WBEZ | Hanukkah http://www.wbez.org/tags/hanukkah Latest from WBEZ Chicago Public Radio en Turkey and latkes share the same plate in unique Thanksgivukkah celebration http://www.wbez.org/series/fear-frying-culinary-nightmares/turkey-and-latkes-share-same-plate-unique-thanksgivukkah <p><p dir="ltr">This year&rsquo;s Thanksgiving menu may get a new twist in Jewish households, due to the holiday&rsquo;s once-in-a-lifetime convergence with Hanukkah.</p><p dir="ltr">The impending convergence of Thanksgiving and the first full day of Hanukkah has become such a cultural phenomenon that it has its own Facebook page,&nbsp;<a href="http://en.wikipedia.org/wiki/Thanksgivukkah">Wikipedia entry</a>, and a major Manischewitz marketing campaign. Not to mention a whole new Jewish-American fusion vocabulary.</p><p dir="ltr">At<a href="http://templejm.org/"> Temple Judea Mizpah</a> in Skokie, Rabbi Amy Memis-Foler was trying out words like &ldquo;Thanksgivukkah&rdquo; and &ldquo;Menurky&rdquo; (menorah-shaped turkey)&nbsp;for the first time. She said the convergence was a cosmic fluke.</p><p dir="ltr">&ldquo;Thanksgiving was formally established by President Abraham Lincoln in 1863,&rdquo; she said. &ldquo;Thanksgiving would have overlapped with Hanukkah back in 1861, except for the fact that the formal Thanksgiving was not established yet. So actually, this is really the first time that it&rsquo;s overlapping, and it will not overlap again until the year 79811.&rdquo;</p><p dir="ltr">In a nutshell, Thanksgivukkah means that never again will the chance to stuff yourself with stuffing overlap with the chance to stuff yourself with latkes, the traditional Hanukkah dish of crispy potato pancakes fried in oil and served with sour cream and applesauce.</p><p dir="ltr">At<a href="http://kaufmansdeli.com/wordpress/"> Kaufman&rsquo;s Delicatessen &amp; Bakery</a>&nbsp;around the corner from the synagogue, customers didn&rsquo;t seem the least bit intimidated by this culinary and caloric challenge.</p><p dir="ltr">&ldquo;We&rsquo;ll just eat more cholesterol,&rdquo; one man said with a laugh. &ldquo;You notice there are no signs here saying, &lsquo;watch your cholesterol.&rsquo;&quot;</p><p dir="ltr">But for the owners of Kaufman&rsquo;s &mdash;&nbsp;daughter-and-mother team Bette and Judy Dworkin &mdash;&nbsp;the menu questions are challenging. Hanukkah actually begins at sundown on the night before Thanksgiving and lasts eight nights. And since both holidays are major catering events for their business, they&rsquo;re trying to guess whether customers will celebrate them separately, or look for creative fusion dishes that give the holiday that once-in-a-lifetime spin.</p><p dir="ltr">&ldquo;We think,&rdquo; Bette said, &ldquo;and I&rsquo;m going to stress that we think, that people are not going to celebrate both holidays Thursday.&rdquo;</p><p dir="ltr">&ldquo;I hope,&rdquo; Judy added.</p><p dir="ltr">Bette said melding their menus might mean doing something different this year with her mother&rsquo;s signature turkey.</p><p dir="ltr">&ldquo;My mother has always made turkey for family events that was made with Manischewitz wine, blackberry Manischewitz wine,&quot; she said. &quot;So we&rsquo;re going to try and brine in blackberry wine &mdash; provided it doesn&rsquo;t turn the turkey purple, &lsquo;cause that really won&rsquo;t go over really well.&rdquo;</p><p dir="ltr">Distinct from other foods important in Jewish tradition, Hanukkah foods specifically pay tribute to oil.</p><p dir="ltr">Hanukkah commemorates an event more than 2,000 years ago, when the Jews won back the temple that had been seized by their oppressors. When they re-lit their menorah, there was only enough oil to make it burn for one night, yet miraculously the oil lasted for eight nights. That&rsquo;s why Hanukkah foods, like latkes, are traditionally cooked with oil.</p><p dir="ltr"><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/thanskgivukkah%203.JPG" style="height: 400px; width: 300px; float: right;" title="Executive Chef Laura Frankel works at Chicago’s Spertus Institute for Jewish Learning and Leadership, which hosts a fully kosher division of Wolfgang Puck Catering. (WBEZ)" />At Chicago&rsquo;s&nbsp;<a href="http://www.spertus.edu/">Spertus Institute for Jewish Learning and Leadership</a>, which hosts a fully<a href="http://www.spertus.edu/about/catering"> kosher division of Wolfgang Puck Catering</a>, Executive Chef Laura Frankel said that this is a great excuse to re-think the Thanksgivukkah turkey.</p><p dir="ltr">&ldquo;So I&rsquo;m approaching it from kind of an American point of view where I&rsquo;m going to have my turkey and I&rsquo;m going to eat it too,&rdquo; she said. &ldquo;And I&rsquo;m still going to put it in oil because I love the oil, and that is what Hanukkah&rsquo;s all about.&rdquo;</p><p dir="ltr">She demonstrated her suggested menu for me. Instead of a roasted turkey, she showed me how to make turkey breast schnitzel. She pounded it out thin and dredged her cutlets in panko bread crumbs flavored with fresh sage. Then she fried them up quickly in extra virgin olive oil &mdash; which, by the way, actually helps lower cholesterol.</p><p dir="ltr">&ldquo;So it&rsquo;s golden brown on one side, and now I&rsquo;m going to flip it over,&rdquo; she said as it sizzled deliciously in the pan. &ldquo;And look how quick this is. You can basically have dinner on the table in half an hour on Thanksgiving. It&rsquo;s crispy, it&rsquo;s fried, I&rsquo;ve got my olive oil. I&rsquo;ve got my turkey thing going. I&rsquo;m an American Jew on Thanksgivukkah.&rdquo;\</p><p dir="ltr">Frankel&rsquo;s Thanksgivukkah latkes combine the traditional russet potatoes with grated sweet potato, a great fusion because sweet potatoes alone aren&rsquo;t starchy enough to hold together well. &nbsp;These she also fried in extra virgin olive oil.</p><p dir="ltr">&ldquo;Actually, I like to use duck fat too,&rdquo; she confessed. &ldquo;But you know, we&rsquo;re celebrating the miracle of the oil on Thanksgivukkah, we&rsquo;re not celebrating the miracle of the mallard.&rdquo;</p><p dir="ltr">Let&rsquo;s not forget one thing about the traditional Hanukkah latke, though: It&rsquo;s already a Jewish American fusion food.</p><p dir="ltr">You can bet that potatoes weren&rsquo;t on the menu at the first Hanukkah more than 2,000 years ago, any more than the pilgrims ate that green bean casserole with the French&rsquo;s fried onions on top at the first Thanksgiving. Potatoes were indigenous to the Americas, and didn&rsquo;t even spread to Europe until the 16th century. (Kind of like the corn the Native Americans gave the pilgrim settlers at Plymouth.)</p><p dir="ltr">The traditional Hanukkah celebration as we know it would be impossible without the discovery of the New World &mdash; a fact for which American Jews can always be thankful. For that, and for the invention of Alka-Seltzer.</p><p dir="ltr">&mdash;&mdash;&mdash;&mdash;&mdash;&mdash;&mdash;&mdash;&mdash;&mdash;&mdash;&mdash;&mdash;&mdash;&mdash;&mdash;&mdash;&mdash;&mdash;&mdash;&mdash;&mdash;&mdash;&mdash;&mdash;&mdash;&mdash;&mdash;&mdash;&mdash;&mdash;&mdash;&mdash;&mdash;&mdash;&mdash;&mdash;&mdash;&mdash;</p><p dir="ltr"><img alt="" class="image-original_image" src="http://llnw.wbez.org/styles/original_image/llo/insert-images/thanksgivukkah 1.JPG" style="float: left; height: 271px; width: 300px;" title="Thanksgiving meets Hanukkah on the same plate for many this year. (WBEZ)" /><strong>THANKSGIVUKKAH RECIPES&nbsp;</strong></p><p dir="ltr">Here are the recipes for&nbsp;<a href="http://www.cheflauraskosher.com/">Chef Laura Frankel&rsquo;s</a> suggested Thanksgivukkah dinner dishes. The sneaky secret tip she shared for both the schnitzel and the latkes is don&rsquo;t use whole eggs, just the whites. Yolks will generally impart a cakey texture to either, whereas using the whites only makes them much crispier.</p><p dir="ltr"><strong>Turkey Schnitzel&nbsp;</strong></p><p dir="ltr">Quick, easy and you don&rsquo;t have to wait four hours to eat your turkey.</p><p dir="ltr">Serves 8</p><ul><li>1 boneless, skinless turkey breast, cut into 1-inch-thick medallions</li><li>4 egg whites, whisked with a tablespoon of water</li><li>1 cup of flour</li><li>2 tablespoons chopped fresh sage</li><li>2 tablespoons chopped fresh flat leaf parsley</li><li>1 tablespoon chopped fresh thyme</li><li>1 tablespoon lemon zest</li><li>2 cups panko breadcrumbs</li><li>Kosher salt and freshly cracked pepper</li><li>Extra virgin olive oil for frying</li><li>Preheat oven to 350</li></ul><p>1. Place a turkey breast medallion in a plastic storage bag with a tablespoon of water (this keeps the meat from tearing) and with a mallet, pound the turkey until it is about &frac12; inch thick and even all around. Repeat with the other pieces of turkey.</p><p>2. Place the eggs whites in a large pie pan.</p><p>3. Place the flour in a pie pan.</p><p>4. Mix the fresh herbs and lemon zest with the panko breadcrumbs and place in a pie pan.</p><p>5. Heat about &frac12; inch of oil in a large sauté pan over medium high heat.</p><p>6. Season each turkey schnitzel with salt and pepper.</p><p>7. Dredge the turkey schnitzel in the flour, then the egg whites and finally the seasoned panko.</p><p>8. Place the schnitzel in the hot oil, be sure not to overcrowd the pan.</p><p>9. When the schnitzel is browned on one side, carefully turn the schnitzel over and brown the other side. Transfer the browned schnitzel to a parchment lined baking sheet. Continue browning.</p><p>10. The schnitzels can be frozen at this point or stored, covered in the refrigerator for up to two days.</p><p>11. Before serving, place the schnitzels, uncovered in the preheated oven for 8-10 minutes to finish cooking and to crisp back up.</p><p dir="ltr"><strong>White Wine Pan Gravy</strong></p><p dir="ltr">Can&rsquo;t be Thanksgivukkah without gravy, right?</p><ul dir="ltr"><li>2 shallots, minced</li><li>2 cloves garlic, minced</li><li>&frac14; cup flour</li><li>&frac12; cup dry white wine</li><li>2 cups homemade chicken stock</li><li>1 bouquet garni of: 1 bay leaf, fresh sage, parsley stems, 1 celery rib, 1 rosemary sprig, fresh thyme sprigs</li><li>1 ounce dried porcini mushrooms (optional)</li><li>Kosher salt and freshly cracked pepper</li></ul><p>1. Using the same pan to cook the turkey schnitzels, drain off all but &frac14; cup of oil.</p><p>2. Return the pan to medium heat. Add the shallots and garlic and sweat until the shallots are translucent.</p><p>3. Add the flour and cook in the fat for 3 minutes to get rid of the raw flour flavor.</p><p>4. Add the white wine and stir constantly. Allow the alcohol to burn off (about 1 minute). Add the chicken stock and whisk.</p><p>5. Add the bouquet garni and dried mushrooms if using and reduce the heat to a simmer.</p><p>6. Simmer for 15 minutes, pour the gravy through a strainer and adjust seasoning with salt and pepper.</p><p dir="ltr"><strong>Apple-cranberry ginger sauce</strong></p><p dir="ltr">This is a beautiful garnet-colored tart applesauce. It is a perfect complement for the crispy latkes. The addition of ginger adds a deep citrus spice flavor that balances the vegetables in the latke.</p><ul dir="ltr"><li>6 Granny Smith apples, peeled, cored and chopped</li><li>1 cup fresh or frozen cranberries</li><li>1/3 cup sugar</li><li>1 whole cinnamon stick</li><li>2 teaspoons chopped crystallized ginger</li><li>&frac12; cup apple cider or juice</li><li>Pinch of kosher salt</li></ul><p>1. Place all of the ingredients in a medium saucepan. Cook uncovered over medium heat until the cranberries pop. Continue cooking until the excess moisture evaporates.</p><p>2. Remove the cinnamon stick and stir to combine.</p><p>3. The applesauce may be stored covered in the refrigerator for up to one week or frozen for up to 2 months.</p><p dir="ltr"><strong>Chef Laura&#39;s latkes</strong></p><p dir="ltr">I like really crispy latkes that are only slightly creamy inside. I don&rsquo;t use yolks in my batter as egg yolks make dough and batters tender. Egg whites hold the ingredients together but don&rsquo;t make it soft or cakey.</p><ul dir="ltr"><li>2 pounds Russet potatoes, peeled and shredded (after shredding the potatoes, place them in a large bowl with ice water - they won&rsquo;t oxidize and turn rust colored)</li><li>Extra virgin olive oil for frying</li><li>1 large Spanish onion, peeled and grated</li><li>3 egg whites, beaten with a whisk until frothy</li><li>3-6 tablespoons flour</li><li>1 cup shredded sweet potatoes</li><li>2 teaspoon kosher salt</li><li>1 teaspoon fresh cracked pepper</li></ul><p>1. Place the shredded potatoes in a large clean towel and squeeze out all of the moisture; make sure the potatoes are completely dry.</p><p>2. Place all of the remaining ingredients in a large bowl and add the potatoes. Mix all of the ingredients together until thoroughly combined.</p><p>3. Heat a large skillet with 1&frac12; inches of oil. Drop spoonfuls of latke batter into the oil. Flatten it slightly with the back of a spoon. Brown the latkes on both sides. Remove to a platter lined with paper towels.</p><p>4. To re-heat: Place the latkes on a cookie sheet and heat in a 400 degree oven until hot.</p><p><em>Nina Barrett is a James Beard Award-winning food contributor. Follow her on her blog, <a href="http://fearoffrying.ninabarrett.com/">Fear of Frying</a>.</em></p></p> Wed, 20 Nov 2013 16:32:00 -0600 http://www.wbez.org/series/fear-frying-culinary-nightmares/turkey-and-latkes-share-same-plate-unique-thanksgivukkah Mark Yonally wants to give tap dancing its due http://www.wbez.org/blog/onstagebackstage/2011-12-07/mark-yonally-wants-give-tap-dancing-its-due-94674 <img typeof="foaf:Image" src="http://llnw.wbez.org/blog/photo/2011-December/2011-12-07/mark yonally tidings of tap.jpg" alt="" /><p><p>Who teaches deaf children to tap-dance? A true believer, that’s who. Choreographer Mark Yonally, who heads up <a href="http://chicagotaptheatre.com/">Chicago Tap Theatre</a>, wants to bring tap to the masses.</p><p>A self-professed “child of the ‘death of tap’ period,” Yonally says that tap-dance pretty much disappeared from Broadway and the movies between the mid-50s and early 80s. Tap historians, he adds, generally point the finger at Agnes de Mille’s modern-dance dream ballet in <em>Oklahoma!</em>, which made tap-dancing seem “old-fashioned and out of touch.”</p><p style="text-align: center;"><img alt="" src="http://llnw.wbez.org/blog/insert-image/2011-December/2011-12-07/eric yonally.jpg" style="width: 500px; height: 419px;" title=""></p><p>Springing to the defense of a form he’s used in lots of pop culture-based narrative dances, Yonally says firmly: “Tap can reveal psychological insights, tap can further a narrative, tap can explore more complex emotions.” Among the wordless story shows CTT has produced in its nine years: an epic contest between comic book superheroes and a science-fiction tale with a David Bowie score.</p><p>Raised in a Kansas City suburb, Yonally was a child stage and screen actor who decided at 18 that he was better at dancing than acting.</p><p>But theater—and crossing boundaries generally—is still fundamental to his work. CTT’s “Tidings of Tap” was Chicago’s first holiday production to include both Christmas and Hanukkah, always with a light touch. <em>Beatcracker in a Nutshell</em>, for example, is a beat-boxed and tapped rendition of five Tchaikovsky tunes.&nbsp;&nbsp;</p><p><img alt="" class="caption" src="http://llnw.wbez.org/blog/insert-image/2011-December/2011-12-07/tidings of tap.jpg" style="margin-right: 10px; margin-top: 10px; margin-bottom: 10px; float: left; width: 300px; height: 308px;" title="2010's 'Tidings of Tap' production"><a href="https://www.brownpapertickets.com/event/208964">This weekend “Tidings of Tap” crosses another boundary</a>: it will be set entirely to live music. New company members Andrew Edwards, CTT’s longtime composer and arranger, and violinist Samantha O’Connell will perform, plus husband-and-wife klezmer whizzes Kurt and Annette Bjorling and bassist Ken Fuller. New pieces include Yonally’s <em>Kiever Dreydiekh</em> (“Dreidels of Kiev”) and <em>You’re a Swingin’ One, Mr. G.</em> (aka “the Grinch”) as well as company member Rich Ashworth’s <em>Candlelight</em>.</p><p>Asked whether “Tidings of Tap” is a CTT cash cow, Yonally says no. “Most of our shows come very close to breaking even—or actually break a profit. We try to do shows that we think the audience will want to see.”</p><p>In March, that’ll be a new danced narrative based on <em>Les Yeux Sans Visage</em> (<em>Eyes Without a Face</em>), a 1960 French horror flick with a gruesome premise: a surgeon is kidnapping beautiful women, cutting off their faces, and attempting to graft them onto the mangled face of his daughter.</p><p>“We try to keep our shows family-friendly,” Yonally says. “But this one may skew older, like PG-13. I’m not interested in going the Grand Guignol route—there are so many artists exploring angst and darkness, no one needs me to do that. There will be some dark humor.”</p><p>Always up for a challenge, Yonally knew that teaching deaf and hard-of-hearing kids to tap-dance wouldn’t be easy. He didn’t realize it was totally uncharted territory. By the night before he was slated to teach fourth- through eighth-graders at Bell School in Roscoe Village, he’d discovered nothing at all online about how to do it. And when he went to the website of Gallaudet University, which specializes in education for the aurally challenged, he discovered an article debunking his only theory: that deaf children would learn to dance by feeling vibrations in the floor.</p><p><img alt="" class="caption" src="http://llnw.wbez.org/blog/insert-image/2011-December/2011-12-07/mark yonally tidings of tap.jpg" style="margin-left: 10px; margin-top: 10px; margin-bottom: 10px; float: right; width: 301px; height: 400px;" title="Yonally in last year's 'Tidings of Tap'">“I told the kids when I started,” he says, “we are pioneers.”</p><p>What Yonally eventually found was that his students learned visually. And unfortunately the auditorium stage where he holds classes, unlike most dance studios, has no mirrors. When his students try to dance without him leading them, they can’t get visual cues from one another to stay in unison. So now a CTT board member is buying portable mirrors.</p><p>“When I started, I couldn’t sign,” Yonally says. “And now I’ve got maybe a 20- or 30-word vocabulary. Today I learned ‘from the beginning.’ I tell them I’m teaching them to tap, and they’re teaching me to sign.”</p><p>“The hard part for me, occasionally, is just keeping my stuff together. When they do it all together, I just want to cry. (Please don't let me sound too squishy and self-serving!) The teachers all dance with the kids, learning along with them. And the kids who need a little extra help, the teachers will hold their hands the whole time. A lot of people are working to make this happen.”</p></p> Wed, 07 Dec 2011 15:40:00 -0600 http://www.wbez.org/blog/onstagebackstage/2011-12-07/mark-yonally-wants-give-tap-dancing-its-due-94674 Hanukkah? Chanukah? Spellcheck, please http://www.wbez.org/story/chanukah/hanukkah-chanukah-spellcheck-please <img typeof="foaf:Image" src="http://llnw.wbez.org/cityroom_20071204_slecci_Enli_large.png" alt="" /><p><p>Tonight marks the beginning of the Jewish Festival of Lights. That's Hanukkah. Or&hellip; Chanukah? What is the right way to spell it, anyway? &ldquo;I spell Chanukah C-H-A-N-U-K-A-H,&rdquo; said Esther Sabo, manager of Tel Aviv Kosher Bakery on Devon Avenue. &ldquo;I spell it that way because the calendar spells it that way, and I don't know the right way to spell it.&rdquo; That may be the case for more people than are willing to admit. Rifle through local Jewish newspapers and you&rsquo;ll find plenty of variation &ndash; one way in news copy, and other ways in sponsored advertisements.</p><p>Peggy Pearlstein, head of the Hebraic department in the African and Middle Eastern Division of the Library of Congress, takes her guidance from more academic sources. &ldquo;I spell Hanukkah H-A-N-U-K-K-A-H,&rdquo; Pearlstein said over the phone from Washington, DC, &ldquo;which is the way the Library of Congress spells it when it romanizes it from the Hebrew.&rdquo; Pearlstein added that the Library&rsquo;s database does cross-reference between the different variations, however. Search with the spelling one way, and results come up from all the possible spellings.</p><p>&ldquo;Technically speaking, it's K-H,&rdquo; said Rabbi Michoel Feinstein of Green Bay, Wisconsin, &ldquo;though I don't think that that's practically used.&rdquo; Feinstein and his mother were stocking up on Kosher groceries at a far North Side grocery store. Feinstein himself spells it &lsquo;C-H-A-N-U-K-A-H,&rsquo; emphasizing the guttural &lsquo;H&rsquo; at the beginning of the word. But he shrugs off the discrepancies good naturedly: &ldquo;You can spell it however you want as long as you make merry, and as long as you light the lights, and as long as you spin the dreidel, and celebrate with your family. That's the most important thing.&rdquo;</p></p> Wed, 01 Dec 2010 23:21:00 -0600 http://www.wbez.org/story/chanukah/hanukkah-chanukah-spellcheck-please