Jewish 'Lite'
Healthy Jewish Eating
by Aura Kavadlo


Hanukkah Wine & Cheese Party
Aura’s menu is based on a woman’s story of chutzpah & culinary efforts that saved Jewish lives: Fish w/ Boursin Sauce, Cheese Latkes & Pomegranate Truffles.


My favorite Chanukah story has little to do with Judah Macabee and the miracle of the oil.  Instead, I love the story of Judith, not just because it shows the courage of a brave Jewish woman, but also because it involves food. 

If you don’t know this one, it goes something like this: Judith a beautiful widow, tired of the siege upon her town, wants to take matters into her own hands and is determined to help save her people.  She sets out for the enemy camp carrying a plate of salty cheese and a jug of kosher wine.  She uses her feminine wiles to gain entry into General Holfernes tent, promises him top-secret information from the Hebrew army, and also lets him think he was going to seduce her.  

She feeds him the salty cheese, which makes him thirsty, then plies him with the strong wine until he passes out in a drunken stupor.  This is the moment she has been waiting for: she takes his sword, cuts off his head, and carries it off in a sack.  When the enemy troops hear what has happened, they flee, reasoning that if a Jewish woman can do this sort of damage then they should fear the army of Jewish men even more.

So, some people like to eat dairy, especially cheese, on Chanukah, to remember Judith’s chutzpah. I mostly like any excuse to eat cheese, or any excuse to eat, really. So this Chanukah, eat: Fish with Boursin Cheese Sauce, Cheese Latkes, and I am sure that Judith would have appreciated the Pomegranate Truffles, as well.

Serve latkes, plenty of applesauce, and a jug of strong wine. Happy Chanukah!

• 1 ½ pounds fish (roughy, tilapia, cod)
• ½ a package Boursin Cheese (light, if possible)
• ½ cup low-fat buttermilk
• 1/3 cup plain low-fat yogurt or light mayo
• ¼ teaspoon lemon pepper (or just black pepper)
• ½ teaspoon minced garlic
• Salt and pepper

1. Sprinkle the fish on both sides with a little salt and pepper.  Place the fish in a glass baking dish.
2. In a bowl mash together the Boursin cheese, the buttermilk, the yogurt or mayo, the  lemon pepper, and the garlic. Spread this mixture evenly on top of the fish.
3. Bake at 425 degrees for 15-20 minutes, until bubbly and cooked through.  Serve over rice.

Cheese Latkes

• 3 eggs
• 1 cup milk
• 1 cup cottage cheese, drained
• 1 ½ cups flour
• 1 teaspoon baking powder
• ½  teaspoon salt
• 5 tablespoons sugar
• 1 teaspoon vanilla extract
• ½  cup oil for frying

1. Place all the ingredients except oil together in a large bowl. Mix until smooth.
2. Heat ½ cup oil in a skillet. For each pancake, drop ¼ cup of the batter into hot oil. Fry 2 to 3 minutes on each side, until lightly browned. Continue until batter is used up, adding oil when necessary. The cheese latkes may be served topped with applesauce, cinnamon sugar, or maple syrup.

Pomegrante Truffles

• 1 cup pomegranate syrup or molasses, store-bought or homemade (recipe follows)
• 12 ounces semisweet chocolate, in pieces or chips
• 6 tablespoons butter
• 2 tablespoons corn syrup
• 1/8 teaspoon vanilla or orange extract (I use one called Fiore di Sicilia which is a citrus- vanilla extract found at http://www.kingarthurflour.com/shop/items/fiori-di-sicilia-1-oz)
• Freeze-dried raspberries, blueberries, or strawberries

1. If you are making the pomegranate syrup, then while it is still hot add the chocolate, the butter, the corn syrup, and the extract.  Let sit a few minutes and then whisk together.  If you are using store bought pomegranate syrup then put it all in a glass bowl and microwave for one minute, then in 20 second increments, until warm and melted, whisking often, but be careful not to over cook.
2. Put mixture into fridge and let chill for a few hours until it hardens.
3. In a food processor or in a Ziploc bag with a rolling pin, crush the dried berries to a powder (a little bit of chunks is okay).
4. Roll the chocolate mixture into small balls about 1 inch diameter and then coat them in the freeze-dried berries.  Put them in the fridge to chill and serve them cold.

For the pomegranate syrup:

• 1 quart pomegranate juice (I use Trader Joe’s brand)
• ½ cup sugar
• 1 tablespoon fresh lemon juice

1. Place the ingredients into a saucepan and cook over medium heat, uncovered. Bring to a slow boil and reduce heat slightly so it stays at a simmer.  Cook, stirring occasionally for 60 minutes or until reduced from 4 cups to 1 ½ cups of liquid.  If storing, cool in pan for half and hour and then transfer to glass jar.  Allow to cool completely and then cover and store in fridge for up to six months. If using to make the pomegranate truffles, measure out ½ a cup while it is still hot and add ingredients, as instructed above.