So Hanukkah ended yesterday. So I'm a little late with the latkes. So sue me. (Actually, since celebration always starts the night before, the last night of Hanukkah was actually the evening of January 1st.)
I fried the latkes on time, I just didn't post anything about them right away. Nicole already pointed us to another blog with some beautiful latkes, so I won't go into all the delicious details today about grating vs. shredding potatoes, keeping or tossing the onion juice from grating,and whether one should use matzo meal or flour or nothing at all. I will say that I made the accompanying applesauce.
Simple ApplesaucePeel, core, and cut 5 large apples into 1"-2" thick wedges. I am no expert in using apples for cooking, so I just used Fuji, which of course is definitely not Jewish, but I've never heard of Jewish apples. Please apples in large pot, cover withwater, add a cinnamon stick, bring to a boil, then reduce heat to medium. If you're making the applesauce to accompany latkes, you can leave the cinnamon out.
Fine! I'll admit it! I don't have cinnamon sticks just hanging out in my pantry, so I left the cinnamon stick out and added regular cinnamon powder later.
Cook apples until soft, about 20 minutes.
Remove apples from water. Puree in food processor with a few tablespoons of sugar (depending on how naturally sweet your apples are to begin with and how sweet you prefer your applesauce). If this is applesauce for latkes, you're done. If this applesauce for the tree house, then also add a half teaspoon of cinnamon.
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Reader Comments (Page 1 of 1)
1-03-2006 @ 8:29PM
Huffy said...
As it's *never* too late for latkes (!), allow me to share yet another applesauce recipe, which, in addition to making a truly tasty sauce, doesn't dirty one's food processor.
Peel, core and coarsely chop @ 3 lb. apples (Jewish and otherwise, mixed red and green if possible); place in saucepan with 1/2 cup water or apple juice (I use sparkling cider). Cook, covered, over medium-low heat for about 15 minutes, until fruit is quite soft, stirring when needed. Remove from heat and mash apples with a fork or potato masher, making the sauce as chunky or smooth as desired. Add sugar or lemon juice to taste, depending on the flavor and sweetness of the apples.
Now don't be tempted to add more than the 1/2 cup liquid called for in the recipe; by covering the saucepan and using a medium-low cooking temperature, the apples stew gently while rendering their juices. I've also cooked this with a short length of cinnamon stick, as Sarah suggests; 1/2 cup cranberries added to the sauce makes a nice, tart variation.
Bring on those latkes!
Huffy
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