Happy Hanukkah!!

Chag Sameach!!!


It's the second night of Hanukkah and I thought I would share some recipes.

Latke..serves 5-6

4 large potatoes (2 cups when grated)
2 beaten eggs
4 level tbsp self-raising flour or 4 level tbsp plain flour and 1 level tsp baking powder
1 level tsp salt
pinch of pepper

Grate potatoes so finely that they are almost a pulp.
Leave in a sieve to drain for 10 minutes.
Put in a bowl and add the remaining ingredients.
In a heavy frying pan put enough oil to come to a depth of 1/2 inch.
When it is hot, put in tablespoons of mixture, flattening each latke with the back of spoon.
Cook over steady moderate heat, 5 minutes on each side, until a rich brown.
Drain on paper towel and serve at once.

*After it is grated I put the pulp in a J cloth (sturdy paper cloth) and then squeeze the stuffing out of it. The drier the pulp the crisper the latke will be.


Matzoh Meal Pancakes (kremlach)

2 eggs
1 level tsp salt
1 level tsp superfine sugar
2/3 cup of warm water
6 level tbsp fine matzoh meal

Beat the eggs and 2 tablespoons of the water until thick.
Gradually, add the meal and the sugar and enough additional water to make a thick batter that just drops from the spoon.
Fry in oil 1/4 inch thick or a mixture of 1/4 cup butter and 1 tbsp of oil until golden and puffy.
Turn and cook the other side.
Serve hot off the pan plain or with cinnamon sugar.

Serves 4

These 2 recipes came from an Evelyn Rose cookbook.


I made this today to go with tomorrow's latkes. It was easier and quicker than I thought it would be.


CHUNKY CINNAMON APPLESAUCE

2 pounds sweet or tart cooking apples
1/4 cup ( 1/2 stick) butter
1 teaspoon fresh lemon juice
1 teaspoon ground cinnamon
4 to 6 tablespoons granulated sugar, or to taste

Peel, halve and core apples. Cut them into thin wedges or slices. Heat butter in large, heavy, deep saute pan or flameproof casserole. Add
apples and saute over medium-high heat, turning pieces over from time to time, 2 minutes or until they are coated with butter. Add lemon juice.
Cover tightly and cook over low heat, stirring often, about 20 minutes or until apples are very tender.

Stir in cinnamon and 4 tablespoons sugar. Cook over medium-high heat, stirring, until mixture is thick and nearly all liquid in pan evaporates.
Taste and add more sugar if desired. Heat briefly to dissolve sugar.
Serve warm or cold.

Yield: 4 to 6 servings.