Clockwise from top:
Participating in the blind taste test are Jonathan
Block of Huntington Woods, Scott Kaufman of
Huntington Woods, Emily Cohen of Birmingham and
Todd Burwick of Troy, assisted by Susan Doerr of
Birmingham.

FAMIE'S CLASSIC LATKES
1 Idaho potato
1 cup diced onion
1/4 cup chopped flat-leaf parsley
1 egg
1/4 cup matzah meal
salt and pepper to taste
Peel potato and grate on large cut-box grater, rinse
potato in cold water and squeeze dry.
In a bowl whisk egg. Mix egg, potato, onion, matzah
meal, salt, pepper, and chopped parsley. In a saute pan
with peanut oil or canola oil, saute latkes in desired
size. Once cooked, let drain on a paper towel.
Sprinkle with salt and serve warm. Serves 4.

PUMPKIN CRANBERRY LATKE
WITH CINNAMON SOUR CREAM
Classic latke recipe above, plus:
2 T canned pumpkin
1 cup dried cranberries
1/4 cup chopped flat leaf parsley
1 cup sour cream
1 t. cinnamon
1 t. sugar
2 cups applesauce
Take classic latke recipe and put only the potato mix-
ture in a food processor. Pulse a few times.
Mix potato with egg, parsley and matzah meal. Fold

David and Daren Stryk of Birmingham relax before
the presentation.

Bonnie Coleman of Keego Harbor jokes with YAD
President Brian Satovsky of Birmingham.

Checking out the appetizers are Beth Lutz of
Huntington Woods and Nikki Raiini of Birmingham.

in pumpkin and, if the mixture is too wet, add a little
more matzah meal. Add cranberries and mix again.
Form latkes into desired size and pan fry.
For the sour cream, add cinnamon, sugar and mix
well. Serves 4.

SHITAKE MUSHROOM LATKE WITH
SMOKED WHITEFISH, DILL HORSERADISH
SOUR CREAM AND FRIZZLED LEEKS
Classic latke recipe above, plus:
4 oz. shitake mushrooms julienned
8 oz. smoked whitefish
1 T horseradish
1 cup sour cream
2 leeks julienned fine
1/4 cup matzah meal
1/4 cup flour
1 cup fresh chopped chives
Mix shitake mushrooms and chopped whitefish with
classic latke recipe and let sit. To make the sauce, mix
dill and horseradish with sour cream. For the frizzled
leeks, wash in cold water and cut.
Toss in flour-and-matzah-meal mixture and fry in
hot oil until they start to crisp. Remove from pan and
place on paper towel.
Form the desired latke shapes and cook. Top with
sour cream mixture, frizzled leeks and chopped chives
and serve warm. _I

Ni

12/10
2004

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