Cheese Latkes
Most Jews are aware of the custom to eat fried foods on Chanukah, in commemoration of the miracle of the oil related in the Talmud (Shabbat 21b). Far fewer are familiar with the custom of eating dairy products, especially cheese, which is mentioned in the Shulchan Aruch (O”H 670). According to the RaMa (R. Moses Isserles, c. 1525-1572), the cheese eaten on Chanukah recalls the milk that the heroine Judith served to a Greek general (presumably during the Hasmonean revolt) in order to make him sleepy and give her the opportunity to put him to death. Those who have read the apocryphal book of Judith might find this curious, since, although the book does relate the assassination of a general by the heroine, it makes no mention of dairy products and has no obvious connection to Chanukah. The story takes place during the reign of Nebuchadrezzar, over 400 years before the Hasmonean revolt, and Judith lulls the enemy general to sleep with wine, not milk, before decapitating him.
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Risotto Cakes
Chef Giada De Laurentiis offered up a neat little recipe on a risotto-focused episode of her Food Network program, “Everyday Italian“: Arancini di Riso, fried balls of leftover risotto stuffed with chunks of mozzarella. Stuck with a dish of leftover risotto and Chanukah’s call for deep-fat frying, I found the recipe and simplified it for fleishig use, as my particular risotto was infused with beef broth. I nixed the mozzarella and parmesan, but if you’re in a milchig mood, add a handful of freshly grated parmesan to both the rice and the breadcrumb coating and stuff a sliver of mozzarella into each patty.
To make these lovely fleishig “rice latkes,” you’ll need:
** 2 cups leftover risotto (mine was a wild mushroom and rosemary varient)
** 1 1/2 cups breadcrumbs (throw your leftover challah in the food processor)
** 2 eggs, beaten
** oil for frying (try using olive oil, or a mixture of canola and olive)
Mix risotto, 1/2 cup of breadcrumbs, and eggs together. Add salt and pepper to taste.
Form 2-tablespoon balls of risotto batter in your hands, roll in the remaining breadcrumbs, press slightly to form patties, and set aside.
Heat about 1/4″ of oil in a large frying pan to about 350 degrees. If you don’t have a thermometer handy, carefully drop in a very small amount of batter; if it bubbles instantly, you’re probably at a good temperature.
Without overcrowding your pan, fry patties until nicely browned, turning once, in batches if necessary. Place browned patties on paper towels to draw away any extraneous cooking oil.
Serve immediately, while hot. Garnish with herbs and serve with a sauce that complements the flavors of your risotto. We used chopped parsley and a light tomato sauce.
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