Last Saturday was my first attempt at a Hanukkah dinner. Here's what was on the menu:Truffle Pate, herb cheese, asian pear and crackers from Trader Joes
Challah Bread from Trader Joes, served with cultured butter
Roasted Brussel Sprouts with thinly sliced onions
Potato Latkes with sour cream, apple sauce and chives (recipe courtesy of Brad's mom)
Peeling and grating all of those potatoes was the toughest part. I made the pot roast a day ahead so that the flavors could develop overnight. The brussel sprouts were roasted with just olive oil, pepper and salt. I bought them on the stem from Trader Joes, and it took a big knife to hack them all off. I felt like Indiana Jones.
The meal was a success! For dessert we had pumpkin ice cream and a raspberry tart that Ron and Fran brought. Delicious!
Potato Latkes
4 large potatoes
2 eggs
1 tsp salt
1 tsp pepper
1 tbsp flour or matzah meal
lots of grated onion (1-2 small ones)
Peel or wash the potatoes and grate on a medium grater. Pour off half of the liquid. Add beaten eggs and rest of ingredients. Fry on both sides. Serve hot with applesauce and sour cream.
Notes: Put the onions in first; it keeps the potatoes from turning. Also, soak the potatoes in water if you peel them.
0 comments:
Post a Comment