SC - OOP - the other direction: Fw: hanukkah food? + recipes

[Seton1355 at aol.com]

I got this from an Israeli on my Jewish food NG.  I have snipped the email 
addys and names for privacy, but thought you enjoy the recipes & info...
Phillipa Seton
 
 > Here's something interesting from today's Ha'aretz Magazine; column by
 Daniel Rogov:
 >
 > "What is not as well known is that in addition to being famous for their
 > bravery, the Maccabees were also fond of dining. Although they were
 opposed to
 > over-indulgence, the Maccabees were convinced that moral as well as
 physical
 > strength was closely linked to the foods which one ate. Great care was
 taken not
 > to overcook the raw ingredients, thus drawing out the natural flavors of
 the
 > food. Even in times of battle, several soldiers were assigned the task of
 > seeking out the freshest and best foods available.
 >
 > "The Maccabees were neither great nor original chefs, but they cooked with
 far
 > more delicacy than was usual two thousand years ago. So highly esteemed
 are some
 > of their dishes that many have survived to this day, albeit in somewhat
 > modernized form. Any of the creations below might well have appeared on
 the
 > tables of the Maccabees. Each of the recipes is designed to serve 4 to 6
 > people."
 >
 > How they would have made ices is beyond me ... ;-)
 >
 > Ruth
 >
 > Mushrooms on Vine Leaves
 > ~~~~~~~~~~~~~~~~~~~~~~~~
 > 1/2 kilo [1 lb.] large champignon mushrooms
 > salt and pepper to taste
 > 225 gr. [8 oz.] vine leaves, washed and dried on toweling
 > 1/2 cup olive oil
 > 2 - 3 cloves garlic, chopped
 > 1/2 cup breadcrumbs
 >
 > Clean the mushrooms, separating the heavier stems and setting them aside
 for
 > later use. Sprinkle the mushroom caps with salt and let stand for 20
 minutes.
 > Drain whatever water has accumulated in the caps and place in an oven that
 has
 > been preheated to 150 degrees Celsius (300 Fahrenheit) for 2 - 3 minutes
 to dry.
 >
 > Lightly coat the bottom of a shallow flameproof casserole dish with olive
 oil
 > and on this place the vine leaves. Over the leaves pour all but 1 Tbsp. of
 the
 > olive oil and heat over a low flame until the oil is hot but not boiling.
 Add
 > the mushrooms, hollow side up, cover and place in an oven that has been
 > preheated to 180 degrees Celsius (350 Fahrenheit). Leave the casserole in
 the
 > oven for 30 minutes.
 >
 > While the mushroom caps are in the oven, chop the stems coarsely. In a
 heavy
 > skillet heat the remaining olive oil and in this saute together the garlic
 and
 > chopped stems. When all of the oil has been absorbed, add the breadcrumbs
 and
 > salt and pepper to taste. Mix together well. After the caps have cooked
 for 30
 > minutes, stuff them with this filling and cook, uncovered, for another 10
 > minutes. Serve very hot in the dish in which the mushrooms were prepared.
 >
 > Chicken with Figs
 > ~~~~~~~~~~~~~~~~~
 > 1/2 cup cider vinegar
 > 3/4 cup sugar
 > 1 stick cinnamon
 > 1 slice lemon
 > 1/2 kilo [1 lb.] fresh figs
 > 1/2 cup dry or semi-dry white wine
 > the peel of 1/2 lemon
 > 2 - 3 Tbsp. chicken fat
 > 1/4 cup pastrami, torn into small bits
 > 1 Tbsp. olive oil
 > 1 chicken, about 1 1/2 kilos [3 lb.+], cut in convenient serving pieces
 > 1/4 cup beef stock
 > salt and pepper to taste
 >
 > In a saucepan combine the vinegar, sugar, lemon slice and cinnamon with
 3/4 cup
 > of water. Bring to the boil, reduce the flame and simmer for 5 minutes.
 Add the
 > figs, return to the boil, again reduce the flame and let simmer 10 minutes
 > longer. Cover and let stand 2 - 3 hours. Drain and discard the lemon and
 > cinnamon.
 >
 > Transfer the figs to a bowl and pour over the wine and lemon peel.
 >
 > In a large shallow flameproof casserole heat the chicken fat over a low
 flame
 > and in this fry the pastrami until crisp. Remove and reserve the pastrami
 bits.
 > Add the olive oil, heat through and in this, saute the chicken until
 golden on
 > all sides. Increase to a medium-high flame and, stirring constantly, add
 the
 > wine in which the figs were soaking. Boil until the wine is reduced to a
 > syrup-like consistency. Transfer to an oven that has been preheated to 180
 > Celsius (350 Fahrenheit) and cook, uncovered, for 20 minutes, adding water
 only
 > if the casserole becomes overly dry. Return the casserole to the top of
 the
 > stove, pour in the beef stock and figs, cover and cook 10 minutes longer.
 > Discard the lemon peel and serving piping hot.
 >
 > Pomegranate Ices
 > ~~~~~~~~~~~~~~~~
 > 1 cup sugar
 > 1 cup pomegranate seeds, lightly crushed
 > 6 Tbsp. lemon juice
 > mint leaves for garnish
 >
 > To a saucepan with 4 cups of water add the sugar and boil for 5 - 6
 minutes,
 > stirring regularly. Remove from the flame and let cool. Refrigerate until
 the
 > syrup is lightly chilled and then add the pomegranate seeds and lemon
 juice.
 > Pour the mixture into ice cube trays and place in the freezer.
 >
 > When the mixture is half frozen, stir well and then stir again every half
 hour
 > until you have stirred the mixture 4 times in all. Pour the mixture into
 > individual sherbet or dessert cups and let freeze solid. Transfer to the
 regular
 > refrigeration compartment about 10 minutes before serving, and serve
 garnished
 > with mint leaves. (Obviously, freezers did not exist 2,000 years ago
 during the
 > days of the Maccabees and this dish was made by placing the mixture in a
 > hollowed out block of ice, surrounding it with several other blocks and
 then
 > serving it when it was on the verge of being frozen)
 >
 > ____________________________________________________
 >
 >       rec.food.cuisine.jewish recipe archives
 >       <http://www.cyber-kitchen.com/rfcj>
 > ____________________________________________________
 >
 
 ---------------------- >>
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