Traditional temptations: great-tasting holiday foods from around the world

Better Nutrition, Dec, 2002 by George Erdosh

"Nutritious holiday foods" is as good an oxymoron as "home-cooked fast foods." And holiday meals are anything but--they're rich, delicious, sugar-, fat- and cholesterol-laden feasts that temporarily place nutrition on the back burner.

Reviewing the traditional holiday recipes of many nations, one realizes how important sweet foods are at celebrations. We all remember holiday parties with tables weighed down with endless displays of sweet concoctions piled high on oversized platters.

Even those who rarely enter the kitchen can spend days there providing holiday guests with a fanciful array of festive cookies, cakes and confections.

On this world tour, we've chosen some sweet and some non-sweet foods to spare your body an onslaught of over-rich holiday fare.

Potato Latkes

SERVES 4

While latkes are a traditional holiday
food of Israel, the dish actually
originated in the Jewish communities
of Europe, as Israel had no
potatoes--latkes' basic ingredient.
Today, however, potato latkes are
made throughout the world.

  Serve latkes the traditional way
with sour cream and applesauce, or
use any of your favorite toppings
such as marmalade, jam, yogurt,
honey or syrup.

  To prepare a festive table, provide
at least three topping choices.

1 1/2 lb. firm cooking potatoes
1 tsp. salt
1/2 tsp. freshly ground black pepper
1/3 tsp. baking powder
2 Tbs. matzo meal
2 large eggs
1/4 medium onion (1 oz.), grated
Vegetable oil, butter or mixture of
  the two

1. Finely grate potatoes. Line
large bowl with towel and
place potatoes in center. Wrap
potatoes in towel, squeeze and
twist to remove as much liquid
as possible. Set potatoes aside,

and let starch settle in potato
liquid, about 10 minutes.

2. Meantime, combine salt, pepper,
baking powder and matzo
meal in second bowl, add eggs
and beat lightly. Carefully drain
potato liquid, but retain potato
starch settled in bottom of bowl.
Add potato starch to eggs with
grated onion and potatoes, and
mix well. Heat large, heavy skillet
over medium heat, 30 seconds,
and add small amount of
oil to coat bottom.

3. With large spoon, drop several
lemon-sized raw latkes into skillet,
and flatten with spatula.
Brown lightly on one side,
flip and brown second side.
Continue with remainder of
latke mixture.

4. Transfer to plate in warm oven.
Latkes will not keep long and
lose flavor on reheating, so serve
very fresh.

Cheddar Cheese Scones

SERVES 6-8

In New Zealand, holiday cheese
scones make perfect snacks in the
mid-summer December sunshine.

  These savory treats can be served
as bite-sized hors d'oeuvres, or as a
snack for starving guests if the feast
is still hours away. They can also
accompany the main meal if you Ye
planned light fare. They're particularly
tasty fresh from the oven.

  If you work the dough quickly
with light fingers to prevent the butter
from softening, these scones
ought to turn out delicious.

  For the flakiest scones, manipulate
dough briefly and keep it cold.
Place it back in the refrigerator for
a short time if it begins to warm up.

2 cups all-purpose flour
1/2 tsp. salt
2 tsp. baking powder
1/4 tsp. cayenne
4 Tbs. (2 oz.) chilled butter
3 oz. coarsely grated cheddar
  cheese
3/4 cup milk

1. Mix flour, salt, baking powder
and cayenne in large bowl. Cut
in chilled butter with pastry cutter
or fingers. Work quickly to
keep dough cold.

2. Mix cheese into dough. Gradually
add milk while mixing
with fingers until you have soft,
workable, non-sticky dough.
(You may not need all the milk.)
Knead gently until dough holds
together and feels soft.

3. Cut dough in half, shape each
into ball and flatten balls into
neat, round disks. Dust with
flour, wrap in plastic and chill.

4. Preheat oven to 400F.

5. Flour-dust rolling pin, and roll
each disk until finger-thick. Cut
each into six or eight pie-shaped
pieces. Brush with milk, cream
or egg wash (mixture of eggs and
water). Place on ungreased baking
sheets. Bake 20 to 25 minutes
until tops begin to brown. Remove
and serve fresh.

These scones freeze well. To refresh, toast lightly or warm for a few minutes in medium oven.