Hanukkah is an 8 day holiday starting on the night of 25th of Kislev. 

Hanukkah Starts on

November 30, 2002  25 Kislev 5763

December 20, 2003   25 Kislev 5764

December 8, 2004   25 Kislev 5765

December 26, 2005  25 Kislev 5766

Hanukkah Traditions

Hanukkah is the story of a great victory of the Jews over the Syrian-Greeks. In 165 BCE, led by the Hasmonean family of Mattathias the High Priest and his youngest son, Judah, the Jews succeeded in evicting the Syrian-Greeks from Israel and restored the Temple.

According to the Talmud, after the Temple had been cleaned and the Priests were ready to light the Temple menorah, they could find only one jug of oil that was fit to use. This was only enough for one day, but it lasted for eight. This is why Hanukah is eight days long. For eight days beginning on the twenty-fifth day of the month of Kislev we light the menorah to celebrate the victory and the miracle of Hanukah.

Hanukkah comes from the Hebrew word "Khanu" meaning 'and they rested,' and from the Hebrew date Kaf Hey which equals 25. That is why we celebrate Hanukah beginning on the 25th of the month of Kislev.

Miracle of the Oil

Why is it important that the oil lasted eight days?

In the temple, a menorah was lit every day. The oil used in the menorah was the purest olive oil. The rabbis say the oil was so pure, only the first drop of oil from each olive could be used. Because of the need for strict purity of the oil, it took seven days to make a single batch of oil.

The small jar of oil that had not been disturbed lasted for the one day it was expected to last and continued for the full week it took to make new oil

Hannah and her seven sons

Hanukah is the story of heroes and bravery. It took great courage to go against the king and not worship idols.  It took courage to fight against a powerful enemy and win as the Maccabees did.

One of the most amazing parts of Hanukah is in the Book of the Maccabees. It is the story of Hannah and her sons.  She loved them very much and they were loyal to HaShem.   They would not do what the king wanted them to do and worship idols.

One day the soldiers came and took Hannah and her sons away. They brought them to the church where there was an idol of Zeus and ordered them to bow down and worship and say that they accepted Zeus as their god. Hannah and her sons refused.

The soldiers killed her oldest son, hoping that when the others saw this they would worship their idol. But they did not.   One after the other they were killed as was Hannah. She died declaring her faith in HaShem.

Judah Ha Maccabee

For three years Judah the Maccabee led his followers, those loyal to HaShem, against the Syrians. The Syrian Greeks had weapons, the Maccabees did not. The Jews were greatly outnumbered.

They hid in the Judean hills, and attacked whenever they could. Slowly but surely, they wore down the enemies, and retook Jerusalem and cleaned out the temple of the idols and restored it. That is the festival of rededication called Hanukah.

Hanukkah - The Menorah

The Menorah or candle holder is a really important part of the tradition of Hanukkah. It is why we call the holiday "the festival of light".

We light the menorah from the left side to the right side.

We place the candles in the menorah from the right to the left. When we light the menorah we say the blessings for the candles.

There are many different styles of menorot (plural for menorah). In most cases the Shamash (the helper candle) is in the middle or to the left side. Some are made for burning oil and some for candles.

BIMUELOS OR ZALABIA

Sugar Syrup

5 Cups Sugar

2 Cups Water

Juice Of 1/2 Lemon

1 Tbsp Rose Or Orange Blossom Water

Dough

2 Tsp Active Dry Yeast

1 Tsp Sugar

3 Cups Warm Water

3 1/3 Cups Flour

1/2 Tsp Salt

Light Vegetable Oil For Deep Frying

Bimuelos - Judeo-Spanish

Zalabia - Mid-Eastern

Zenguola - Indian

Syrup: Simmer the sugar, water and lemon juice for 15 mintues or until thick enough to coat a spoon. Add the rose or orange blossom water and simmer a few seconds longer; cover and chill.

Dough: Dissolve the yeast and sugar in about 1/2 cup warm water; let stand 10-15 minutes or until it froths. Put the flour in a large bowl; mix in the salt and yeast mixture. Stir in the remaining water gradually and beat vigorously for about 10 minutes, until smooth and elastic. Cover with a damp cloth and leave to rise in a warm place for at least 1 hour. Beat the batter once more and let it rise again.

Make the fritters in batches. Put balls of dough by the teaspoon or tablespoon into 1- 1/2 inches of sizzling oil and fry until puffed, crisp and golden, turning them to brown evenly. You may find it easier if you dip the spoon in oil so that the batter rolls of easily. Lower the heat a little to give the fritters time to get done inside before they are too brown. The batter is light and produces irregular, rather than perfectly round shapes. If the oil is not hot enough to begin with, the batter tends to flatten out.

Lift the fritters out with a slotted spoon, drain on paper towels and dip them in the cold syrup for a few seconds (you may let them soak in the syrup a little longer).

CHANNUKAH BON BONS

1/2 cup margarine

2 cup creamy peanut butter

3 cup Rice Krispies

2 cup confectioner's sugar

1 1/2 cup chocolate chips

3 tablespoons shortening (NO substitutions - only shortening!)

Melt margarine and peanut butter together over a medium flame until smooth. Sift Rice Krispies with confectioner's sugar. Pour into the peanut butter mixture and mix with a wooden spoon. Shape into balls. (I make the balls small, about 1/2". The bon bons are so rich that if they are bigger, it is quite a mouthful.) Form all of the mixture into balls while it is still warm. After the mixture has cooled, it is very hard to form additional balls. Melt chocolate chips and shortening together over a low flame until chips are melted. Dip bon bons in chocolate, turning to coat all over. Place coated balls on a wax paper lined cookie sheet. freeze until firm. (I do this in shifts.)

Note 1: These freeze well. Keep frozen until about 15 - 20 minutes before you are ready to serve them. Note 2: Insert a toothpick into the center of each ball in order to easily dip in the chocolate. This usually works very well.

CHANUKAH BUTTER COOKIES

Yield: 5 dozen cookies

1 cup butter or margarine (2 sticks)

2 cups flour

1 tsp vanilla

2/3 cup sugar, separated into two 1/3 portions

1 TB blue food coloring

Tear two sheets of waxed paper or plastic wrap into 1- foot long pieces. Mix 1/3 cup sugar and food coloring together and sprinkle half onto each strip of paper. Set aside.

Bring butter to room temperature. Mix by hand the butter, flour, vanilla and 1/3 cup sugar until it is well mixed together and forms a soft ball of dough. Divide in half. Roll each half into a log 2" in diameter. Smooth the sides to form an evenly formed log, flattening the edges slightly to make it a rectangle if that is easier. Roll in the colored sugar until all sides are coated. Wrap in the paper. Repeat with the remaining dough. Refrigerate at least an hour, up to a day, or freeze for later baking.

Preheat oven to 375 degrees F. Slice the logs into 1/8" slices and place gently on a lightly greased cookie sheet. If any sugar remains in the paper, sprinkle on top of the cookie dough. Bake 10-12 minutes until the cookies are a light brown. Let cool a few minutes, then carefully transfer to a cooling rack to finish cooling.

These are easy enough and fun to make with small children.

CHANUKAH CANDLE SALAD

2 Bananas

4 Slices canned pineapple

4 Orange gumdrops

4 Strips green pepper

Lettuce

Mayonnaise

VARIATION #1:

2 Red apples

VARIATION #2

Asparagus tips

Lettuce

Carrots

Water cress

Olives

Radishes

Parsley

French dressing

Cut bananas in half and remove tips. Stand upright in pineapple centers.

Top with gumdrop to represent flame. Pour a little mayo. from tip of each candle to represent melted wax. Arrange strip of pepper for handle, making a loop fastened into pineapple at base of candle.

VARIATION #1: Cut red apples in 2 without paring and remove cores. Set a half banana into center to represent candle, top with gumdrop and pour mayonnaise down side of candle.

VARIATION #2: Use canned asparagus tips for candles. Arrange flat on a flattened lettuce leaf or finely shredded lettuce. Make tips of carrot to represent flame, garnish with water cress, olives, radishes, and parsley.

Serve with French dressing. Serve individually or arrange on a long platter.

Yield: 4 servings

CHOCOLATE CHANUKKAH STARS (LOW FAT)

1/4 cup prune butter, * see note

1 cup sugar

2 eggs

2 cups all-purpose flour

1/2 cup cocoa

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

confectioner's sugar

In a large bowl, beat prune butter, sugar and eggs on medium speed of electric mixer. Stir together flour, cocoa, baking powder, baking soda and salt; add to butter mixture, beating until well blended. Cover; refrigerate dough until firm enough to handle.

Preheat oven to 350 F. On a lightly floured surface, roll dough to 1/8-inch thickness; cut with star-shapped cookie cutter (can use menorah, dreidel and others). Place on ungreased cookie sheet. Bake 5 to 7 minute, or until no imprint >remains when touched lightly in the center. Cool 1 minute; remove cookie sheet to >wire rack. Cool completely. Sprinkle with confectioners' sugar.

Yield: Makes about 4 dozen cookies.

COLL'UVETTA (RICE WITH RAISINS) FOR CHANUKAH

Yield: 6 servings

4 TBS olive oil

1 small clove garlic, finely minced

1 TBS freshly chopped Italian parsley

1 1/2 cups short grain rice

1/2 cup dark, seedless raisins

1/2 tsp salt

3 cups hot broth or water

Black pepper

Heat oil in a large skillet. Add garlic, parsley and rice. Cook over high heat stirring with a wooden spoon until garlic begins to discolor. Add raisins and salt. Add broth or water 1/4 cup at a time and continue to cook uncovered over high heat until rice is done-about 15 minutes. Taste and add salt and pepper if necessary. Serve hot or at room temperature.

NOTE: This is an ancient Venetian dish according to the author and may not be for everyone's taste.

HANUKKAH COOKIES

Yield: about 6 dozen

1/2 cup shortening

1 cup sugar

1 egg

1/2 cup orange or pineapple juice

2 teaspoon baking powder

2 1/2 cup flour + extra for rolling

In bowl, add ingreds in order stated, mixing well after each addition (you can do it in a processor too).

Using half of dough at once, roll on floured board.

Cut into holiday shapes.

Can decorate (lion eye, dreidel lines, candle tip, etc.) with chocolate chip, raisin, sprinkles, colored sugar, etc.

Bake at 325 degrees Fahrenheit for 10 minutes or so till lightly browned. Harden a bit more as cool.

Freeze well, but they won't last that long.

NOTE: If making different shapes, try and make all of one shape on a tray so that different sizes don't bake at different rates and then some will burn and others will be raw.

DUTCH FRIED PUFFS FOR CHANUKAH

3/4 cup milk

1/2 cup sugar

1/4 cup oil

2 eggs

3 tsp baking powder

1/2 tsp salt

2-1/2 cups flour

1/2 cup raisins or chopped apples (if you like)

1/4 cup sugar mixed with 1/2 tsp cinnamon

In large bowl on low speed, mix milk, sugar, oil, eggs, baking powder, salt, and 1 cup of the flour. Scrape bowl constantly and mix only about 30 seconds until combined. Increase speed to medium and continue mixing for 2 minutes scraping bowl as needed.

Stir in remaining flour and fruit. (if using fruit)

In a high sided fryer heat 2-3 inches of oil. Drop batter by teaspoonsfull into hot oil. As the puffs rise turn them. Fry for about 2 minutes on each side or until golden brown. Remove and drain on paper towels or brown bags (These are best if available.)

Roll puffs in sugar mixture before serving.

Note: at my house we always drained fried foods on brown paper grocery bags on a cookie sheet in the oven at 200- 250 degrees F and they are never greasy- this works for all fried Chanukah foods.

FRITTELLE DI CHANUKKAH - CHANUKKAH FRITTERS

2 envelopes active dry yeast

1 cup warm water

2 1/2 to 3 cups unbleached flour

1 teaspoon salt

2 teaspoons anise seeds

2 tablespoons olive oil

1 cup dark raisins

1 cup olive oil, for frying

1 1/2 cups honey

2 tablespoons lemon juice

Dissolve yeast in warm water. Combine flour, salt & anise seeds in bowl. Gradually add the dissolved yeast & the olive oil, mixing until a rather soft dough is formed. Turn out onto a floured work surface. Knead about 10 minutes or until dough is smooth & elastic.

Spread the raisins and knead the dough over them until they have all been incorporated into the dough. Shape into a ball, cover with a clean kitchen towel & let rise in a warm place for 1 hour or until double in bulk.

With the palms of your hands, flatten to about 1/2 inch thickness. Let rest uncovered for 15 minutes. With a sharp knife, cut into 36 diamonds.

Heat the oil in a deep saucepan & fry a few diamonds at a time, turning, until golden on both sides. Transfer to a paper towel to drain.

Heat the honey in a saucepan with 2 tbsp of lemon juice & boil for 3 minutes. Arrange frittelle on a serving plate & pour the hot honey over them.

Yield: 10 servings

FRITTELLE DI RISO PER CHANUKAH (CHANUKAH RICE PANCAKES)

1 cup Italian rice [I'm assuming this means arborio.]

2 1/2 cups water

1 teaspoon salt

1 cup dark, seedless raisins

1/2 cup pine nuts or slivered almonds

2 teaspoons freshly grated lemon rind

6 eggs, slightly beaten

1 cup olive or other vegetable oil

Place rice in saucepan with the water and salt and bring to boil. Lower heat to simmer, cover, and cook, without stirring, for 30 minutes, or until rice is well done and quite dry.

Remove from heat, and add raisins, nuts, and lemon rind, and stir.

Cool for at least 1/2 hour and then add the eggs, mixing well.

Heat half the oil in a large frying pan. Drop rice mixture into oil by the rounded tablespoonful. Fry two to three minutes on each side; fritelle should be golden brown. Drain on paper towels.

The frittelle can be rolled in sugar, or sugar and cinnamon, and eaten for dessert.

CHANUKAH GELT DOUBLE FUDGE CHOCOLATE LAYER CAKE

CAKE:

2 cups sugar

1 1/4 cups oil

3 eggs

2 teaspoons vanilla

2 1/2 cups all-purpose flour

1/2 teaspoon salt

1 1/2 teaspoons baking soda

1 1/2 teaspoons baking powder

1/4 teaspoon cinnamon

1 cup cocoa, measured then sifted

1 1/2 cups warm, flat cola soda

CHOCOLATE ICING:

1/2 cup chocolate chips, melted and cooled

2 tablespoons shortening

3/4 cup unsalted butter or unsalted margarine

1 teaspoon vanilla

3/4 cup cocoa, measured then sifted

3 cups confectioners' sugar, measured then sifted, up to 4

1/2 cup water, cola or half-and-half

GARNISH:

gold chocolate coins, (20 to 30)

color jimmies or cake sprinkles

miniature decorative plastic dreidels

Preheat oven to 350 degrees Fahrenheit. Lightly grease (2) 9-inch layer pans and line with parchment paper circles.

In a large mixing bowl, blend sugar and oil. Add eggs and mix until well blended and mixture is thick and lightened in texture. In a separate bowl, stir together flour, salt, baking soda, baking powder, cinnamon, and cocoa. Fold dry ingredients into wet - and mix - drizzling in cola as mixture blends. If using an electric mixer, use slow speed and mix about 3 minutes, scraping sides and bottom once to incorporate all ingredients evenly. This is a thin batter.

Bake, on middle oven rack, 35-40 minutes, until cakes spring back when lightly touched.

ICING: Cream melted chocolate, shortening, butter and vanilla with cocoa and 1 cup of the confectioner's sugar. Add remaining confectioner's sugar and whip on high speed, adding in a bit of water, cola or half-and-half to get a light, fluffy consistency. If not using right away, re-whip before using. Add additional warm water to get correct consistency (a tablespoon at a time).

DECORATING: Place one layer on a cardboard circle. Ice this with about 1/2- inch of frosting. Place top layer and ice cake - sides first. Coat sides with colored sprinkles. Garnish bottom edge with coins. Garnish top with coins - placing them either flat on top of cake or standing up (You may cut some of the coins in half to garnish border of top layer). Place a couple of miniature dreidels in centre if desired or Chanukah candles (can be lit when menorah is lit).

GLOWING MENORAH CAKE

3 cups sifted flour

1/2 teaspoon salt

4 teaspoons baking powder

3/4 cup vegetable fat

1 1/2 cups sugar

3 eggs, separated

1 1/2 teaspoons vanilla

1 cup milk (or if you want the cake to be pareve, orange juice)

 Mix and sift together the flour, salt, and baking powder, three times.

Cream the fat and add sugar gradually; blend thoroughly.

Add the egg yolks and the vanilla and beat until puffing with air.

Add the flour mix and the liquid alternately, about one third at a time, starting with the flour and ending with the flour. Beat until smooth after each addition.

Beat egg whites until stiff but not dry. Fold into the mixture.

Take a 13" by 9" by 2" pan; grease it, line it with paper, and grease it again. Put batter in pan. Bake in a 350 degree F oven for 50 to 60 minutes, until evenly brown, slightly shrunk away from the pan, and until a toothpick stuck into the center comes out clean.

Turn it out, strip off the paper, and cool cake right side up.

When it's totally cold, frost over the top with white icing. With icing that has been tinted a golden yellow, outline a menorah on the frosted cake with a pastry tube or tooth pick. Make eight slight elevations or cups with the frosting to serve as candle holders. Insert eight candles in the cups and light at serving time.

NOTE: What you should do to create the holder for the shammas, she didn't say...

JOODSE BOTERKOEKE

2 Cups Flour

1 Cup Superfine Sugar

Pinch Salt

6 Oz Butter

1 Egg, Lightly Beaten

Dutch Hanukkah treat

Mix the flour, sugar and salt; rub the butter in with our hands. Add only half the beaten egg and work very briefly with your hands into a soft ball. Press with the palm of your hand into a 9- inch pie plate lined with wax or parchment paper. Brush the top with the remaining egg.

Bake for 30-40 minutes in a preheated 350 degree F oven (golden). It will seem much too soft, but will firm with cooling. Turn out when cool. Cut into small squares.

Variations: mix in 1/2 cup finely chopped candied ginger or coarsely chopped almonds; flavor with 2-3 drops of vanilla extract

MISHMISHYA

1 lb (450 g) tenderized dried apricots

3 1/2 lb (1.75 kg / 7 3/4 cups) granulated sugar, plus extra for coating

2 oz (50g / 1/2 cup) blanched pistachios

These apricot petit fours are a favourite Sephardi Chanukkah dish.

Put the apricots and sugar into the food processor and process until a smooth paste is formed. Turn into a bowl, then form into 1 inch (2.5 cm) balls and roll in the granulated sugar. Press a whole pistachio into the top of each ball. Leave uncovered at room temperature for 2 days to allow the surface to dry out. Serve in tiny paper cases.

Keeps 4 to 6 weeks under refrigeration.

Yield: makes 48

CHANUKKAH NUT CAKE WITH HONEY SYRUP

3 cups of all-purpose flour

3 tablespoons sugar

1/2 teaspoon ground cloves

1/2 teaspoon ground cinnamon

2 cups finely chopped walnuts

1 cup dried dates, minced

1 cup vegetable oil

1 cup water

HONEY SYRUP:

1 1/2 cups of honey

1/2 cup of water

1 small lemon juiced

1/2 teaspoon lemon zest, finely grated

NOTE: The traditional way is to mix all dry ingredients on a board using your hands, rubbing and sifting them until well mixed. Make a mound and put a hole in the center. Pour oil and water in center and make into a dough. Knead the dough for about 1 minute.

Put all the dry ingredients in a bowl if you must, and mix well. Add the oil and water and make a dough, kneed for 1 minute or so. Place dough in a greased, use oil, 9" pan. Bake in a pre heated oven at 350 degrees F for 1 hour. Remove and allow to cool.

HONEY SYRUP: In a pot over medium high heat cook honey, water, lemon juice and zest. Allow to reduce by 1/4.

Place cake in a shallow plate and with a fork; make holes all over the top of the cake. Pour the warm syrup over the cake and allow to sit 1 hour before serving.

This is a delicious cake that is great with coffee.

This quick and easy cake is a special holiday cake from the Turkish Jewish tradition. Make extra cakes and share them with your friends and family as gifts

PARADISE PONTCHEKES FOR CHANUKAH

Yield: 40 servings

1 cup water

4 ounces margarine, 1 stick

1 cup flour

4 eggs

Oil for deep frying

CHOCOLATE SAUCE:

1 cup light corn syrup

2 ounces unsweetened chocolate

1 teaspoon vanilla extract

1 tablespoon margarine

ORANGE SAUCE:

1 cup orange juice

1/2 cup sugar

1 tablespoon cornstarch

Juice from 1 lemon

2 tablespoons orange liqueur

2 teaspoons grated orange rind

1 tablespoon margarine

Bring the water to a boil. Add margarine and continue boiling until it melts. Add the flour and mix with a wooden spoon until the mixture forms a ball and leaves the sides of the pan.

Remove from the heat. Beat in the eggs one at a time. Each egg should be completely incorporated before another is added.

Heat oil for deep frying. When the oil is hot, drop in dough from a teaspoon or press through a pastry bag. Let puff and turn as needed to assure even browning.

Remove from oil with slotted spoon. Drain on paper towels. Serve hot with warm sauce.

CHOCOLATE SAUCE: 1. Combine the syrup and chocolate in a saucepan. Heat over low heat until the chocolate melts.

2. Remove from the heat; add the vanilla and margarine. Mix well. Keep warm and serve warm.

ORANGE SAUCE: 1. Mix the orange juice, sugar and cornstarch in a saucepan. Bring to a boil and boil for 1 minute. Stir constantly to prevent lumps.

2. Remove from heat and let cool a little.

3. Add the margarine, orange liqueur, lemon juice and orange rind. Mix well.

4. Keep warm and serve warm.

QUICK CHANUKKAH PASTRY PUFFS

Yield: 4 servings

5 ounces plain flour, (150 g)

1 1/4 teaspoons baking powder, (6.25 ml)

2 large eggs, (size 1 or 2)

3 tablespoons granulated sugar, (45 ml)

4 tablespoons vegetable oil, (60 ml)

4 tablespoons water or milk, (60 ml)

1/4 teaspoon salt, (1.25 ml)

1 teaspoon vanilla essence, (5 ml)

At least 2 pints (1 litre) oil, for deep frying

Sifted icing sugar, for sprinkling

Sift flour with baking powder. Combine eggs, sugar, oil and water or milk, salt and vanilla in a bowl and whisk until smooth. Add flour mixture and mix to a smooth, thick batter.

Heat oil to 180 degrees Centigrade (350 degrees Fahrenheit), if a deep-fat thermometer is not available, heat oil until it bubbles gently around a small piece of dough added to it. Slide mixture gently into oil by rounded 15 ml (1 tbsp) spoons for large ones, or by 5 ml (1 tsp) spoons for small; if mixture doesn't easily come off spoon, dip another spoon in the oil and use it to push it off. Do not drop dough into oil from high above or it might make hot oil spaltter. Fry for 2- 3 minutes on each side or until golden brown. Drain on paper towels. Pat tops gently with paper towels to absorb excess oil.

Serve hot or warm, sprinkled with icing sugar.

Makes 8 or 9 large or 16 to 20 small pastries (4 to 6 servings)

POLLO FRITTO

8 Small Pieces Chicken Breast Or Leg

Juice Of 1 Lemon

Salt And Pepper

Flour

1 Egg, Lightly Beaten

Light Vegetable Oil For Frying

Tuscan Hanukkah specialty

Marinate the chicken pieces in lemon juice, salt and pepper for about 1 hour. Roll them in flour then in the beaten egg. Deep fry in medium hot oil until golden.

Livornese variation: marinate chicken in a mixture of 3 tbsp of extra virgin olive oil, juice of 1 lemon, 2 crushed garlic cloves, 3 tbsp finely chopped Itialian parsley, satl and pepper. Then dip in a batter made with 1/3 cup flour, 1 egg and a little water. Deep fry in medium-hot oil and serve with lemon quarters.

CHANUKKAH PUDDING

Yield: 2 puddings (8 servings)

4 oz margarine

4 oz soft brown sugar

2 beaten eggs

Grated rind and juice of 1 orange

4 tablespoons Guinnes (stout)

1 small apple, peeled, cored and grated

4 oz fresh white breadcrumbs

2 oz blanched and chopped almonds

2 oz cut mixed peel

1/2 lb currants

6 oz sultanas (white risins)

4 oz plain flour

Pinch each of salt, nutmeg and mixed spice

WINE SAUCE:

2 egg yolks

2 oz caster (superfine) sugar

2 level teaspoons cornflour (cornstarch)

8 fl oz kosher wine or port

1-2 tablespoons brandy or orange-flavoured liqueur

SABAYON SAUCE:

2 egg yolks

4 fl oz sweet sherry or white dessert wine

1 level tablespoon caster (superfine) sugar

PUDDING: Melt margarine and sugar together, sift flour with salt and spices. Place all ingredients in a bowl and beat with a spoon until thoroughly mixed (about 3 minutes). Place mixture in grased 2-pint pudding basins. Cover with double thickness of greaseproof and then with foil. Steam for 6 hours.

WINE SAUCE: (This recipe is from Russia. The sauce is a delicate pink.) Whisk together the yolks and sugar until pale, then beat in the cornflour, wine and the brandy. Cook over boiling water, whisking until thickened. Can be left standing in warm water, then reheated just before using it.

SABAYON SAUCE: (This is best made by one member of the family whilst another is dishing up the pudding. It is pale gold in colour.)

HANNUKAH FRITTERS (SFENJ)

Yield: 25-30 fritters

1 kilogram (2 pounds) sieved flour

1 teaspoon salt

30 grams (1 ounce) baker`s yeast

Dissolve yeast in a glass of lukewarm water.

Mix all the ingredients with a glass of lukewarm water and knead thoroughly to give a light, soft, elastic dough.

Add a little more water if necessary.

Cover with a clean cloth and leave to rise for 3 or 4 hours. Take a little ball of dough in oiled hands.

Make a hole in the center and pull it out to form a little crown. Drop the rings one by one into hot oil.

Serve these fritters hot and well risen, dusted with sugar or honey.

They are best when eaten immediately.

SFENJI (ORANGE DOUGHNUT RINGS)

Yield: 20 servings

2 teaspoons dry yeast

1/2 cup or more freshly squeezed orange juice, (125 ml), warmed

4 tablespoons sugar

3 1/3 cups flour, (500g)

Grated zest of 1 orange

2 eggs, lightly beaten

4 1/2 tablespoons peanut or vegetable oil

Oil for frying

Confectioner's sugar to sprinkle on

Put the yeast in a bowl with about 4 tbsp of the orange juice, 1 tsp of the sugar, and 2 tbsp of the flour. Beat well, and leave for about 25 minutes, until it froths.

In a large bowl, mix the remaining flour with the orange zest, eggs, and 4 tbsp of oil. Add the yeast mixture and mix well. Now add just enough orange juice to make a soft dough that just holds together in a ball, adding it gradually, and working it in with your hand. Knead for about 15 minutes, till elastic and no longer sticky. Pour 1/2 tbsp of oil in the bowl and turn the dough around to grease it all over. Cover the bowl with plastic wrap and leave it in a warm place for 1- 1/2 hours, until doubled in bulk.

Punch the dough down and roll out to about 1/3- inch (1 cm) thick. You do not need to flour the surface, for the dough is oily and will not stick. Cut into rounds about 3- 3/4 inches (8 cm) in diameter. Make a hole in the middle with your finger and pull out the ring, enlarging the hole. Leave the dough rings on an oiled tray for another 1/2 hour to rise. Then fry in batches in 2- inches (5cm) of oil over medium-low heat (so that they do not brown too quickly), turning them over once to brown them all over. Drain on paper towels and serve dusted with confectioner's sugar or dipped in a syrup.

CHANNUKAH SWEDISH TEA COOKIES

Yield: 36 cookie sandwiches

1 cup margarine

1/3 cup heavy cream

2 cups flour

Granulated sugar plus colored sugar (if desired)

Cream Filling:

1/4 cup margarine or butter

1 1/4 cups sifted powdered sugar

2 tablespoons milk

1 teaspoon vanilla

1/4 teaspoon lemon

Cut margarine into flour in a mixing bowl till mixture resembles small peas. Stir in cream thoroughly. Roll out dough a 4th at a time, on a lightly floured surface (I use a pastry cloth) to 1/8 " thick. Cut into shapes. We use 2" fluted circles (gelt) or 2" Star of David. Have a dish of granulated and colored sugar mixed 2 parts granulated to 1 part colored, set aside for dipping the cookies in. Drop the circles in yellow mixture and Stars in blue mixture.

Flip the cookies over several times to coat well. If you do not have colored sugars just granulated is fine because you can fill them with colored icing. Place the cookies on an ungreased cookie sheet and prick with the times of a fork three times. Bake in a 375 degrees Fahrenheit oven for 8-10 minutes or until the bottoms are lightly browned. Remove to wire racks to finish cooling.

Butter Cream Filling: Beat margarine or butter till fluffy. Gradually add sifted powdered sugar, beating well. Beat in milk and vanilla and lemon flavoring, Gradually beat in enough powdered sugar (about 1 - 1 1/2 cups) to make it spreadable. Tint half yellow and half blue if desired.

When cookies are cooled. Put together two halves with butter cream frosting.