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Sharon Lebewohl
Food Consultant – Chef Instructor – Cookbook Author
319 East 8th Street NY, NY 10009
Tel (212) 777-6601
sharonlebewohl@aol.com
www.sharonlebewohl.com
Media Contact:
Joanne Cole / Cole Communications
Tel (212) 995-1415 /
jcolecom@aol.com
CHEF SHARON LEBEWOHL, DAUGHTER OF 2nd AVE DELI
FOUNDER ABE LEBEWOHL AND AUTHOR “THE 2ND AVE
DELI COOKBOOK,” HOSTS 4TH ANNUAL TOLL-FREE
HANUKKAH HOTLINE
1-866-GO-LATKE
Latkes From Around the Globe, New-Age Hanukkah Dishes,
Help for the Culinary Challenged
Sharon Shares Secret Weapon for Perfect Potato Latkes’
NYC
(11.2007) Chef Sharon Lebewohl (author of The 2nd
Ave Deli Cookbook and daughter of 2nd Ave
Deli founder Abe Lebewohl) is hosting the 4th
annual HANUKKAH HOTLINE 1-866-GO-LATKE
(1-866-542-2489) offering help for aspiring and
accomplished cooks, Sun. Dec. 2 through Wed. Dec. 12,
2007, 9 AM – 9 PM (EST). “The hotline honors the most
popular Jewish holiday and I will personally respond to
calls and emails (sharonlebewohl@aol.com)
and my web site
(www.sharonlebewohl.com)
will offer help on-line,” says Sharon who shares her
secret weapon for potato latkes: “Most people discard the
potato starch left on the bottom of the bowl but it’s the
essence of the latke adding substantial flavor and texture
and should be added to the mixture,” says Sharon who
reminds people that: “Hanukkah is all about the oil and
the miracle of the temple oil lasting eight day - it has
nothing to do with potato latkes. In Israel people make
jelly donuts fried in oil.”
“Because Hanukkah is such an important family gathering
for Jews everywhere my goal is to offer simple advice to
help make the meal preparation easier; including ways to
free up the host’s time after guests arrive,” says Sharon
who teaches New York City classes at the Institute for
Culinary Education and the Jewish Community Center among
other venues.
Sharon Lebewohl’s Top 6 Tips For Hanukkah 2007:
-
To
save time preparing potato latkes, grate potatoes
beforehand. Submerge in cool water to avoid potatoes
turning brown.
-
Never place cooked potato latkes on paper towel: they
soak up the oil and get soggy. Instead, place them on a
cookie or cake rack so the oil can drip down. Tip:
Always heat cooked latkes in the oven, never the
microwave, or they’ll get soggy.
-
Brisket is a traditional Hanukkah dish and ideal main
dish because it tastes best the day after it’s cooked
allowing the host to spend more time with guests. Tip:
Brisket is so low-maintenance it doesn’t need a timer,
just cook until it’s fork-tender.
-
Brighten apple sauce (another Hanukkah favorite) by
adding ¼ cup of cranberries per 2-3 pounds of apples.
Other brightening technique? Use a food mill to process
Cortland apples with the peel or add ½ cup
of grape juice per 3-4 pounds of apples.
-
Spice up your Hanukkah meal with non-traditional
oil-infused dishes such as sweet anise fried fritters or
Thai pastry balls with tamarind garlic sauce. Remember:
It’s all about the oil - in Israel Jews make jelly
donuts fried in oil.
-
Sweet potatoes can be used instead of Idaho (1st
choice), followed by Yukon Gold which have a buttery
taste (2nd choice). Never use ‘non-starchy’
red-skin potatoes.
A
graduate of the French Culinary Institute, Sharon is a
popular culinary educator in Manhattan and around the
country and appears frequently on national and local
television. She has appeared on NBC-TV’s Today Show;
with Martha Stewart on From Martha’s Kitchen; with
Tony Danza on The Tony Danza Show; with Bobby Flay
on the TV Food Network; with David Rosengarten on In
Food Today and numerous local TV and radio shows.
Sharon, who has two sons Tzvi and Eliyahu, and a daughter
Ayalah, lives in New York City where she is currently
working on her next cook book.
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Copyright ©
2005 Sharon Lebewohl, All Rights Reserved