Hanukkah Brunch

Latkes for breakfast!

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!

Keep on Noshing

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The perfect way to use leftover noodles.

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Plantain, cauliflower and and ramen are all viable substitutes for the tried-and-true spud.