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Queens Chronicle

Hanukkah recipes with a Mexican flair

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Posted: Thursday, November 29, 2012 10:30 am | Updated: 12:00 pm, Thu Nov 29, 2012.

With eight days of celebration, Hanukkah provides a great opportunity to try out new recipes for the whole family to enjoy. Why not spice things up a little with a taste of Mexico? At chabad.org, cooking writer Shifra Devorah Witt offers several recipes that could come from south of the border, including these for Mexican fish cakes and margarita ice cream. The website also offers simple recipes for kids, including one for traditional latkes.

This year Hanukkah starts at sundown Dec. 8 and runs through Dec. 16. Whatever kind of cooking you do, have a happy one!

Mexican fish cakes

• 1 20-ounce frozen gefilte fish roll, defrosted

• 4 sundried tomatoes that have been soaked for an hour in warm water, drained, squeezed dry, and minced

• 1/8 teaspoon salt

• 1/8 teaspoon freshly ground black pepper

• 1 cup fresh cilantro, chopped

• 4 large cloves garlic, minced

• 3 eggs, beaten

• 5 tablespoons flour

• 3 green onions, chopped

• 4 tablespoons canola oil for frying

Defrost fish roll and mash into a smooth consistency in a large bowl. Add all ingredients to the gefilte fish mixture and mix thoroughly. Shape into patties 3 inches wide. (Thin patties cook faster and go farther, but you can make them any size you like.)

Heat oil in a large frying pan over medium-high heat. Add fish cakes and fry until brown on both sides. Remove to a platter covered with paper towel to drain excess oil. Great hot or at room temperature.

Serves: 10-12 as an appetizer

Margarita ice cream

• 2 cups fresh orange juice (approximately

5 oranges)

• 1/3 cup fresh lime or lemon juice

• 1 cup sugar

• 1 cup cold milk

• 1 cup cold heavy cream or half and half

• ice cream maker

Make sure ice cream maker insert has been in the freezer for 24 hours. Add all ingredients to your ice cream maker. Follow the directions on your ice cream maker. Allow the ice cream to freeze. The amount of time varies on each machine. When the ice cream is the right consistency, slightly firm, put the ice cream in a container in the freezer and continue freezing until the ice cream is frozen to your liking, approximately 2-4 hours (minimum).

This is tart, so taste it yourself as it mixes and add more sugar accordingly.

Witt and her daughter, Zipporah Malka Heller, residents of Jerusalem, have been cooking together and collaborating on cookbooks for more than 20 years. Their books include The Best of Mexican Kosher Cooking and The Complete Asian Kosher Cookbook.

Among the many other recipes at chabad.org is this simple one, not by Witt and Heller, that can introduce children to Hanukkah cooking.

For the kids — traditional latkes

• 5 big potatoes

• 3 eggs

• 1/3 cup of flour

• 1 teaspoon salt

• oil for frying

Grind the potatoes. Add eggs, flour and salt. Mix well.

Warm up oil in frying pan. Pour batter onto the oil in spoonfuls. Let fry for about five minutes on medium fire. Turn over and let fry for another three minutes.

Take out your latkes and lay them on paper towel to cool.

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