Venetian Thanksgivukkah Fritters

Venetian Thanksgivukkah fritters by Dinnerinvenice

Venetian Thanksgivukkah fritters by Dinnerinvenice

With all the hype about Thanksgivukkah this year, I also received a challenge to post something that would be perfect for both Thanksgiving and Hanukkah – and it had to be made with some type of mashed food. I normally panic when I get this kind of requests, but this time it was really brainless. These pumpkin fritters are one of my favorite recipes, and always a huge hit with guests.

venetian Thanksgivukkah Fritters 2 by Dinnerinvenice

Venetian Thanksgivukkah Fritters

Ingredients

  • 1 pound pumpkin or butternut squash, cleaned and diced small
  • 2 eggs
  • grated zest of 2 oranges
  • ¾ cup of sugar and a pinch of salt
  • 1 and ½ cups flour
  • scarce tbsp baking powder
  • ½ teaspoon cinnamon, if liked
  • 1/3 cup Raisins or Sultanas
  • 1/3 cup grappa or rhum
  • 1/3 cup pine nuts
  • 1/3 cup candied citron or lemon (optional), finely chopped
  • Rice bran oil, peanut oil or vegetable oil for deep-frying, at least 3 cups or more
  • Confectioner’s sugar for decorating

Directions

Plump the raisins in the liqueur.

Place the diced squash in a large platter and cover almost completely, leaving a small opening for the steam to come out, and microwave on high for 10 minutes or until very tender (or bake covered for 40 mins in the oven).

Beat the eggs in a food processor with the sugar, salt, cinnamon, orange zest; add the cooked squash and process until smooth.

Drain and pat dry the raisins, and add them to the mix.

Transfer to a large bowl and gradually add the flour (sifted with the baking powder), using an electric or manual whisk.

In a frying pan, heat the oil to frying temperature (you can test it by dropping a small piece of bread in the oil: if bubbles form around the bread, the temperature is right).

Take the batter with a tablespoon, filling it to about ½, and push the batter into the oil with your index finger or a second spoon.

Fry in small batches until golden all over, turning to cook evenly.

Remove with a slotted spoon and transfer onto a platter lined with several layers of paper towel.

Sprinkle with confectioner’s sugar and serve warm.

http://dinnerinvenice.com/2013/11/19/venetian-thanksgivukkah-fritters/

Rebecchini – Fried Polenta Sandwiches

Rebecchini- Fried Polenta Sandwiches
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Rebecchini- Fried Polenta Sandwiches

Maize polenta is creamy, delicious and filling, and for centuries represented the main staple in the poor, everyday cuisine of a large part of Northern Italy. Once it cools off and hardens, it can be recycled into a variety of dishes, from a “pasticcio” with meat or cheeses, to a cake, to these savory fried sandwiches (a classic Jewish Italian recipe, and perfect for Hanukkah). If you don’t like anchovies ( I LOVE them!), you can replace them with smoked cheese.

If you have never made polenta before, check out these detailed instructions on one of my favorite Italian food blogs in English, Memorie di Angelina.

  • 1 cup polenta (finely ground or quick cooking)
  • salt (about 1 tsp)
  • water to make polenta (follow instruction on the package, or about 3 cups)
  • 12 anchovies (salt packed is better, but oil-packed is OK))
  • 4-5 tbsps extra-virgin olive oil to make anchovy paste
  • 1 clove garlic (whole)
  • dredging flour
  • 3 eggs
  • olive oil for frying

 In a large heavy pot, boil water and add salt. Pour in the corn meal in a thin stream whisking vigorously (use a whisk, not a spoon, to avoid clumping) and cook for about one minute or two before switching to a wooden spoon as the polenta thickens. Keep stirring until the polenta is fully cooked  (about 30 minutes for regular polenta, and 3-5  minutes for “instant” polenta). Pour onto an oiled marble surface or cookie sheet or parchment paper. Spread out flat in a layer that’s about 1/4-inch thick, and allow to cool completely.

In the meantime, rinse the anchovies (removing any bones). Heat olive oil in a small skillet on medium heat with the garlic clove. When the garlic is light brown, discard it and add the anchovies, stirring until they melt into a paste. Set aside.

Pour about 2” oil into a heavy-bottomed wide pot with tall sides (I use my le Creuset Dutch oven) or into your deep fryer. Heat the oil until it forms many tiny bubbles around a piece of bread or cracker thrown into the oil. If you have a candy thermometer, or are using a deep fryer, the right temperature is about 355 to 365 F.

Using a knife or a cookie cutter, cut the polenta into regular triangles or rounds about 2” wide.

Spread half of the polenta pieces with the anchovy paste and cover with a second piece, making “sandwiches. Dredge the sandwiches in flour and then in the slightly beaten eggs, and fry for about 2 to 4 minutes or until golden brown, making sure to maintain the temperature of the oil and to flip them only once (if you keep turning them, they absorb more oil).

Drain on a triple layer of paper towel and serve hot.

Fried Chicken Cutlets, Italian-Jewish Style – by Jayne Cohen

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Today I have a very special surprise for you: a guest post by my friend Jayne Cohen, a food writer and expert whose passion for Italy and its cuisine should earn her an honorary Italian passport. Among many other accomplishments, Jayne is the author of one of my most treasured cookbooks, Jewish Holiday Cooking, which includes 200 tasteful, elegant and special recipes for the holidays. My personal favorite is her hamantaschen with dates and pistachios (yum!).

Visit her blog, Beyond Brisket, on JWI Magazine! For Hanukkah, Jayne is sharing her version of Italian Fried Chicken, and her memories of Casale Monferrato: enjoy!

A Hanukkah Story from Casale Monferrato

Text and recipe adapted from Jewish Holiday Cooking: A Food Lover’s Treasury of Classics and Improvisations by Jayne Cohen(print and e-book, John Wiley & Sons)

Like most travelers, we were lured by the taste of Barolo, the scent of truffles and extraordinary hazelnuts, but what we will remember most about Piedmont is the synagogue we found in Casale Monferrato.

The small Jewish community in Casale, located about fifty miles east of Turin, most likely began with the refugees Ferdinand and Isabella expelled from Spain in 1492. Although there were periods of crisis and some restrictions, life under the Italian Gonzaga dukes was relatively calm for the Jews, even prosperous for some. The synagogue was built in 1595.

But when the French House of Savoy annexed the district, conditions quickly deteriorated. In 1745, Jews were crowded into a ghetto around the synagogue. Contacts between Jews and Catholics were limited, and at night they were strictly forbidden. Not until 1848 were the Jews of Piedmont granted full rights.

Now there are no longer enough Jews to make a minyan in Casale, except on the High Holidays, when Jews from other communities attend the services.

From the narrow little street, La Sinagoga degli Argenti looked  like one of the apartment buildings, but inside was one of the most exquisite synagogues we have ever seen. It was late afternoon in July, and light filtered through the windows of the sanctuary highlighting for us the subtle pastels, gilded carved symbols, and gold filigree work. Our guide–who like one we had had years ago in Venice, was not Jewish but extremely knowledgeable about the synagogue and Jewish life–pointed out the beautifully painted ceiling, a fresco of sky and clouds, whose panels announce in four Hebrew words, “This is the Gate to Heaven.”

There is also an impressive museum, showcasing art and furnishings acquired from other Piedmont congregations, antique dealers, and private collections, and life-size dioramas of many of the holidays. The basement of the museum, where matzoh once was baked for all the Jews of the Monferrato region, now houses the Museum of Lights, a remarkable collection of menorahs.

The Hanukkah story of the tiny flame that produced a lasting light is the story of Jewish continuity, and the Jewish community of Casale has adopted it as its own. The museum commissions new hanukkiyot from renowned contemporary artists, Jewish and non-Jewish, who, in the museum’s words, “form a bridge between the lights of the past, which must never go out, and those of the future, which must continue to be lit.” One menorah is formed of two sculpted hands, the thumbs entwined to form the shamash, the flames shooting up from the fingertips; another was inspired by the notes people insert into the cracks of the Western Wall.

In the courtyard, our guide told us that for the past several years, the synagogue has invited members of all the other monotheistic faiths in the area when Hanukkah begins. Another Hanukkah story–a miracle too, perhaps–that has particular resonance for Casale.

For it would be dark, of course, when the Catholics, Muslims, Protestants, and Jews gathered to light the menorah candles here between the elegant colonnaded courtyard columns–where once upon a time any contact between Jews and Gentiles after nightfall would have been prohibited.

“Hanukkah,” as Antonio Recalcati, one of the Catholic menorah artists has said, “celebrates life and light after centuries of darkness.”

Fried Chicken Cutlets, Italian-Jewish Style

”The logs of Jerusalem were of the cinnamon tree, and when lit, their fragrance pervaded the whole of Erez Israel.”–Babylonian Talmud: Shabbat

Jews have appreciated sweet-smelling cinnamon since ancient times. Centuries later in Europe even poor Jews usually had access to the spice: inhaling its heady aroma was central to the Havdalah ceremony that ushered out their Sabbath every week.

This fried chicken lightly flavored with cinnamon is a traditional Hanukkah specialty in Italy. Used without any sweetening, the cinnamon acts in concert here with savory garlic and lemon to produce a very fragrant yet subtle marinade. Because of the Havdalah connection, it makes an especially lovely main course on the Saturday night that occurs during Hanukkah week.

To accentuate the delicacy of the dish, I dip the chicken in egg after dusting it lightly with matzoh meal. And I fry each batch with a few pieces of celery–a trick sent in to Cook’s Illustrated magazine by one of its readers–which makes the chicken beautifully golden and more flavorful.

Yield: 3 to 4 servings

Ingredients:

  • 1/4 teaspoon ground cinnamon
  • 4 large garlic cloves, finely chopped (about 1 1/2 tablespoons)
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon olive oil, plus additional for frying
  • Salt and freshly ground black pepper
  • 1 1/2 pounds skinless, boneless chicken cutlets, trimmed of fat and gristle
  • About 1 cup matzoh meal (use commercially ground–you’ll need a very fine, powdery consistency here)
  • 2 large eggs
  • 2 or 3 celery stalks, including leaves, washed, dried well, and cut into 4- to 5-inch lengths
  • Accompaniment: lemon wedges
  • Optional garnish: parsley sprigs

In a large bowl or nonreactive baking dish, whisk together the cinnamon, garlic, lemon juice, olive oil, and salt and pepper to taste. Add the chicken and toss to coat thoroughly. Cover and marinate for 2 to 3 hours in the refrigerator, turning the chicken occasionally. Or marinate the chicken in a large, resealable plastic bag.

Set up a work station near the stove. Spread 1 cup matzoh meal on a large sheet of wax paper or a plate and season it with 1 teaspoon salt and 1/8 teaspoon pepper, or to taste. Next to it, in a wide shallow bowl or pie pan, beat the eggs with a few drops of water until well blended and smooth.

Dredge the cutlets well with the matzoh meal, rubbing it lightly into the chicken. Make sure each cutlet is covered all over with meal. If necessary, add more matzoh meal, remembering to add more seasoning.

Heat about 1/2 cup olive oil in a 10- to 12-inch heavy skillet over medium-high heat until hot and fragrant but not smoking. Shake a cutlet to remove all excess matzoh meal, then coat it thoroughly with the egg and slip it quickly into the hot oil. Being careful not to crowd the pan, add more chicken, dipping each piece in the egg just before placing it in the pan. Slip a few pieces of celery in between the cutlets as they fry. Using two spatulas (tongs would ruin the delicate egg coating), carefully turn the chicken when it is light golden, 2 to 3 minutes. Sauté the other side for 2 to 3 minutes longer, until cooked through. Turn the celery pieces when you turn the chicken. Transfer the cutlets to a platter lined with paper towels so they can drain. Discard the cooked celery. Keep the chicken warm in a 200 degree F oven until the remaining pieces are done. Continue frying any remaining chicken in batches, in the same way, adding fresh celery to the pan with each batch. Wipe out the skillet and replace the oil if some of the coating falls off and burns.

Serve the chicken right away, accompanied by the lemon wedges and garnished, if you’d like, with fresh parsley. It really needs no sauce.