3 minute read
Delights for Chanukah Nights by Leah Stern
Latke-Topped Salad
INGREDIENTS n 1 (8-oz.) bag romaine lettuce n 1 pint grape tomatoes, sliced n 6 red pearl onions, sliced n ½ cup black olives, sliced Optional: n String Cheese, sliced
Latkes n 2 potatoes n 2 eggs n 1 tsp. salt n Dash black pepper
Dressing n ¼ cup oil n ¼ cup ketchup n 2 tsp. vinegar n 1–1½ tsp. mustard n 1 T. sugar n ¼ tsp. salt n pinch black pepper n 2 cloves garlic, minced DIRECTIONS
Prepare the latkes: Finely shred potatoes; combine with remaining latke ingredients. Heat a large frying pan over medium-high heat; add oil to generously cover pan. Using approximately ¾ teaspoon per latke, add batter to pan. Fry until crisp; flip over and fry the second side until crisp.
In a bowl or jar, blend all dressing ingredients.
Assemble the salad: Place salad ingredients on a platter. Top with latkes. Serve with dressing.
Yield: Approximately 60 mini latkes.
Variation: If you don’t have time to fry all those mini latkes, prepare potato kugel. Bake in a preheated oven at 375°F in a generously oiled 11x17-inch baking pan for approximately 35 minutes. To serve, cut into small squares.
Potato-less Soup
This low-carb soup looks and tastes like potato soup, but actually depends on turnips for their great texture and flavor. Alternatively, for a milder flavor, replace turnips with 1 package mini cauliflower florets.
INGREDIENTS n 2 large carrots n 1½ zucchini n ½ knob celery n 3 TBS oil n 1 onion, peeled n 2 cloves garlic, minced n 3 turnips, cubed n 10 cups boiling water n 3–4 TBS kosher salt DIRECTIONS
Finely shred first three ingredients. In an 8-quart pot, heat oil over medium heat. Add shredded vegetables, whole onion, and garlic. Sauté for 10 to 15 minutes.
Cut turnips into ½-inch cubes; add to pot. Sauté for approximately 15 minutes.
Add boiling water and salt to pot. Simmer over low heat for 45 minutes. Remove onion before serving.
Pancake Tower
To present these pancakes as a gift, place a stack in a round, clear salad container; tie container with a ribbon and add a spoon.
INGREDIENTS Batter n 1½ cups flour n 6 TBS sugar n 1 TBS vanilla sugar n 2 tsp. baking powder n 3 eggs n 2/3 cup milk n 3 TBS oil, plus more for frying
Filling n 4 oz. whipped cream cheese n 4 oz. sour cream n 3 TBS confectioners’ sugar n 2 tsp. vanilla sugar
DIRECTIONS
Prepare the pancakes: In a large bowl, combine the first 4 batter ingredients.
In a second bowl, whisk together eggs, milk, and 3 tablespoons oil.
Add mixture to dry ingredients, stirring until just combined.
Heat oil in a frying pan over medium heat; drop approximately 2 tablespoons batter into the pan.
With the back of a spoon, pull the batter into a circular shape. Cook until bubbles appear on the pancake.
Flip pancake; cook for an additional 1 to 2 minutes. Repeat with remaining batter.
Prepare the filling: In a bowl, combine all filling ingredients, stirring until smooth.
To assemble: Place cheese filling into a pastry bag fitted with a star tip. Squeeze a generous ring of cream around the rim of the pancake, leaving a ½-inch border. Top with a second pancake. Repeat until all pancakes and filling have been used.
Note: You may wish to decorate pancakes with whipped cream and fruit or chocolate.
Variation: For chocolate pancakes, decrease flour by 1 tablespoon and add 1½ tablespoons cocoa. For chocolate filling, add 1 to 2 teaspoons cocoa until the desired color and flavor are achieved.
Peanut Shake
INGREDIENTS n 1 cup milk n ½ cup vanilla ice cream n ½ cup ice cubes n 2 TBS smooth peanut butter n 1–2 TBS sugar n 1½ tsp. vanilla sugar
DIRECTIONS
Place all ingredients into a 32-ounce container. Use an immersion blender to process until ice is finely crushed.
Praline Shake
INGREDIENTS n 1 cup milk n ½ cup vanilla ice cream n ½ cup ice cubes n 1½ tsp. praline powder n 1–2 TBS sugar n 1 tsp. vanilla sugar
DIRECTIONS
Place all ingredients into a 32-ounce container.
