I have long considered myself somewhat a latke expert, with several varieties under my belt, and never a single latke leftover when serving to my friends and family. That is until I had the chance to spend time with Michelin Star Chef Bill Telepan and Pastry Chef Larissa Raphael of the acclaimed New York City restaurant Telepan last week.
Chef Bill Telepan isn’t Jewish, though his latkes might indicate otherwise. In truth, Bill grew up in suburban New Jersey eating potato pancakes every holiday season prepared by his Hungarian mother. He carries this tradition on with his own family, serving up a big Christmas breakfast of eggs, bacon, pancakes and, what else, latkes.
But he has also been serving up latkes at his restaurant for nearly ten years, and even won an award for his latkes at the Annual Latke Festival in New York City several years ago. He likes serving them two ways: plain with sour cream and homemade applesauce, or as an appetizer with smoked salmon and creme fraiche (a personal favorite).
So what can a Michelin Star chef teach a nice Jewish girl about frying latkes? Well, a lot. And it turns out I had been making a couple of mistakes.
Bill shared that you want to keep the natural potato starch in the mix, but also need to remove excess liquid. After mixing all the latke ingredients, he allows the mix to sit around 5-10 minutes. Then he drains it, mixes the eggs with the leftover potato starch, and adds that back into the potatoes.
Don’t squeeze out too much liquid: I had been squeezing out the liquid from my latke each time I formed a patty, but Bill told me you don’t want to do that, because then the latkes will be dry. Instead, lightly form a patty using your hands or a tablespoon to keep the moisture in, creating a fluffier and creamier latke.
Onion is key for Bill, who uses a ratio of 1 small onion to every 1 ½ lbs of russet potatoes. When I tried out this ratio over the weekend, my dad immediately said “wow, great onion flavor” so I guess Bill is really on to something.
Another key element is adding enough salt, both in the mix of the latkes, and then a small sprinkle after they come out of the hot oil. While 2 tsp of salt for 1 ½ lbs of potatoes may seem like a lot, Bill pointed out that potatoes really absorb the salt and need a little extra to bring out the flavor.
In my time at the restaurant I also had the chance to spend time with Pastry Chef Larissa Raphael, who has been serving up some of New York City’s best desserts for years, who decided to try her hand at serving Hanukkah jelly donuts this year for the first time.
You have probably had a jelly donut around Hanukkah time. And they are fine, I mean what is bad about fried dough. But what I loved about Larissa’s Hanukkah donuts is the balance of rich chocolate ganache and raspberry jam filling paired with delightfully light, bite-sized donut “holes.” After all eating several small donuts is way more fun than trying to stuff one enormous powder-sugar covered donut into your mouth.
If making donuts from scratch seems like a daunting task, Larissa shared that you can actually allow the dough to rise overnight in the fridge, a helpful tip for the busy home baker. No fancy oil for this frying: just plain old vegetable oil.
So now you can enjoy Michelin Star quality latkes and Hanukkah donuts all from the comfort of your own home.
Latkes and Hanukkah donuts will be available at Telepan from December 16th to 24th and are available both for take-out and in-house dining. Donuts will only be available for the dinner menu.
Chef Bill Telepan’s Potato Latkes, Yield: 6 latkes
1 ½ lbs of Idaho (russet) potatoes
1 small onion
2 Tbsp flour
2 tsp salt
Using the large hole on a box grater, grate potatoes and the onions into a mixing bowl.
Squeeze the grated potatoes and onion and save the water from the potatoes. After the water from the potatoes has settled, pour off the water and save the starch which settled to the bottom.
Beat the eggs and add them to the starch and combine well. Add the flour and salt and combine all.
Pan fry in a sauté pan in a generous amount of vegetable oil until golden brown and crispy on the outside, and cooking through on the inside.
For the dough:
2 cups + 2 Tbsp all-purpose flour
3 medium eggs
2 Tbsp milk
3 scant Tbsp sugar
1 Tbsp fresh yeast or 2 tsp dry yeast
2 ¼ tsp salt
7 Tbsp slightly softened butter
For the chocolate ganache:
2 cups + 2 Tbsp bittersweet chocolate
1 cup + 1 Tbsp + 1 tsp heavy cream
Raspberry or strawberry jam
Mix yeast, milk, flour and eggs in the bowl of a stand mixer, with the paddle attachment, on low speed until combined. Mix in sugar and salt.
Add butter and mix on medium speed until gluten is developed, around 10 minutes. Place dough onto a floured cookie sheet and cover loosely with plastic wrap. Allow to rise to double in size. Another option is to place in refrigerator overnight.
Once the dough is doubled in size, put onto a floured surface and roll to ½ inch thick. Cut with cookie cutter (I use a 1 ½ inch round cutter) and place on a cookie sheet with parchment, or waxed paper, or lightly floured. Cover loosely with plastic wrap and allow to rise for 20 minutes.
Heat your oil to 350. Fry the doughnuts for around 3 minutes. Break one open to check that 3 minutes is enough time and that middle is cooked through.
Roll in sugar. You can fill with chocolate or jam or both.
To make the ganache: Melt chocolate in a medium bowl over a pot of boiling water. Set aside. Place cream in a pot and heat until boiling. Pour over chocolate and mix with whisk until combined.
Loaded baked potatoes have always intrigued me. There are tons of vegetarian versions to enjoy, but there is something about the classic version that always captured my attention: steaming hot with melted cheddar cheese, a big dollop of sour cream, and of course, crispy bacon on top.
So I decided to take the plunge, and turn my affection-from-afar for the loaded baked potato into a latke version. The classic potato latke got a makeover with some grated cheddar cheese and scallions, and then I topped it all with tangy sour cream, more scallions and bacon bits. Ok everyone, don’t get your panties in a twist. Not real bacon: the fake kind they sell in the salad dressing aisle.
Of course, what could be bad about this combination of ingredients? Pretty much nothing.
An unexpected surprise of this recipe? The red and green from the scallions and bacon bits create a little Chrismukkah action. So for those of you who might be from interfaith families, or just like getting into the red and green holiday spirit, this recipe has your name all over it.
8 medium Yukon gold potatoes
1 small onion
2 cups diced green onions (around 10)
1 cup shredded cheddar cheese
½ cup flour
1 ½ tsp salt
½ tsp pepper
Vegetable oil for frying
Pareve “bacon” bits
Using the shredding attachment of a food processor or a hand grater, coarsely great potatoes and onions. Place in a large bowl.
Add flour, eggs, salt and pepper. Mix thoroughly until completely combined. Allow to sit 5-10 minutes. Drain excess liquid. Add grated cheddar cheese and half of the chopped scallions.
Heat vegetable oil in a large skillet over medium heat. Using your hands or large spoon, make a latke patty and place in the pan. Fry for 3-4 minutes on each side, until golden brown. Remove from pan and place on wire cooling rack placed on a baking sheet, which you can place in a warm oven until ready to serve.
Top latkes with sour cream, additional scallions and bacon bits.
Hanukkah would have to be my favorite time of year. I was born on the fifth night and I even got married on my birthday! No, I don’t usually get three presents, but I always felt lucky to be surrounded by so much mazal on my wedding day.
With so much to celebrate during the holiday I try to switch things up during all the frying. There’s only so many latkes and jelly donuts you can eat (ok, maybe not). Fried zucchini parmesan chips have become a family favorite, so this year, I decided to go sweet with a different type of fried veggie: delicata squash.
Delicata squash is such an easy squash to prepare because the peel is edible, so you can just slice and bake – or fry! To take the squash flavor a step further, I decided to make a pumpkin beer batter and I finish it off with a Greek yogurt dipping sauce, to honor the Hanukkah miracle, and the tradition of eating dairy during the holiday. I love how they look just like donuts, but you get to without quite as much guilt because, after all, you’re really getting in a serving of veggies.
1 delicata squash, seeds removed, thinly sliced into rings
1 cup flour
2 Tbsp cornstarch
2 Tbsp sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
pinch of salt
1 12oz bottle of pumpkin beer
canola oil, for frying
For the cinnamon-scented powdered sugar:
1/2 cup powdered sugar
1/2 tsp cinnamon
For the Greek yogurt dipping sauce:
1 6 oz container plain Greek-style yogurt
1 1/2 Tbsp maple syrup
1 tbsp brown sugar
Add the flour, cornstarch, sugar, spices and salt to a bowl and whisk to combine. Pour in the beer and stir until a thick batter forms. It should be a little thicker than pancake batter. You'll need most of the bottle of beer (with about 1/2 cup left over).
Heat a few inches of oil in a saucepan to 350 degrees.
Dip the squash in the beer batter and place in the hot oil. Fry a few at a time until golden brown on one side, and then flip over to brown the other side.
Remove with a slotted spoon or spider and drain on paper towels.
To make the cinnamon-scented powdered sugar: Place the cinnamon and powdered sugar in a bowl and whisk until the cinnamon is completely incorporated.
To make the Greek yogurt dipping sauce: Add all the ingredients to a bowl and stir to combine.
Dust with cinnamon-scented powdered sugar and serve immediately or remove to a rack, to keep crisp and reserve for later. Serve with greek yogurt dipping sauce.
Donuts were never really my thing. That is, until I was pregnant a few years ago and my husband brought me to New York City’s famous Doughnut Plant where I sampled several amazing flavors, including their peanut butter & jelly variety. I was in love, and it wasn’t just the pregnancy hormones.
Check out my elated face.
So this year when I was thinking about something fun and sweet to make for Hanukkah, I knew I wanted to try my hand at making an Israeli-style sufganiya, but with a classic American flavor pairing. After all, who doesn’t love peanut butter and jelly?! And most importantly, I love it, and I loved making these donuts. They were so delicious I might have eaten two. (I did).
If you have a peanut allergy in your family, you can swap out the peanut butter for almond butter, cashew butter or even sunflower butter. Instead of adding chopped peanuts to the top, add chopped salted almonds or cashews.
For the donuts:
1 ½ Tbsp dry yeast
1 tsp sugar
½ cup lukewarm water
2 ½ cups all-purpose flour
¼ cup sugar
2 large eggs
2 Tbsp unsalted butter, room temperature
½ tsp ground nutmeg
2 tsp salt
Vegetable oil for frying
For the glaze:
2 Tbsp milk
2 Tbsp creamy peanut butter (or other nut butter)
1 cup powdered sugar
¼ cup chopped, salted peanuts (or other salted nuts)
For the filling:
1 ½ cups raspberry jam
Combine yeast, 1 tsp sugar and water in a small bowl. Mix gently and allow to sit until top gets foamy, around 5-10 minutes.
In a stand mixer fitted with dough hook, add flour, sugar, eggs, butter, nutmeg and salt. Add yeast mixture and mix on low for 2 minutes. Increase speed and mix another 5 minutes. You can also do this by hand with a wooden spoon, which will take slightly longer.
Place dough in a greased bowl. Cover with a damp towel and allow to rise 2 1/2 -3 hours.
Roll out dough on a lightly floured surface. Using a round biscuit cutter or drinking glass, cut rounds. Place on a large plate, cover with plastic wrap and allow to rise another 20 minutes.
While doughnuts are rising again, whisk the milk, peanut butter, powdered sugar and chopped peanuts together to make the glaze.
In a large skillet, heat vegetable oil over medium heat until a thermometer reads around 370 degrees. Fry each round for around 30-40 seconds on each side. Using a slotted spoon, transfer to a paper-towel-lined baking sheet. Immediately spoon peanut butter glaze over the top.
Fill a pastry bag with jam and cut tip. Using a wooden skewer or toothpick, make a hole in the side of each doughnut. Wiggle the toothpick around a bit to open up the inside of the doughnut. Fit the pastry bag into the hole, pipe about 2 teaspoons jam into doughnut. Repeat with remaining doughnuts.
Add an extra dot of jam on top if desired.
There’s just something about comfort food that always gets me excited to eat. Give me some mac n’ cheese, tuna casserole or a grilled cheese sandwich and I am good to go. Can you tell that I love dairy? Hanukkah, which is traditionally celebrated with oily and cheesy foods, really is the perfect holiday for me!
On Hanukkah we eat foods fried in oil to symbolize the oil that lasted eight days when the Maccabees rededicated the Holy Temple in Jerusalem after their victory over the Greeks. The dairy is to celebrate Judith’s victory when she saved her village from the Babylonians. Basically, she served the General of the Babylonian army a basket of wine and salty cheese (the salt made him thirsty and got him very drunk). When he passed out, she beheaded him and scared away his army. It’s a bit graphic but definitely worth celebrating!
So now let’s get back to my comfort food, which really does tie in to Hanukkah beautifully. I decided that what this holiday really needed was a crispy latke fried in oil then sandwiched together with cheese. Sounds good, right?!? Jewish-American comfort food taken to the max.
2-3 large potatoes, peeled (2 cups grated)
3 Tbsp plain bread crumbs
1 tsp salt
¼ tsp pepper
3 Tbsp butter
3 Tbsp light olive oil
5-10 slices cheddar cheese
Line a large bowl with a kitchen towel and line a baking sheet with two layers of paper towels.
Peel and grate the potatoes and place them in the towel then squeeze out all of the liquid from the potatoes. Discard the liquid then place the dried potatoes in the bowl.
Stir in the egg, bread crumbs, salt and pepper until combined.
In a heavy saucepan, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium-low heat. To test if the oil/butter mixture is hot enough, drop a small piece of the potato mixture into the pan and if bubbles form around the edges, the oil is ready.
Carefully place two ¼ cup-sized scoops of the potato mixture in the pan and cook for two minutes, until the latkes are browning on the bottom.
Flip the latkes over carefully with a spatula and place 1-2 slices of cheddar cheese on one latke. Cook for one more minute then place the second latke on top of the cheese and press down. Cook for 30 seconds then flip over the grilled cheese latke sandwich, press down and cook for 30 more seconds.
Place the hot grilled cheese latkes on the paper towels to drain then repeat this process to make 3-4 more sandwiches.
Once the latkes have drained, it’s time to eat!
If you want to take these grilled cheese latkes to the next level, you can add avocado or spinach to the cheese while cooking or switch it up with your favorite cheese.
I would like to say that this is the first time I have combined brisket and latkes into one recipe, but I would be lying. I just love finding ways to use brisket, like the brisket latkes I created last year and one of my newer creations: brisket-stuffed cabbage.
Like so many great recipes, this one was created by accident. At a Hanukkah party several years ago I served potato latkes, pulled brisket and some homemade challah rolls. Pretty soon my friends ditched the rolls and started topping their latkes with the brisket. And a new star was born.
If you are asking yourself, “can I use my family’s beloved brisket recipe for this?” The answer is absolutely. As long as the recipe calls for a significant amount of liquid so that it has a bit of sauce to it, whatever recipe you fancy will work great.
You don’t have to stop with brisket as a topping for your latkes. You can make a “top your own latke” party this Hanukkah season, serving up grilled pastrami, pulled brisket, caramelized onions or any other fun topping you like. Watch as your guests get creative with their latkes. You can also shake it up by adding some sweet potato latkes or parsnip latkes into the mix.
For the brisket:
2-3 lb brisket
1 Tbsp salt
½ Tbsp freshly grated black pepper
2 tsp garlic powder
2 tsp onion powder
1 tsp dried parsley
3-4 Tbsp olive oil
1 can beer
1 can ginger ale
1 bottle red wine
4 oz tomato paste
4 medium carrots, cut into medium size pieces
2 onions, cut into quarters
For the latkes:
12 medium-large Yukon gold potatoes, peeled and cut into large chunks
4 small onions, or 1 medium-large onion, cut into large chunks
4 garlic cloves, peeled and left whole
¾ -1 cup flour
4 eggs, lightly beaten
1 ½ Tbsp salt
½ Tbsp pepper
Vegetable oil for frying
To make the brisket:
In a small bowl combine salt, pepper, garlic powder, onion powder and parsley. Spread dry rub on both sides of brisket evenly. Preheat the oven to 300F degrees.
Heat the olive oil in a large dutch oven or pot on medium high heat. Sear the brisket on both sides "until the smoke detector goes off." Remove meat and set aside.
Using the remaining oil and "good bits" on the bottom of the pan, sauté carrots and onions, scraping the bottom until the veggies are soft, about 8-10 minutes. Add the tomato paste and stir until thoroughly mixed.
Put the brisket back in the pan, and cover with the bottle of red wine, beer and ginger ale. Place the entire pot with brisket into the oven, and cook for at least 3-4 hours, until meat is completely tender.
When the meat is fork tender, remove the meat and set aside on a large cutting board.
Let the sludge rise to the top of the pot liquid and skim it off. Strain out the carrots and onions and using a food processor, blend them with 1-2 cups of the cooking liquid, then return the blended mixture to the rest of the liquid and simmer to reduce slightly.
On the cutting board using two forks, carefully shred the brisket into small strands. Add 1-2 cups of the pureed cooking liquid to the pulled brisket for additional moisture and flavor.
Serve in a large bowl and allow guests to top latkes, or spoon small amounts of brisket on each latke for a more elegant presentation.
To make the latkes:
Using the shredding attachment of a food processor or a hand grater, coarsely great potatoes, onions and garlic. Place in a large bowl.
Add flour, eggs, salt and pepper. Mix thoroughly until completely combined. Allow to sit 5-10 minutes. Drain excess liquid.
Heat vegetable oil in a large skillet over medium heat. Using your hands, make a small latke patty and squeeze out excess liquid again. Fry for 3-4 minutes on each side, until golden brown. Remove from pan and place on wire cooling rack placed on a baking sheet, which you can place in a warm oven until ready to serve.
I recently started my second round with a diet/food-cleanse called Whole 30, in which you eat nothing but unprocessed, unrefined, sugar-free food, while also cutting out entire food groups such as dairy, soy, and grains (oh and booze too). I am sure to many it sounds a bit crazy, but I will share that throughout the 30 days I woke up easier and stayed awake throughout the day, my body felt physically and mentally alive in a way it had not in years past and I felt stronger when I worked out.
Cutting out dairy, sugar, grains and booze? Ok, I could do it. But I could never do without my coffee, which thankfully you are allowed. In order to enjoy my one permitted cup of coffee, I needed to make my own almond milk since almost all sold in stores contain added sugar. I also wanted to find a natural way to sweeten the almond milk to make my coffee a little more enjoyable. So I added 1 medjool date when making the almond milk for the sweetness I craved with my coffee, but without any sugar.
I have come to love making my own almond milk so much that I do it even when I am not on the diet. There is something gratifying about knowing exactly what is in your food and drink. If you are going to try your hand at this I highly recommend buying a nut milk bag, but if you have a cheesecloth available that will work fine.
Homemade almond milk is for more than just crazy diets: it is great for baking, especially when making nondairy desserts, for making smoothies, in your cereal or oatmeal or just drinking too.
For the almond milk:
1 cup raw almonds
3 cups water
1 pitted medjool date
pinch of cinnamon
pinch of salt
For the vanilla banana smoothie:
1 ¼ cup home made almond milk
1 ½ frozen banana
2 tsp cinnamon
1 tsp vanilla
1 Tbsp honey
To make the almond milk:
Soak the almonds in 3 cups of water for 12-24 hours. Drain the water from the almonds.
Place the almonds, 3 cups of water, the date, cinnamon and salt in a blender. Start on a low speed and quickly accelerate to high speed until all the nuts are completely pulverized. Pour the nut milk into the bag to strain.
Tip: Don’t waste the almond meal left after straining the liquid. Save it and dehydrate it. It becomes perfect almond flour.
To make the smoothie:
Place almond milk, frozen banana, cinnamon, vanilla and honey in the blender and pulse until smooth. Sprinkle some cinnamon or unsweetened cocoa powder on top.
Burekas are one of my favorite Israeli treats, and they are the perfect way to use up leftover mashed potatoes from your Thanksgiving dinner. This recipe is as easy and delicious as it gets – the best kind of recipe when you need a pick-me-up from all that Black Friday shopping. These are also fantastic during Shabbat dinner to serve with a salad course. You can even serve them with leftover gravy for a delicious dipping sauce.
I used a pareve (nondairy) phyllo dough in this recipe for ease, but you are welcome to make your favorite bureka dough if you prefer. You can also switch up the fillings with whatever leftovers you have on hand: turkey and cranberry sauce, sweet potatoes and even stuffing all make fantastic fillings.
1 package phyllo dough, defrosted
leftover mashed potatoes
1 egg + 1 Tbsp water
freshly ground black pepper
leftover gravy for dipping
Preheat oven to 350°.
Beat the egg with 1 Tbsp of water. Prepare a baking sheet with parchment paper or a non-stick cooking pad.
Roll out phyllo dough carefully to prevent splitting. I like to divide the layers of the phyllo in half so I can get four sheets instead of two. If the layers seem too brittle and dry, brush with vegetable oil. Working quickly, cut each sheet horizontally into 4 strips.
Lightly brush a strip with the egg wash. Place a scant teaspoon of mashed potatoes at the right end of the strip and fold the right bottom corner up and to the left to create a triangle shape. Continue wrapping the triangle into the remaining strip, being careful to preserve the triangle shape. Seal the end with egg wash if necessary and place end down on the prepared baking sheet. Repeat this process with the remaining strips.
Lightly brush the tops of the burekas with egg wash and sprinkle with dried thyme and freshly ground black pepper.
Bake for 20 minutes or until golden brown. Serve with warmed leftover gravy.
Oh, how I love pasta. Almost all of my favorite comfort foods involve pasta: egg noodles with cottage cheese (a childhood favorite); any kind of gnocchi smothered in just about any kind of sauce; and my pregnancy comfort food, spaghetti with butter and Parmesan.
For Thanksgiving though I really wanted to create (and eat) an orzo side dish. Orzo somehow seems like a compromise of carb: it looks like rice, but it’s actually pasta. And to make it a little healthier than just some plain old pasta, I added some hearty wheatberries, an array of colorful vegetables and even some vitamin-rich pumpkin seeds into the mix.
The result is a scrumptious and satisfying side dish that can also serve as an entree for any vegetarian guests. Want to add some more protein into the mix? Add 1/2 cup cooked lentils or small white beans and you have a complete dish.
If you can’t find purple carrots at your local market, you can use a roasted beet instead to achieve the same color and texture. I also love this dish because you can prepare it a day ahead and either serve room temperature, or heat it back up to serve.
1 cup dry orzo pasta
1/2 cup wheatberries
1/2 medium butternut squash
2 purple carrots or 1 large beet
1/4 cup cooked peas (fresh or frozen)
1/4 cup dried cranberries
1/4 cup homemade or store-bought pepitas (you can also use slivered almonds or sunflower seeds)
salt and pepper
Preheat oven to 400 degrees.
Peel butternut squash and carrots. Dice each into 1/2 inch cubes. Place butternut squash and carrots, separately, on a baking sheet, drizzle with salt and pepper. Roast for 15-20 minutes, tossing once, until carmelized.
Note: if replacing the carrot with beet, wash the beet gently and place in tin foil. Roast in oven at 400 degrees for around 45 minutes or until soft. Allow to cool and remove skin. Once beet has cooled, dice into 1/2 inch cubes.
While vegetables are roasting, bring a pot of salted water to a boil. Cook orzo around 11 minutes and drain. Drizzle with olive oil and place in a large bowl.
Cook wheatberries according to directions on package. (For 1/2 cup wheatberries, you will need around 1 cup of water. Bring water to a boil and then simmer covered for around 15 minutes).
In the large bowl with orzo, add cooked butternut squash, carrots (or beets), peas, wheatberries, cranberries, pepitas and another 1 Tbsp olive oil. Mix thoroughly. Add salt and pepper to taste. Serve room temperature or warm.
This Thanksgiving, I’m adding an array of chutneys to my holiday spread as a way to jazz up the traditional meal with simmered combinations of fruits or veggies. Chutneys are the perfect accompaniment to long roasted, rich turkey or braised meats because their vinegary bases help to balance the fat of heavier proteins and side dishes.
This selection of chutneys cover a range of flavors to please any palate. With that in mind, I simmered one sweet, one savory and one spicy condiment. They make use of seasonal ingredients and readily available herbs and spices. Best of all, they come together in one pot and with little fuss. And each of these combinations will be tastier and more nuanced when prepared in advance.
Sweet Cranberry and Cherry Chutney
This chutney hints at Thanksgiving tradition with ruby red cranberries, nuts and dried fruit. It is believed that cranberries were served at the first Thanksgiving in 1621.
Serve this Cranberry and Cherry Chutney alongside roasted meat, turkey or chicken. Add a few tablespoons to mayonnaise and use as a spread on lightly toasted challah for turkey sandwiches with leftovers from your feast. Or place this chutney in a small serving dish alongside creamy, mild cheeses as a sweet element on a cheese plate.
Note: This chutney has a very strong vinegar odor when it’s simmering. The first time I made this, I was alarmed by the strength of the vinegary presence. After it’s cooked, cooled and refrigerated, the vinegar- sugar- honey combination settles into a perfectly balanced, slightly sweet condiment for your holiday meal.
2 cups dried tart cherries
½ cup sugar
3 Tbsp honey
½ cup apple cider vinegar
1 cup fresh cranberries (rinsed)
1 Tbsp lemon zest
½ cup finely chopped celery
1 cup raisins or currants
1 cup toasted chopped walnuts
6 Tbsp water (or a little more if the pan appears too dry)
Combine all ingredients in a 2 quart. saucepan over medium heat. Cook 20-25 minutes, stirring well.
Cranberries should burst open. The texture should be slightly sticky and chunky, with little liquid remaining after the simmer. Chutney will continue to thicken as it cools.
Cover and refrigerate for up to one week. Serve at room temperature.
Savory Cauliflower and Lentil Chutney
This vegetable and legume based chutney doesn’t include any added sweetness, making it a welcome savory addition to a holiday meal that tends to include lots of sweet flavors. It’s warm spices and toasted undertones provide unexpected flavors next to traditional dishes like sweet or mashed potatoes. This dish could easily be the star dish for vegetarians at your table.
Serve alongside turkey leftovers or as a condiment with pan-seared fish. If using this as a main dish for vegetarians at your Thanksgiving table, be sure to make stuffing without chicken or turkey broth so that they may enjoy stuffing with this savory chutney.
¼ cup good olive oil
1 large red onion, finely diced
1 large shallot, finely diced
1 Tbsp fresh ginger, peeled and minced
2 tsp ras- el- hanout*
½ tsp mustard powder
1 cup dry red lentils
1 cup dry white wine
4 cups cauliflower florets, small pieces
1 ½ cups canned diced tomatoes
½ cup water
salt and pepper to taste
½ tsp paprika
¼ cup fresh cilantro leaves- minced
2 Tbsp freshly squeezed lime juice
*Middle Eastern spice mix found at well stocked markets like Whole Foods or at online on Amazon
Heat oil and add onion, shallot and ginger until softened, about 4-5 minutes.
Add ras-el-hanout and mustard powder and stir, cooking one minute.
Rinse and examine lentils for particles of debris. Remove if found. Add lentils and wine to onion and spice mixture. Bring to a boil and reduce to simmer. Cover pot and cook 10 minutes.
Add cauliflower, tomatoes, water, salt and pepper and paprika.
Cover and cook over medium heat, covered, for 20-25 minutes until lentils and cauliflower are tender but not mushy. Stir occasionally. Add ¼- ½ cup more water if chutney appears dry.
Cool mixture and stir in lime juice and cilantro. Adjust salt and pepper to taste.
May be refrigerated for up to one week in airtight container. Serve at room temperature.
¼ cup olive oil
3-4 cloves garlic, finely chopped
1 Tbsp fresh ginger, peeled and chopped
2 shallots, finely chopped
1 medium red onion, chopped
½ tsp turmeric
½ tsp cumin
½ tsp coriander
⅛ tsp each, salt and pepper
½-1 jalapeno pepper, seeds and veins removed and finely chopped (do not touch eyes or mouth when handling this pepper)
½ tsp cinnamon
⅛ tsp cayenne
1 Tbsp honey
1 Tbsplight brown sugar
4 fresh tomatoes, chopped
1 cup canned diced tomatoes
2 Tb. apple cider vinegar
2 Tb. dark raisins
1 Tb. fresh cilantro, chopped
1 Tb. basil leaves, chopped
1 lime- juiced
Heat the olive oil in a medium skillet over medium heat.
Add the garlic, ginger, shallots, onion and cook until softened.
Add turmeric, cumin, coriander, jalapeno, salt and pepper, cinnamon and cayenne pepper. Cook for 5 minutes.
Add the honey, brown sugar and raisins and cook for 2-3 minutes until caramelized.
Stir in fresh and canned tomatoes and vinegar. Simmer for 40-45 minutes in uncovered pot. Add a bit of water if mixture appears too dry. Texture should be jammy.
Remove from heat and stir in cilantro, basil and lime juice. Taste to season with additional cayenne, salt or pepper.
Cool and place in sealed glass container in the refrigerator for up to 2 weeks. Serve at room temperature.
I suggest serving this chutney alongside turkey or roasted chicken. It’s super as a spread on a brisket sandwich or serve alongside guacamole with toasted pita chips. Consider using this spicy tomato chutney swirled into a half cup of extra virgin olive oil as a sauce over your favorite pasta.