The Latke Waffle Dinner

When my children were growing up, it was a family tradition to give each of them a Hanukkah menorah so they could light their own candles during the eight-day holiday. Some were replicas of the candelabra used in Jewish communities around the world and others were created by local artists. Made of silver, wood, metal or ceramics, and designed to burn oil or candles, they were similar to the objects in our collection of antique Judaica.

Several years ago, we invited Peter Shire, a friend and well-known contemporary artist, to view the exhibit of Hanukkiot at the Skirball Cultural Center in Los Angeles. Peter was inspired by the collection and agreed to create one for us. He noticed that each Hanukkiah included many of the architectural elements of the countries in which they were made. With that in mind, he created a unique California Hanukkiah.

We were thrilled with the large, colorful sculpture, made primarily of metal and wood, that represents the cactus and local mountains of Southern California. The Hanukkah symbols, a dreidel (spinning top) and Star of David, can also be found within its framework. Peter has since made a similar Hanukkiah for the permanent collection at the Skirball Cultural Center and another for the Israel Museum in Jerusalem.

It has become a tradition during Hanukkah for Peter, his wife, Donna, and daughter, Ava, to join our family for the celebration. The evening begins when all the children join Peter in lighting the candles on the handsome California Hanukkiah that he made.

A few minutes later, the familiar aroma of latkes frying in oil draws everyone to the kitchen, where potato latkes and zucchini sticks are being prepared.

When everything is ready, the meal is served buffet-style so that everyone can make his or her own selection. This seems to work well, especially for the children. The main course is meatloaf stuffed with hard-boiled eggs, one of my mother’s favorite recipes that I began making several years ago. “Molly’s Meatloaf” is not made in a loaf pan but baked in a roasting pan with onions, celery, tomato sauce and topped with a catsup glaze.

A crisp, sweet potato noodle kugel is a hearty accompaniment to the meatloaf and adds traditional flavor to the menu. My secret is to use a large baking dish, and spread out the mixture--remember that the thinner the kugel, the crisper the crust. This kugel needs only one tablespoon of sugar because the raisins and sweet potatoes provide a natural sweetness. The next day, you can use the leftover kugel batter for latkes by spooning some into a nonstick skillet and frying them in oil.

This year, for dessert, I plan to surprise the family with a potato waffle latke that is light, crisp and delicious. It’s made in an old-fashioned waffle iron and served with honey or a Concord grape wine syrup. For a Hanukkah dairy dinner, these waffle latkes can also be served with sour cream as a side dish or with a scoop of ice cream as a special dessert.

Fried Zucchini Sticks

Active Work Time: 30 minutes * Total Preparation Time: 30 minutes * Vegetarian

4 zucchini

1 cup flour

1 cup bread crumbs

2 cloves garlic

6 fresh basil leaves or 1 teaspoon dried basil

3/4 tablespoon salt

1/2 tablespoon freshly ground black pepper

2 eggs

3 cups oil

* Slice zucchini lengthwise into quarters; cut each piece in half crosswise and set aside.

* Place flour in small brown paper bag and set aside.

* Blend bread crumbs, garlic and basil in food processor or blender just to combine. Season to taste with salt and pepper. Place seasoned bread crumbs in second small brown paper bag and set aside.

* Beat eggs well in bowl and set aside.

* Drop 6 to 8 zucchini sticks into bag of flour, close bag and shake to coat zucchini. Transfer floured zucchini sticks to metal strainer and shake off excess flour.

* Dip flour-coated zucchini into beaten eggs, then drop into bag of seasoned bread crumbs. Close bag and shake to coat zucchini. Transfer coated zucchini sticks to baking sheet lined with paper towels. Repeat with remaining zucchini sticks. (You can hold them at this point for at least 1 hour.)

* Heat oil in deep-fryer or wok to 375 degrees or until hot enough to fry (without thermometer, test temperature by dropping small piece of bread into oil; it’s ready when it sizzles and browns without burning). Drop 6 to 8 coated zucchini sticks into hot oil and fry until golden brown, about 7 minutes. Drain on paper towels and transfer to napkin-covered platter. Repeat with remaining zucchini sticks. Sprinkle zucchini with salt. Serve immediately.

8 servings. Each serving: 176 calories; 774 mg sodium; 54 mg cholesterol; 7 grams fat; 23 grams carbohydrates; 5 grams protein; 0.41 gram fiber.

Molly’s Baked Meatloaf

Active Work Time: 20 minutes * Total Preparation Time: 1 hour, 5 minutes

Here’s a quick-cooking meatloaf with some old-fashioned ingredients: hard-boiled eggs in the center and a catsup glaze on top. Serve it with Hanukkah Sweet Potato Noodle Kugel. The meatloaf makes a great sandwich with slices of Challah and mustard.

3 1/2 large onions

2 pounds ground beef

2 raw plus 4 hard-boiled eggs

1 cup dry bread crumbs

2 cloves garlic, minced

1 cup catsup

Salt

Freshly ground black pepper

1 1/2 cups dry red wine

2 stalkss celery, thinly sliced

* Grate 1/2 onion.

* Mix grated onion, ground beef, 2 raw eggs, bread crumbs, garlic, 2 tablespoons catsup, salt and pepper to taste and 1/4 cup red wine in large bowl. Mix well.

Thinly slice remaining 3 onions and arrange, with celery, in bottom of large roaster.

Shape half of meat mixture into flat loaf and place on top of onions and celery. Place hard-boiled eggs lengthwise in center of meat. Mold remaining meat as before and place on top of bottom layer, covering eggs and gently pressing to form loaf.

* Blend 1/4 cup catsup, remaining 1 1/4 cups wine and salt and pepper to taste in small bowl. Pour wine sauce over entire loaf. Spread remaining catsup on top of meatloaf as you would frost cake. Cover and bake at 425 degrees until baked through, about 45 minutes. Remove from oven and let meat rest in covered roaster until ready to serve, at least 10 minutes.

8 servings. Each serving: 415 calories; 561 mg sodium; 224 mg cholesterol; 22 grams fat; 23 grams carbohydrates; 23 grams protein; 0.43 gram fiber.

Sweet Potato Noodle Kugel

Active Work Time: 20 minutes * Total Preparation Time: 1 hour, 25 minutes * Vegetarian

BAKED SWEET POTATOES

1/4 cup extra-virgin olive oil

1 pound large sweet potatoes, peeled and cut into 1/2-inch dice (about 3 1/2 cups)

Sugar

Salt

Freshly ground black pepper

* Lightly brush 13x9-inch baking dish with 2 tablespoons olive oil.

* Toss sweet potatoes in remaining olive oil to coat and arrange in baking dish in single layer. Sprinkle with sugar, salt and pepper to taste. Bake at 400 degrees until tender, about 15 minutes. Set aside.

NOODLE KUGEL

1/2 cup raisins

Sweet wine or apple juice

3/4 pound (about 7 cups) flat, wide egg noodles

Salt

8 cups water

1/2 cup unsalted nondairy margarine or oil

Baked Sweet Potatoes

4 eggs, beaten

Salt

Freshly ground black pepper

* Soak raisins in sweet wine or apple juice to cover at least 1 hour or overnight, up to 1 week. Squeeze dry. Store raisins in covered container in refrigerator.

* Cook noodles just until tender in lightly salted boiling water, 5 to 10 minutes, then drain.

Place drained noodles, margarine, Baked Sweet Potatoes and drained plumped raisins in large bowl. Add eggs and season to taste with salt and pepper. Mix well.

* Spoon mixture into well-greased 13x9-inch baking dish. Bake at 375 degrees until top is brown and crisp, 35 to 45 minutes. Cut into squares. Serve hot or cold.

8 servings. Each serving: 457 calories; 153 mg sodium; 146 mg cholesterol; 22 grams fat; 54 grams carbohydrates; 10 grams protein; 0.81 gram fiber.

Potato Waffle Latkes

Active Work Time: 50 minutes * Total Preparation Time: 1 hour, 15 minutes * Vegetarian

You can prepare the latkes in advance and, just before serving, heat them in a 350-degree oven until crisp, 10 to 20 minutes.

3 large baking potatoes, about 2 1/2 pounds

2 tablespoons unsalted nondairy margarine, melted

1 teaspoon kosher salt

2 teaspoons sugar

Oil

Concord Grape Wine Syrup, optional (recipe follows)

* Peel potatoes and dice into 2-inch cubes. Place in medium saucepan, cover with water and bring to boil over high heat. Reduce heat and simmer until potatoes are easily pierced with fork, about 15 minutes. Drain well.

* Push potatoes through ricer or fine sieve. Measure 3 cups of riced potatoes into mixing bowl. Stir melted margarine into potatoes. Add salt and sugar and mix well. Let cool. Divide mixture into 8 equal portions (about 3 ounces each) and shape each portion into a ball. (For advance preparation, cover with plastic wrap and refrigerate until ready to use.)

* Heat waffle iron and brush with oil. Place 1 potato ball in middle of waffle griddle and close griddle by pressing lid gently. Bake 4 to 5 minutes. Do not lift lid until waffle begins to steam, then carefully lift 1 corner of waffle with tines of fork to loosen. Transfer to foil-lined baking sheet while other waffles bake. Serve with Concord Grape Wine Syrup.

8 servings. Each serving, without syrup: 186 calories; 303 mg sodium; 0 cholesterol; 8 grams fat; 22 grams carbohydrates; 3 grams protein; 0.60 gram fiber.

Concord Grape Wine Syrup

Active Work Time: 10 minutes * Total Preparation Time: 10 minutes

1 1/2 cups Concord grape wine or grape juice

1/2 cup sugar

1 tablespoon grated orange zest

* Bring wine and sugar to boil in heavy medium saucepan over medium-high heat, stirring frequently until sugar dissolves, 1 to 2 minutes. Stir in zest and simmer until sauce is reduced by 1/3, about 5 minutes. Serve hot or cold with Potato Waffle Latkes.

About 1 1/2 cups. Each 2-tablespoon serving: 51 calories; 1 mg sodium; 0 cholesterol; 0 fat; 13 grams carbohydrates; 0 protein; 0 fiber.

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Zeidler is the author of “Master Chefs Cook Kosher” and the forthcoming “30-Minute Kosher Cook.”

Peter Shire memorah pictured on the cover and dreidels above available at the Skirball Cultural Center.