European Stars and Stripes (Newspaper) - December 22, 1989, Darmstadt, Hesse                                Accent on lots latkes by Leonard Hill assistant feature editors special foods highlight hanukkah. The  Day jewish festival of lights in starts this year at Sunset on dec 22 during this joyous drawn out hoi Day commemorating he Macc bean revolt against Iho syrians centuries ago. Even Horning dishes May be a partner in some Homes to the traditional potato pancakes and those spongy yeasty puffed and tried a doughnuts called Sung Aniot but when a l is a d and done those latkes. A truly versatile do Cacy. Are the hanukkah food Par excellence the word Latke is not As is popularly assumed. Yid so. But russian according to websters it stems from the word Latka a pastry Kar Tolani p alike is still the term used to Denbo a potato Pancake eaten in the Ukraine ii is the same food that the jews living there in the Pale of settlement in the 17th Century probably adapted for hanukkah because their daily diet consisted of potatoes and Broad the jews wanted to include a dish cooked in Oil to symbolize the Miracle of hanukkah this potato Pancake already used by the ukrainians with Goose for Christmas seemed a Good and relatively inexpensive Choice because hanukkah Falls at the season when geese were plentiful Schmaltz or Goose fat was an obvious substitute for the original Olive Oil there Are a number of variations on the traditional potato Lake that Call for spinach cheese carrots and nuts sweetened dessert pancakes and fritters arc also appropriate Lor the Holiday since they Are prepared in Oil hanukkah commemorates a Miracle Leaf is said of have occurred in 1 j5 b c. When the maccabees recaptured and Redd scaled the Temple in Jerusalem when the sacred candelabrum Menora was rekindled Only enough consecrated Oil to keep it burning Lor one Day could be found but incredibly the Oil burned for e i it Days and nights thus the Celebration of the Holiday Tor eight nights and the serving of goods Fried in Oil latkes can be made from buckwheat or potatoes with a touch of flour they can be served for breakfast Brunch lunch dinner or As cocktail party fare they can be eaten p Ain or fancy with sugar applesauce sour Cream of even Chicken soup Basic pot a to latkes 10 medium potatoes 2 medium onions 2 Large or 3 medium eggs Teloir 2 egg Yokel pct. Of Silt 1 i Tablespoons softened butter at room temperature vegetable Oil for deep frying Plum Strawberry or Apricot preserves dissolve the yeast and 2 Tablespoons sugar in the milk. Let sit 10 minutes sift the flour place it on a Board and make a Well in the Center add the yeast mixture the egg Yolks Salt cinnamon and the remaining sugar knead Well work the butter and knead until the dough is elastic cover and let Rise overnight in the refrigerator Sprinkle flour on fhe Board Roll the dough out to Inch Cut out with a Glass into rounds about 2 inches in diameter cover and let Rise 15 minutes More with your hand form info a Ball insert a Teaspoon of am. Enclose completely. Pour 2 inches of Oil info a heavy pot heat to 375 f. Drop the doughnuts in the Oil. 45 at a time turning when Brown. Dran on paper towels Roll in granulated sugar and serve you can make larger Sulg Aniot if you like. Whatever you decide eat them immediately yield about 24 doughnuts herring salad with beets. Potatoes and apples preparation time 30 minutes 1 cup pickled herring 2 beets boiled 4 medium size potatoes boiled and cooled 1 Large Granny Smith Apple cored but not peeled 3 slices medium size red onion it cup Vinaigrette dressing 2 Tablespoons chopped walnuts remove and discard any onion that might come with the herring and dram. Cut herring beets potatoes and Apple info half Inch cups Dice on on and Combine in a bowl place salad on a lettuce Leaf or p Ato add Vinaigrette to Laslo and Sprinkle with walnuts yield 4 to 6 Servings herring spread with applesauce preparation time 10 minutes 1 cup pickled herring it cup chopped red onion i cup unsweetened applesauce approximately 1 Tablespoon sugar to taste Drain herring and remove onions Combine herring with red onion and applesauce pulse in a food processor. Add additional applesauce in needed to make a Chunky paste texture adding sugar to taste serve Wilh crackers As a dip yield 4 to 6 Servings As appetizer swedish pickled herring with Mustard sauce preparation time 15 minutes plus two nights for soaking 2 whole salted Herrings or 43 salted herring fillets 2vj Tablespoons Sharp White vinegar it cup water 2 Tablespoons sugar 1 Tablespoon Salt 2v Tablespoons mild White vinegar 1 Tablespoon Dijon style Mustard 1 Tablespoon swedish Mustard or Honey Mustard 5 Tablespoons vegetable Oil 2 Tablespoons heavy Cream or sour Cream 2v Tablespoons chopped fresh Dill remove any Bones irom the a crony and Oak overnight in water in refrigerator Dia i the next Day. Combine Sharp vinegar water. 1 Tablespoon of the sugar and Sefl and pour Over Trie herring let sit overnight in refrigerator cd for  cd . Both i it ride and remaining  v.i", f in Iho  until a i.  is a ,-",-./ilr.irj pc it into ,.,.,.  a i 8  -. P