In our house, Chanukah means latkes, potato pancakes. All five of us love latkes. What's not to like about potatoes fried in oil? We always have them at least once on Chanukah; often more, as our kids clamor for them. Over the past decade, my husband, Jeffrey, became our household's chief latkemaker, in part, I think, in response to my tendency to try to make them a little healthier. "Lots of oil is key," he'll declare as I attempt to demonstrate that you can make "perfectly good" latkes with only a thin film of oil or, even worse, with cooking spray instead of oil. I have to admit that, while a minimal amount of oil does make "perfectly good" latkes, a substantial amount of oil makes perfect latkes.
This after-dinner drink is like a little ray of boozy citrus sunshine at the end of a heavy meal and should be served very cold, in little shot glasses.
Ingredients
From Chef Mark Reinfeld's menu for A Holiday Vegan Feast:
Cook's Note: Choose ripe Anjou, slightly under ripe Comice, or very ripe Bosc pears for this tart. Serve with a dollop of crème fraîche.
[This recipe is part of Sally Schneider's fall menu, which includes Bruschetta of Wild Mushrooms, Herb-Scented Tuscan Pork Roast, Roasted Winter Squash Puree and Rustic Rosemary-Apple Tart.]
Ingredients
Bitter greens with candied lemon peel, pine nuts, balsamico, and Parmigiano-Reggiano cheese become a salad destined for the holidays.
These are still a holiday favorite and are even better the next day with leftover cold cranberries. Use your favorite type of sweet potato, or mix all varieties in a single dish.