>> gift guide

Lotsa Latkes from page 45

LATKES WITH CAVIAR
AND CREAM

ACC of your menswear
needs under one roof

"I was the bride who knew
nothing:' writes Jamie Geller
in her book The Joy of Kosher:
Fast, Fresh Family Recipes ($30;
William Morrow). "And now I
love sharing the joy of kosher
cooking with people like me:
Busy parents who want to make
real food for real families in a
snap, and people who want to
entertain without slaving in the
kitchen, knowing their dishes
will always elicit oohs and
aahs."
This recipe is a
dressed-up version of
her classic latkes (look
EXCERPTED FROM THE JOY OF
for kosher versions of
KOSHER: FAST, FRESH FAMILY
RECIPES BY JAMIE GELLER,
caviar made from salmon
PUBLISHED BY WILLIAM
roe), and Geller suggests
MORROW.
pairing it with Drappier
Brut Champagne (Carte
Blanche or Carte d 'Or) —
"this dish deserves bub-
bly; splurge here and go
for the champagne."
Like most recipes in the book, these lathes can easily be dressed up for enter-
taining or down for every day. For a dressed-down, sweeter version, Geller
writes: "Omit the onion and the pepper, reduce the salt to a pinch and add 2 tsp.
ground cinnamon and 3 Tbsp. sugar. Mix 1 cup sour cream with 1/4 cup maple
syrup and serve it on the side." And for Passover, simply substitute matzah meal
for cornmeal.

dr...1mm as la. entertaining • dr*.a them dawn For everydo

5o% off ALL CUSION1
_MADE S'UIT'S

Perfectifts for Hanukah:

Malian 3-fancl1/Voven silk Pies

248-477-4615

www.sammichaels.com

46 cember

4 • ZO14

Recipe:

4 large russet potatoes
(about 2'/2 lbs.)
3 large eggs, beaten
2 tsp. kosher salt
1 tsp. freshly ground black pepper
canola oil, for frying
1 medium onion, quartered
1/4 cup fine cornmeal or
matzah meal
PA cups creme fraiche or
sour cream
caviar, for garnish

Fill a large bowl with cold water.
Peel the potatoes, cut them into
quarters lengthwise and place
them in the bowl of cold water to
prevent browning.
Combine the eggs, salt and pep-
per in a large bowl; set aside.
Heat about 1 inch of the canola
oil in a large saute pan over medi-
um-high heat.
Put the onion and potatoes in
a food processor and pulse until
pureed. Transfer the mixture to

the large bowl with the eggs. Add
the cornmeal and mix to combine.
Line a baking sheet with paper
towels. Using a'/4-cup measuring
cup, scoop up the potato mixture
and carefully drop it into the hot
oil. Use the back of the measuring
cup to flatten the latke. Fill the
pan with as many latkes as you
can, but do not let them touch.
Do not overcrowd your pan, or
the latkes will be soggy instead
of crispy. Fry until golden brown
and crispy, 3 to 5 minutes per
side. Drain on the prepared baking
sheet. Repeat with the remaining
batter.
To keep the latkes warm and
crispy once fried, spread them in a
single layer on a baking sheet, and
place in a 200-degree oven until
ready to serve.
To serve, place the latkes on a
large serving tray, and garnish
each with a generous Tbsp. of
creme fraiche and caviar.
Makes 20 latkes.

❑

Arts Editor Gail Zimmerman contributed to this article.

mynewtux@gmail.com