Unicorn (Unicorn@Indenial.com)
Sat, 19 Dec 1998 08:15:51 -0500
I've received so many requests for latkes and other Jewish
delicacies that I've decided to venture on other lists' turf and
publish a couple of recipes. If you have no interest in cooking,
please skip this issue of Joke du Jour turned Recipe du Jour
for a day.
If you're not too keen on skinning your knuckles off with raw
potatoes, I would highly recommend trying Horowitz Margareten
Latke Mix with Onions. It's one of the better products on the
market.
Also, try the Cheese Latkes. They are only called latkes
because of their shape (in my opinion.) However, they are
sooooo good that..... Well, I've made a double batch, and it
didn't last even two days with my family....
Happy noshing!
LadyHawke
~*~*~*~*~*~*
"Crispy Traditional Potato Pancakes"
2 pounds russet (baking) or Yukon Gold potatoes
1 medium onion
1/2 cup chopped scallions, including the green part
1 large egg, beaten
Salt and freshly ground pepper to taste
Vegetable oil for frying
1. Peel the potatoes and put in cold water. Using a grater
or a food processor coarsely grate the potatoes and onions.
Place together in a fine-mesh strainer or tea towel and
squeeze out all the water over a bowl. The potato starch
will settle to the bottom; reserve that after you have
carefully poured off the water.
2. Mix the potato and onion with the potato starch. Add the
scallions, egg, and salt and pepper.
3. Heat a griddle or non-stick pan and coat with a thin film
of vegetable oil. Take about 2 tablespoons of the potato
mixture in the palm of your hand and flatten as best you
can. Place the potato mixture on the griddle, flatten with
a large spatula, and fry for a few minutes until golden.
Flip the pancake over and brown the other side. Remove
to paper towels to drain. Serve immediately. You can also
freeze the potato pancakes and crisp them up in a
350-degree oven at a later time.
Variation: If you want a more traditional and thicker
pancake, you can add an extra egg plus 1/3 cup of
matzoh meal to the batter.
Yield: about 2 dozen pancakes
"Sweet Cottage Cheese Latkes"
Dairy foods are important at Chanukah. Some trace the
custom to the story of Judith, whose delicious cheesecakes
so distracted the Assyrian general Holofernes that she was
able to behead him, thus saving the Jews from slaughter.
1 cup regular or low fat cottage cheese
3 eggs, separated
1 cup all purpose flour
2 tablespoons sugar
1/2 cup heavy cream
Pinch salt
Grated zest of 1/2 lemon
l/2 cup oil, for frying
Apple Pear Puree (recipe follows)
Beat cottage cheese, egg yolks, flour, sugar, cream, salt
and lemon zest until smooth. Beat egg whites until stiff but
not dry and fold into cheese mixture. Add finely chopped
raisins if desired.
In a large frying pan over medium-high heat, heat oil until hot.
Drop 4 tablespoons batter into the pan to form each latke. Fry
until golden, about 4 minutes per side. Use more oil for each
batch as needed. Drain on paper towels and keep warm in a
250 degree F. oven until ready to serve. Serve with Apple-Pear
Puree.
Yield: about 16 pancakes
"Apple-Pear Puree"
3 ripe Comice or Anjou pears, peeled, cored, and quartered
3 Golden Delicious apples, peeled, cored, and quartered
1/4 cup water
2 tablespoons fresh lemon juice
1/2 cup sugar, or to taste
Place all ingredients in a heavy saucepan. Cover and cook
over medium-low heat until fruit is soft and starts to break
down, 12 to 14 minutes.Uncover and cook over medium high
heat until mixture thickens, about 5 minutes. Puree in a food
mill or food processor. Serve warm or at room temperature.
Yield: about 2 cups
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