What is Chanukah?
with Robin Bloom
This WHYY-FM original production is a celebration of Chanukah, featuring stories, personal accounts, music discussion and much more blended together to bring to life the "Festival of Lights."
WHYY's Robin Bloom hosts this hour-long holiday special. Her guests include Rabbi Lawrence Kushner and Karen Kushner, Myra Chanin, Dr. Dan Gottlieb, Larry Kane, and others. Rabbi Kushner and his wife Karen Kushner discuss the history and observance of Chanukah. Rabbi Kushner is considered one of the most respected and creative religious writers and thinkers in the nation and Karen Kushner is a family therapist and author. Myra Chanin, food writer for the Philadelphia Inquirer, cooks latkes with Robin in her kitchen. Dr. Dan Gottlieb, host of WHYY's Voices in the Family, shares a personal story about a Chanukah that changed his life forever. TV News Anchor Larry Kane reads a poignant Chanukah story. In addition, the program presents Chanukah through the words of children, as well as a few celebrities, who share their understanding of the holiday, its meaning, and how their families celebrate. A group of children play and explain a game of dreidel.
To comment on the program, please send your comments to talkback@whyy.org
The following information was heard in the broadcast of "What is Chanukah?"
"The First Hanukkah Light in Bergen Belson" by Yaffa Eliach from the book HASIDIC TALES OF THE HOLOCAUST
"The Parakeet Named Dreidel," by Isaac Bashevis Singer from the book STORIES FOR CHILDREN
For information on Rabbi Lawrence Kushner and Karen Kushner, visit www.jewishlights.com
For information on Dr. Dan Gottlieb, Ph.D., www.whyy.org/91FM/Voices.html
Music featured in the program was taken from the following albums:
Myra Chanin's recipes for latkes:
Vegetable Variations on Chanukah Latkes
In the United States, thanks to its huge influx of European Jewish immigrants potato latkes are the most prevalent Chanukah dish--a curious custom because potatoes did not exist in Europe until after the discovery of the New World. Then, potatoes were imported to Europe from South America where they were a common crop. Before the food processor, potato latkes came with a curse--scraped knuckles from an old fashioned 4-sided reebeizen or iron grater--which could also be viewed as a blessing. Walking around with Band-Aids all over your fingers gave your children plenty of guilt, the ingredient that is usually unlisted in recipes, but one that is essential for Jewish celebrations.
The latkes that people have been enjoying at my house lately are made from a variety of vegetables. To cut down on prep time, I use frozen vegetables, which I serve swathed with sour cream or yogurt (the high, low or no-fat kind) blended with lots of snipped fresh herbs like dill or chives. Best of all, they can be prepared in advance, refrigerated or frozen, and then zapped in the microwave or heated briefly in a 350 degree oven until they crisp up.
Here's the recipe for what I think is my most culinarily elegant Hanukah creations, Asparagus-Chervil Latkes and Broccoli Basil Latkes.
Asparagus-Chervil Latkes
- 1 10-ounce package frozen asparagus, thawed and cut into 2 inch chunks
- 1 cup of chopped scallions including three inches of the green tops.
- 1 tablespoon dried chervil
- 2 large eggs, slightly beaten
- 3 tablespoons of flour
- 1-3/4 teaspoons salt
- 1/4 teaspoon white pepper
- oil for frying
Squeeze as much water as possible from the asparagus, place in a processor bowl with the scallions, chervil, eggs, flour, salt and pepper, and process until the mixture looks pale green and silky. Heat on medium hot heat no more than 1/8 inch of oil in a large skillet. It's ready when a drop of the mixture dropped in the oil sizzles. Fry in 1/4 cup amounts, flattened with a spatula, for 3-4 minutes on each side over medium heat until crisp and nicely brown. Add oil as required, but remember the less oil there is, the more quickly the latkes cook. Drain on paper towel, serve with sour cream or humus, and enjoy, enjoy, enjoy. Makes 6-8 latkes
Broccoli Basil Latkes
- 1 (10-ounce) package frozen chopped broccoli, thawed.
- 1 cup of chopped scallions including three inches of the green tops
- 1 tablespoon dried basil
- 2 eggs, lightly beaten
- 3 tablespoons flour
- 1-3/4 teaspoons salt
- 1/2 teaspoon lemon pepper seasoning
- Oil for frying
Squeeze as much water as possible from broccoli. Place in a processor bowl with scallions, basil, eggs, flour, salt and lemon pepper seasoning and process until combined. Heat no more than 1/8 inch oil in a large skillet on medium heat. It's read when a drop of mixture dropped in the oil sizzles. Place one-quarter cupfuls of latke mixture, pressed down with a spatula, in hot oil about 1-1/2 inches apart. Cook 3-4 minutes on each side over medium heat, until crisp and nicely brown. Add more oil as required, but remember the less oil there is, the more quickly the latkes cook. Drain on paper towels. Serve with sour cream or humus. Makes 6-8 latkes.
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