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The Festival of Lights in its sweetest form. 248-723-8008 www.birminghamehoctlatexorn 1637040 Log on to JNonline.us giveaways • forums • calendars VISIT JNonline.us 36 November 25 2010 Food from page 35 In a large bowl, combine the pota- toes, onions, eggs, flour, salt and pepper. Mix and let stand for 10 minutes before frying. In a large skillet, heat Vs-inch of oil until very hot but not smoking. Make a test pancake by dropping a heaping tablespoon of the potato mixture into the skillet. Using a spoon or spatula, form the mixture into a circle shape. Don't worry if your pancake is not a perfect circle. Cook 3 minutes or so on each side until the pancakes are golden and cooked through. Note: As lathe batter sits, it becomes more "watery" Stir each time before you use the batter. Drain the latke well on paper towels or on flattened, paper grocery bags placed over baking sheets. Taste for seasoning, adjust salt and pepper and make the latkes until the potato mix- ture is gone. If you must add more oil, do it when the skillet is empty. Never pour new oil onto cooking lathes — it makes them greasy. Serve with lots of applesauce or sour cream. Makes 8 servings. Root Vegetable Potato Lathes makes them greasy. Serve with lots of applesauce or sour cream. Makes 8 servings. Apple Sauce Apple sauce is so easy to make and far superior to anything you can buy in a jar. Here are some tips and variations to make ideal applesauce Use different varieties of your favorite apples. Add pears or peaches or other fruits to your mix (you can use frozen fruit if you can't find them fresh). If you don't want to peel your apples first, process the apples in the food pro- cessor until smooth (the peel will dis- appear). Feel free to cut the sugar down for less-sweet apple sauce or use other sugars or even Nutrasweet if desired. If you decide to microwave the fruits (10 minutes — or more — on high in covered dish (no water needed) — cool and mash with a fork or potato masher. Make your applesauce using a slow cooker or crock pot — cook for 4-5 hours on high. 3 pounds apples — peeled, cored and chopped 1 cup water i/2 cup sugar 1 Tbsp. lemon juice 2 tsp. ground cinnamon, optional Peel, core and cut apples into large chunks. Place the apples, water, sugar and lemon juice in a large saucepan. Bring to a boil, reduce heat to simmer and cook for about 30 40 minutes, until tender. Transfer to a bowl or food processor and mash or puree to desired consistency. Add cinnamon and stir well. Serve warm or cold. Makes 12 or more servings. 1 pound russet potatoes, scrubbed V2 pound parsnips, scrubbed V2 pound turnips, peeled 1 cup finely chopped onions 2 large eggs 2 Tbsp. flour or more (you may need to add flour as needed) 1 V2 tsp. kosher salt 1/2 tsp. freshly ground black pepper Cut the vegetables into 1 1/2-inch chunks. Grate the vegetables (by hand or a food processor, using the large holes). Working quickly, transfer the vegetables to a large bowl and add all the ingredients and stir well. Cheese Fondue In a large skillet, heat V8 -inch of oil 1 pound shredded Swiss cheese until very hot but not smoking. Make 1 pound shredded Gruyere cheese a test pancake by dropping a heaping V4 cup flour tablespoon of the potato mixture into 2 cups good dry white wine the skillet. Using a spoon or spatula, 1 tsp. minced garlic form the mixture into a circle shape. 2 tsp. fresh lemon juice Don't worry if your pancake is not a Salt to taste perfect circle. Cook 3 minutes or so on 1/2 tsp. ground nutmeg each side until the pancakes are golden Stuff for clipping: cut raw vegeta- and cooked through. Note: As lathe bat- bles, fresh fruit, good quality French ter sits, it becomes more "watery:' Stir baguette chunks, crackers, etc. each time before you use the batter. Combine the cheeses in a large bowl. Drain the latkes well on paper towels Add the flour and toss well. Set aside. or on flattened, paper grocery bags Bring wine to a boil in a medium placed over baking sheets. Taste for saucepan. Reduce heat to simmer, add seasoning, adjust salt and pepper and cheeses, a little at a time, stirring well make the latices until the potato mix- after each addition. Stir in the lemon ture is gone. If you must add more oil, juice. Stir in the garlic and seasonings. do it when the skillet it empty. Never Keep warm in a fondue pot and serve. pour new oil onto cooking lathes — it Makes 8 servings. Fi -