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zena's famous recipes
Bubbe's Potato Latkes (So it shouldn't happen you are having Chanukah without them.) 2 cups grated raw potatoes, drained 2 beaten eggs a little salt, maybe a teaspoon big tablespoon flour or matzo meal small onion, grated Combine all ingredients and mix well. Heat a generous amount of vegetable oil in a skillet, maybe 1/4inch, maybe more. (So a little fat never hurt anybody.) Drop mixture by the heaping tablespoon into the oil. If you like thin, crisp pancakes, flatten with the back of a spoon. Fry on both sides until brown. Serve nice and hot with sour cream or applesauce. This recipe should serve 4 to 6, but when some people see potato latkes they act like they haven't eaten for a week. They will want to make from latkes alone a meal. When you have people who enjoy so much, so you won't mind grating potatoes all day long. (And if you should use your food processor, so who would be knowing the difference?) --Recipe partially adapted from Sara Kasdan's "Love and Knish" |
Apple Raspberries Clafouti 1 lemon juice 2 teaspoons Rhum 1 teaspoon Vanilla extract 3 Apples (or pears) 1/2 lb raspberries 1/2 cup plain flour (2 tablespoons) 5 tablespoon sugar 3 eggs 1 cup or 1 cup and a half of milk (depending of the eggs size) Salt (1 pinch) Preheat the oven to moderate 180 ° C (350/400 ° F). Brush a 23cm (9inch) glass or ceramic shallow pie plate with melted butter. Sift the flour into a bowl, add the sugar and the salt. Make a well in the center, add the eggs and mix until smooth and free of lumps. Add the milk gradually then the Rhum, vanilla extract and the lemon juice. Spread out the apples cut into small pieces and the raspberries onto the pie plate. Pour the batter over the fruits and bake for 35-40mn. The batter should be risen and golden. Remove from the oven and let cold. You can eat cold or slightly warm, but it is easier to cut and serve when it is cold. |