Tag Archives: hanukkah

2 Apple Sauce Recipes for Latkes (and anything else!)

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On Monday, I shared my recipe for latkes, and as everyone knows, latkes are even better with toppings. Greek yogurt and sour cream are good additions, but there’s nothing like topping them with apple sauces.

Over the years, I’ve perfected not one but two amazing apple sauce recipes perfect for latkes, and I’m sharing both with you today. Let me know what you think and which one you prefer. Honestly, I think it will be a tough decision to determine the winner!

Wouldn’t this make a lovely hostess gift? Tie some ribbon on the jar and you’re all set.

Traditional Homemade Applesauce
You will need:
– 3 to 4 lbs of peeled, cored, and quartered apples
– 4 strips of lemon peel – use a vegetable peeler to strip 4 lengths
– Juice of one lemon, about 3-4 Tbsp
– 3 inches of cinnamon stick
– 1/4 cup of dark brown sugar
– Up to 1/4 cup of white sugar
– 1 cup of water
– 1/2 teaspoon of salt


To prepare:

Put all ingredients into a large pot. Cover. Bring to boil. Lower heat and simmer for 20-30 minutes.

Remove from heat. Remove cinnamon sticks and lemon peels.

Mash with potato masher.  Place in the fridge. It should last for 2 weeks in the fridge.

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Cranberry Apple Sauce

You will need:
– 8 cups of cranberries
– 8 small or 6 medium apples sliced
– 1/2 cup sugar

To prepare:
In a large sauce pan place cranberries, sliced apple, and sugar.

Simmer on low heat, stirring regularly to prevent sticking, for 45 minutes until completely cooked and softened. Press the cooked cranberries and cooked apples with a fork to completely combine. The fruit should have a smooth yet chunky consistency.

Let the applesauce cool. Stored in a closed jar, it can be kept in the refrigerator for up to 2 weeks.

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My Latkes Recipe, just in time for Hanukkah!

201111-xl-killer-potato-latkes

Every year my kids look forward to our Hanukkah meal. We light the candles, say a prayer, open little gifts and then sit down together for our traditional meal. I roast free-range chicken, and I make homemade sweet potato + Yukon potato latkes with homemade applesauce. I also usually toss together a sweet and savory salad with a balsamic vinaigrette. It’s a meal that incorporates all the flavors while bringing back warm memories from the years we’ve enjoyed this celebration of light together.

If you’re celebrating Hanukkah this year, give my yellow and gold latkes recipe a try. Actually, give these a try regardless of your celebrations; everyone loves latkes!

Yellow and Gold Latkes
serves 4 to 6
You will need:

– 3 medium size sweet potatoes
– 3 medium size yukon gold potatoes
– 2 eggs
– 1/4 cup matzo meal
– 1 small yellow onion diced
– salt and pepper to taste
– 1 cup olive oil
To prepare:

Prepare a paper towel-lined cookie sheet for finished latkes.

Hand grate potatoes, so they are shredded. Add salt and set aside for 10 minutes.

By hand, squeeze the liquid out of the potatoes, transfer to another mixing bowl.

Add eggs, matzo meal and diced onion and mix.

Note: if the potatoes still have some water, it’s fine to add 1 more egg and more matzo meal to bind.

In a large skillet put 1/4 cup oil and heat. Drop-in latke mix with a spoon forming small pancakes.

Fry in the oil until golden and crispy.

Place cooked latke pancakes on the towels to drain oil, and continue to fry the latkes and drain. You will need to continue to add oil to the skillet as you continue to fry the latkes. Place the cooked, and drained latkes in the oven on low until guests arrive.

Serve with homemade applesauce (recipes coming later this week!), sour cream, or non fat plain greek yogurt.

xx Annette

Latkes photo by Stephanie Meyer for Food & Wine

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Hanukkah is here! Time for Latkes!

201111-xl-killer-potato-latkes

Every year my kids look forward to our Hanukkah meal. We light the candles, say a prayer, open little gifts and then sit down together for our traditional meal. I roast free range chicken, and I make homemade sweet potato + yukon potato latkes with homemade applesauce. I also usually toss together a sweet and savory salad with a balsamic vinaigrette. It’s a meal that incorporates all the flavors while bringing back warm memories from the years we’ve enjoyed this celebration of light together.

If you’re celebrating Hanukkah this year, give my yellow and gold latkes recipe a try, and don’t skip the apple sauce. It might be the best part.

Yellow and Gold Latkes
serves 4 to 6
You will need:

– 3 medium size sweet potatoes
– 3 medium size yukon gold potatoes
– 2 eggs
– 1/4 cup matzo meal
– 1 small yellow onion diced
– salt and pepper to taste
– 1 cup olive oil
To prepare:

Prepare a paper towel lined cookie sheet for finished latkes.

Hand grate potatoes, so they are shredded. Add salt and set aside for 10 minutes.

By hand, squeeze liquid out of the potatoes, transfer to another mixing bowl.

Add eggs, matzo meal and diced onion and mix.

Note: if the potatoes still have some water, it’s fine to add 1 more egg and more matzo meal to bind.

In a large skillet put 1/4 cup oil and heat. Drop in latke mix with a spoon forming small pancakes.

Fry in the oil until golden and crispy.

Place cooked latke pancakes on the towels to drain oil, and continue to fry the latkes and drain. You will need to continue to add oil to the skillet as you continue to fry the latkes. Place the cooked, and drained latkes in the oven on low until guests arrive.

Serve with homemade applesauce and sour cream, or non fat plain greek yogurt.

Homemade Applesauce
You will need:
– 3 to 4 lbs of peeled, cored, and quartered apples
– 4 strips of lemon peel – use a vegetable peeler to strip 4 lengths
– Juice of one lemon, about 3-4 Tbsp
– 3 inches of cinnamon stick
– 1/4 cup of dark brown sugar
– Up to 1/4 cup of white sugar
– 1 cup of water
– 1/2 teaspoon of salt

 

To prepare:

Put all ingredients into a large pot. Cover. Bring to boil. Lower heat and simmer for 20-30 minutes.

Remove from heat. Remove cinnamon sticks and lemon peels.

Mash with potato masher.  Place in the fridge. It should last for 2 weeks in the fridge.

Latkes photo by Stephanie Meyer for Food & Wine 
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It’s time to make the Hanukkah Doughnuts & Custard Jelly Doughnuts are DOPE

jelly doughnuts

This year Hanukkah falls on the same day as Christmas. I love this. It means we will have the day off to celebrate with friends and family.

That calls for doughnuts! Sephardic doughnuts. These doughnuts are also called bumuelos because Sephardic Jews are from Spain. Hanukkah is the festival of oil, so of course doughnuts are the perfect food to celebrate. Let’s face it: jelly doughnuts are always perfect. I found this amazing recipe for filled jelly doughnuts from one of my fave aussie dessert bloggers, Sarah from Sugar Hit . You can find the full recipe on her blog. Let me know how it is if you give it a try.

Sweet dreams xx

 

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Thanksgivukkah, the holiday that comes around every 5000 years.

2013-11-08_16-31-01 This year for the first time EVER… Thanksgiving falls on the first night of Hanukkah. Needless to say it’s a bit challenging marrying these 2 holidays, but I am up for the challenge. I have decided to ring in Thanksgivikkah by melding my holiday menus with the traditional turkey with stuffing, but I will be making my sweet potato latkes and cranberry apple sauce (recipe coming tomorrow!) as a side. For dessert we’ll be having Pecan pie rugelach and pumpkin kugel. OLYMPUS DIGITAL CAMERA Have a peek into what our table will look like for our first (and last) Thanksgivikkah ever.
The table scape and holiday wrap will be blue and orange. I made super cute turkey cut-outs and embellished them with tiny stars of David for place cards, persimmon, figs and branches will anchor the centerpiece. twinkling blue votives on a pumpkin linen tablecloth will finish off the holiday scheme. OLYMPUS DIGITAL CAMERA OLYMPUS DIGITAL CAMERA OLYMPUS DIGITAL CAMERA OLYMPUS DIGITAL CAMERA OLYMPUS DIGITAL CAMERA OLYMPUS DIGITAL CAMERA OLYMPUS DIGITAL CAMERA

Sources:
Placemats – Pottery Barn Kids
Tablecloth – vintage prop
Thanksgivingkkah forks – Etsy
Wrapping paper – Container Store

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