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you can make a clean line, allow your
preserves to cool. Store in a tightly cov-
ered container in your refrigerator for
up to a week.

Latke Directions
1. Combine the flour, sugar and baking
powder in a container that will be easy
to pour from and mix well with a whisk
to combine the three dry ingredients.
No sifting needed if no clumps are
present.
2. In a large bowl, mix the cottage
cheese, honey, salt and vanilla extract
with a spatula or spoon, mixing care-
fully to combine these ingredients well.
Fold in the flour, sugar and baking pow-
der by thirds; this should create a rela-
tively slack paste, somewhat like very
chunky peanut butter. If it’s too stiff and
doughy, it won’t mix well; add a couple
tablespoons of water, mix again and
check the consistency. Ensure that all
ingredients are mixed, but don’t over-
working the batter.
3. Scrape the sides of the bowl with a
spatula, mix well and cover the bowl,
refrigerating for 30-45 minutes mini-
mum, and up to two days before use.
4. Prepare for frying. If you’re using
Bubbie’s countertop electric skillet, set
it to about 365 degrees and add about
¾ to 1 inch of oil. Otherwise, heat a
deep skillet or Dutch oven over medi-
um, and use a good thermometer to
monitor the temperature.
5. Scoop the batter into the fryer using
a large spoon; aim to get about 2
tablespoons in each latke. Push down
slightly with the spoon to flatten them
out, and fry until they float and are
evenly golden brown on the side that’s
down; flip them over and keep cook-
ing. They’ll take on a fairly dark color
before the inside fully cooks, so cook a
few to get used to your method, about
5-7 minutes. Don’t overcrowd the fryer
and it’ll go faster.
6. As the latkes come out of the fryer,
place them on a clean brown paper
bag or on a pile of paper towels to
drain, then into a bowl to await finishing
as you cook more. Make sure to drain
as much oil off the latkes into the fryer
before you put them in the landing

zone.
Serve latkes with a generous dusting
of powdered sugar and a dish of pre-
serves for dipping or drizzling.

FRIED MAMALIGA WITH ROASTED
GARLIC SAUCE
Yield: a very large pile of fried mama-
liga (Romanian polenta) and about 1
cup of dipping sauce

Ingredients

2 cups yellow cornmeal

1 cup cold water

1 Tbsp. salt

Pepper, black or white, to taste

3 cups milk

1 stick butter, cut into pieces, room temp, if

possible

1 pint of fresh cheese (ricotta, farmer’s cheese,

etc.)

1 head garlic

1 cup olive oil plus 2 Tbsp., separated

1 Tbsp. pasteurized egg yolk (or 1 egg yolk)

1 Tbsp. lemon juice, freshly squeezed and

strained

1 tsp. honey

Flour

Salt, pepper and your choice of seasonings

Canola oil for frying

Directions
1. Preheat oven to 400°F. Grease a
4-quart casserole dish and set aside
for later. You may line the dish with

greased parchment paper. Use butter
or a cooking spray oil.
2. Bring the milk to a boil over medi-
um-high heat in a 3-quart saucepan
and add the salt. While this is heating,
roast the garlic: Slice the head of garlic
in half along its equator, roughly, then
place both halves in aluminum foil and
drizzle with the 2 Tbsp. of olive oil.
Wrap them up loosely into a pouch,
close tightly and place in the preheated
oven. Leave until your kitchen smells
amazing.
3. Stir the cornmeal mix and pour it
into the boiling liquid, stirring with a
whisk as you add it. Break up any
clumps. Turn the stove to a simmer and
cook, stirring frequently. Make sure
the bottom doesn’t scorch. After 15-20
minutes, when the mixture pulls away
from the side of the pot, you’re almost
done. Taste to make sure it’s not under-
cooked; go for another few minutes if
the cornmeal still has some significant
tooth.
4. Stir in the butter and cheese and mix
until both are incorporated fully. Taste
and adjust seasoning with more salt
and pepper. Pour the mixture into the
prepared casserole dish, cover tightly
with plastic wrap and refrigerate until
chilled thoroughly.
5. While the mamaliga is chilling, your
roasted garlic might be done. Does
your kitchen smell really fragrant? If so,