Mushroom Barley Soup
Potato Latkes
Ginger Torte
Spinach and Tangerine Salad

Hanukkah is a time for family and friends to gather around the table to
commemorate the rededication of the temple of Jerusalem by lighting a candle each
of eight nights. Eating foods that are cooked in oil, such as the much
beloved potato latke, is also very much a part of the celebration. This
represents
the small measure of oil the Jews had centuries ago when defending the
Temple. Miraculously the oil lasted for eight days.

I've centered this menu around potato latkes, the culinary symbol of
Hanukkah, and have tried to balance it with dishes that use little or no oil.
This
relieves one of some guilt in taking an extra plateful of the delicious
latkes. Begin with a hearty bowl of Mushroom Barley Soup -- perfect for a chilly
evening. Accompany the crispy latkes with a colorfully seasonal and healthy
Spinach and Tangerine Salad. Let guests help themselves to toppings of tart
apple sauce or sour cream for the latkes. Finish with an ethereal, low-fat almond
ginger torte for the adults and Hanukkah cookie cut outs (dreidels,
menorahs) for the kids.


Mushroom Barley Soup

2 tablespoons oil
1 onion, chopped
1 stalk celery, chopped
3/4 pound mushrooms, chopped
2 ounces dried mushrooms, soaked in hot water until soft and drained
1 cup pearl barley, rinsed
1 cup chopped tomatoes (fresh or canned)
6 cups chicken, beef or vegetable stock
1/4 cup chopped parsley
2 tablespoons chopped dill
salt and pepper

Heat oil in a large pot. Cook onion, celery, and both mushrooms about eight
minutes, or until very soft. Stir in barley and cook one minute. Add tomatoes
and stock and bring to a boil. Cover and simmer 45 minutes or until barley is
tender. Stir in parsley and dill. Taste for salt and pepper and serve.



Potato Latkes
makes about 16

1 1/2 pounds baking potatoes, peeled
1 medium onion, chopped
1 egg, lightly beaten
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons flour
1/2 teaspoon baking powder
1/2 to 1 cup vegetable oil for frying


Grate potatoes and place in strainer or colander. Squeeze out as much
moisture from potatoes as you can. In large bowl, combine potatoes with remaining
ingredients, except for oil. Heat about 1/4 cup oil in large frying pan until
very hot. Drop two to three tablespoons potato mixture into pan for each
latke. Use back of spoon to flatten mixture so that each latke is about
three-inches in diameter. Fry over medium high heat about four to five minutes
per
side. Drain on paper towels and keep warm in oven. Continue, using more oil if
necessary for each batch. Serve hot with an apple-pear sauce.



Ginger Torte

serves 12

3 cups finely chopped almonds
1 1/2 cups sugar
1/2 cup flour
1/2 teaspoon ground ginger
1/2 teaspoon salt
10 eggs, separated
1/2 cup fresh orange juice
grated zest of 1 large orange
2 tablespoons finely chopped candied ginger
powdered sugar for garnish

Preheat oven to 350 'F. Oil or spray a 10 inch tube pan. Combine nuts with 1/2
cup of the sugar, flour, ground ginger and salt. Beat egg yolks and 1/2 cup
of the remaining sugar until thick and pale, about eight minutes. Stir in the
orange juice, zest and candied ginger. Fold nut mixture into yolk mixture
with a spatula. In a large bowl beat egg whites until soft peaks form.
Gradually beat in remaining 1/2 cup of sugar. Fold whites into yolk batterand
pour
into prepared pan. Bake until a toothpick inserted in the center comes out
clean, about 45 minutes. Let cool in pan, then invert onto serving plate. Dust
with powdered sugar.


Spinach and Tangerine Salad
serves 8 to 10

8 cups young spinach, torn into bite sized pieces
1 bunch green onions, sliced
4 seedless tangerines, peeled and separated into sections
1 cup dried cranberries
1/2 cup olive oil
1/3 cup balsamic vinegar
salt and pepper


In large bowl combine spinach, onions, tangerines and cranberries. Whisk
together oil and vinegar and toss with salad just before serving. Salt and
pepper to taste.



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