Celebrate Chanukah with this savory-sweet treat
- With Chanukah fast approaching, there will be plenty of eating and snacking to celebrate the joyful holiday.
- The festival of lights has been celebrated for more than 1000 years to commemorate the miracle that occurred when the lamps for the rededication of the temple burned for eight days when there was really only enough oil for one day.
- Chanukah is a time for eating, drinking, exchanging gifts and enjoying the company of family and friends. Sweets are a favorite part of the holiday. While chocolate is especially favored, I have always liked the jam and cheese filled dumplings (Topfenknödel) that friends would share with me.
- These are easy to make and the savory cheese tastes delicious contrasted with the sweet jam.
- Chanukah Sameach!
- 1 3/4 cups of soft goat cheese
- 2 ounces of cream cheese, softened
- 3 to 5 tablespoons of sugar
- 1 to 2 teaspoons of grated lemon zest
- 1 teaspoon of salt
- 2 large eggs, lightly beaten
- 2 tablespoons of unsalted butter, softened
- About 3/4 cup of matza meal
- 1/4 cup of jam
Topfenknödel
•Add the eggs and beat until smooth. Beat in the butter, 1 tablespoon at a time.
•Stir in enough of the semolina to produce a firm dough. (Getting the moisture level right so that the batter holds together in your hand is the tricky part.)
•Cover and refrigerate for at least 2 hours or overnight. (The semolina absorbs moisture from the batter and firms it.)
•Bring a large pot of lightly salted water to a gentle boil. Using 2 moistened soup spoons or your hands moistened with water, form the batter into 1 1/2-inch balls.
•Drop the dumplings in the water in batches and stir gently to prevent sticking. Reduce the heat and simmer, uncovered, until they expand and rise to the surface, about 15 minutes. Using a slotted spoon, transfer to a bowl.Serve warm.
