Recipes, Uncategorized

Pretty Latkes with Quinn Cooper!

November 21, 2013

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Here are some more #Thanksgivukkah recipe ideas. Quinn and I had such a great time brainstorming, creating and shooting all these delicious recipes. I am officially making these beet latkes my new staple for Chanukah…they are fantastic and a great twist on your traditional latkes.  (These latke recipes are also great for breakfast/brunch. Fry them up and serve with some bacon and eggs…would be dynamite!) All these beautiful pics were taken by Quinn Cooper. Head to her blog!!

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Beet latkes:

1 beet, grated and strained well in a cheese cloth
1 potato, grated and strained well in a cheese cloth
1/2 yellow onion, grated and strained in a cheese cloth
1 egg
1 tsp AP flour
Salt and pepper
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Sweet potato latkes
1 small sweet potato grated, and squeezed in a cheese cloth
1/2 onion, grated and suqeezed in a cheese cloth
1 1/2 egg, whisked well
1 tsp flour
Salt and pepper
Potato latkes
2 potatoes, grated and squeezed in a cheese cloth
1/2 onion grated and squeezed in a cheese cloth
1 tsp AP flour
1 egg
salt and pepper
(You can add whatever flavors you want to the latkes themselves, chili powder for some heat, fresh herbs etc.)
vegetable oil for frying
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Fun things to put on your latke!
Sour cream (you can flavor it with cinnamon, pumpkin spice, fresh garlic and chives, toasted spices like cumin or place freshly chopped herbs in)
pomegranates (beautiful to sprinkle on top of sour cream, gives a nice sweetness)
Apples (any kind you like) with a little cinnamon on top (you can also drizzle some honey…mmmm…_))
Maple Roasted Pecans: (recipe follows) You can chop them up and place on top of the cinnamon or pumpkin spiced sour cream, which we did  or keep them whole and crunchy…up to you)
Fried Sage:  (Heat up 1 cup of vegetable oil and when hot, place the sage inside, it literally takes a second, then place on a piece of paper towel, use as a garnish…beautiful on almost anything)
Cranberry Sauce (recipe follows)
Pumpkin Spice (I just bough some at the store, if you don’t have any on hand then just use some cinnamon)
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Cranberry Sauce:
2 1/2 cups fresh cranberries
1/4 cup sugar
1/4 cup maple syrup
pinch of cinnamon
Directions:
In a pan heat up a little oil (I used olive, but can be whatever you want) and place the cranberries in. Add the sugar, maple and cinnamon. Keep stirring on medium low until most of the cranberries have turned to mush and it is more saucy. if you want it to be sweeter add in more maple syrup. I like mine tangy with a little sweetness. 
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Maple Roasted Pecans
2 cups pecans 
1/2 cup pure maple syrup
Directions:
Coat the pecans in the Maple Syrup and roast at 350degrees F for 20-30 min, until toasted and crunchy golden.

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