HOLIDAYS
HOLIDAYS
"More Than Latkes"
Gather with family and friends for a Latkes & More party! Instead of a "Cookie Exchange," have a Latke Exchange!
Potato pancakes, also called latkes, are a traditional Hanukkah treat.
With a crispy Chardonnay to complement your latkes, have everyone make latkes from their favorite recipe, and then share everyone's favorite recipe before dinner!
Here are a few tips to get you started this December.
Ingredients
- 6 tablespoons olive oil
- 2 tablespoons Sherry wine vinegar
- 1/4 Teaspoon dry mustard
- 2 large bunches watercress, thick stems trimmed (about 8 cups)
- 1 large avocado, pitted, peeled, diced
- 4 ounces thinly sliced smoked salmon, cut into strips
Steps
- Whisk oil, vinegar, and dry mustard in small bowl to blend. Season with salt and pepper.
- Combine watercress, avocado, and salmon in large bowl. Toss with enough dressing to coat. Arrange 2 latkes on each plate. Mound salad alongside.
Serves: 8
Ingredients
- 1 large baking potato (1 pound ), peeled
- 1 small onion (4 ounces ), peeled
- 1/4 Cup all-purpose flour
- 1 Tablespoon matzo meal
- 1 large egg, lightly beaten
- 1 1/2 teaspoons salt
- 1/2 Teaspoon freshly ground pepper
- Vegetable oil, for frying
- 1/2 Cup crème fraîche
- 6 ounces thinly sliced gravlax, cut into 2-by-1/2-inch strips
- 2 ounces wild sturgeon caviar roe
Steps
- In a food processor or on a box grater, coarsely shred the potato and onion. Transfer to a colander and squeeze dry. Let stand for 2 minutes, then squeeze dry again.
- Transfer the potato mixture to a large bowl. Add the flour, matzo meal, egg, salt and pepper and stir to combine. In a medium skillet, heat 2 tablespoons of vegetable oil until shimmering.
- Drop packed teaspoons of the potato mixture into the skillet and flatten them with the back of a spoon.
- Cook the latkes over moderately high heat until the edges are golden, about 1 1/2 minutes; flip and cook until golden on the bottom, about 1 minute. Drain on paper towels. Repeat with the remaining potato mixture, adding more oil to the skillet as needed.
- Arrange the latkes on a silver platter and top each one with crème fraîche, gravlax and roe. Serve warm.
Ingredients
- 2 tablespoons all-purpose flour
- 1 Teaspoon black pepper, freshly ground
- 1 Tablespoon fresh lemon juice
- 1 pound potatoes, peeled and coarsely grated
- 1/2 pound (about 3 medium) carrots, peeled and coarsely grated
- 1 large egg, lightly beaten
- 6-9 tablespoons canola oil
- Plain yogurt, or applesauce (as a condiment)
- Salt and pepper to taste
Steps
- Preheat the oven to 400 degrees and prepare a baking sheet. Peel potatoes and coarsely grate into a colander. Mix in lemon juice and drain for 5 minutes. In a medium bowl,stir together the carrots and egg. Stir in the flour, salt, and pepper.
- In a large (at least 10-inch) heavy nonstick skillet, heat 2 tablespoons oil over medium heat.Spoon 1/4 cup of the mixture loosely in the pan so it forms a pancake. Repeat to make 3 more pancakes. Press on each lightly with a flat spatula to make a cake about 1/2 inch wide.
- Cook until browned on one side, about 3 minutes. Turn the cakes over and brown the other side, about 3 minutes. Transfer to the baking sheet.Repeat with remaining pancake mixture, adding 1 to 2 tablespoons of oil to the pan with each batch, depending on how much oil is remaining in the pan.
- Bake for 8 to 10 minutes to cook the pancakes through. Drain briefly on paper towels. Season with salt and pepper. Serve while hot, with plain yogurt and/or applesauce.
Sharon Lebewohl, author of "The 2nd Ave Deli Cookbook" shares her family's recipe for potato latkes.
Ingredients
- 2 1/2 pounds baking potatoes, peeled and quartered
- 2 large onions, quartered (about 1 1/2 cups grated)
- 3 large eggs, lightly beaten 1 teaspoon baking powder
- 1 1/4 cups corn oil
- 1 cup all-purpose flour
- 2 1/2 teaspoons coarse salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups matzo meal
- Applesauce, for garnish
- Sour cream, for garnish
Steps
- In a food processor, finely grate potatoes (don't liquefy, leave some texture). Transfer to a colander to eliminate excess liquid. Transfer to a large bowl.
- Finely grate onions, and mix 1 1/2 cups into potatoes. Add eggs, baking powder, 3/4 cup corn oil, flour, salt, and pepper. Stir to combine. Fold in matzo meal, blending well.
- Heat remaining 1/2 cup corn oil in a deep skillet over low heat. With a large kitchen spoon, drop batter into pan, creating pancakes about 3 1/2 inches in diameter; be careful not to crowd them.Fry until underside is a deep golden brown, 3 to 4 minutes.
- Turn and fry for 1 to 2 minutes more. Repeat with remaining batter. Drain latkes on a paper towel-lined baking sheet.Serve with applesauce and/or sour cream.
Ingredients
- 1 pound sweet potatoes, peeled
- 1/2 Cup all-purpose flour
- 1 Teaspoon baking powder
- 2 teaspoons white sugar
- 1 Teaspoon brown sugar
- 1 Teaspoon curry powder
- 1/2 Teaspoon ground cumin
- 2 eggs, beaten
- 1/2 Cup vegetable oil for frying
- 1/2 Cup milk
Steps
- Shred the sweet potatoes, and place in a colander to drain for about 10 minutes. In a large bowl, stir together the flour, baking powder, white sugar, brown sugar, curry powder and cumin.
- Make a well in the center, and pour in eggs and milk. Stir until all of the dry ingredients have been absorbed. Stir in sweet potatoes. Heat oil in a large skillet over medium-high heat.
- Drop the potato mixture by spoonfuls into the oil, and flatten with the back of the spoon. Fry until golden on both sides, flipping only once. If they are browning too fast, reduce the heat to medium.
- Remove from the oil, and keep warm while the other pancakes are frying.
Ingredients
- 2 carrots (5 1/2 ounces )
- 2 parsnips (11 1/2 ounces )
- 1 Idaho potato (1 pound )
- 3 scallions, thinly sliced, white and light-green parts only
- 1/4 cup all-purpose flour
- Salt and freshly ground black pepper
- 2 large eggs, lightly beaten
- 2 tablespoons vegetable oil
- Sour cream, for garnish
Steps
- Preheat the oven to 200 degrees. Line a rimmed baking sheet with parchment paper, and place it on the center rack of the oven. Peel the carrots, parsnips, and potato, and grate them on the large holes of a box grater.
- Place the grated vegetables on a clean kitchen towel, fold it around them, and squeeze tightly to remove all excess moisture. Transfer the grated vegetables to a large mixing bowl.
- Add the sliced scallions, flour, and salt and pepper, and toss to combine well. Add the lightly beaten eggs, and mix well.
- Heat a large nonstick skillet over medium heat, and add 2 teaspoons vegetable oil.
- Make a few latkes at a time; for each, shape 2 tablespoons of the vegetable mixture and place in the skillet. Cook 2 minutes on each side, until golden and crisp.
- Transfer cooked latkes to prepared baking sheet in oven to keep warm. Repeat with remaining oil and latke mixture. Serve the latkes warm with dollops of sour cream, and salt and pepper to taste.
- With table decorated, now its time to heat up the kitchen. With oodles of latkes, your Hanukkahmeal can be simple. Your guests will thank you for keeping the meallight - besides the fried potatoes, of course. A perfect salad andsweet touches are all you need to turn the plates of latkes into afeast.
- Every major artist has recorded a holiday album. Look for one of myfavorite Hanukkah song is sung by The Bare Naked Ladies: Hanukkah OHanukkah
- To express your appreciation for your friends, family and loved ones, send them home with a little Hanukkah gift.A couple of my favorite choices for your party favors include Hanukkah mini candles. They can also be used as a decoration on your table.
- Another crowd-pleaser is blue or silver colored glass candy jars filled with treats!
- Traditional colors for Hanukkah - blue, white, and silver - provide a chic backdrop for your party. Create a clean, sophisticated combination.
- Incorporate touches of high-shine silver or blue with a glossy lacquered tray or bowl. Cluster different shades of white flowers and cream flowers in small silver boxes for table accents.
- Bags of silver and gold gelt tied in festive blue ribbon make for terrific place settings. Star of David confetti adds shimmer and shine to your table.
- Silver candlesticks from amazing designer Carrol Boyes add avant-garde elegance to your table.
- Blown glass dreidels make for sparkling and glittery ornaments.Flowers and gifts from the floral atelier, L'Olivier.
- Of course the most important part of your Chanukah decor is the Menorah. A collection Menorahs of them for a beautiful flicker of light! They always make for a great centerpiece as well!
Rating (0) |Comments (0)
Loading...
