Potato-Apple Latkes with Cinnamon Sour Cream

Potato-Apple Latkes with Cinnamon Sour Cream

I was so excited when, months ago, I found out that Thanksgiving was going to fall out during Chanukah this year. My first thought was that latkes were definitely going to be the potato side dish this year, and I was going to make a cranberry-applesauce to put on top of them, and it was going to be so. much. fun!

Except that for the past month or so Thanksgivukkah has been ALL over the internet. And guess what? I’m already tired of it. And it doesn’t even happen for another two and a half weeks.  It’s kinda like how pumpkin recipes started showing up everywhere on September 1st, and by the time October rolled around I was so over pumpkin recipes. Yeah, too much of a good thing can sometimes just be too much.

Potato-Apple Latkes with Cinnamon Sour Cream

So, I may or may not be serving latkes on Thanksgiving; I haven’t decided yet. However, I probably won’t be making a big deal about the whole Thanksgiving and Chanukah colliding thing. But if you are looking for a recipe for latkes to serve for Thanksgiving or Chanukah (or both), here’s a great one to try. They’re a little bit savory, a little bit sweet, and a whole lot delicious!

Potato-Apple Latkes with Cinnamon Sour Cream

2 pounds Yukon gold potatoes, peeled and shredded (6 cups)

2 medium Gala apples, shredded (2 cups)

1 1/2 teaspoons salt, divided

1 tablespoon + 1 teaspoon fresh thyme leaves

Freshly ground black pepper

1/2 cup all-purpose flour

Grapeseed oil, for frying (or use any neutral-flavored oil)

1/2 cup sour cream

1/2 teaspoon ground cinnamon

Demerara (raw) sugar, for garnish

1. Combine the potatoes, apples, and 1 teaspoon of the salt in a colander. Let the mixture stand for 20 minutes, pressing down every so often with the back of a large spoon to squeeze out as much liquid as possible.

2. Pour the potato mixture into a large bowl, and add the remaining 1/2 teaspoon of salt, the thyme, and black pepper. Don’t be stingy with the black pepper; you want a nice amount of it to play against the apples and the sugar. Add the flour, and mix well.

3. Place a large skillet over medium-high heat, and coat the bottom of the pan with oil. In batches, add the latke mixture to the pan by 1/3-cupfuls, and cook for several minutes on each side, until golden brown. Keep a careful eye on them. If the darken too quickly, lower the heat a bit, because you don’t want the outside to burn before the inside it cooked (I used a cast iron skillet and had to lower the temperature a bit, because the pan gets really hot!). Add more oil to the pan as needed.

4. Remove the latkes from the pan onto a plate lined with paper towels to drain. You can keep latkes warm on a sheet pan in a 200°F oven while you prepare the next batch.

5. In a small bowl, whisk together the sour cream and cinnamon.

5. Place the latkes on a platter, top each with a dollop of the cinnamon sour cream, sprinkle with a bit of demerara sugar, and serve.

Makes about a dozen latkes, depending on how tightly you pack the measuring cup.

Adapted from Cooking Light
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Thanksgiving 2012

I hope everyone had a wonderful Thanksgiving! Mine was really nice. It was just the 5 of us this year so I kept it relatively simple (I have a hard time doing really simple!). No appetizers, no multiple courses. Just one main course and dessert.

I went with a Slow-Roasted Herbed Turkey Roast rather than a whole turkey. The flavor of the rub was really good, but the meat was a little dry. It was kind of disappointing, since I have made quite a few turkeys and turkey roasts before and none of them were ever dried out. Oh well. I just ate it with lots of cranberry chutney.

To go alongside the turkey, I made a Cranberry, Cherry, and Walnut Chutney. I made this several years ago and really liked it, so I decided to do it again. It was as good as I remember, and I have tons of leftovers (it makes a lot!).

I also made my grandmother’s recipe for stuffing. Okay, so technically it’s dressing, since it’s cooked in a baking dish and not inside the bird. But we always called it stuffing when I was growing up and the name’s kinda stuck. Unlike most stuffing/dressing recipes, this one is not based on bread cubes. It’s actually based on crushed saltine crackers, and I loooove the flavor it gives to the dish. It’s also pretty much the only thing I will use onion soup mix for. I made a nice big dish of this, and will be happily picking at the leftovers for days 🙂

While mashed potatoes are one of the usual sides for Thanksgiving, I decided to forgo them this year. For me, the only purpose they serve is as a vehicle for loads of gravy, and since I wasn’t making gravy this year I didn’t need them. Instead I made Duchess Potatoes. These were so good! And the kids really loved them, unlike mashed potatoes which they aren’t huge fans of. I also like that they could mostly be prepared ahead of time, and then buttered and baked while the turkey rests. I will definitely be making these again! (And sorry for the lousy picture. These were the one dish that wasn’t finished until after it got dark outside, so I had no natural light to photograph these in.)

My last side dish were these Green Beans with Caramelized Onions. I also made these a few years ago and I remember them being really good, so I decided to make them again this year. Somehow I managed to only buy half the amount of green beans that I needed, but that’s okay. While I love green beans, my favorite part of these are the onions anyhow. So I had mostly onions and a few green beans, my husband had equal parts green beans and onions, and the kids had only green beans and no onions. All was good 🙂

Since I had already made several pies this fall (including a pumpkin pie), I went untraditional with dessert and made these Tartlets with Pastry Cream and  Pomegranate Poached Pears (I used forelle pears, and placed one on each tartlet). It was a perfect end to an already great meal, and didn’t weigh us down like most pies do.

Now it’s time to stop procrastinating, and start cleaning up the mess in the kitchen. Fun.

Potato Latkes

Most potato latkes are made with either grated potatoes, resulting in a crisp latke, or with a smooth batter, resulting in a latke with a wonderfully creamy interior. This recipe combines the two, giving you the best of both. I started making these a few years ago, and it is by far my favorite latke recipe.

Happy Hanukkah!
Potato Latkes
Kosher by Design, Susie Fishbein
You can make the latkes up to 4 hours in advance. When ready to serve, bake at 375F for 5 minutes. They can also be frozen and reheated at 375F for 8 minutes per side.
Serve with applesauce and/or sour cream.
2 pounds Yukon gold or Russet Potatoes, peeled

1 medium yellow onion, quartered
4 medium scallions
1 large egg
1 1/2 teaspoons salt
Black pepper
3 tablespoons fresh parsley (optional)
1 cup peanut oil (I used canola)

Using the grating disc of a food processor, grate the potatoes. Remove half of the grated potatoes to a large strainer set over a large bowl. Replace the food processor disc with the metal blade. Add the onion and scallions. Pulse until mixture is smooth.

 Add the potato/onion mixture to the grated potatoes in the strainer. Push down to strain out as much liquid as possible. Let the liquid sit in the bowl for 5 minutes. Pour off the liquid, reserving the potato starch at the bottom of the bowl.

Add the potatoes to bowl with potato starch. Mix in the egg, salt, pepper, and parsley, if desired.

In a large skillet, heat the oil until very hot, but not smoking. Add the potato mixture 1 heaping tablespoon at a time. Fry until golden, flip and fry until golden on the other side. Drain on paper bags or paper towels. Do this until all the batter is used.

14-18 latkes

Potato and Chickpea Salad

This potato salad was really good, but I think next time I would cut down on the garlic – it was just a little bit too strong. We had it with barbecued chicken, but I would even serve it as a main dish with some bread.

Potato and Chickpea Salad
Vegan Italiano, Donna Klein

1 1/2 pounds small red-skin potatoes
1/4 cup low-sodium vegetable broth
2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
4 cloves garlic, finely chopped
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
3 medium plum tomatoes, chopped
1/2 medium red onion, finely chopped
1 (16-ounce) can chickpeas, rinsed and drained
1/4 pound fresh spinach or arugula leaves, chopped (optional) (I didn’t use)

Place the potatoes in a large saucepan or medium stockpot with salted water to cover; bring to a boil over high heat. Reduce the heat to a gentle boil and cook until the potatoes are just tender, about 15 minutes, depending on size. Drain and set aside to cool slightly.

Meanwhile, in a large bowl, whisk together the broth, oil, vinegar, garlic, salt and pepper. Stir in the tomatoes and onions. Let stand a few minutes to allow the flavors to blend.

As soon as the potatoes are cool enough to handle, yet still quite warm, cut them in half or in quarters, depending on size. Stir the dressing a few times, and add the warm potatoes along with the chickpeas and spinach (if using). Toss gently until the potatoes are thoroughly coated. Serve warm or at room temperature. Alternatively, let cool to room temperature and refrigerate a minimum of 3 hours, or up to 2 days (or overnight if using spinach), and serve chilled or return to room temperature.

6-8 servings

Bourbon and Brown Sugar Flank Steak with Garlic-Chive Mashed Potatoes

I’ve made this recipe several times, always to rave reviews. It’s great to make when you want something that tastes special, but doesn’t take long to make.

This time I just made garlic mashed potatoes to serve alongside, but the potatoes in the recipe are really good. I served the meat on top of baby greens.

Bourbon and Brown Sugar Flank Steak with Garlic-Chive Mashed Potatoes
Cooking Light
Steak:
1/4 cup packed dark brown sugar
1/4 cup minced green onions
1/4 cup bourbon
1/4 cup low-sodium soy sauce
1/4 cup Dijon mustard
1/2 teaspoon freshly ground black pepper
1/4 teaspoon Worcestershire sauce
1 (2-pound) flank steak, trimmed
Cooking spray
1/2 teaspoon cornstarch
Potatoes:
3 pounds small red potatoes
6 garlic cloves, peeled
1/2 cup reduced-fat sour cream
1/3 cup 2% reduced-fat milk
2 1/2 tablespoons butter
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh chives
Garnish:
8 fresh chives, cut into 1-inch pieces

To prepare steak, combine first 7 ingredients in a large zip-top plastic bag; add steak. Seal and marinate in refrigerator 8 hours or overnight, turning bag occasionally. Remove steak from bag, reserving marinade.

Prepare grill.
Place steak on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness. Let stand 10 minutes. Cut diagonally across grain into thin slices.
Combine reserved marinade and cornstarch in a saucepan. Bring to a boil; cook 1 minute, stirring constantly.
To prepare potatoes, place potatoes and garlic in a large Dutch oven; cover with water. Bring to a boil. Reduce heat; simmer 30 minutes or until tender. Drain.
Return potatoes and garlic to pan, and place over medium heat. Add sour cream, milk, butter, salt, and 1/4 teaspoon pepper. Mash potato mixture to desired consistency with a potato masher. Stir in chopped chives. Mound 3/4 cup potatoes on each of 8 plates; arrange 3 ounces steak around each serving of potatoes. Drizzle 1 tablespoon sauce on each plate; sprinkle with chive pieces, if desired.

8 servings