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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,