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You haven't arrived until you learn how to make latkes. They can be made from a variety of root vegetables and squash, but potato latkes are the most popular.

Latkes are one of the most popular Jewish dishes, and a must for the Jewish Holidays. They are either a side dish or a snack. The artistry of the latke is the variety of toppings that are made for the dish. This can include smoked salmon, caviar, crème fraîche, yogurt, honey and pomagranates, gorganzola with figs and whatever your imagination can dream up. The pictured latkes are garnished with a topping of sour cream and applesauce on the side.


INGREDIENTS: Serves 6 - 8

• 4 Russet or Yukon Gold Potatoes, peeled • 1 small Onion, Diced • 2 Large Eggs • 1/3 cup Flour • 1 tsp. Baking powder • 1 tsp. Kosher Salt • 1 pinch Lemon pepper or fresh ground black pepper • Olive oil for frying


1. Grate potatoes either using the largest holes on a four-sided hand grater, or the grater attachment on a food processor. 2. Place potatoes in a colander and rinse under cold water to remove the starch. Be sure to allow potatoes to drain well. 3. Grate onion, removing any excess moisture by placing in colander and pressing with the back of a wooden spoon. Combine potato and onion. Beat eggs into mixture; stir in flour, baking powder, salt and pepper. If using a food processor, combine ingredients using plastic knife attachment so potatoes remain in grated pieces. 4. Heat 1/8" of oil in a large skillet. For each pancake, drop about 2 tablespoons of batter into the oil and flatten with the back of a wooden spoon; the flatter the pancake, the crisper it will be. Brown well on both sides. Drain well on paper towels. 5. Keep the cooked pancakes warm in a 100º F oven. 6. Serve with Pink Cinnamon Applesauce** (see recipe) and/or sour cream. 7. Makes about 2 dozen regular size or 5 dozen miniatures. COOKS NOTE* Pancakes may be made ahead of time and refrigerated between layers of waxed paper when cooled. To reheat, place in a single layer on an ungreased cookie sheet. Bake uncovered at 450º F for 5 minutes, or until crisp and hot.


INGREDIENTS: • 4 pounds Golden Delicious apples (about 8), peeled, cored, and cut into 1-inch pieces • 1 1/2 cups fresh or thawed frozen cranberries (6 ounces) • 1/2 cup sugar • 1 (3-inch) cinnamon stick DIRECTIONS: 1. Cook apples, cranberries, sugar, and cinnamon stick in a large heavy saucepan, covered, over medium-low heat, stirring occasionally, until fruit is very tender and broken down into a sauce, about 45 minutes. 2. Discard cinnamon stick. (For a smoother texture, force applesauce through a medium-mesh sieve or a food mill fitted with fine disk into a bowl.) Cool to room temperature or chill before serving.

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