Think of modern-day Maccabees at Chanukah

Rebellion was brewing in the Middle East in 165 BCE. The Syrian Greeks, led by their king, Antiochus, had attempted to impose heathen practices on the Jewish population. The practice of circumcision was forbidden, as well as observance of Shabbat and the traditional Jewish festivals. Copies of the Law of Moses were burned. The final blow: Antiochus invaded Jerusalem, turning the Temple into a pagan shrine. It was little wonder that the Jews rebelled.

An army led by five brothers, all members of the Hasmonean family, fought to recapture the Temple. After the fact, only one sealed jug of oil could be found — enough to burn for one day. Miraculously, the oil lasted for eight days, giving time for the holy site to be cleaned and rededicated.

According to one theory, Judah, the army leader, was given the name Maccabee (“the Hammer”) because of his outstanding strength and determination to save the Jewish population.

Think about it. The story of the Maccabees is all about restoring safety, dignity and freedom, as well as saving a people and a nation. It’s what Israelis have been doing for the past two years: serving as modern-day Maccabees.

And not just soldiers and reservists, but emergency workers, first responders and medical personnel. They act swiftly when needed, sometimes putting their own lives in danger. In Israel, they operate north to south, east to west, in a small country marked by crises. In America, these highly trained professionals cover every town, city and state, including rural areas. They work to protect lives — to ensure that people can live freely and in safety.

Keep this in mind: Due to candles, cooking, heating devices and holiday decorations, December brings with it higher rates of house and office fires.

As we light the candles on the menorah and heat up the oil for typically fried foods, let’s keep these workers in mind — those who battle like Maccabees to protect us every day. That includes police and other law enforcement. A smile, a wave or a kind word in passing shows respect and appreciation.

Chanukah is an especially good time to let them know they matter. Drop off a plate of cookies or a box of jelly doughnuts to neighborhood firefighters or police officers with a note of thanks — and a promise to keep an eye on those candles.

Wishing you eight nights of light and delicious fried foods!

Fried Gefilte Fish, British-Style (Pareve)

Makes 4 to 6 servings

Cook’s Tips: •Any combination of fish, including salmon, may be used.

Ingredients:

1 lb. haddock fillets

1/2 to 3/4 lb. cod fillets

1/4 medium onion, cut into chunks

2 eggs, lightly beaten

1-1/2 tsp. salt

1/8 tsp. white pepper

1/2 to 3/4 cup matzah meal, plus more to coat

Vegetable oil for frying

Directions:

Cut haddock and cod into 2-inch pieces.

Place in the food processor. Add the onion. Pulse until coarsely chopped.

Transfer to a mixing bowl. Stir in the eggs, salt, pepper and enough matzah meal to form a soft but workable mixture.

With wet hands, shape into oval patties about 3×2 inches and 3/4-inch thick. Dredge in additional matzah meal to coat on both sides.

Heat about 1/4 inch of oil in a large heavy skillet. Fry patties over medium heat, turning once until nicely browned on both sides, about 6 minutes total. Drain on paper towels.

Serve hot or at room temperature with the Egg and Lemon Sauce.

Egg and Lemon Sauce (Pareve)

Makes 1-1/2 cups

Cook’s Tips: •May be chilled or used at room temperature. To reheat, place the sauce in a small pan and whisk over low heat until warm.

Ingredients:

1 cup vegetable broth

1 Tbsp. cornstarch

2 eggs

Juice of 2 large lemons

1/4 tsp salt

Pinch of cayenne

Directions:

In a small saucepan, heat 3/4 cup broth over medium heat until simmering.

In a bowl, blend the cornstarch with the remaining 1/4 cup of cold broth. Whisk in eggs, lemon juice, salt and cayenne. Gradually whisk this mixture into the hot broth in the saucepan.

Cook over medium-high heat, whisking constantly until thickened to the consistency of heavy cream, 2 to 3 minutes.

Remove from heat immediately. Do not let the sauce boil.

Use warm or at room temperature.

Air-Fryer Latkes (Pareve)

Makes 8 to 10

Cook’s Tips: •In a pinch, you could use frozen hash-brown potatoes. •Use Russet or Idaho potatoes

Ingredients:

2 medium potatoes, peeled

2 large eggs, lightly beaten

1/3 cup chopped onion

1 Tbsp. matzah meal

2 Tbsp. all-purpose flour

1 tsp. salt

1/4 tsp. each white pepper and garlic powder

Olive cooking spray to brush

Directions:

Grate potatoes in a food processor on a grater blade or with a box grater. Place in a clean towel. Squeeze firmly to drain off any liquid. Transfer to a bowl.

Add the eggs, onion, salt, pepper, garlic powder, matzah meal and flour. Mix well.

Preheat the air fryer to 375 degrees. Spray the tray with olive3/4oil baking spray.

In batches, drop mixture by 1/4 cupfuls onto tray. Press lightly to flatten. Spray lightly with olive to oil baking spray.

Cook for 14 to 16 minutes until latkes are nicely browned and crisp. Turn once halfway through cooking.

Serve with applesauce or sour cream for a dairy meal.

Spongy Apricot Strudel (Pareve)

Makes 3 to 6 pieces

Cook’s Tips: •In place of self-rising flour, use 3-3/4 cups all-purpose flour mixed with 4-1/4 teaspoons baking powder.

Ingredients:

4 eggs

1 cup sugar

1 cup vegetable oil

3-3/4 cups self-rising flour

6 Tbsp. apricot preserves, warmed

1 cup chopped apricots

3/4 cup golden raisins

6 Tbsp. chopped walnuts

Cinnamon to sprinkle

Directions:

Preheat oven to 350 degrees.

Spray Large baking sheet with nonstick vegetable spray.

In a large bowl, whisk the eggs and sugar until thick and pale, 2 to 3 minutes. Stir in the oil. Fold in the flour gradually. Refrigerate for 1 hour.

Divide the dough into three pieces. On a floured board, press one piece into a rectangle about 6×10 inches.

Spread 2 tablespoons of preserves over the dough. Sprinkle ⅓ cup apricots, 1/4 cup raisins and 2 tablespoons chopped nuts over top. Dust with cinnamon.

Roll up as for a jelly roll, sealing ends tightly. Place on prepared baking sheet. Repeat with the remaining dough.

Bake in a preheated oven for 35 minutes. Cool. Cut into slices 1/2-inch thick. Freezes well.

Sephardic Olive-Oil Cake (Pareve)

Serves 12

Cook’s Tips: •Must use extra-virgin olive oil to create a moist texture. •Do not use a flavored olive oil.

Ingredients:

2 large eggs

2/3 cup sugar

1/2 cup extra-virgin olive oil

1/3 cup milk

3 Tbsp. orange juice

1 cup, plus 2 tablespoons, all-purpose flour

1 tsp. baking powder

3/4 tsp. nutmeg

1/4 tsp. salt

Confectioners’ sugar to dust

Diced candied orange peel to garnish (optional)

Directions:

Preheat oven to 350 degrees.

Line the bottom of an 8-inch baking pan with a circle of wax paper. Spray the pan with nonstick baking spray.

In large bowl, whisk the eggs until well beaten. Add sugar, ⅓ cup at a time, whisking until thick and creamy. Add the oil and whisk until blended.

In a separate bowl, mix the flour, baking powder, nutmeg and salt. Gradually fold into egg mixture, mixing until smooth. Transfer to the prepared cake pan.

Bake in preheated oven 30 to 35 minutes until a toothpick inserted in center comes out clean. Cool 15 minutes or so in the pan. Turn onto a wire tray to cool completely. Peel off the wax paper.

Serve: Dust with confectioners’ sugar and garnish with diced candied orange peel (optional).

Write: Columnist@TheJewishStar.com