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CHEF SHARON LEBEWOHL, DAUGHTER OF 2nd AVE
DELI FOUNDER ABE LEBEWOHL AND AUTHOR “THE 2nd
AVE DELI COOKBOOK” HOSTS 6th ANNUAL TOLL-FREE
HANUKKAH HOTLINE -- 1-877-GO-LATKE
Back by Popular Demand, Global Hanukkah Hotline Provides
Toll free Help for Culinary-Challenged Starting Sun.
Dec. 6th 2009
NYC – Dec. 2009 –Sharon
Lebewohl (chef, author of The 2nd Ave Deli
Cookbook and food consultant to the famed 2nd
Ave Deli) is hosting the 6th
annual HANUKKAH HOTLINE 1-877-GO-LATKE
(1-877-465-2853) offering help for aspiring and
accomplished cooks, Sun. Dec. 6 through Fri. Dec. 18,
2009, from 9:00am to 9:00pm (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 adds, “Hanukkah is all about the oil and
the miracle of the temple oil lasting eight days – it
has nothing to do with potato latkes. In Israel people
make jelly donuts fried in oil. In other countries they
make Mediterranean Chickpea Latkes.”
Cooks can speak directly
to Sharon or email her (sharonlebewohl@aol.com)
for help preparing Hanukkah meals including menu and
wine selection. Last year Sharon offered advice on
everything from how to sweeten apple sauce without sugar
(substitute 2-3 dates) to how to make perfect potato
latkes (always use the potato starch left on the bottom
of the bowl - potato starch is the essence of the latkes
and adds substantial flavor and texture).
Sharon Lebewohl’s Top 6
Tips For Hanukkah 2009
-
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 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.
-
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.
“This December Jewish
families around the world will gather for the
traditional Hanukkah meal to celebrate the Jew’s victory
for freedom over the Greeks and the miracle of the
temple oil lasting eight days. 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, daughter of 2nd
Ave Deli founder Abe Lebewohl.
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 The Martha Stewart Show; with Bobby
Flay on the TV Food Network; with David Rosengarten on
In Food Today and numerous local TV and radio
shows.
Sharon is now cooking on
DVD “In the Kitchen With Sharon” sharing her
father Abe Lebewohl’s favorite recipes. The $19.99 DVD
can be purchased at
cookingdvd@aol.com or the 2nd Ave Deli,
162 E. 33rd Street in New York City.
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Copyright ©
2005 Sharon Lebewohl, All Rights Reserved