My Chanukah party menu
Chanukah is nearly here! This means it’s time to polish the antique brass Chanukah menorah that has been in my family for more than a century, as well as go in search of the narrow glass oil holders for the menorah that are so difficult to find.
Just like in years past, we’re planning to have a family Chanukah party with lots of delicious fried foods and gold-wrapped chocolate coins. Latkes, or potato pancakes, will be on the menu; and I might make some spelt sufganiyot (jelly donuts), time permitting.
This year I also have some new ideas for our Chanukah party menu, courtesy of my guest bloggers. Check out Libi Astaire’s post on the very Jewish origins of that British staple, fish and chips, and Sophie Schiller’s yummy-looking recipes for fried red snapper and West Indian Johnny Cake for creative, Chanukah-appropriate food ideas from Jewish communities around the world. Or, if you want to play it traditional, find out how I make my latkes and sufganiyot.
My Georgette obsession
What happens when an irredeemable bookworm becomes obsessed with an author?
When it’s D.B. Schaefer, the mental wheels start turning, the ideas start churning and—voila—Me & Georgette is born. Regency England will never be the same! Read more…
What makes a good Regency novel?
Jane Austen started it all. Ever since Sense and Sensibility was first published in 1811, readers have been falling in love with Regency novels. Fast forward to 1935, when popular author Georgette Heyer published Regency Buck, her first novel set in the British Regency period (1811-1820). Read more…
But is it kosher?
Lord Robert first tastes cholent while paying a sick visit to the supposedly injured Devorah at Ten Oaks Manor on the Jewish Sabbath. He is so taken with this tasty dish that he begs Devorah to teach the recipe to the cook at Ravenscourt. Mrs. Fenton, the housekeeper at Ten Oaks Manor, also has an amazing recipe for challah, the traditional Jewish braided bread served on Sabbath and the holidays. See the recipes…