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
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.
This is the story about a young lawyer, our daughter, Alex, and her husband David moving into their first home. Alex has lots of questions about how to make their space reflect both of their styles. Of course, I am here to guide her. As a stylist, I have lots of ideas and opinions about how they should style their house, but…
One of the most important things to think about when decorating is to express yourself. Artwork is the best way to do this. Alex and I picked a few pieces that would reflect her love of abstract art along with a few quirky additions.
When Alex asked me where to start, I suggested Minted. The thing that is so amazing about Minted is that all of the artwork they sell is commissioned, and the art is originally created for the Minted Collection.
Alex picked artwork that worked well on her gallery wall. Using various sizes makes the wall interesting. Their Corgi Cornelius even got into the act!
With the holiday season upon on us, I had an idea for Alex. Why not gift some art to friends that are like her – they are moving and decorating their first homes? I think that art is really the perfect gift. Minted has all sorts of sizes and styles and affordable choices. What better way to gift a memento and keepsake and a memory?
Alex wrapped a small canvas for a friend using minted wrapping paper. It’s a piece of art of something pleasing and personal.
Thanks to Minted, Alex’s gallery wall is looking great. Now for the rest of the house…
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Hi Everyone! It’s Nicole, Annette’s web manager and friend, and I’m back again to share a great idea for celebrating Halloween with friends later this week: a few easy recipes for a Halloween block party.
A few years ago, I realized that while we have plenty of trick-or-treaters in our neighborhood, many of them venture to other, longer streets to get their candy. Parents would walk by with their caravan of kiddos, and we wouldn’t get anyone knocking on our door for candy. As someone who absolutely loves Halloween, I would be so disappointed with the lack of festivities on our street, so I decided to do something about it.
Last year, we had our first official neighborhood driveway party. We provided everything, and neighbors stopped by as they passed to and from trick-or-treating. The party lasted well into the evening, and it was so fun!
As I started planning for this year’s festivities, I turned to Annette’s archives for some inspiration, and of course, I found it. Here are a few quick recipes for a fun block party spread:
White Bean Chili
You will need: – 1 lb ground sirloin
– 1 lb ground turkey
– 3 tablespoons olive oil
– 1 small onion chopped
– 3 cloves chopped garlic
– 4 tablespoons chili powder
– 1 teaspoon salt
– 1 teaspoon white pepper
– 1 teaspoon cinnamon
– 8 cups chicken stock
– 2 cups canned cannellini white beans
– 2 cups canned pinto beans
– 2 tablespoons dried coriander
On the side: – Tortilla chips
– Chopped fresh cilantro
– Sour cream
In a stockpot, sauté sirloin and turkey, with a slotted spoon remove cooked meat and set aside. Pour out any excess oil. Place olive oil and onions, garlic into the stockpot, heat on medium and cook until translucent. Add cooked meat, chili powder, salt, pepper and cinnamon and stock, simmer for 1 hour, add beans and coriander Cook for 3 hours.
Serve with shredded cheese, sour cream and sliced avocado and chopped fresh cilantro tortilla chips.
For the cupcakes:
– ½ cup water
– 1 cup high quality cocoa powder
– 3 sticks butter softened (1 ½ cups)
– 2 cups sugar
– 4 eggs beaten
– 1 tablespoon vanilla
– ¼ cup canola oil
– 1 cup sour cream
– 3 cups all purpose flour
– 1 teaspoon baking soda
– 1 teaspoon salt
– 1 cup semi sweet chocolate chips
For the Chocolate Frosting: – 3 cups confectioners’ sugar
– 7 tablespoons high quality cocoa
– 1 stick of butter softened
– 6 tablespoons evaporated milk
In the microwave, place water, then place cocoa powder in hot water, set aside. Preheat oven to 350 degrees F. In the bowl of a standing mixer fitted with a paddle blade place butter and sugar combine until creamy. Add eggs one at a time, add vanilla and oil and sour cream add cocoa mixture, beat on medium speed until combined.
In a bowl mix flour and baking soda and salt. Add the dry ingredients to the chocolate mixture on slow speed until combined, and add chocolate chips. Spoon batter into muffin tins, lined with cupcake liners fill liner until ¾ full. Place in the oven for 10-15 minutes until a pick is inserted and comes out clean. Cool and then frost.
Sift sugar and cocoa together in a bowl set aside. In the bowl of a standing mixer fitted with a paddle, cream butter, add sugar cocoa mixture slowly to the butter alternately with the evaporated milk, until fluffy.
This is the season of all things pumpkin. In fact, you’re probably seeing it everywhere right now, but the truth is, I love pumpkin. I also love cupcakes, and everyone loves butter. With that in mind, I love to whip up these pumpkin cupcakes each year.
These cupcakes are moist, rich, and decadent. The decadence comes from the thick, creamy brown butter frosting. Trust me, it’s as good as it sounds. ‘Tis the season to put pumpkin in and on everything. I can pretty much guarantee that you’ll love these.
Pumpkin Cupcakes makes 24 cupcakes
You will need:
– 1 cup of sugar
– 1 stick butter softened
– 3 eggs, room temperature
– 1/2 teaspoon vanilla
– 1 1/2 cups flour
– 1/2 teaspoon baking powder
– ½ teaspoon baking soda
– 1/2 teaspoon of cinnamon
– ½ teaspoon salt
– 1/4 cup milk
– 1 cup of pumpkin puree
Preheat oven to 350 degrees F
Fill two, 6-cup muffin pans with cupcake liners
In the bowl of a standing mixer fitted with a paddle, place butter and sugar and combine until creamy. Approx. 2-3 minutes. Add eggs one at a time, then add vanilla.
In a bowl, mix flour, baking powder, baking soda and salt. Add the dry ingredients to the butter mixture on low speed, finally add milk.
Pour the batter into the prepared cupcake liners, 3/4 way up the liner. Bake for 20 minutes until inserted knife comes out clean, cool for 30 minutes.
Brown Butter Frosting
You will need:
– 1 1/4 sticks butter
– 5 cups of powdered sugar
– 1 teaspoon vanilla
– 1/4 cup milk
Brown butter on medium heat until lightly toasted. Pour sugar, milk and vanilla in the bowl of a standing mixer. Turn the mixer on slow and add browned butter slowly until the frosting comes together.
*note this frosting has a tough consistency so you will need to apply to the cupcakes with a firm yet gentle touch.
This is a fun twist on a dessert: the chocolate egg cream (which ironically has no eggs in it!). If you’re in the South like we are, there’s a better than average chance your Easter might be a bit on the warm side. Cool off with this fun chocolate egg cream.
I love the idea of preparing each one ahead of time in their own glass milk bottles. Not only does it make serving a breeze, but it’s also a cute presentation. Add a fun straw for a little extra pizzazz. If you have the time, add flags that match your theme. In this case, we shot the recipe for a baby shower, but you could easily change the flags to feature each guest’s name instead.
Kids are bound to love this dessert, too. And with only a few ingredients, it’s the best sort of recipe for a crowd.
Let me know if you give it a try!
Chocolate Egg Cream Makes 1 serving
You will need:
– 1/2 cup chilled milk *(almond milk is an option)
– 3 tablespoons dark chocolate syrup (Hershey’s syrup is great)
– 1/2 cup club soda
Mix the milk and syrup then top off with the club soda.