmer 2½ to 3 hours, until tender. Taste and add more sugar or lemon juice as needed to balance the sweet and sour. If using, break up gingersnaps and stir into liquid from roast to thicken it a little. Slice and serve with sweet potatoes, green beans and carrots.
Hungarian Goulash
YIELD: Makes 6 to 8 servings
INGREDIENTS:
3 pounds chuck, cut into 1½-inch cubes
2 tablespoons melted vegetable shortening or oil
6 cups beef stock
2 garlic cloves
1 bay leaf
Salt, to taste
1 tablespoon paprika
DIRECTIONS:
Stirring constantly, brown meat in hot fat. Add stock, garlic, bay leaf, salt and paprika. Simmer slowly, 2½ hours; remove bay leaf and discard. Serve with broad noodles or mashed potatoes, cabbage or cauliflower and pickled beets.
2018 Menorah lightings on the North Shore
Happy Hanukkah! Celebrate the Festival of Lights at the following events:
Centereach
The Centereach Civic Association invites the community to its annual menorah lighting on the lawn of Capital One Bank, 2100 Middle Country Road, Centereach on Wednesday, Dec. 5 from 7 to 8 p.m. Rain/snow date is Dec. 9 at 6 p.m. Visit www.centereachcivic.org.
Dix Hills
The Chai Center, 501 Vanderbilt Parkway, Dix Hills will hold its annual outdoor grand menorah lighting ceremony on Wednesday, Dec. 5 starting at 4:30 p.m. Enjoy latkes, doughnuts, hot chocolate, music and a special performance by comic hypnotist Ronnie Baras. RSVP by calling 631-351-8672.
Farmingville
Join the Town of Brookhaven for a menorah lighting at Town Hall, One Independence Hill, Farmingville on Monday, Dec. 3 at 6 p.m. followed by entertainment, hot latkes and doughnuts in the second floor cafeteria. Call 631-451-6100 for more information.
Kings Park
The Kings Park Chamber of Commerce will host a menorah lighting at Veterans Plaza, 1 Church St., Kings Park on Sunday, Dec. 2 at 11 a.m. Visit www.kingsparkli.com.
Lake Ronkonkoma
Celebrate the holidays with a menorah lighting at Raynor Park, Ronkonkoma Ave., Lake Ronkonkoma at Sunday, Dec. 2 at 7 p.m. Hosted by the Ronkonkoma Chamber of Commerce. Call 631-963-2796 for further details.
Mount Sinai
Temple Beth Emeth will host the annual Heritage Trust Menorah Lighting at Heritage Park, 633 Mount Sinai-Coram Road in Mount Sinai on Sunday, Dec. 2 at 3 p.m. Light refreshments will be served. Questions? Call 631-928-4103.
Nesconset
Join the Nesconset Chamber of Commerce for its annual menorah lighting at Gazebo Park, 127 Smithtown Blvd., Nesconset on Sunday, Dec. 2 from 3 to 4:30 p.m. Call 631-724-2543 for details.
Port Jefferson Station
The Port Jefferson Station/Terryville Chamber of Commerce will host its annual menorah lighting at the Chamber Train Car, corner of Route 112 and Nesconset Highway, on Sunday, Dec. 2 from 4 to 5 p.m. Rabbi Aaron Benson of North Shore Jewish Center will perform the blessings/prayer for the first night of Hanukkah. Call 631-821-1313.
St. James
The community is invited to the St. James 2018 menorah lighting ceremony at The Triangle, Route 25A and Lake Ave., St. James from Dec. 2 to 9 at 5:30 p.m. (Friday night lighting at 4:30 p.m.) Call 631-584-8510.
Stony Brook
Join Chabad at Stony Brook for a Hanukkah on Main Street celebration at the Stony Brookside Bed & Bike Inn, 48 Main St., Stony Brook on Monday, Dec. 3 at 5:30 p.m. with latkes, donuts, giveaways, a fire juggling show and music followed by the lighting of a menorah. Call 631-585-0521.
Your Turn: What Christmas taught this rabbi about Hanukkah and vice versa
By Rabbi Paul Sidlofsky
I like Christmas. There, I said it. This may be surprising for some people to hear from a rabbi, and it may be misinterpreted by others. But it’s true. I like the feeling of this time of year. I enjoy the songs, the lights, watching Charlie Brown and the Grinch and especially the sense of good will that exists.
I also like Hanukkah. I enjoy the gathering of family and friends, eating latkes (fried potato pancakes), lighting the Hanukkah menorah (9-branched candelabrum), playing dreidel (a spinning top game) and feeling a sense of warmth and light in the coldest, darkest time of the year.
But my enjoyment of both holidays does not mean that I see them in the same way. It does not mean that I view Hanukkah as the Jewish Christmas. While I can enjoy aspects of both holidays, I am keenly aware of the need for both Christians and Jews to maintain a distinction between the two holidays, while also embracing a healthy respect for and appreciation of the practices of the other’s religion. And this begins, I am convinced, with a full understanding of what both holidays celebrate.
It is not for me to expound on the true meaning of Christmas. My Christian colleagues are much more equipped to do so. But I do know that the true religious significance of Christmas has little to do with trees and presents, songs and holiday foods. While these are lovely ways to enhance the enjoyment of a holiday, they should not replace the spiritual lessons taught.
By the same token, Hanukkah, which I am qualified to write about, is not about spinning tops, fried foods and gift giving, though these are all fun customs. It is about the story of a small group of Jews, the Maccabees, well over 2,000 years ago, winning the right to practice their religion freely, symbolized by the rededication of the holy Temple (“Hanukkah” means “dedication”). This episode has nothing to do with the true meaning of Christmas, and only happens to fall at the same season because it was common to hold festivals of light at this time of the year. Hanukkah is a stirring story of freedom, but it nonetheless remains a minor festival in the Jewish calendar. Its elevation to a level of such prominence is due solely to the fact that it is marketed to compete with Christmas from a commercial standpoint. And this speaks to a problem in our society in general, as well as presenting a challenge for Christians, Jews and all people of faith alike.
I address this issue to a general audience, rather than specifically to my congregation, because I believe that it is important for all people of faith, whatever their religion or heritage, to reclaim the true meaning of their holy days. Rather than falsely seeking to unite ourselves through the idol of materialism, focusing on the trappings of the various holidays, let us instead form a true bond with one another by each celebrating our respective holy days and recognizing their real significance. By doing so, we strengthen our own religious conviction and are then able to enjoy the beauty and teachings of other faiths without feeling that our own faith is undermined.
I, for one, am opposed to calling a Christmas tree a holiday tree. I am opposed to Christians feeling pressured to water down their religious beliefs because others may feel offended. But I am also opposed to anyone who mistakes proud displays of faith with the right to impose such faith on others. Celebrating Christmas, or any holy day, should be encouraged, as long as it is done with the understanding that we all choose to practice, or not practice, our faith in different ways.
Ironically, for me, Christmas helps reinforce the true message of Hanukkah, just as the true message of Hanukkah, I believe, strengthens the celebration of Christmas. We are so fortunate in our community and country to have the freedom to worship and celebrate freely. May we appreciate this freedom by expressing ourselves appropriately, while also embracing those of other faiths who choose to do the same, but in a different way. By so doing, we will truly find warmth and light at this season.
Rabbi Paul Sidlofsky is a rabbi at Temple Isaiah in Stony Brook.
Chabad at Stony Brook celebrates the festival of lights
By Rita J. Egan
Chabad at Stony Brook hosted a menorah lighting Dec. 18 on the lawn of the Stony Brookside Bed & Bike Inn located on the corner of Main Street and Harbor Road. The nine-foot menorah was sponsored and organized by the Chabad.
The festivities began with a parade of cars escorted by the Suffolk County Police Department. Each participant’s vehicle was adorned with a menorah on top, and attendees of the event enjoyed latkes with applesauce, hot cocoa and doughnuts.
Rabbi Motti Grossbaum addressed the crowd before lighting the giant menorah with the assistance of the inn’s owners Marty and Elyse Buchman.
After the lighting, a gelt drop was held, and Grossbaum stepped onto a cherry picker and threw wrapped chocolate coins from 25 feet above for children to collect.
VIDEO: East Setauket parade lights up the holiday season
Three Village residents were treated to a local holiday favorite Dec. 10 as the Three Village Holiday Electric Parade traveled down the streets of East Setauket. The parade kicked off at 5 p.m. with a variety of vehicles and floats adorned with lights that added a festive feel to the chilly night. Presented by the Three Village Kiwanis Club, the event featured floats from students from the Three Village Central School District and the participation of Scout troops and various businesses and organizations from the area, including Shine Dance Studios and North Shore Jewish Center. Cheerleaders, pep squad members, athletes and Stony Brook University mascot Wolfie also participated. After the parade, families gathered at the Kiwanis Park next to Se-Port Deli for the chance to visit with Santa and Mrs. Claus, who arrived in a train replica decorated with colorful lights.
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