Just when I’m starting to recover from the gluttony fest known as Thanksgiving,
bam! It’s already time for Hanukkah. Bring on the fried. Growing up, my Mom
cooked both traditional and sweet potato latkes every year for my brother and
me. We looked forward to these tasty fried treats almost as much as getting the
latest Everclear CD or a new set of Pogs, hypothetically speaking of course.
I continue the tradition by cooking for our annual Chrismukkah gathering and showing my friends that latkes are way more than a Jewish hashbrown. Last year, I served up Mexican Potato Latkes, which were gobbled up faster than you can say “chag sameach.” This year, inspired by my leftover cranberries from Thanksgiving, I went with a slightly sweet approach. Coconut gives the latkes a subtle flavor and extra crunch, while the cranberry applesauce and cardamom mascarpone brings a tartness that lends itself to the perfect bite. Since I am not hopeful of having a white Hanukkah with the 80-degree weather we have be having in my home in Austin, TX, I garnished the plate with extra coconut to resemble snow. Wishful thinking, perhaps?
I continue the tradition by cooking for our annual Chrismukkah gathering and showing my friends that latkes are way more than a Jewish hashbrown. Last year, I served up Mexican Potato Latkes, which were gobbled up faster than you can say “chag sameach.” This year, inspired by my leftover cranberries from Thanksgiving, I went with a slightly sweet approach. Coconut gives the latkes a subtle flavor and extra crunch, while the cranberry applesauce and cardamom mascarpone brings a tartness that lends itself to the perfect bite. Since I am not hopeful of having a white Hanukkah with the 80-degree weather we have be having in my home in Austin, TX, I garnished the plate with extra coconut to resemble snow. Wishful thinking, perhaps?
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