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