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The Gift of Latkes | Great Performances

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NOV
29
2016
The Gift of Latkes
Recipes and Food
by Jennifer Baughman, Community Manager


It's hard not to get excited about latke season. While we love a traditional plate of potato fritters with creme fraiche, sea salt, and applesauce, we can't help but appreciate a recipe that transforms them into a focal point of aesthetic and flavor. Our community of friends and culinary collaborators offer their take on this staple of the holiday season! 

BONUS! If you are a latke lover, post to your Instagram with a photo of you eating a latke (tagged @GPfood)! The first to share will receive two tickets to this year's Latke Festival at Brooklyn Museum on December 19th!

Romanian Zucchini Potato Latkes

From Joan Nathan’s Jewish Holiday Cookbook

Makes 18 large latkes

2 pounds zucchini

2 large russet or baking potatoes

1 medium onion

3 large eggs

Vegetable oil

¾ cup matzah meal

Salt and pepper

Peel the zucchini and grate down to the seeds (discard the seeds). Squeeze out the liquid. Peel the potatoes if the skin is coarse; otherwise, just clean them. Grate into the zucchini using the smallest holes on the grater. This will keep the potato mixture from blackening. Press out as much liquid as possible and reserve the starchy sediment at the bottom of the bowl. Return the sediment to the mixture. Grate the onion and add to the zucchini mixture. Add the eggs, 1 teaspoon of oil, and the matzah meal, starting with ½ cup meal and continuing to add more if necessary, until there is body to the mixture. Season with salt and pepper to taste and blend. In a large, heavy frying pan, heat a thin film of oil until almost smoking. Using a large oiled tablespoon, spoon round portions of zucchini mixture into the pan and brown on both sides. Serve hot with sour cream or apple-sauce. Note: You can also add carrots, parsley, and dill to this recipe!


Latke Mushroom Julienne

Veselka Chef Dima Marsteniuk, winner of the 2015 Latkefest People's Choice Award!

1-2 Idaho Potatoes

½ Spanish Onion

¼ cup AP Flour

2 eggs

Salt/pepper for taste

For Mushroom Julienne

2 lb Button  Mushrooms (4pc leave aside for garnish)

½ cup heavy cream

½ shredded parmesan

2 T Soy sauce

1 T Truffle Paste

1 t fresh thyme

2T shredded parmesan

Salt and pepper to taste

For Garnish

Rainbow micro greens

Preparation for Latke

Chop onion in food processor Shred potato in food processor or with box grater. Add eggs, flour, salt and pepper and mix all ingredients. Make 3-4 inch patties and cook in 350F vegetable oil.

For Mushroom Julienne

Clean all mushroom. Remove stems from 4 mushrooms and leave aside. Chop remaining mushrooms and put in frying pan and cook till all juice is removed. Add heavy cream, truffle paste, soy sauce, fresh thyme,  salt and pepper and sauté for 10 minutes at medium heat. Set aside to cool. Roast the 4 remaining mushrooms in the oven at 350F, for 7 minutes. Spoon ¼  of the sautéed mushroom mixture into each of the mushroom caps and top with parmesan. Bake everything at 350f for 3 minutes. Garnish with micro greens.


Sweet Potato and Rutabaga Latke with Braised Short Rib & Persimmon Gastrique

From Chef Brent Simms of Dizzy’s Club Coca Cola

Makes 6 latkes

1 cup peeled and shredded potatoes

1 cup peeled and shredded rutabaga

1 tbsp grated yellow onion

3 eggs, beaten

2 tbsp all purpose flour

1 1/2 tsp salt

1/2 cup vegetable oil

Gently squeeze the liquid from the shredded potato and rutabaga mixture using your hands or a cheesecloth. Add to mixing bowl with all other ingredients. Mix to combine. In a saute pan, heat oil to quite hot on medium high heat. Form mixture into latke patties and place them carefully into the oil in the saute pan. Cook until golden brown on one side, flipping them when necessary. Finish cooking the latke until evenly browned on both sides.  Drain on a paper towel for assembly.

For the Braised Shortrib:

1 lb Boneless Shortrib, seasoned with salt and pepper

1 carrot, large dice

1 small yellow onion, large dice

1 stalk celery, large dice

3 cups beef or chicken stock

1 spring thyme

 1/2 cup vegetable oil

Preheat an oven to 350 degrees F. In a heavy bottomed saucepan, heat the oil over high heat. When oil is very hot, sear the shortrib on all sides. When shortrib is fully seared, add all vegetables and thyme, and reduce heat to medium. Caramelize the vegetables, and deglaze with the stock. Put into the oven and cook until just tender, approx 1 and 1/2 hours, making sure that the stock is always covering the shortribs. Remove the shortrib from the liquid, and let cool. Strain the liquid and reserve liquid for the Persimmon Gastrique.

For the Persimmon Gastrique:

reserved short rib cooking liquid

1/2 cup sugar

1 cup cider vinegar

1 sprig thyme, picked

2 cups persimmons, peeled and roughly chopped

Reduce the cooking liquid until it starts to form a glaze. Add sugar, persimmons, thyme leaves, and cider vinegar. Continue to reduce over low heat, until a nice glaze has formed, then remove from heat. To assemble, gently slice the short rib and place upon the latke. Drizzle the persimmon gastrique on top of the shortrib and enjoy!


Beet latkes

From James Beard Award winning Chef Michelle Bernstein

½ pound red beets, peeled, shredded in a food processor

½ pound russets, peeled, shredded in a food processor

1 yellow onion, shredded in a food processor

2 eggs

1 cup matzoh meal

Salt and pepper

Oil for sautéing

1 cup Sour cream

1 tablespoon Prepared horseradish

Place the shredded ingredients in a bowl and add in the egg, matzoh meal, season with salt and pepper. Wearing gloves, mixture together the ingredients until well combined and form small latkes, setting them aside on a plate as you work. In a large, heavy bottomed saute pan, heat enough oil to coat the pan about 1/8 of an inch on the bottom. Fry the latkes on both sides until crispy and golden brown. Transfer to a plate lined with paper towels and allow to drain. Season with salt while warm. Whisk together the sour cream and prepared horseradish and serve as a dipping sauce while the latkes are warm. 


Applewood-Smoked Duck Confit with Lingonberry Chutney over Potato Latke

From Chef Tsering Nyima


3 lbs of Idaho potatoes

2 tbs onion purée 

1 tbs grounded fennel seed

1 tbs grounded coriander

2 eggs 

3 tbs of all purpose flour 

Shred the potatoes. Squeeze the water out and add all ingredients, mixing well. Add salt and pepper to taste. Mold to form a 1.1/2 ounce of the mixture (circular). Pan fry in blended oil to nice golden brown.

Applewood smoked duck confit with lingonberry chutney

5 lb duck breast

2 qt of duck fat

1 cup salt 

2 sprig of rosemary 

2 sprig of thyme

4 pieces of bay leaf

1qt of applewood chip

2 tbs of whole black pepper

Cure duck with kosher salt for 6 hours then rinse off the salt lightly with water from duck. Dry it with paper towel. Smoke the duck meat with applewood chip for 30min. Place smoked duck in a pot and cover with duck fat. Add all herbs and black pepper. Cover tightly and bake in an oven for 3 1/2 hours at 350F. When it's cooled, remove duck from the fat and pull meat apart.

Lingonberry Chutney

2 cup Wild Lingonberries

1/4 cup red wine

1/4 cup water

1/4 cup sugar

a pinch of salt

a pinch of freshly ground pepper

1 each bouquet garni - cinnamon stick, bay leave, peppercorns, star anise, thyme

Bring red wine and water along with bouquet garni to a boil. Then add in all ingredients turn down to a medium heat or low simmer and cook for 10 minutes. Remove bouquet garni and chill the chutney in refrigerator. 1/2 tsp chutney over each latke.



Potato Latke with Red Lentils, Grilled Hudson Valley Root Vegetables, Cardamom Curry Scented Yogurt

From Chef Whitney Reuling of The Sylvia Center 

Yield 6 Latkes

For the Latkes

2 cup peeled and shredded potatoes

1 tbsp grated yellow onion

3 eggs, beaten

2 tbsp all purpose flour

1 1/2 tsp salt

1/2 cup vegetable oil

Gently squeeze the liquid from the shredded potatoes using your hands or a cheesecloth. Add to mixing bowl with all other ingredients. Mix to combine. In a saute pan, heat oil to quite hot on medium high heat. Form mixture into latke patties and place them carefully into the oil in the saute pan. Cook until golden brown on one side, flipping them when necessary. Finish cooking the latke until evenly browned on both sides. Drain on a paper towel for assembly.

For the Cardamom Curry Scented Yogurt

1/2 cup yogurt

1 tbsp roasted garlic

1 small pinch cardamom

1 small pinch curry powder

Mix all ingredients together and refrigerate until needed for assembly.

For the Grilled Baby Vegetables:

3 each baby turnips, quartered

3 each thumbelina carrots, sliced lengthwise into 4 pieces

3 each baby golden beets, sliced lengthwise into 4 pieces

1 cup olive oil

In a mixing bowl, lightly oil the vegetables and season with salt and pepper. Carefully grill the vegetables, removing them from the heat when nice grill marks have been achieved. Finish cooking the vegetables in a 325 degree oven until just al dente. Set aside until needed for assembly.

For the Red Lentils

1 cup red lentils

 2 cups water

1 plum tomato, seeded and diced

1 tsp grated ginger

1 tsp minced garlic

1 tbsp chopped cilantro

2 tbsp olive oil

In a small saucepan, gently heat the oil on medium heat. Saute the ginger and garlic until fragrant. Add all other ingredients and simmer on low for 15 minutes, or until lentils are fully cooked and thick. On top of each latke, place 1 tbsp of the lentil mixture, spreading it evenly across the latke.  Add 1 or 2 pieces of the grilled vegetables, and top the middle of the vegetables with the seasoned yogurt.  Enjoy!



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