Annette’s Latkes

Hi everyone! It’s Annette’s web manager and friend, Nicole. Yesterday, I met two fellow writer friends (hi Lia and Caroline!) for brunch. When we started tossing around ideas of where to meet, I immediately suggested The General Muir, an Atlanta New York-style Jewish delicatessen. Mostly because I had one request: latkes.

While it *is* Hanukkah, I love any excuse for latkes. The General Muir has excellent ones (ask for their Hanukkah menu if you visit this week! They also have jelly doughnuts…), and Trader Joe’s even has a frozen variety that I have on good authority are also worth their weight. However, there’s never going to be anything like homemade latkes. Today, I’m sharing Annette’s recipe. Take her advice and serve them alongside homemade applesauce, sour cream, or nonfat plain greek yogurt. You can also add caviar for a luxurious bite!

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 or All purpose flour
– 1 small yellow onion diced– salt and pepper to taste

– 1 cup canola oil, add more as needed for frying

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, sour cream, or non fat plain greek yogurt.

Latkes photo by Stephanie Meyer for Food & Wine

All celebration cooking dinner party Entertaining Events hanukkah Holiday Holiday Entertaining holiday recipes Holidays kitchen latke recipe Parties Personal Recipes vegatarian food : Tags: , , , , , , , , , ,

Pumpkin Week:: Gluten-Free Pumpkin Bread

There’s nothing like starting a crisp fall day with an espresso and a slice of pumpkin bread, especially gluten-free pumpkin bread. This one is delicious for all the reasons you can imagine. It’s sweet. It’s seasonal. It’s festive. And it’s gluten-free.

Feel free to use your gluten-free flour of choice. You’ll get the same results no matter your choice.

Try different variations to really up the ante. Think a sprinkle of chocolate chips throughout the batter or some pumpkin seeds on top. What a perfect way to kick off the season!

Pumpkin Bread

You will need:

– 1 stick unsalted butter, room temperature
– 3/4 cup granulated sugar
– 2 eggs
– 2 cups gluten-free flour
– 1 tsp baking soda
– 1/2 t salt
– 1 1/2 cup organic pumpkin puree
– 1 tsp vanilla extract
– 1 tsp cinnamon
– 1 tsp allspice

To prepare:

Preheat oven to 350 F

Grease 9 x 5 x 3-inch loaf pan

Mix flour, soda, & salt, cinnamon, and allspice together. Cream butter and sugar together until fluffy. Add vanilla and eggs, one at a time, and beat. Alternately add dry ingredients and pumpkin puree to the butter mixture, beginning and ending with the dry (dry-wet-dry-wet-dry).

Pour mixture into greased 9″x 5″ loaf pan. Bake 50-60 min, or until cake tester comes out clean (I look for a few mini moist crumbs).

Cool in pan for 10 minutes, and then on a baking rack.

Enjoy!

xx Annette

All baking celebration chococlate cooking Entertaining Fall Food fall menus Holiday Holidays Recipes Thanksgiving Thanksgiving recipes vegatarian food : Tags: , , , , , ,

Pumpkin Week:: Pumpkin Soup

The first week of October calls for a week totally dedicated to all things pumpkin. While pumpkin spice everything might have a bit of a poor reputation, pumpkin itself will always be a classic fall ingredient. Up first is my pumpkin soup with fried sage. Don’t skip the fried sage! It’s one of the best parts of this dish. Oh, and be sure to bookmark this recipe; it makes a fantastic Thanksgiving starter!

It’s an easy recipe, and perfect as a Thanksgiving starter. Plus you can make it a couple of days in advance which lightens the workload on the day. Enjoy and let me know how it goes.

Pumpkin Soup with Fried Sage Leaves
Serves 4-6

You will need:
– 4-5 cups pumpkin cut into wedges, skin on (I use a small, 2-3 lb. Cinderella pumpkin or baking pumpkin)
– 3 carrots sliced
– 1 cup celery
– 1 cup chopped onion (*Note all the vegetables can be rough chunks as you will be blending them)
– 1 smashed garlic clove
– 3 tablespoons olive oil + 2 tablespoons for the pumpkin
– 1 teaspoon salt + 1 teaspoon salt for the pumpkin
– 2 sage leaves
– 3 cups water, or Vegetable stock
– 1/4 cup heavy cream
– 1/2 teaspoon nutmeg
– 1 lemon

To prepare:

Preheat oven to 375 degrees F

Cut the pumpkin into wedges, roughly 3-4 inch pieces. Place on a baking sheet, drizzle with oil and sprinkle with salt. Place in the oven for 30 minutes, until pumpkin is soft with pierced. While the pumpkin is roasting, Place olive oil and carrots, celery, onion and garlic, sage, and salt into a Dutch oven. Over medium heat saute the vegetables until soft, add the water or stock. simmer about 20 minutes. Once the pumpkin is roasted, scrap the soft pumpkin flesh from the skin. Place the roasted pumpkin into the pot and remove from heat. Using an immersion blender, roughly blend the vegetables, add the nutmeg and the cream and juice of 1 lemon, blend until smooth. Place over heat for another 10 minutes on low heat. This can be made 2 days in advance and stored in the refrigerator.

Fried Sage Leaves

You will need:

– 1 cup fresh sage leaves, washed and dried
– 1 cup of olive oil

Preparation:

In a heavy bottom pot, bring the oil to 325 degrees F, drop the dry leaves into the pot, fry for 2 minutes, place on a paper towel. These should be made as you warm the soup. Place the soup into bowls and garnish warm soup with 3-4 leaves.

All cooking dinner party Entertaining Fall Food fall menus Food styling great easy menus Holiday Entertaining holiday recipes Holidays Recipes Thanksgiving Thanksgiving recipes vegatarian food vegetarian soup : Tags: , , ,

SPRUCE-UP YOUR CHARCUTERIE WITH MARINATED OLIVES

I find that it’s just as fulfilling to put together fun snacks for one or two as it is for a full dinner party. These marinated olives fit that bill. They’re easy to put together, but really kick the humble olive up a notch.

This recipe also makes the perfect addition to a charcuterie platter. Trust me, though, once you have one, you’ll dig in for more!

Marinated Olives

You will need:
– 4 cups mixed olives
– 3 whole cloves of garlic, smashed
– ¼ cup of olive oil
– 2 teaspoons red pepper flakes
– 3 tablespoons chopped fresh rosemary
– 2 tablespoons chopped fresh marjoram
– 1 tablespoon fresh thyme leaves

To prepare:

In a saute pan, warm the olives, garlic, peppers, and oil. Toss in the herbs with the olive mixture. Serve warm.

All celebration Cocktail Italiano cooking dinner party Entertaining Food styling italian cooking Parties photostyling Recipes vegatarian food :

BUTTERNUT SQUASH WITH CHERMOULA

You have seen my recipe for chermoula before. I’ve added it to soup and to steak, but one of my favorite uses is to mix it up with butternut squash for a delicious fall side dish. Let me know if you give it a try.

 Butternut Squash with Chermoula

For the chermoula, you will need:

– 1 cup fresh Italian parsley
– 1 cup fresh cilantro
– 2-inch piece of ginger
– 3 cloves of garlic
– Juice of 1 lemon
– 1 cup of oil
– Salt and pepper
– 2 teaspoons coriander seeds

To prepare:

In the bowl of a food processor fitted with a steel blade, add all ingredients and pulse until it forms a loose smooth sauce, about 1 minute.

For the butternut squash, you will need:
– 4 cups of cubed squash (cubes should be about 2 inches square)
– 4 tablespoons of prepared chermoula
– 3 tablespoons of olive oil
– 1 teaspoon of salt

To prepare:

Preheat oven to 400 degrees.

Combine the Charmoula, oil and salt in a large bowl. Add the cubed squash and toss with a spoon. Place the marinated squash into a 12″x 8″ baking dish.

Place into the oven for 1 hour until golden brown.

All Butternut squash cooking dinner party Entertaining Fall Food fall menus Recipes Thanksgiving Thanksgiving recipes vegatarian food : Tags: , , , , , ,