Category: Brunch

Lacy Latkes Tips & Tricks!

I’ll admit that I’m the first one to trash up latkes and have fun with them, but really, nothing competes with the classic perfect latke – if you get them right! There’s an art to the perfect potato latke, and I like to call them LACY LATKES for the shards of potato that crunch up between your teeth like crispy potato sticks! So how do you make these little bites of heaven? Read on!

• Use russet potatoes, they’re perfectly starchy!
• Place your potatoes in water until ready to grate so they don’t brown.
• Prep all your ingredients so that you can work fast!
• Alternate your potato and onion when you grate them, it keeps the mixture white!
• Grate your potatoes from top to bottom (or sideways in the food processor) for longer strands of potato = lacy edges!
• Squeeze your potato/onion mixture as dry as you can! Squeeze into a bowl so you can reserve the starch.
• Once the starch settles to the bottom of the bowl, discard the remaining liquid, and add the starch back in to the latke mixture for extra crispiness!
• Use a heavy bottomed skillet or cast iron pan.
• Add a carrot to your oil, it will keep it clean!
• Use plenty of oil, and get it nice and hot before adding the batter.
• Use a 1/4 cup measuring cup to scoop out the batter and flatten it out with the bottom of the measuring cup, so the edges spread out.
• Don’t overcrowd your pan, give the latkes plenty of room so they don’t steam.
• Leave the latkes alone! Don’t touch and let them develop a good crust! Flip and give the other side some time too!
• If the latke mixture starts to get soggy, give it a squeeze before adding it to the pan.
• Place the latkes on a rack set over a baking sheet to keep them crispy.

So you’ve made the perfect latke, now how do you top them? I put a Questions box on Instagram and here are some of the fun toppings that came in!

Sweet Chili Sauce
Sugar! (who knew?!)
Applesauce MIXED with sour cream!
Sour cream mixed with horseradish
Ketchup (!!!!!)
Tuna & melted cheese a la tuna melt!
Spicy tuna and spicy mayo
Truffle aioli
Sour Cream, pickled onions, capers
Poached egg (yes please!)
Cheddar cheese sauce
Beef fry and coleslaw
Labneh with garlic, dried mint, olive oil, Aleppo pepper
Garlic Mayo and shredded BBQ chicken or pulled beef
Cranberry Sauce
Greek Yogurt, Lox, Dill
Pastrami and sautéed onion
Sriracha
Guacamole
Tzatziki
Ranch Dip
Caviar and creme fraiche

Other Latke Recipes:

crispy rice latkes
salami potato latkes
sabich latkes
falatkes (falafel latkes)
poutine latkes
confetti latkes
butternut squash latkes
cheese latkes

Post a Comment

Pan Fried Everything Bagel Brie with Sundried Tomato & Dill Tapenade

It’s that time of year, when we celebrate with cheese and wine, lasagna and blintzes and Torah’s all around.

But lets be real. Life is not easy these days and the state of the world is sad. Every day seems to bring on another challenge and most of us just aren’t feeling it. ((HUGS)) all around.

So I’m here to say this: food is comfort. Especially cheese. And bring on all the comfort food because WE NEED IT. And that’s ok.

This Shavuot, think about what brings you joy. Decorate your house in flowers, pour yourself some Rose’ and DISCONNECT. Focus on the people you love and the things that make you happy.

I’m on a pickle binge so what makes me happy right now is all the sour, crunchy and spicy elements I can plate up with some savory Everything Bagel Brie. It makes a great starter to balance out all that cheesecake!

Wishing you all a Chag Sameach. 

Related Recipes

camembert en croute salad
honey hasselback apples with brie and pecans
brie marsala pizza
dried fruit brie bites

Post a Comment

Cranberry Oat Bars

Why is it that so many people have leftover cranberry sauce after Thanksgiving. I  LOVE cranberry sauce. I can eat it by the spoonful. Is it just me?

Not really a fan of the traditional cranberry sauce recipes with a cup of sugar though. They’re too sweet for my taste, and I don’t want to mask the amazing tartness of the cranberries!

So I cook my cranberry sauce down in red wine, or pomegranate juice, or even apple cider, and I sweeten it with maple syrup or honey, to taste, and THAT, my friends, is how you make cranberry sauce that doesn’t get relegated to the back of the fridge with the tzimmes. IfyouknowwhatImean!

But IF, if you make bomb cranberry sauce and you still have some leftover – well then cranberry oat bars it is. And the pecans add just the perfect amount of buttery nuttiness to top it off for the perfect post-Thanksgiving breakfast.

I mean, how. GOOD. does. that. look?
You know you want it.

Happy Thanksgiving y’all!!

Related Recipes:

pumpkin pancakes with cranberry syrup
pecan pie lace cookies with raspberry filling
gingerbread truffles

Post a Comment

Smoothies Two Ways!

I’ve never been a big smoothie drinker, and mostly because I just find it a hassle to have to blend everything up. You have to shlep out the blender, clean it after, and all for a drink? It doesn’t seem worth it.

But a new product on the market has totally revolutionized the smoothie industry – Swirbie! The fruit comes in nifty pods that all but dissolve in your drink, no blender required. I am hooked!

My kids have been drinking smoothies all summer, no blender necessary, and we even get to prepare smoothies on Shabbos. I love to add the pods to coconut water, seltzer or different varieties of milk for a truly refreshing drink.

One of the best parts about the pods is that since they’re frozen, you don’t need to add ice, so there’s no watering down your drink. I call that a win-win!

This chili lime smoothie was inspired by Trader Joes viral chili lime seasoning, and I’ve been drinking it on repeat, it’s that good!

One of my favorite smoothie blends that I picked up from living in Israel is banana + date + tahini + milk. The flavors pair really well and it makes for a filling breakfast on the go.

And for a truly decadent treat, top off your smoothie with some shredded halva (or halva floss, as I like to call it!), it really takes it over the top.

Swirbie pods are available in strawberry, mango, peach, blueberry, banana and spinach flavors. You can use them on their own or blend two flavors together for an equally delicious drink!

You can find Swirbie pods in the freezer section of your local kosher supermarket.

This post is sponsored by Swirbie.

 

Related Recipes:

pear ginger and oat smoothie
pumpkin pie smoothie
tahini frappuccino

Post a Comment

Sweet Chili Cauliflower Poppers

Happy Chanukah everyone!! You gotta love this holiday of parties, fried foods and presents, it really is my favorite! Partly so because I like to do without the pressure. Quick and easy recipes, throw together a cheese board and buy some donuts and we’re good to go!

There’s also 8 days to spread out the homemade stuff – so I tackle one thing at a time – classic latkes one night, a mashup on another. Some funnel cakes and deep fried oreos if we’re having a party and these SUPER EASY cauliflower poppers for the prettiest and simplest appetizer!

Sure in general I’m all for the homemade from-scratch stuff, but we all need an easy recipe in our back pocket that’s semi-homemade, and breaded cauliflower florets are a gift to foodie kind!

I first tasted a variation on this recipe at an Israeli-style cafe in Florida, they’re all over the sweet chili sauce! It came out still steaming and crispy from the fryer with a mayo dip on the side and something about it was just addictive and delicious! I realized that it was really easy to replicate at home, so I’ve been making it ever since and they are always a crowd pleaser!

I went a little Asian with the toppings and dip but you can go Middle Eastern with some parsley over the top and some za’atar ranch on the side, or maybe Mexican with some taco seasoning and cilantro with some salsa for dippings.

Get dippin’!

Related Recipes:

falafel cauliflower poppers
cauliflower nachos
smoked paprika popcorn cauliflower

sweet-chili-cauliflower-poppers