Dear friend,

Lift UP loves Nikki Director, a volunteer since 2007. Nikki came to Lift UP through Eve Rosenfeld, the National Council of Jewish Women, and Congregation Beth Israel, one of Lift UP original founding congregations.

Nikki’s done a lot for Lift UP. She’s hosted food drives, facilitated the Free Food Market, delivered meals, “shopped the dock” at Oregon Food Bank, and and has garnered significant support for our programs and services. Perhaps most significant, Nikki has helped host the annual Community Christmas Dinner for Lift UP clients at CBI for more than 13 years.

Because of the pandemic, this year is the first year that CBI will not be hosting the Community Christmas Dinner.  Instead, the team is providing Lift UP clients gifts of toiletries, warm socks, gloves, handmade scarves and hats that have been lovingly donated by community members.

“I view my volunteerism as a privilege. Outreach is a very important part of the Jewish philosophy of Tikkun Olam - repairing the world. It’s incredibly rewarding seeing the smiling faces receiving what they need.

Being a part of an organization that has energy, compassion and enthusiasm is rewarding, as are the friendships that I’ve made over the years.  I feel blessed to be a part of the team.”

Hanukkah begins this weekend. Nikki’s family will be celebrating together over a traditional meal of Chicken soup with matzoh balls, brisket, fish, latkes (recipe below) and apple sauce. For dessert, they’ll be packaging up 600 gifts for Lift UP’s holiday giving!

Enjoy this Hanukkah recipe from Portland chef, cookbook author and Lift UP board member, Jenn Louis.

Butternut Squash and Potato Latkes
with Gorgonzola Dolce and Maple Syrup

Ingredients
1 ½ pounds potatoes
1 ½ pounds butternut squash
½ medium yellow onion
2T all purpose flour
3T matzo meal or dried breadcrumbs, finely ground
1 t salt, plus more for seasoning
1 t pepper
3-4 large eggs
3c schmaltz, olive oil or vegetable oil
8 ounces gorgonzola dolce, softened
maple syrup

Preheat oven to 350 degrees.

Peel potatoes, squash and onion; grate finely, using a box grater. Place potatoes in a clean kitchen towel and wring out excess moisture, then place potatoes in a large bowl with flour, matzo meal, salt, pepper and eggs and mix well without kneading. Heat schmaltz in a large frying pan until shimmering. Form 2-inch patties with the mixture and fry in oil until golden on first side. (If patties are too dry to hold shape, add 1 more egg.) Turn to second side and fry until golden.  Season after frying with salt and place on a sheet pan. Repeat until all patties are made. Bake at 350 degrees for 12 minutes. Add ½ ounce gorgonzola dolce to top each latke, then melt for 2 minutes in the oven.  Serve immediately drizzled with maple syrup.

Latkes reheat beautifully. To do so, store refrigerated in an airtight container. To warm, place latkes on a sheet pan and heat in 350 degree oven until warmed through, about 6-8 minutes, add cheese after reheated.

*Recipe makes 16 latkes.

Chef Jenn Louis is a volunteer and board member at Lift UP. She is the author of The Chicken Soup Manifesto. To learn more, visit her website here.

Thank You, Breakside Brewing and Hewlitt Packard!

Lift UP extends a very grateful thank you to our friends at Breakside Brewing and Hewlitt Packard! Breakside Brewing is providing boxes for our Delivered Food Box program, which provides customized deliveries to 310 neighbors in Northwest and Downtown Portland each month. Hewlitt Packard donated printers for the Lift UP team to use at our warehouse and Preston's Pantry.

Thank you for your generous donations!

Sincerely,

The Lift UP Team