"They tried to kill us, we won, let's eat....their food"......or something like that....
Inspired by the traditional-classic Greek Salad, latkes stuffed with sauteed red onion, tri-color peppers, black olives and feta cheese make an awesome new take on a favorite holiday tradition.
Makes apx. 15-20 large latkes
In a large skillet, saute the red onion, olives, and peppers until the vegetables become tender and the onion is slightly translucent. Set aside.
Beat the eggs together with the Greek dressing mix and pour over the shredded potatoes. Gradually add the remaining ingredients while continuously mixing together. Mix until thoroughly combined.
Heat oil (about 1/4-1/2 cup) in a large skillet (use the one you used to saute the onions and peppers-its already oily/in use) over medium-high heat and allow oil to get very hot. Test to make sure oil is hot enough for frying by dropping in a single potato shred or small piece of onion and noting if it 'sizzles' immediately. Once the oil is at an adequate frying temperature, ladle/scoop the latkes into the pan and press down immediately with a spatula. (Place about 3-4 latkes in a pan- do not overcrowd). Fry on each side until golden brown and firm (about 3-6 minutes). *Frying time varies depending on type of pan used, type of range used, and other conditions. When golden brown and firm/crisp, remove latkes from pan and drain on a paper towel-lined plate. Let rest for a few minutes before serving or freezing for future use.
Short on time and not a fan of grating potatoes and onions? Love Hashbrowns? Then this is the latke recipe for you. Quick, simple, and awesome.
Makes apx. 30 medium-sized latkes
Re-hydrate onions by covering with boiling water (fill just to cover). Set aside and allow onions to absorb the moisture and "revitalize".
In a large mixing bowl, combine all of the ingredients and mix well. (I recommend seasoning the eggs with the salt, garlic powder, etc., beating together and then combining with potato mixture to ensure seasonings become thoroughly mixed in).
In a large skillet, heat oil. When oil is hot and ready, drop the latke batter and press down immediately. Fry for 3-6 minutes on each side, or until browned and firm. Remove from oil and drain on a paper towel-lined plate or pan. Serve with your favorite applesauce and/or sour cream.
Drawing inspiration from the classic winter eggnog, Bourbon Mousse is an awesome dessert or aperitif for the frigid weather and is well accompanied by gingersnap cookies. Recipe can be prepared non-dairy by using Rich's non-dairy whipped topping.
-8oz. whipping cream
-4 eggs, separated
-½ cup sugar
-¼ cup bourbon
Whip cream until stiff and set aside in the refrigerator. Beat egg yolks and sugar until the mixture is creamy and pale yellow. Add bourbon and mix until well combined. Gently fold egg mixture into cream and return to refrigerator. Beat egg whites until very stiff and fold into mixture. When ready to serve, sprinkle lightly with nutmeg.