The chanukiyah is lit each of the
eight nights of Chanukah, in honour of the miracle of a tiny jar of oil,
sufficient to light the menorah for one day, burning for a full eight days. It
is traditional to eat foods prepared with oil, such as potato latkes and
sufganiyot (Israeli-style donuts filled with jelly).
Dairy dishes such as cheese latkes are also customary. The Jewish heroine Judith
helped secure a victory for the Jewish forces by slaying Holofernes, the vicious
general of the Greek army. She gave him salty cheese to eat, followed by strong
wine to quench his thirst. The wine caused him to fall into a deep sleep. Judith
seized the sword of Holofernes and slew him with it. His soldiers fled,
resulting in the victory of the Macabees.
This year for your Chanukah celebration, why not prepare this delicious recipe
Tomatoes Greco. These stuffed tomatoes make a wonderful addition to a brunch
menu or are ideal as a side dish for a dairy meal. You’ll love the tangy
combination of feta cheese, red onions, oregano and long grain white rice baked
inside plump red tomatoes, adding a Mediterranean accompaniment to any fish
After tasting this tasty vegetable dish, I’m sure you will agree that
“variety is the rice of life!” This recipe is courtesy of
Federation. Visit their website at
8 large tomatoes
3 cups cooked rice, hot
1/2 cup chopped red onion
3/4 cup crumbled feta cheese
1 1/2 tsp. dried oregano
1 tsp. salt
1/3 cup vegetable oil
garnish: chopped fresh parsley
Remove tops of tomatoes and scoop out insides; drain upside-down on paper
In a large bowl, combine rice, onion, cheese, oregano and salt. Spoon rice
mixture into tomatoes, drizzle with oil and place in a 9x13-inch (3-litre)
baking dish. Bake in the oven at 425°F until hot, about 20 minutes. Sprinkle with
parsley and serve.
For the dairy-sensitive
individual, the list of foods to avoid seems endless. No
cheeses, no creamy soups or sauces, no milk chocolate, cheesecake, ice cream,
butter, cheese, lasagna, no Caesar salad. Many pre-packaged foods contain dairy
Dr. Patricia Morales Fine was shocked when she discovered that she was allergic
to milk. Then she learned she also was lactose-intolerant. When she eliminated
dairy foods from her diet, her symptoms disappeared. However, Fine missed eating
creamy soups, buttery sauces and rich desserts.
She experimented tirelessly and eventually created
Elegant Dairy-Free Entertaining. In the comprehensive cookbook, Fine dispels the myth that rich and
creamy recipes have to include dairy foods. She offers excellent alternatives to
traditional dairy-laden recipes and includes many new recipes that will become
family favourites. Although this is not a kosher cookbook, the kosher cook will
find many helpful tips on how to cook pareve dairy-free recipes.
You’ll find recipes for Shamelessly Stuffed French Toast, Killer Smoked Salmon
Dip, Chocolate Bread Pudding Surprise and Regret-Me-Not Brownies. There are
beautiful photos, plus many tips on how to cook dairy-free, including dairy-free
The inside cover includes helpful charts, including a Prohibited
Ingredient Shopping List, Safety Rules for Dining Out, Safe Non-Dairy
Substitutes and Watch Out for Hidden Dairy.
For Chanukah, be sure to try these light, airy pancakes with a hint of citrus.
Perfect for breakfast or brunch, they are ideal for those on a dairy-free diet
– or anyone else! Visit Fine’s website at www.dairyfreegourmet.com for more
helpful information, resources and ordering information.
3 large egg whites
2 large egg yolks
1/2 cup Rice Dream (original)
1/2 tsp. pure lemon extract
1/2 tsp. orange oil or extract
1/2 cup all-purpose flour
1 tsp. granulated sugar
1/2 tsp. salt
1 tbsp. canola oil
1 medium banana, sliced (optional)
1 recipe Seasoned Maple Syrup (below)
In a large bowl, whip egg whites until soft peaks form, then set aside. In a
separate large bowl, beat yolks with Rice Dream and extracts. Slowly stir in
flour, sugar and salt; then fold in whipped whites in three additions.
Heat canola oil on large griddle over medium heat. Then ladle pancake batter
onto hot griddle for desired pancake size (about 1/4 cup per pancake). Flip the
pancakes once edges are brown. Add canola oil as needed to keep pancakes from
Serve with warm
Seasoned Maple Syrup.
Makes 4 servings. Garnish with
roasted nuts, fresh fruit and syrup.
Variations: Press a few thin banana slices into each pancake just after pouring
batter onto griddle.
Tips: Stir batter just before pouring each batch. The very last batch may lose
some air and result in thinner flapjacks.
SEASONED MAPLE SYRUP
1 cup pure maple syrup
2 cinnamon sticks
1/2 tsp. nutmeg, freshly grated
1/2 cup chopped walnuts
1 medium pear, peeled and coarsely chopped (core removed)
1/4 tsp. pure vanilla extract
In a medium saucepan, mix all ingredients together. Simmer over low-medium heat
for 5 to 10 minutes, or until needed.
Makes 4 servings.
Variations: Use chopped apples, bananas and/or raisins instead of (or in
addition to) the pear.
Tips: Avoid overly ripe fruit because it may disintegrate or turn mushy when
Elegant Dairy Free Entertaining at Shop@Gourmania