Chanukah has always been regarded as a holiday about resistance. So in these #metoo times of women speaking truth to power, you can make sure your celebration includes the story of a courageous woman rising up to defeat a fearsome enemy. The Book of Judith is coming back.

In this story, the ancient people of Bethulia block the path to Jerusalem of an invading Seleucid army. Furious, the bloodthirsty General Holofernes lays siege. As water supplies dwindle and infants and elders fall sick, the starving population prepares to surrender.

Enter our badass hero, a childless widow with a bold plan. Judith convinces the Bethulians to give her a few days to save the city. She uses her last drops of water to bathe and dresses in her finest robes. She laces up her sandals to show off her smooth ankles and heads down the mountain to the enemy camp. She convinces Holofernes that she has information critical to his success and will betray her people because they are no longer following their strict religious diet. (OK, they are starving to death and trying to survive, but luckily Holofernes isn’t up to date on his Torah studies.) Holofernes and his men are a little nervous about the strange Hebrew God who, rumor has it, sent plagues down on the Egyptians, so they welcome Judith as a turncoat. They even throw her a party.

At the bacchanal, Judith shares her goat cheese with the general, a salty snack that leaves him thirsty. When she gets him alone in his bedroom (she wore those sexy sandals for a reason) she plies him with wine until he passes out drunk. She then uses his own sword to cut off his head, which she carries back up to Bethulia in her cheese basket. Judith’s success inspires her people, who rally to chase off the invaders. The story of Judith is sung throughout Judea, encouraging her relatives, the Maccabees, to rise up against their oppressors. But we all know that part of the story.

Judith’s cunning and bravery has been resurrected throughout history as a symbol of the weak challenging authority. An iconic painting by Artemisia Gentileschi shows the artist herself as Judith, slashing the head off of a Holofernes that resembles Gentileschi’s rapist. In Florence, a statue by Donatello bears the inscription “Behold the neck of pride severed by the hand of humility,” referring to Medici rule. One of the Chanukah lamps decorated by a triumphant Judith is said to represent Empress Maria Theresa of Austria standing up against Frederick the Great in 1741. The list goes on.

Some Sephardic communities have celebrated Judith for centuries. Traditionally, the seventh night of Hanukkah is reserved for, chag habanot, or Festival of the Daughters. Women study Torah, celebrate their daughters, and enjoy special treats prepared by the men. These treats are dairy based in honor of the cheese Judith used to trick Holofernes.

American Jews are now reinventing the Festival of the Daughters tradition. Why not indulge in wine and cheese one night of Hanukkah and tell her story? Why not use one of the fantastic recipes out there to make cheese latkes? Why not let the men cook and clean one night so the women can rest and tell our own stories?

And these day, with women risking everything to tell our stories, to run for office, to #resist in these crazy times, we all could use a little more courage every day. Perhaps celebrating the story of Judith at Chanukah will embolden us as we march forward into our own battles.

Melina Selverston-Scher is a writer based in San Francisco. She recently completed a historical novel based on the story of Judith and Holofernes called For You and All of Us. Her blog is: What Would Judith Do.

Gentileschi’s painting via Wikimedia.

The post This Chanukah, Fight Misogyny with Wine and Cheese appeared first on Jewcy.

As we’ve all heard 100 times by now, Hanukkah celebrates the miracle of the oil (and maybe some other things): The eight days we observe with our candle-lighting and dreidel-playing represent the eight days the temple’s menorah stayed lit with only a single day’s supply of oil. To commemorate this, Jews across the world eat fried foods, such as latkes and donuts (to which you might be tempted to ask “How is this night different?”—wrong holiday).

Though every year I plan on staying away from these oily fried foods, I can’t seem to do it—I have too much holiday spirit to renounce the tradition all together (especialy if they’re Indian-spiced)! Instead, I decided to come up with another option for those more health-conscious and more averse to oil stains: Olive Oil Cake.

Olive oil cakes have been around for centuries and are often found in Mediterranean cookbooks (see, it’s really a Jewish tradition). It is lighter and healthier than butter and lends a slightly fruity note to whatever you are baking. Heavier olive oil, the ones tinted with more of a green color, will give a more distinct olive oil taste, so for baking I would go with the lighter oils. Olive Oil contains Vitamin E and good cholesterol, and has little saturated fat. If health wasn’t motivation enough to swap the doughnuts for the olive oil cake, consider this—olive oil is also the oil said to have been used in the temple services and is touted as the best oil to use today in modern Hanukkah rituals. Latkes and donuts are never fried in olive oil (olive oil has too low or a burning point to be any good for deep frying), but rather in vegetable oil or shortening. To be truer to the historical miracle and kinder to your arteries, give this cake a chance.

You won’t be sacrificing anything in the taste department. It is moist and light, with soft citrus and almond notes. It’s a breeze to make (easier than peeling and grating all those potatoes) and will be gone in minutes. The perfect light ending to a holiday meal. Or a holiday snack. Or a holiday breakfast…

The best part: It won’t make your home smell like a deep fryer for hours on end.

Not Your Bubbe’s Almond Olive Oil Cake

Ingredients:

Cake:
3/4 cup all-purpose flour
3/4 cup ground almonds
1 ½ tsp baking powder
1/2 tsp kosher salt
3 large eggs
3/4 cup granulated sugar
1/2 cup extra-virgin olive oil
1/2 tsp pure vanilla extract
2 tsp orange zest
1/2 cup orange juice
1/2 cup sliced almonds, toasted and cooled

Glaze:
1 1/2 cup confectioner’s sugar
3 tbsp milk, soy milk, or water
¼ tsp fresh lemon juice
¼ tsp almond liquor

Equipment:
9-inch round cake pan

Directions:
1. Preheat the oven to 350°F. Grease and flour the pan and set aside.

2. In a medium bowl, whisk together the flour, almond flour, baking powder, and salt.

3. In a large bowl, crack the eggs and whisk them slightly to break up the yolks. Add the sugar and whisk it in very thoroughly. Add the olive oil and whisk until the mixture is lighter in color and has thickened slightly, about one minute. Whisk in the extract and zest, and the orange juice.

4. Add the dry ingredients to the bowl and whisk until they are thoroughly combined and you are left with a smooth batter.

5. Fold in the cooled toasted almonds.

6. Pour the batter into the prepared pan, and bake the cake for 40 to 45 minutes.

7. The cake is done when it springs back slightly when touched and a cake tester comes out clean. Allow the cake to cool completely before glazing.

8. To make the glaze, pour the confectioners sugar into a owl and whisk slightly to break up any clumps. Add the milk, liquor, and lemon and whisk until completely smooth. Taste the glaze—if it’s too sweet, add a few more drops of lemon juice. Pour the glaze onto he top of the cake and allow it to drip down the sides. Let it set for a couple of minutes, and enjoy.

Also try:

Not Your Bubbe’s Indian Spiced Latkes

Not Your Bubbe’s Southern Chili Cholent

Not Your Bubbe’s Thanksgiving Turkey

The post Not Your Bubbe’s Recipe: Almond Olive Oil Cake appeared first on Jewcy.

As the days seem to get shorter, the wait until Hanukkah seems to get longer. But I don’t cross the days off of my calendar just for the eight days of presents—I’m more excited about the eight days of latkes.

Like all good Jewish holidays, Hanukkah is deeply connected to its edible customs: the latke. History books (or the book of Macabees) will tell you that Hanukkah is all about commemorating the Hashmonaim’s successful rebellion, but the miracle everyone is eager to talk about is that a single days supply of oil was used to light the Menorah for eight days. In commemoration and celebration, every year since, we light menorahs in our own homes, and eat foods fried in oil, like latkes.

The term latke comes from Yiddish. (In Israel, these potato pancakes are referred to strictly as levivot.) Phyllis Glazer explains that latkes became popular in Eastern Europe because of the lack of options. One thing commonly found in Poland, Russia, and the many Eastern European countries where Jews lived, were potatoes. Jewish mothers were always Jewish mothers, so they were concerned about putting meat on their kids’ bones and were constantly inventing new potato recipes. Virgin olive oil was rare in the shtetls, so the original latkes were fried in chicken fat. Back then, much like today, kids listened greedily as the grated potatoes received their seer while their mothers warned them of the dangers of burning their tongues.

Despite the fact that the miracles of Hanukkah took place in Israel, there is something very American about sitting around the table and celebrating with deep fried foods. Growing up in a suburban community, with lawns lit with plastic reindeer and cheerful Santas, it was hard not to compare my winter holiday Christmas. Eight days vs. one morning of presents helped me feel like I came out ahead. Of course as Lemony Snicket points out in this quote from his classic Hanukkah novel, The Latke Who Couldn’t Stop Screaming, the essence of Hanukkah can be summed up in a single bite of latke:

The latke sighed. “Presents aren’t really a big part of Hanukkah,” it said in a voice hoarse from screaming. “There’s nothing wrong with giving gifts to loved ones, of course, but it’s more important to light the candles for eight consecutive nights, to commemorate the miracle in the Temple and the miracle of victory even when you are thoroughly outnumbered, so you shouldn’t give up hope.

Crunchy on the outside, soft on the inside, and delicious on every side, the potato latke reminds us that the miracle of Hanukkah is about fighting for what’s right (and our heritage) with every greasy bite. And there is nothing more Jewish then celebrating something by eating a big meal with your family. But, while the latke is both symbolic and scrumptious (especially this one), eight days of anything can get tiresome. Everything in this universe is better when deep fried, but a simple potato can taste too simple after eating it fried time and time again. While the latke is a crowd pleaser, it’s not something you’d ideally serve to a dinner party sort of crowd. I got you covered.

With a few simple steps, these Indian-spiced latkes give the classic recipe a more modern and global spin. By throwing in some toasted spices, you make this dish seem more complex than the one most people are used to. but just as easy to make. Like most Indian recipes, these latkes have a nice little kick, but it’s contained so that the Ashkenazim among us can enjoy them too.

The apple chutney is optional, but not if you love your taste buds. It’s meant to replace the jar of applesauce most people plop on their Hanukkah table, and give it a classier and more exciting twist.

Not Your Bubbe’s Indian Spiced Latkes with Apple Chutney
Makes about 20

Ingredients:

Latkes
1 1\2 tbs curry powder
2 tsp mustard powder
1 tbsps cumin
3\4 tsp salt
1\2 tsp black pepper
2 1\2 lbs potatoes, peeled
6-7 large scallions, sliced as thinly as possible
2 large eggs
1 cup matzo meal
Lot of olive oil

Apple Chutney
1 tbs peanut oil
1 shallot, diced
1\2 cup sugar
1 1\4 cup dry white wine
1/2 cup mint, diced and loosely packed
1/2 tbsps ginger
1/2 tsp salt
1/2 tsp pepper
4 green apples, peeled and chopped

Directions:

1. First, make your apple chutney by heating your peanut oil over medium heat in a medium sized pot.

2. Once your oil is hot, sauté your shallot until it becomes translucent, around 7 minutes.

3. Add your sugar, and stir it until it dissolves.

4. Raise the heat under the pot to medium high and pour in the rest of ingredients aside from the apples.

5. Allow your chutney to simmer for about 15 minutes, until it receives a syrupy consistency, and less than one-half of the liquid remains. Then add the apples to the pot and stir.

6. Cook the apples in the chutney for about 15 minutes, until they are soft but not mushy.

7. When the chutney is done cooking, pour it into a glass jar. Once it reaches room temperature put it in the refrigerator to thicken.

8. Start making your latkes by toasting your spices. Place all of your spices in a small sauce pan over a medium heat. Allow your spices to toast until they become fragrant, about five minutes.

9. Using either a grater or a food processer, grate your potatoes and then place them in a large strainer. Try to press as much liquid out of the potatoes as possible in order to prevent your latkes from being soggy or falling apart.

10. Once you have removed the liquid out of the grated potatoes, place them in a large glass bowl. Add the scallions and toss together.

11. Heat a large frying pan over a medium heat, and pour 1\2 an inch of oil into it.

12. Mix the vegetables with your matza meal, spices, and eggs until they are combined but not clumpy.

13. Once your oil is hot, you are ready to fry latkes: Place about 2 tbsps of your latke mix in the palm of your hand—clamp your hand around the mix in order to make it a solid ball—and flatten it so that it is flat like a pancake. Place your latkes in the frying pan.

14. Fry for a few minutes on each side. You can fry them until they look done to you, according to your preference.

**Some people like their latkes burnt, others like them nearly raw, effecting the cooking time. Keep in mind the hotter the oil the more likely the outside will get very cooked and the inside not so much, so you may want to add oil in between batches.

15. While you wait for your latkes to fry, cover a baking dish with paper towels. When your latkes are done, place them there to remove the excess oil.

16. Serve immediately with the apple chutney.

Also try:

Not Your Bubbe’s Southern Chili Cholent

Not Your Bubbe’s Thanksgiving Turkey

Not Your Bubbe’s Stuffed Cabbage Kugel

The post Not Your Bubbe’s Recipe: Indian Spiced Latkes With Apple Chutney appeared first on Jewcy.

• Former U.S. Rep. Gabrielle Giffords and her husband Mark Kelly are moving back to Tucson, AZ.

• Woody Allen is filming an untitled comedy with Alec Baldwin, Cate Blanchett, and Louis C.K. in San Francisco and New York this summer.

• From the Los Angeles opening of a play about Rothko to an afterparty with eight of the artist’s paintings.

• Mel Gibson, still pissed at Joe Ezsterhas about that Maccabee movie script.

• Zach Braff is heading back to cable for an episode of TV Land’s The Exes, where he’ll reunite with Scrubs BFF Donald Faison.

• Andy Samberg has one thing to say about the Olympics:

The post Daily Jewce: Mel Gibson Still Pissed, Louis C.K. Filming New Woody Comedy appeared first on Jewcy.