KOSHER FOR HANUKKAH - IN STYLE.

Byline: Natalie Haughton Food Editor

Just in time for Hanukkah and other entertaining festivities comes Susie Fishbein's fourth cookbook, ``Kosher by Design Short on Time: Fabulous Food Faster'' (Mesorah Publications Ltd.; $34.99). It's filled with 140 recipes fashioned for today's time-challenged cooks. Fishbein transforms common ingredients into delicious, easy-do creations without a hassle. Many of the ideas -- like Pesto-Glazed Orzo, Salmon and Artichokes, Kalamata-Mushroom Meat Sauce, Wine-Braised Brisket With Tomatoes, Cauliflower Francaise, Caribbean Rum Cake and Caramel Nuts Bars -- sound good enough to serve company.

Jewish cooks will welcome the note accompanying each recipe denoting whether it is dairy, parve or meat. In addition, prep and cook times are included.

Give the following recipes from the book, recommended by Fishbein, a whirl for Hanukkah celebrations this year. And you might even consider giving a copy of the cookbook to a favorite cook on your list.

FUNNEL CAKES

Canola OR vegetable oil

2 1/2 cups all-purpose flour

1/2 cup granulated sugar

2 tablespoons baking powder

1 teaspoon salt

1 cup milk OR soy milk

1 cup water, plus more as needed 

1 teaspoon vanilla

1 large egg

Powdered sugar, for dusting

In a 10-inch skillet, heat 3/4-inch of oil over medium heat, to 375 degrees F. Meanwhile, in a medium bowl, combine flour, granulated sugar, baking powder and salt. Set aside.

In bowl of a mixer, beat milk, 1 cup water, vanilla and egg on medium-high speed. Add dry ingredients and beat until smooth. Hold a thumb over the bottom opening of a funnel. Using a ladle or measuring cup, pour batter into funnel. Release your thumb and drop batter into oil in a circular and zigzag motion. Do not fill entire skillet since the batter expands and puffs as it cooks. If the batter is too thick to run through the funnel, add water, a tablespoon at a time, up to maximum of 7 or 8 tablespoons, to thin it.

Fry 30 seconds or until edges are golden-brown. Using tongs, turn funnel cake over and fry 20 seconds longer. Remove the funnel cake to paper towels to drain. Dust with powdered sugar. Repeat with remaining batter.

Makes 10 funnel cakes

GIANT ZEBRA FUDGE COOKIES

1/2 cup canola OR vegetable oil

2 cups granulated sugar

2 cups all-purpose flour

1 cup good-quality Dutch process cocoa powder (such as Droste brand)

4 large eggs

1 teaspoon vanilla

2 teaspoons baking powder

Powdered sugar

Line 2 large cookie sheets or jelly-roll pans with parchment paper. Set aside. In bowl of an electric stand mixer, mix oil, granulated sugar, flour, cocoa powder, eggs, vanilla and baking powder, until a soft dough forms. Roll dough into 18 balls slightly larger than golf balls.

Fill a small bowl with powdered sugar and stir with a fork to break up any clumps. Place balls, one at a time, in bowl of powdered and toss to coat heavily and completely. Transfer to prepared pans. Leave room between dough balls, as the cookies spread during baking.

Bake in a preheated 350-degree oven 18 minutes. If you like, you can make smaller cookies; form walnut-sized balls and bake 12 minutes. Cool completely.

Makes 18 large cookies

ZA'ATAR CHICKEN

8 to 10 chicken pieces (thighs, legs, breasts with wings removed)

1 cup dried pitted prunes

1 cup dried apricots

1 (2.5-ounce) jar green pitted Spanish olives, without pimiento, drained

1 tablespoon za'atar spice (a mixture of sumac, thyme, sesame seeds, oregano, marjoram and savory)

1 teaspoon ground turmeric 

1 teaspoon ground cumin 

1 teaspoon onion powder

1 teaspoon garlic powder

1 1/2 tablespoons olive oil

2 teaspoons dried oregano

Remove skin from chicken, if desired. Fill the bottom of an electric slow cooker with a combination of dried prunes and apricots in a single layer. Top with olives.

In a small bowl, mix za'atar spice, turmeric, cumin, onion powder, garlic powder and olive oil. Stir to make a paste. Rub paste all over each piece of chicken. Place chicken on top of olives; the parts may overlap. Sprinkle with oregano. Cover and cook on the low heat setting 6 hours; do not overcook or the white meat will be very dry.

Makes 8 servings

CAPTION(S):

2 photos

Photo:

(1 -- 2 -- color) Add a sweet ending to your Hanukkah dinner with powdered-sugar-dusted Funnel Cakes and Giant Zebra Fudge Cookies.

Photos by John Uher from ``Kosher by Design Short on Time: Fabulous Food Faster,'' Mesorah Publications Ltd.