For a Special Hanukkah

Hanukkah, which begins Dec. 16, is a time for family gatherings, and special foods are an important part of the celebration. Candles are burned for eight days to commemorate the rededication of the ancient Temple of Jerusalem, when a tiny vial of oil miraculously burned for eight days.

Naturally, foods fried in oil are part of the tradition, and the hands-down favorite are potato latkes--crisp brown pancakes, usually served with applesauce, fruit preserves or sour cream. I have included a recipe for Classic Potato Latkes in my menu, and it’s easy to prepare; it follows the foolproof formula of one-egg-for-one-potato, resulting in a thinner batter and a super-thin, crisper latke.

Almost everybody is familiar with cold beet borscht, another classic dish, but how about trying a tangy, hot and hearty Red Onion Borscht? Its sparkling ruby color is derived from both red onions and beets, and it’s based on a hearty beef stock. With the borscht we’ll enjoy some Filo Sesame Sticks.

Another Hanukkah favorite is brisket of beef. My updated recipe adds a medley of savory winter vegetables. This is accompanied by the sweet-and-sour flavors of Caraway Cabbage With Apples. Caraway is an ancient spice, known in Biblical days, and the cabbage mixture is a perfect complement to the brisket.

The dinner ends with a surprise dessert--Kosher Mincemeat Tartlets. The mincemeat contains no meat, but is blended from apples, dried fruits, almonds, spices and wine. The tiny tarts are topped with fluffy toasted meringue. Doubling the mincemeat recipe will provide the filling for a pie for the final days of the holiday, or a spicy sauce to serve with ice cream or desert latkes.

Children will receive a gift-wrapped box of Hanukkah cut-out cookies in the shapes of stars and dreydls (tops). Look for gift wrapping, as well as streamers, paper plates and cups, all in blue and white, in specialty shops.

A robust red wine is good with this cool weather menu, and so is the traditional hot tea served with honey and lemon.

Hanukkah Menu Red Onion - Beet Borscht Filo Sesame Sticks Brisket of Beef With Winter Vegetable Medley Caraway Cabbage With Apples Classic Potato Latkes Hanukkah Cut-Out Cookies Kosher Mincemeat Meringue Tartlets Hot tea with honey and lemon Robust red wine RED ONION-BEET BORSCHT

2 tablespoons oil

4 large red onions, thinly sliced

4 large beets, peeled and cut julienne

1/2 cup red wine vinegar

6 cups beef or chicken stock

6 small red potatoes, diced

1/3 cup Port wine

Salt, pepper

8 thin slices cooked potatoes

8 small sprigs of dill

Heat oil in large saucepan. Add onions, beets and vinegar. Cook, stirring occasionally, until onions and beets are tender, about 20 minutes.

Add stock and diced potatoes. Bring to boil, cover and simmer 30 minutes. Add Port. Season to taste with salt and pepper. Simmer 15 to 20 minutes.

Ladle into heated soup bowls and garnish with sliced potatoes and sprigs of dill. Makes about 2 quarts or 8 servings.

FILO SESAME STICKS

4 sheets filo pastry dough

1/2 cup Garlic Margarine

1/2 cup fine dry bread crumbs

1 cup sesame seeds

Work with 1 sheet filo at time. Spread each on large sheet wax paper over top of damp kitchen towel. With scissors, cut filo into strips 2- to 3-inches wide. Brush each strip with melted Garlic Margarine. Sprinkle with bread crumbs.

Fold nearest long edge over to 1 inch from opposite edge. Starting from folded end, tightly roll up filo into bread-stick shape. Seal and brush entire surface with Garlic Margarine. Roll filo sticks in sesame seeds to coat.

Line baking sheet with foil and brush foil with Garlic Margarine. Place filo sticks on prepared baking sheet. (Can hold at this point in refrigerator or freezer.) Bake at 350 degrees 10 to 15 minutes, or until golden brown. Transfer to racks. Serve hot or cold. Makes about 2 dozen.

Garlic Margarine

1/2 cup unsalted margarine

2 cloves garlic, minced

Salt

Melt margarine in small saucepan. Add garlic and season to taste with salt. Let mixture stand 30 minutes to blend flavors. Remelt mixture before using for Filo Sesame Sticks.

BRISKET OF BEEF WITH WINTER VEGETABLE MEDLEY

2 tablespoons olive oil

3 cloves garlic, minced

4 medium onions, thinly sliced

1 leek, white part only, thinly sliced

1 (16-ounce) can whole peeled tomatoes

1 (6- to 8-pound) lean brisket of beef

2 tablespoons canned tomato paste

1/2 cup dry red wine

6 sprigs fresh thyme or rosemary or 1 tablespoon dried

Salt, pepper

4 medium carrots, peeled and thickly sliced

2 parsnips, peeled and thickly sliced

2 medium turnips, peeled and diced

1/4 cup chopped fresh parsley

12 medium mushrooms, halved

Heat oil in large skillet over medium heat. Add garlic, onions and leek. Saute until tender, about 5 minutes.

Transfer garlic mixture to large roasting pot. Add tomatoes with liquid and mix. Place meat on top, fat side up. Spoon 1/4 of onion mixture over top. Combine tomato paste and wine and pour over brisket. Place thyme sprigs over top and season to taste with salt and pepper. Cover and roast at 400 degrees 30 minutes.

Place carrots, parsnips and turnips in sauce around brisket. Reduce heat to 325 degrees, cover and roast until tender, 2 to 3 hours more. Add mushrooms last 30 minutes. Slice brisket and place on large platter surrounded by vegetables. Makes 10 to 12 servings.

CARAWAY CABBAGE WITH APPLES

1 (2 1/2-pound) head cabbage

2/3 cup red wine vinegar

2 tablespoons sugar

Salt

2 tablespoons margarine

2 apples, peeled, cored and thinly sliced

1 small onion, chopped

1 whole onion, peeled and pierced with 2 cloves

1 bay leaf, crushed

5 cups boiling water

3 tablespoons dry red wine

3 tablespoons red currant jelly

Pepper

Rinse cabbage under cold water and cut into quarters. Cut into 1/8-inch shreds. Drop into large bowl, sprinkle with vinegar, sugar and 2 teaspoons salt and toss with wooden spoon.

Heat margarine in 5 quart saucepan. Saute apples and chopped onion 5 minutes or until apples are lightly browned. Add cabbage, whole onion and bay leaf, stirring thoroughly. Pour in boiling water. Bring to boil over high heat, stirring occasionally.

Reduce heat to simmer. Cook, covered, 1 1/2 hours, or until cabbage is tender, stirring frequently with wooden spoon. Remove whole onion and bay leaf, stir in wine and jelly. Season to taste with salt and pepper. Serve hot. Makes 10 to 12 servings.

CLASSIC POTATO LATKES

4 medium potatoes, peeled and grated

1 large onion, finely chopped

1 teaspoon lemon juice

4 eggs

Oil

3 tablespoons flour

Salt, pepper

Combine potatoes, onion, lemon juice, eggs and 1 tablespoon oil in large bowl, blending well. Stir in flour. Season to taste with salt and pepper. Mix well.

Heat 1/4 inch oil in large heavy skillet. With tablespoon, spoon potato mixture into hot oil. Flatten with back of spoon. Brown on both sides, turning only once, about 3 minutes per side. Drain on paper towels. Makes about 4 dozen.

KOSHER MINCEMEAT MERINGUE TARTLETS

1 1/2 cups seedless raisins

4 tart apples, peeled and cored

1/2 orange, unpeeled and cut in chunks

1/2 lemon, unpeeled and cut in chunks

1/2 cup cider vinegar

1 1/2 cups dark brown sugar, packed

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

24 Sweet Pastry Tartlets

Meringue

Chop raisins, apples, orange and lemon coarsely and place into medium saucepan. Add vinegar and bring to boil. Reduce heat and simmer 10 minutes. Add brown sugar, salt, cinnamon, nutmeg and cloves. Mix well. Simmer 15 minutes more. Cool.

Fill Sweet Pastry Tartlets will filling. Top with Meringue and place under broiler 1 minute or until lightly toasted. Makes 24 tartlets.

Sweet Pastry Tartlets

1/2 cup cold unsalted margarine, cut into pieces

1 1/2 cups flour

2 tablespoons sugar

3 tablespoons ice water

Place margarine, flour and sugar in bowl of electric mixer and blend to fine crumbs. Add water and blend until dough comes away from sides of bowl. Gather dough into ball, wrap in wax paper and chill 30 minutes.

Divide dough into quarters. Roll each quarter to 1/4-inch thickness and cut into 2- or 3-inch circles. Fit into tart pans, allowing slight overhang. Press down with fingertips. Trim off excess pastry.

Line tarts with greased wax paper and pie weights, rice or beans to weigh down pastry. Bake 10 minutes or until tarts brown around edges. Carefully remove wax paper with weights and continue baking until lightly browned inside. Cool. Makes about 30 tartlets.

Meringue

2 egg whites

1/8 teaspoon cream of tartar

1/2 cup sugar

Beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and continue beating until stiff peaks form. Fill pastry tube with meringue, using rosette tip. Bake at 350 degrees 10 to 15 minutes or place under broiler and broil until lightly browned.

HANUKKAH CUT-OUT COOKIES

1/2 cup unsalted margarine or shortening

1 cup sugar

2 eggs

1 teaspoon vanilla

1 tablespoon lemon or orange juice

2 1/2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

In large mixing bowl, cream margarine and sugar. Beat in eggs. Add vanilla and orange juice and mix well. Add flour, baking powder and salt to batter and blend thoroughly.

Divide dough into small portions for easier handling. Roll out each portion on generously floured board. Cut with flour-dipped cookie cutters. Place on foil-lined baking sheets. Bake at 375 degrees 5 to 10 minutes or until lightly brown on edges. Makes about 6 dozen cookies.