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A Hanukkah Latke Board | Cup of Jo


latke bar by Leah Koenig

Potato latkes are my language of love …

Like any Jewish soldier from Eastern Europe (or heck, anyone with spice), I do not have enough strength to go around latkes. I also love the warmth and coolness from the frying pan and the coolness from the fridge.

If I have one minor problem with my favorite Hanukkah potato fritters, then it can be difficult to make food around. They are hearty, full, and have a star interest, but are not of course large plate. I usually offer it along with a brisket or roast chicken because the meat is tender, grilled and the fried potatoes are golden. But when I’m smart, I make a latke board.

As a result, round latkes with delicious and colorful fruits of vegetables, vegetables, cheese, olives and other goodies complete the meal and make the latkes shine. And it is easier than you might think, even for those who are skillfully criticized in our midst (raise their hand). Here are some tips to keep your latke board short as you develop style and taste.

Make Latkes Forward

The only cooking affected by the simple board in Hanukkah is the latkes only. And while there is no substitute for freshly roasted latke, it is also incredibly hot. I like to make a bunch of latkes ahead of time, then store the well-wrapped latkes in the fridge (or refrigerator, if it will be more than a day or two). When the Hanukkah is rolled, place the latkes in one part on a baking sheet and bake in a 350˚F oven. That way, you do not have to spend all your vacation time shaking the latkes on the stove. No one will ever know the difference, I promise!

Prepare Your Toppings

Sour cream and apple apricots are traditional latke, but everything on the cheese board also works on the latke board. Soft and hard cheeses, lox or caviar, pickles and olives are a good start. You can also top it with fresh vegetables like chopped cucumbers, peas or radishes, and seasonal fruits like pomegranate (latke + sour cream + fresh pomegranate seeds and an unruly combo!), Citrus, quince porridge, or dried dates with apricots.

Sort Your Colors

You do not have to be an expert artist to create a beautiful latke board. I usually start by laying the latkes on a curved line, and then building everything around them. Try to have the same color on the board – for example, placing one side with ruby ​​pomegranates and stirring them with brown figs or fruit on the other side, or placing green olives and whole peas to make them green. If you want to inspire or make an impression, Instagram has you covered.

Don’t Forget Chocolate

Give your board a latke touch with a sweet touch and a glittering holidaymaker by wrapping Hanukkah gel pieces coated with the artwork. I especially like chocolate from Divine, which uses cocoa beans, sugar and vanilla; high-quality ingredients; and there are no spices to make.

Potato Latkes
A recipe from my cookbook, The Jewish Cookbook
Serves 6 to 8

4 lbs potato russet, peeled, peeled, and dried
1 green onion, chopped
2/3 cup of whole-purpose flour
4 to 5 eggs, slightly beaten
1/2 cup finely chopped parsley fresh, select
1 teaspoon kosher salt
1/2 teaspoon of fresh black pepper
Vegetable oil (like sunflower), fried
sour cream and apples, serve

Write two large baking sheets with several layers of paper, set aside.

Stir the potatoes and onions into the large holes in the box grater. (Or, cut into slices and slice them using a food processor knife.) For work in groups, wrap the mashed potatoes and onions in a tea towel or several layers of paper and squeeze as much water as you can.

Add the potatoes and onions to a large bowl along with the flour, 4 eggs, parsley, if used, salt, and pepper. Mix until the ingredients are combined. If the mixture looks dry, mix the remaining egg

In a large frying pan, heat 1/4-inch of oil over medium-high heat until shimmering but without smoking.

To work in groups of 4 or 5, lower the batter and 1/4 cup into the pan and press gently with a spatula to shred. Cook, turning once, until red on both sides and cook, 6 to 8 minutes. Continue to cook until all the potato mixture has been applied, add the extra oil to the pan if necessary, and adjust the temperature or lower if the latkes burn faster or slower.

Send the cooked latkes to a sheet of paper to drain. Serve immediately with sour cream, applesauce, or both. Return the rest by laying the latkes in one part on a baking sheet and baking in a 350˚F oven until bursting with heat, 5 to 10 minutes.

PS An easy way to make dinner feel special and how to make a Trader Joe cheese dish.





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