Well, I’m a sucker for any holiday that I get to eat delicious foods, and this year’s Hanukah was a complete success in the kitchen (minus the challah not rising to it’s full potential). This year, I made latkes, mom’s kugel, challah, and rugelach. In my humble opinion, latkes truly rate as one of Hanukah’s miracles.
Lacy Latkes
- 4 medium Idaho potatoes
- 2 eggs
- peanut oil
- fresh chopped chives
- fresh chopped tarragon
- lox or caviar
- creme fraiche
- applesauce
- salt and pepper
Scrub potatoes under hot water before steaming for about 20 minutes until the potatoes are almost but not quite cooked. Let cool uncovered; the potatoes must be thoroughly cold before you grate them. Grate onto a paper towel to try to absorb more liquid and then toss lightly with a sprinkling of salt and pepper and the eggs. Heat a cast iron pan with 1/8 inch of oil and scoop o 2/3 cup of grated potato mixture into skillet. Cook for about 4 minutes each side. Transfer to a paper towel lined plate and serve with favorite toppings.
Mom’s Kugel
- 12 oz egg noodles
- 1/2 cup butter
- 2/3 cup sugar
- 1 cup sour cream
- 4 eggs, beaten
- 1 cup milk
- 1/2 teaspoon salt
- 1/2 cup raisins (soaked in hot water and drained)
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
Cook egg noodles and then drain with cold water. Mash together butter with sugar, and then add remaining ingredients. Pour into buttered 2 quart mold and bake at 375 for 45 minutes.
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