The Star of David, also known as the Magen David, or Shield of David, is an easily recognized six-pointed star that, according to legend, hero King David carried as an image on his shield.
The origins of the shape are likely not strictly related to the Jewish faith, and ancient Jewish artifacts are highly unlikely to contain this symbol. Around the 17th century the Magen David started to appear on the outside of synagogues, to identify them as Jewish places of worship. It is not known why this symbol was chosen.
Jewish scholars have attributed deep theological significance to the symbol. For example, it has been pointed out that the top triangle points upwards, toward God, while the lower triangle points downwards, toward Earth and the people there. Some scholars note that the intertwining of the triangles makes them inseparable, like the Jewish people. Others say that the three sides of each triangle represents the three types of Jews: Kohanim, Levites and Israelites. It was also thought that the star brought good luck.
The nine-branched menorah that we now use on Chanukah is commonly adorned with the Star of David. So why not use the Star Of David to accent our tables and ultimately our food? Brightly embellished Chanukah tableware and paper goods can easily be found at party and dollar stores. With these unusual recipes, you can learn to fill your dessert table with delicious “Star of David” Holiday desserts. Happy Chanukah!
Magen David Pretzels
o 2 cups semi-sweet chocolate chips
o 8 oz. pretzel sticks
o blue and white candy sprinkles or pearl nonpareils
![Chanukah pretzels](https://thecjn.ca/wp-content/uploads/2015/12/pret-300x277.jpg)
Melt the chocolate chips in a large microwave safe bowl in the microwave for one minute. Stir until smooth. Dip the pretzels into the warm chocolate. Use the chocolate as “glue” placing ends together into triangles, place on parchment paper. Cool in refrigerator. Microwave the chocolate for 20 seconds to re-melt. Place one pretzel triangle over another triangle in the opposite direction, using chocolate as glue. This will make a Star of David.
Drizzle on a bit more chocolate and sprinkle with blue and white or pearl sprinkles.
Magen David Pie
Filling
o 1 cup sugar
o 3 tbsp. corn starch
o 3/4 cup water
o 4 cups frozen blueberries
o 1 1/2 tbsp. lemon juice
o zest of one lemon
Serve your guests Chanukah pie with a twist
Combine sugar, cornstarch and water in a heavy bottomed saucepan. Heat rapidly until thickened. Remove from heat and add 2 cups of the blueberries. Return to heat until filling becomes an even purple/blue colour. Remove from heat and add remaining blueberries, lemon juice and lemon zest. Cool.
Pie shell
o 2 1/2 cups all-purpose flour
o 1 tbsp. sugar
o 3/4 tsp. salt
o 1 cup chilled unsalted butter, cut into 1/2-in. cubes
o 6 tbsp. (approximately) ice water
o blueberry filling
o 1 egg to glaze pastry
Mix flour, sugar, and salt in processor. Add butter; pulse until coarse meal forms. Gradually blend in enough ice water to form moist clumps. Gather dough into ball; divide in half. Form dough into 2 balls; flatten into disks. Wrap each in plastic; chill 2 hours or overnight.
On a lightly floured surface, roll each disk into a 14-in. circle, 1/8 in. thick. Place 1 circle on a parchment-lined baking sheet, and cool until firm, about 30 minutes. Fit the other circle into an 11-in. fluted round pie pan. Trim dough flush with top edge of pan. Refrigerate until ready to use.
To make the Star of David lattice: Remove baking sheet from refrigerator. Using a clean ruler as a guide, cut dough circle into 16 1/4-in.-wide strips with a sharp knife. Lay 6 strips of dough on another parchment-lined baking sheet in parallel lines. With 6 more strips, one at a time, weave them at a 90-degree angle to the first strips. Starting in the centre, weave 1 new strip diagonally under and over the top layer. Continue with each additional strip, 1 in. apart, reversing to over and under with every other strip. Repeat procedure with the remaining 6 strips, but in the opposite diagonal direction. If dough strips become too soft, return to refrigerator until firm. Adjust strips with your fingers, if necessary, to create star lattice pattern. Freeze on baking sheet until ready to use.
Spread cooled fruit mixture evenly on dough in pie pan. Carefully slide frozen lattice on top of filled pie shell, centering it on filling. Trim edges and press edges to seal. Brush top of lattice with beaten egg.
Preheat oven to 400. Bake tart for 15 minutes. Reduce heat to 375 and continue baking for 40 minutes or until crust is golden brown and filling is bubbling. Cool in pan on a wire rack.