Latest Recipes

sweet latke pic

Time Required:
30 minutes

Sweet Potato Latkes

Ingredients:

1 large sweet potato(or yam)-shredded (about 12 oz.)
1 1/2tsp kosher salt
1/2c minced shallots
1 large egg (beaten)
1/4c flour
2T brown sugar
1/8 tsp ground cloves
1/8 tsp ground ginger
1/8 tsp ground nutmeg
1/4 tsp ground cinnamon

Method:

  • Mix 1 1/2tsp. kosher salt with sweet potato
  • Place in cheese cloth set over colander and allow to rest for 15 minutes while you gather remaining ingredients
  • Gather the edges of the cheese cloth around the handle of a wooden spoon and twist to remove as much liquid as you can. (the drier the mixture, the crispier the latke)
  • Combine sweet potato with remaining ingredients
  • scoop 2T of latke mixture and carefully drop into hot oil, cooking about 4 latkes at a time being careful not to crowd the pan.
  • cook 3-4 minutes per side until the latkes appear golden and crispy on each side.
  • remove from oil and place on rack or paper towel and season immediately with a pinch of  salt, sugar and cinnamon
  • Serve immediately with iced cream or keep warm in a 200˚ oven (they’re best kept on a rack of some kind.
root latke pic

Time Required:
30 minutes

Root Vegetable Latkes

Ingredients:

1 medium russet potato-shredded (about 10 oz.)
1 parsnip-shredded (about 5 oz.)
1 large beet -shredded ( 5-6 oz.)
1 1/2tsp kosher salt
1/2c minced shallots
1/4c sliced scallion
1 large egg (beaten)
2T flour
1/4 tsp black pepper
1/4 tsp toasted, ground cumin
1/4 tsp. toasted, ground corriander
1/2 tsp kosher salt

Method:

  • Mix 1 1/2tsp. kosher salt with potato, beet and parsnip
  • place in cheese cloth set over colander and allow to rest for 15 minutes while you gather remaining ingredients
  • gather the edges of the cheese cloth around the handle of a wooden spoon and twist to remove as much liquid as you can. (the drier the mixture, the crispier the latke)
  • combine vegetables with remaining ingredients
  • heat 1/2 inch of oil in a cast iron skillet to 375˚
  • scoop 2T of latke mixture and carefully drop into hot oil, cooking about 4 latkes at a time being careful not to crowd the pan.
  • cook 3-4 minutes per side until the latkes appear golden and crispy on each side.
  • remove from oil and place on rack or paper towel and season immediately with additional salt.
  • Serve immediately with Greek Yogurt and, if you like, some smoked salmon or keep warm in a 200˚ oven (they’re best kept on a rack of some kind to preserve crispiness).
pot latke

Time Required:
30 minutes

Basic But Beautiful Potato Latkes

Ingredients:

2 medium russet potatoes,shredded (about 1 1/4 lbs.)
1 1/2tsp kosher salt
1 medium onion, shredded
1 large egg (beaten)
2T flour or matzoh meal
1/2tsp kosher salt (plus some extra for seasoning)
1/2tsp coarse ground black pepper

Method:

  • Mix 1 1/2tsp. kosher salt with shredded potato
  • place in cheese cloth set over colander and allow to rest for 15 minutes while you gather remaining ingredients
  • gather the edges of the cheese cloth around the handle of a wooden spoon and twist to remove as much liquid as you can. (the drier the mixture, the crispier the latke)
  • combine potato with remaining ingredients
  • heat 1/2inch of oil in a cast iron skillet to 375˚
  • scoop 2T of latke mixture and carefully drop into hot oil, cooking about 4 latkes at a time being careful not to crowd the pan.
  • cook 3-4 minutes per side until the latkes appear golden and crispy on each side.
  • remove from oil and place on rack or paper towel and season immediately with additional salt
  • Serve immediately with iced cream or keep warm in a 200˚ oven (they’re best kept on a rack of some kind.
rye buns

Time Required:
2 hours

Rye Split Top Hot Dog Buns

 

  • 3/4 cup rye flour
  • 3/4 cup warm milk (110 degrees F)
  • 1/4 cup onion, pulverized like an onion smoothie
  • 3 tablespoons honey
  • 3 tablespoons unsalted butter, at room temperature
  • 1 tablespoon instant yeast
  • 3 cups all-purpose flour, plus more as needed
  • 3/4 cup warm water (110 degrees F)
  • 1 tablespoon caraway seeds, slightly smashed
  • 2 teaspoons kosher salt
  • Nonstick spray
  • 1 egg + 1T water
  1. Combine the rye flour, milk, onion, honey, unsalted butter and yeast in the bowl of a stand mixer using the dough hook. Allow to rest, 5 to 10 minutes. The mixture may not bubble much but it should start to swell slightly.
  2.  Add 2 1/2 cups of the bread flour, the water and caraway seeds. Mix slowly at first and then on medium speed. Add 1/2 cup more of the bread flour and the salt. The dough should come together and have a tacky but not too sticky consistency. Add more of the bread flour, as needed, to get the dough where it just pulls away from the sides of the bowl. Continue mixing until the dough looks smooth, about 5 minutes.
  3.  Preheat the oven to 350 degrees F. Turn the oven off 3 minutes after reaching the temperature. Spray the inside of a bowl with nonstick spray. Place the dough in the bowl and cover tightly with plastic wrap. Place the bowl in the turned-off oven. Allow the dough to rise until doubled in bulk, about 1 hour.
  4. After the dough rises, remove the bowl from the oven. Preheat the oven to 350 degrees F.
  5. Punch the dough and transfer to a work space. Separate the dough into 13 pieces, about 3 ounces each, using a bench knife. Use both your hands to roll the dough into tight, uniform balls. Make sure there are no air pockets in the middle of your dough balls.
  6. Roll each ball into 7-inch cylinders using both hands and rolling from the middle out. Make sure the cylinders are even in length or your buns will be wonky. Keep whatever dough you are not immediately working with covered loosely with plastic.
  7. Line a 15-inch-long, or longer, sheet pan with parchment paper or cover well in nonstick spray. Place each dough cylinder side-by-side up the center of the sheet pan, leaving 1/2-inch space between each one. Cover the pan with plastic and allow to rise until the cylinders are touching, about 15 minutes.
  8. Remove the plastic wrap. Combine 1 tablespoon water with the egg white and brush this mixture in an even coat all over the dough. Allow the dough to rise, about 15 minutes.
  9. Bake the dough until the buns are nicely golden brown on top and 190 degrees F in the center, rotating the pan halfway through the baking time, about 20 minutes total. Allow the buns to rest in the pan, 10 to 15 minutes.
  10. Transfer the buns in one piece (that’s very important) to a cooling rack to prevent soggy-bottom buns and cool, about 30 minutes.
  11. Transfer the buns to a cutting surface. Slice down the center of each tube of dough using a serrated knife (this is the cool part). You will lose half a tube on each end, hence yielding only 12 buns and 2 awesome slices of rye bread that you will eat immediately. The place where the tubes meet is now the center of the bun. They should split naturally but you can use a serrated knife to help them, if you choose.  Note:Alternatively, I’ve found it works very well if you place tubes in a pan with higher sides and Slice between the natural separation.  As long as the buns were touching each other while baking, you should still get the “bread wall effect” and the buns will be more even.

Now you have a beautiful bread wall that you can butter and toast. Wrap the buns in plastic or a re-sealable plastic bag until ready to use. Freeze the buns immediately if you will not be using them the same day. Yield: 12 buns and 2 slices.

Yield: 12 buns

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