Tag Archives: latkes

Post-Hanukkah Detox

Tonight is the last night of Hanukkah. Sigh. This has been such an exciting year to celebrate. But between Thanksgiving, the long holiday weekend and eight nights of latkes and sufganiyot, my stomach is sure ready to move on to lighter fare.

I’ve put together some of my favorite healthful eating ideas to help you detox from the eating debuachery of the past week. Got a great a recipe to get our eating on track? Post below and let us know!

For breakfast:

Detox Very Berry Smoothie

Shannon’s Health(ier) Pancakes

smoothie horizontal

For lunch:

Roasted Eggplant and Chickpea Soup from Martha Stewart

Raw Kale Salad with Lentils and Apricot Vinaigrette from Food52

kale lentil salad

Dinner ideas:

Roasted Butternut Squash and Kale Pizza from Bev Cooks

Quinoa with Pesto and Greens

Best Roasted Chicken

Don’t forget dessert: Strawberry Lemon Granita

granita 1

Posted on December 4, 2013

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Eight Crazy Nights of Latkes

Is there anything more enticing than a perfectly fried, crispy potato latke? Served with apple sauce, sour cream or my own favorite combo: creme fraiche and smoked salmon. Look at these crispy, golden gems. Makes me drool a little just thinking about breaking out the oil.

SONY DSCBut there is so much more than the basic latke, as delicious as it may be. So if you have been hankering for something different to serve for your Hanukkah (or even Thanksgivukkah) celebration next month, I’ve got you covered.

I have been scouring the internet and other blogs for the most creative, crazy latke combos that exist. And here they are in all their awesome glory. You’re welcome.

eight crazy latkes

Coconut Latkes with Cranberry Applesauce & Cardamom Mascarpone from What Jew Wanna Eat

Latke Crusted Apple Stuffing

Leftover Mashed Potato Latkes from Andrea’s Garden Cooking

Parsnip Sweet Potato Latkes

Apple and Cheese Stuffed Latkes from The Kitchn

Potato Latke Sandwiches with Smoked Salmon

Carrot Rosemary Potato Latkes

Sweet Potato Latkes with Brown Sugar Syrup & Candied Pecans from The Shiksa
Sweet-Potato-Latkes-with-Brown-Sugar-Syrup-640x480

Posted on October 29, 2013

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Hanukkah Brunch!

Every year at the holidays it seems like our lives get busier and busier and so we have to find creative ways to get all our friends and family visits in during Hanukkah. This year is no different, in fact it was even busier now that we have a new baby!

So in order to fit in a visit with some of our close friends we decided to host a Hanukkah brunch -latkes for breakfast, my favorite kind!

Last year for our latke-breakfast combo we served my classic (amazing) latkes with smoked salmon and poached eggs. But this year we wanted to do something slightly different.

First, we decided to make two different kinds of latkes – my husband tried out a recipe  for Balkan Potato Leek Latkes from Janna Gur’s The Book of New Israeli Food. These latkes are made by cooking, then mashing the potatoes, dipping in egg and flour and then frying them. They tasted like a mashed-potato fritter. They were good, but we decided we liked our classic shredded style latke better.

And to accompany my more traditional latkes we decided to make two different condiments: tzatziki and Amy Kritzer’s cranberry-applesauce. The cranberry applesauce was so good there wasn’t a drop left! If you are still frying up some latkes during the rest of Hanukkah I definitely recommend whipping up a batch – its very easy and doesn’t take long at all on the stove.

Last weekend the husband and I were watching Rachel Khoo’s “Little Paris Kitchen” on The Cooking Channel (sidenote: what a great show! definitely check it out) when we came across her “Croque Madame Cups,” where she butters white bread, sticks it in muffin tins and then bakes eggs (ham) and bechamel for a heavenly little egg cup. We knew at once we HAD to make them.

And thank goodness we did – they are absolutely our new favorite recipe. We did not use any kind of meat product, but you could substitute spinach, mushrooms or even smoked salmon for the ham she uses. They truly are two-bites of rich, creamy delight-fulness.

Also included on our Hanukkah brunch table? Mimosas, Israeli salad and some homemade cookies for dessert.

Hope everyone is enjoying Hanukkah, whatever time of day you serve the latkes!

 

 

 

 

 

 

Posted on December 10, 2012

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Shabbat Menu Roundup—Comfort Food Edition

For me, February is prime comfort food month, so this Shabbat I’m thinking about yummy comfort foods I can serve to my guests.

Tomato soup is the consummate comfort food, but this recipe from Not Derby Pie looks exciting, even controversial. Can’t wait to try it.

I actually tried making this cheesy pull-apart bread from Beantown Baker last night for a friend and it was a huge success. I bet it would be amazing made with a challah and served with the soup.

Then I’m thinking this artichoke tart with polenta crust from the Wednesday chef, which looks decadent and divine.

For a side, I like these zucchini and carrot fritters I saw in The Kitchn. Like healthier latkes! And who doesn’t like latkes?

And then for dessert, these Dark Chocolate Brownies with Raspberry Goat Cheese Swirl have stolen my heart, and I don’t think I’ll be able to recover until I make them and wallow in them for a nice long time. Amiright?

Happy cooking!

Posted on February 9, 2012

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How to Make the Perfect Latke

I recently told my parents that they cursed me. The way I see it, when my (probable) Irish genes collided with my (definite) Eastern European genes, I was pre-destined to have a love affair with the potato.

My parents blush and look a little embarrassed when you ask them what my first un-coached word was. Not because it was uncouth, or racy, but because my first un-coached utterance was spoken as we drove past a Burger King. Ladies and gentleman, my first word was “fry”– as in french fry.

Now, my family isn’t really into fried foods. If we have a craving for french fries or onion rings, we go out to our favorite fast food joint or restaurant. We don’t ever fry anything at home; we leave it to the professionals. But, when I was growing up, come Hanukkah we’d open all the windows (a feat in the sometimes sub-zero Ohio winters), close the doors to the bedrooms, and my dad would spend several nights frying up latke after latke.

I love my dad’s latkes. As a child (and, maybe even as an adult) I would gobble them down, often leaving my mom’s brisket (also incredible) untouched. Eventually, we just started having latke-only dinners a few times each Hanukkah.

Everyone has “the perfect” latke recipe, so I won’t attempt to prove my family’s recipe is better than yours. I will, however, share a few of our latke tips with you”

– Do not peel your potatoes
– Salt the potatoes after grating them, let them sit for about 20
mintues, then squeeze as much of the water out as possible
– Grate your onions (juice and all) directly into your squeezed-out potatoes
– Use only a little matzo meal to bind the batter, don’t let the matzo
meal overcome the potatoey-ness
– Fry the latkes in corn oil
– After you fry, pat off excess oil with paper towels
– To keep warm and crispy, place latkes on cookie racks in a 250 degree oven

Rachel Korycan lives in Washington, D.C. and is a Development Coordinator at The Jewish Federation of Greater Washington.

Want some additional tricks for making latkes? Check out this video that purports to give you foolproof latke tips.

Posted on December 6, 2011

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

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