Chanukah, New York style: celebrate Chanukah with a meal that honors cultural diversity - and garlic - includes recipes - Low-Fat and Fast

Vegetarian Times, Dec, 1996 by Catherine Censor Shemo

Celebrate Chanukah with a meal that honors cultural diversity--and garlic.

When I was growing up, I didn't care that Santa didn't come down my chimney. I knew the "Chanukah fairy" would visit me and my sister for eight nights running, leaving a shiny silver dollar under our pillows each time.

As an adult, I understand why my parents felt the need to "borrow" the spirit who redeems lost teeth for cash: Dreidels, latkes and menorahs lack the child-friendly flash of the tree at Rockefeller Center, Rudolf the Red-Nosed Reindeer, et al. Celebrating a minor Jewish holiday while the dominant culture celebrates its biggest is a challenge. It can feel like lighting candles during the Fourth of July.

This annual December dilemma is actually fitting because Chanukah commemorates an ancient guerrilla war fought to preserve a minority culture. History tells us that a small band of Jewish rebels took on Antiochus, the governor of Judea and his army. Antiochus, a Syrian, got his appointment courtesy of the Greeks who were then colonial masters of that part of the world. It was his job to try to keep the peace in his culturally-diverse world of Greeks, Jews, Syrians and assorted other ethnic groups. He thought it would help if everyone just set aside their cultural differences and adopted Greek language and religion.

Much to his surprise, not all of the Jews signed up for "Helpful Hints from Hellenism." Some started to grumble and that grumble grew to a full-scale rumble over control of the temple (Antiochus thought it would make a dandy shrine to Zeus). There was a nasty scuffle between Antiochus and the rebellious Jews and when the dust cleared...well, let's just say that the "Greek First" initiatives that had been started in public schools with such aplomb were abruptly abandoned.

Today, I celebrate this victory of cultural diversity with culinary eclecticism. My Chanukah meal owes more to my heritage as a New Yorker than it does to family tradition. In our house the celebratory meal was usually take-out. But by using foods found mostly in the Mediterranean, I've tried to preserve a sense of history and place. Antiochus probably would have been familiar with the ingredients, but he certainly would not have appreciated the hodgepodge of tastes.

Orange-Scented Couscous

A filling, fragrant dish that reminds me of Jaffa oranges from Israel. Almonds and chickpeas add an authentic taste of the Middle East.

10-oz. package couscous
2 1/4 cups orange juice
4 Tbs. slivered almonds
15-oz. can chickpeas, drained and
rinsed
1/4 cup golden or black raisins or
chopped dried apricots

30 MINUTES OR LESS Make couscous according to package directions (omit butter and salt), replacing water with orange juice; set aside.

Toast almonds until fragrant and lightly browned; set aside. Heat chick-peas in nonstick saucepan until warmed through; combine with couscous. Add almonds and raisins to couscous; stir to combine. If desired, pack couscous mixture into individual souffle dishes or timbales that have been lightly oiled. Unmold onto dinner plates before serving. Makes 6 servings.

PER 1-CUP SERVING 342 CAL.: 11G PROT.; 4G TOTAL FAT (0.3G SAT. FAT); 67G CARB; 0 CHOL.; 221MG SOD.; 5G FIBER, VEGAN

Purely Ethnic Garlic Spinach

During Chanukah, it's traditional to serve a dish cooked in oil. Nowhere is it written, however, that said dish must be fried. This spinach covers the bases with a touch of olive oil. If no one's looking, put more garlic in than the recipe suggests.

1 Tbs. extra-virgin olive oil
12 cloves garlic, minced
2 10-oz. bags fresh spinach,
coarsely chopped
2 individual packets instant
vegetable broth powder
1/3 cup raisins (optional)

30 MINUTES OR LESS In large nonstick skillet, heat oil over medium heat. Add garlic; saute 1 minute. Increase heat to medium-high; add spinach. (If skillet is too small, add spinach in two batches, cooking down first batch before adding more.) Sprinkle vegetable broth powder and raisins over spinach if using; saute until spinach wilts. Add a sprinkling of water to skillet if needed. Makes 6 servings.

SERVING TIP: On serving plate, ring individual couscous timbales with spinach for an attractive presentation.

PER 1 CUP SERVING: 54 CAL.; 3G PROT.: 3G TOTAL FAT (0.3G SAT. FAT); 6G CARB.; 0 CHOL.; 75MG SOD.; 2G FIBER. VEGAN

Chanukah Gelt

In many households, chocolates shaped like coins cud wrapped in gold foil are traditional treats. In this version, golden apricots make a healthier reward.

18 large dried apricot halves
1/2 cup bittersweet chocolate broken
into bits or chocolate chips

30 MINUTES OR LESS IN SMALL microwave-safe dish, melt chocolate on HIGH 1 1/2 to 2 minutes, stopping cooking every 30 seconds to stir. Do not overcook or chocolate will burn. Alternatively, melt chocolate in double boiler over very low heat until just liquid, being careful not to overcook.

Dip apricots in chocolate, covering approximately half the apricot. Place dipped apricots on cookie sheet covered with wax paper; chill in refrigerator until chocolate hardens, about 20 minutes. Makes 6 servings.