Table Traditions

Dinner rituals and classic recipes feed cultural connections during the festive season

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Juliska medium-size glass pitcher, $85, Robbe Berking sterling silver fork, $1,123/five-piece place setting, and sterling silver Robbe Berking spoon, $1,123/five-piece place setting, at The League Shop, Grosse Pointe Farms; 313-882-6880. Martha Stewart medium-size water glasses, $3.99 each, and Sango square dessert plate, $25/set of four, at area Macy’s stores; macys.com. Design Ideas cotton napkin, $13/set of four, at Bureau of Urban Living, Detroit; 313-833-9336.

Photograph by Joe vaughn

Hanukkah

// About 2,200 years ago, on the 25th day of the Jewish month Kislev, the eternal light of Second Temple of Jerusalem was relit with a small jug of purified oil — enough oil to burn for just a single day. Miraculously, the oil burned bright for eight days, which is why the Hanukkah celebration lasts for eight days.

Foods fried in oil are allegorical and traditional during Hanukkah. Most American Jews are of Eastern European descent and are known as Ashkenazim. Latkes, (fried potato pancakes) are the American “it” food at Hanukkah. Like their German or Polish relations, latkes stem from the culinary traditions of these countries.

Jews who settled in Spain and Portugal, are referred to as Sephardim. The Spanish Inquisition scattered Sephardim to, among other places, what is now Greece and Turkey, where other cooking styles were adopted. Among these are fried sweets called bimuelos, small yeast fritters, drizzled with honey syrup.

Bimuelos

Vegetable oil for frying

Batter

1/2 cup warm (105-115 degrees)
water
1 packet (about 2 teaspoons)
active dry yeast
1 teaspoon sugar
2-1/4 cups flour
1/4 teaspoon salt
Another 1/2 cup warm water
1 large egg

Honey Syrup

1/2 cup sugar
1/2 cup honey
1/2 cup cold water
1 tablespoon lemon juice

Prepare the batter: Combine water, yeast, and sugar in a large bowl. Allow the mixture to sit until it becomes foamy, about 5 minutes. Add the remaining batter ingredients and, using an electric mixer, beat until uniform. Cover the bowl with plastic wrap or a damp (not wet) towel and allow the batter to rise for 1 hour.

While the batter is rising, prepare the honey syrup. Combine all ingredients in a saucepan and slowly bring to
a boil over medium-high heat. Cook until sugar dissolves. Remove from heat and allow
to cool.

Fry the batter: Line a baking sheet with several layers of paper towel.

Heat about 2 inches of oil in a large saucepan over high heat, to 375 degrees. Use one spoon to scoop up a small amount of batter. Use another spoon to form the batter into a ball while dropping it into the oil (do not crowd the pan). The fritters will puff and rise to the surface of the oil. Cook 1-2 minutes, turning them in the oil to cook all around.

When cooked, transfer the bimuelos to a bowl and drizzle with the syrup. Serve hot or warm. Makes 12 servings.

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