I will say up front that my blog post name may be a little misleading. Although these recipes were displayed in Hanukkah House, a Hanukkah museum in Binghamton, New York in December of 2017, they aren't really Hanukkah specific recipes. But, why not mix and match?
Since the miracle of our Festival of Lights occurred with oil, it is traditional to eat a lot of fried foods.
Some of these, like the Mexican Chilaquiles, are more a Passover food (a Jewish holiday which takes place around Easter time), but would be quite suitable because they are fried.
Jews live all over the world, and our cuisine reflects that.
Here are foods from:
I wrote an entire post on egg creams, a traditional New York City refreshment back in 2017. I don't consider them a Hanukkah food, but why not? We can even get the traditional U-Bet chocolate syrup where I live in the Southern Tier of upstate New York.
Although this says borscht originated in the Ukraine, it is fondly remembered from my childhood during Passover. In a kosher household, however, a meat based borscht would never have been served with sour cream. I remember most borschts served by my mother as being meat free, and served with potatoes.
How about this one?
Last but not least - Arkansas, by way of Germany.
The entire selection.
I chose this memory of Hanukkah House because this year's display is on the owner of the mansion the museum is located in, rather than the holiday itself.
Hungry yet?
(in my best Green Eggs and Ham voice) I do not like beet soup ((grin))--I think I would like the fruit and meat one. I like trying new things/food, smiles. Happy Hanukkah.
ReplyDeleteMy grandmother wouldn’t recognize half of those foods ...
ReplyDeleteMy sister had a friend, Argentinian immigrant whose family name was Kohen. They were Holocaust refugees who went to Argentina because they couldn’t get a visa to come to the US
Oh sound so yummy, and bet it taste as yummy as well
ReplyDeleteThe Argentinian meal looks great. I love trying foods from different locales. Happy Hanukkah!
ReplyDeleteYes, very hungry...
ReplyDeleteIt would make sense that there'd be foods from all over the world.
Thank you for broadening my understanding of Jewish cuisine. I lived in Jerusalem for six months in 1982, but as your post mentions, there are a lot of varieties all over the world. Interesting. These foods look delicious.
ReplyDeleteOMG. Would you disown me as a blogging friend if I admitted that for all the years I've lived in NYC, I've never had an egg cream?
ReplyDeleteI've been meaning to go try one at Gem Spa, one of those old East Village places desperately trying to hold on in a rapidly gentrifying area. I'd also thought of Katz's but Gem Spa's are supposed to be great and Katz's doesn't need help (thank goodness!)