Recipes: Olive oil is the star at Hanukkah, but everything doesn’t have to be fried

The eight-day Jewish holiday of Hanukkah begins on Thursday evening, Dec. 7.

The miracle of Hanukkah is said to have involved oil, probably olive oil. The story goes that pure oil was needed for rekindling the eternal light of the Holy Temple in Ancient Jerusalem, after invaders were chased out of the city; amazingly, the oil lasted for eight days instead of just one. In recent years, more and more people have been using olive oil to fry Hanukkah specialties.

For making latkes, a traditional Hanukkah dish of fried patties, the ingredient of choice has long been potatoes; but these tubers, which originated in the New World, were not available in Ancient Israel. There people could make patties from lentils or vegetables. Today we make delicious latkes from a variety of vegetables such as chayote squash, zucchini, corn and winter squashes.

Yet food for Hanukkah doesn’t have to be fried. Romesco sauce and roasted ratatouille, which are traditionally made with olive oil, are fine choices for celebrating the holiday.

To balance Hanukkah’s rich foods, a salad sprinkled with olive oil dressing is perfect. We like to serve Mediterranean diced vegetable salad topped with feta cheese, or green salad embellished with pine nuts and a seasonal favorite — pomegranate arils.

Chayote Squash Latkes with Wild Mushrooms

Instead of chayote squash, you can make these latkes with zucchini. You can substitute fresh shiitake or white mushrooms for the chanterelles.

Yield: 12 to 14 small latkes, about three appetizer servings

INGREDIENTS

Latkes:

1 large chayote squash (about 14 ounces), peeled

1/4 tsp salt, or to taste

2 cloves garlic, minced

Freshly ground black pepper to taste

Pinch of cayenne pepper, or to taste

1 large egg, lightly beaten

3 or 4 tablespoons all purpose flour

About 1/4 cup olive oil, more if needed  (for frying)

Topping:

4 to 6 ounces fresh chanterelle mushrooms

2 tablespoons olive oil

1 tablespoon butter

2 garlic cloves, minced

Salt and freshly ground pepper

Plain or Greek yogurt

Slivered fresh basil or chopped Italian parsley (for sprinkling)

DIRECTIONS

1. Latkes: Quarter squash lengthwise, remove seed and coarsely grate flesh; you will need about 2 1/2 cups grated. Put grated squash in a strainer, sprinkle with 1/4 teaspoon salt and toss. Let drain 10 minutes. Squeeze out excess liquid.

2. In a large bowl combine grated squash, garlic, black pepper and cayenne. Stir in egg, then 3 tablespoons flour.

4. Preheat oven to 250 degrees to keep latkes warm. Line a tray with paper towels.

5. Heat 3 tablespoons oil in a large skillet over medium-high heat. Add 1 teaspoon batter, fry it, and taste this pancake to see if batter needs more seasoning; if pancake does not hold together, added 1 tablespoon flour to batter.

6. Reheat pan over medium heat. For each latke, drop 1 tablespoonful squash mixture into hot pan. Flatten slightly with back of a spoon. Fry latkes until set and lightly browned, about 2 to 3 minutes per side; to avoid splatters, turn carefully using two pancake turners. Transfer latkes to paper towel-lined tray, then to a baking sheet. Keep warm in oven.

7. Stir batter before frying each new batch. Add oil to pan between batches if needed, and heat it.

8. Topping: Clean each mushroom gently under running water; drain well and pat dry with paper towels. Cut large ones in pieces, keeping their shape.

9. Heat olive oil with butter in heavy large skillet over medium heat. Add mushrooms. Sauté, tossing often, 3 minutes. Add garlic, salt and pepper; sauté over medium-high heat, tossing often, about 2 minutes until mushrooms are tender and beginning to brown.

10. Spoon mushrooms around latkes. Top latkes with yogurt. Sprinkle with basil.

Feta-Topped Mediterranean Salad with Chickpeas

Serve this flavorful salad, inspired by a recipe in “The Vegetarian Reset” by Vasudha Viswanath, at room temperature.

Yield: 2 servings

INGREDIENTS

Dressing:

1 tablespoon freshly squeezed lemon juice

1 teaspoon red wine vinegar

1/2 teaspoon dried oregano

Salt and freshly ground black pepper to taste

1 tablespoon extra virgin olive oil

Salad:

3 baby cucumbers, halved lengthwise, sliced

2/3 cup grape tomatoes, halved lengthwise

1/3 cup diced green pepper

1/3 cup red onion slivers

8 Kalamata olives, pitted and halved

1/2 cup cooked chickpeas, drained

1/4 to 1/2 cup diced or crumbled feta cheese

DIRECTIONS

1. Dressing: Combine lemon juice, vinegar, oregano, salt, pepper and olive oil in a salad bowl. Whisk until blended.

2. Add cucumber, tomatoes, green pepper, onion, olives and chickpeas; mix well. Add feta dice; mix gently.

Roasted Ratatouille

For this southern French vegetable stew, instead of following the classic method of frying the vegetables, I roast them and finish the ratatouille with chili-infused olive oil. Serve with baguette or sourdough bread.

Yield: 2 or 3 servings

INGREDIENTS

1 large eggplant (1 1/4 pounds), cut in cubes

1 sweet onion, finely diced

8 teaspoons extra virgin olive oil, plus more for drizzling

Salt and freshly ground pepper to taste

2 red bell peppers, cut in strips

1 zucchini, quartered, cut in strips

6 cloves garlic, chopped

Chopped leaves of 1 rosemary sprig

1 to 2 teaspoons thyme leaves

2 plum tomatoes, diced

4 canned Italian plum tomatoes in puree, diced, with 2 teaspoons of the puree

Chili olive oil (optional, for drizzling)

Chopped Italian parsley (for sprinkling)

Chopped green onion (optional, for sprinkling)

DIRECTIONS

1. Heat oven to 425 degrees. Mix eggplant, onion, 5 teaspoons olive oil and salt in a roasting pan; roast 20 minutes. Add peppers, zucchini and 3 more teaspoons olive oil; stir. Roast 20 more minutes.

2. Add garlic, rosemary and thyme; roast 10 minutes. Add fresh and canned tomatoes with puree; roast 10 minutes.

3. Season with salt and freshly ground pepper. Serve hot, warm or at room temperature, drizzled with extra virgin olive oil and chili oil and sprinkled with parsley and green onion.

Green Salad with Pomegranate Arils and Pine Nuts

This light, festive salad provides a welcome balance in a meal featuring hearty latkes. Cactus pears and finger lime pearls make tasty garnishes.

Yield: 2 servings

INGREDIENTS

4 to 5 teaspoons freshly squeezed lemon juice

3 to 5 teaspoons extra virgin olive oil

Salt and freshly ground pepper to taste

4 cups coarsely chopped romaine

2 mini cucumbers, cut in quarter slices

1/4 sweet onion, cut in slivers

3 to 4 tablespoons pomegranate arils

2 to 3 teaspoons pine nuts

4 to 6 spiced pecans, halved lengthwise

1 red cactus pear (prickly pear) (optional, see Note)

1 or 2 finger limes (optional)

DIRECTIONS

1. Dressing: Combine lemon juice, olive oil, salt and pepper in a small bowl.  Whisk until well blended.

2. In a medium bowl, toss romaine with cucumber and onion. Add dressing and toss; taste and adjust seasoning. Transfer to a serving dish.

3. Top center of salad with pomegranate arils, pine nuts and pecans.

4. Peel cactus pear, cut it in small chunks and put them on edge of salad; eat them carefully because of their seeds.

5. Halve finger limes lengthwise; squeeze their lime pearls onto salad.

Note: Preparing cactus pear: avoid any tiny thorns by wearing gloves. Cut off ends of fruit. Using a paring knife, make shallow lengthwise cuts about 3 inches apart. Remove peel and discard.

Roasted Vegetables with Spicy Romesco Sauce

Romesco is a roasted almond and vegetable sauce from Spain flavored with wine vinegar and olive oil. Our sauce is inspired by a recipe in Hari Pulapaka’s cookbook, “Dreaming in Spice: A Sinfully Vegetarian Odyssey.”

Yield: 4 servings

INGREDIENTS

Romesco Sauce:

1/4 cup almonds, roasted

1 sweet red pepper (about 6 or 7 ounces), roasted, peeled and cut in pieces (see Note); or roasted peppers from a jar

1 ripe tomato (about 8 ounces), diced

1 tablespoon extra virgin olive oil, or to taste

1 teaspoon garlic or chili extra virgin olive oil, or to taste

1 1/2 teaspoons red wine vinegar, or to taste

Salt and freshly ground pepper to taste

Roasted Vegetables:

3/4 pound baby yellow potatoes, halved

1/2 pound baby Brussels sprouts, halved

1/2 pound Delicata squash, halved, seeds removed, cut in half slices

1 tablespoon plus 1 teaspoon olive oil

Salt and freshly ground pepper

8 to 10 pearl onions

DIRECTIONS

1. Sauce: Grind almonds in a mini or full-size food processor. Add roasted pepper and tomato; blend until smooth. Add both kinds of olive oil, vinegar, salt and pepper.

2. Heat oven to 400 degrees. Put potatoes, brussels sprouts and squash slices on a baking sheet. Drizzle with 1 tablespoon olive oil, rub it into vegetables and sprinkle with salt and pepper. Roast 15 minutes.

3. Peel pearl onions: Cut off pointed ends, put onions in a small saucepan and cover with water. Boil 1 or 2 minutes. Drain and rinse briefly. Squeeze each onion from root end; onion will pop out of its skin. If root stays attached, cut it off.

4. Turn roasted vegetables over and add pearl onions. Drizzle them with 1 teaspoon olive oil. Roast until vegetables are tender, 10 to 15 minutes; check with point of a sharp knife.

5. Serve hot, warm or at room temperature, with the sauce.

Note: To roast bell pepper: Set pepper in a broiler pan lined with foil. Broil, turning pepper a few times, until charred on all surfaces, about 7 to 12 minutes. Remove from broiler. Enclose pepper in its foil, put in a bowl and cover. When cool enough to handle, peel with aid of paring knife. Cut it in half, draining off any liquid.

Fingerling Potato Salad with Arugula and Edamame

The dressing for this salad is flavored with garlic olive oil, Dijon mustard and lemon juice. Serve it at room temperature or with still-warm potatoes and edamame.

Yield: 3 servings

INGREDIENTS

10 or 11 ounces fingerling potatoes

Salt and freshly ground pepper to taste

1/2 cup edamame (about 3 ounces)

2 tablespoons freshly squeezed lemon juice

1/2 teaspoon Dijon mustard

2 tablespoons extra virgin olive oil

1 tablespoon garlic olive oil

4 or 5 cups arugula (about 3 or 4 ounces)

8 to 10 toasted pecans or spiced pecans

DIRECTIONS

1. Put potatoes in a saucepan with water to cover and a pinch of coarse salt. Bring to a boil, cover and simmer over medium-low heat until tender when pierced with a knife, about 10 minutes. Add edamame and simmer about 1 minute to heat through. Drain well.

2. Meanwhile, make dressing. Whisk mustard, lemon juice and a pinch of salt and pepper in a small bowl until well blended. Gradually whisk in olive oil, then garlic olive oil. Taste (by dipping a leaf of arugula in the dressing) and adjust seasoning.

3. Put arugula in a medium bowl, add about half the dressing and toss thoroughly using tongs. Spread on a serving plate.

4. Slice each potatoes in three or four slices crosswise. Spoon potatoes and edamame over arugula, and spoon remaining dressing over them. Garnish with pecans.

Faye Levy is the author of “1,000 Jewish Recipes”.