Much Ado About Stuffing

Much Ado About Stuffing

Happy Thanksgivukkah! Hanukkah+Thanksgiving. How about Sweet Potato Latkes with Cranberry Chutney?

Here is the best recipe for latkes, you will just love them.

For Sweet potato Latkes- Perfect for Thanksgivukkah, 
just use 6 small sweet potatoes, and instead of the onion, use 3 shallots, and a quarter cup of fresh parsley.


The World’s Best Latkes
6 medium potatoes, scrubbed, peeled
1 onion
2 eggs
1/2 cup flour
1 tsp. salt
fresh pepper.
(serves about 6)
Using the shredding blade of a food processor, shred the potatoes. Set colander in the sink to drain.
Grate or finely chop onion, mix in eggs, salt and pepper.
Squeezing out as much liquid as you can, put half the shredded potatoes in with the onions and eggs, and return the other half to the food processor with the steel blade, and pulse a few times.
Mix the chopped potatoes in with the rest, add flour, and mix well.
Heat about 2 1/2 inches of wesson oil in a large frying pan, and heat the oil till smoking. Drop a bit of the mixture in, it should sizzle like crazy.
Add tablespoons of the mixture into the pan, allowing the oil to come back to temperature. Turn occasionally with a slotted spoon, and cook until they are nut-brown.
Drain on brown paper bags over a rack, and sprinkle liberally with Kosher Salt. Keep latkes warm until the batch is done on baking pans, lined with paper towels in a 225 degree oven.
Serve with Creme Fraiche, Applesauce, and Gravlax.or Cranberry Chutney:

  1. 2 large organic navel oranges
  2. 2 bags fresh cranberries
  3. 1/2 cup water
  4. 1/4 cup Grand Marnier
  5. 3 tablespoons balsamic vinegar
  6. 3/4 cup granulated sugar
  7. 3/4 cup brown sugar
  8. 1/4 cup finely chopped fresh ginger
  9. Salt and freshly ground pepper
  1. Wash the oranges well, cut off about 1/4 inch from both the stem and blossom end, and chop roughly in a food processor.
  2. In a large saucepan, combine the cranberries and water with 1/4 cup of Grand Marnier  and bring to a simmer over moderate heat. Add the chopped oranges, cover and cook over moderately low heat, stirring occasionally, until the cranberries have popped, about 10 minutes. Add the vinegar, both sugars, the ginger and orange pieces and cook over moderate heat, stirring occasionally, until thick, about 5 minutes. Let cool slightly, then season with salt and pepper. Serve warm or at room temperature.
 The chutney can be refrigerated for up to 1 week.

More Thanksgiving Recipes Here
and of course the all important STUFFING recipe here
The Best Pecan Pie, and Praline Sweet Potatoes Here
Cranberry Orange Sauce with Agave in case you want to cut down on white sugar


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