Posts Tagged ‘ Jewish ’

Traditional Potato Latkes

I can’t believe it’s the fifth night of Hanukkah and the first time I’ve made potato latkes this holiday!  Sadly, the whole family wasn’t together but we had an enjoyable time.  Last year I veered from the traditional recipe and went with Southwest Sweet Potato Latke’s.  This year I stuck with a very traditional recipe.  I got it from  I really like this site, they’ve got some really great info that’s quite comprehensive.

I give my ancestors a lot of credit.  Making latkes before the invention of a food processor must have been an incredible task.  Hand grating several pounds of potatoes is a lot of work.  My mother remembers her grandmother standing in front of the oven frying up fresh batches of latkes while the family enjoyed them.  We always wanted my mom at the table with us so she would pre-cook them and keep them warm in the oven.  Not quite as good of a taste but a better family experience.

With my guilt I did not even invite my parents over. Up until the last-minute I wasn’t even sure if anyone would be home to bother cooking them.  I also wasn’t sure what time we would eat.  With that said, Mom if you’re reading this, sorry!  Also, Ariel if you’re reading this, there’s some leftover’s in the fridge for you and Geoff.  Stop by and grab them!  For my non-Jewish readers (most of you) this me living the phenomenon known as Jewish Guilt!

In my house we celebrate everything.  While deciding this was latke night we were also contemplating our Christmas dinner.  One holiday just flows into another.  When the kids were little there was plenty of gifts to go around.  Many were practical items such as pj’s or toiletries but always fun to have something to open.  This year everyone is grown and I wouldn’t have the slightest idea what to buy.  My parents, husband and I have decided no gifts.  I’m so happy with this as I am trying to minimize and get rid of stuff.  At the same time I am trying to recognize what I truly need and stick to purchasing with care.

For my kids, I would like some fun relaxing shopping trips where they can pick what they want/need and hopefully we will simply enjoy the time spent together.  In the past I have taken the items bought together, hid them (sort of) and wrapped them for either a Hanukkah or Christmas gift.  If I was lucky the forgot I bought it and were excited for something they barely remembered, or they feigned surprise which was just ridiculous.  I’m hoping the new tradition of just hanging out together and having a fun shopping trip works out well.  It’s much less work and stress for me and the kids don’t have to wait for their gifts.  Ultimately, for a non religious person as myself, it’s all about time well spent together.

Since I haven’t deviated at all from the original recipe I am pretty much cutting and pasting right from, video and all.

Makes approximately 12 palm-sized latkes

  • 4 medium potatoes
  • 1 medium onion
  • 2 eggs
  • 1/2 cup matzah meal (flour or bread crumbs can be substituted)
  • 1 tsp. baking powder
  • 1 tsp. each salt and black pepper (more or less to taste)
  • vegetable oil
Watch in full size on YouTube

Shred the potatoes and onion into a large bowl. Press out all excess liquid.(if using a food processor, use the chopping blade for 2 or 3 seconds after pressing out liquid to avoid stringy fly-aways). Add eggs and mix well. Add matzah meal gradually while mixing until the batter is doughy, not too dry. (you may not need the whole amount, depending on how well you drained the veggies). Add the baking powder, salt and pepper and mix well. (don’t taste the batter — it’s really gross!). Don’t worry if the batter turns a little orange; that will go away when it fries.

Heat about 1/2 inch of oil to medium-high heat. Form the batter into thin patties about the size of your palm. Fry batter in oil. Be patient: this takes time, and too much flipping will burn the outside without cooking the inside. Flip when the bottom is golden brown.

Place finished latkes on paper towels to drain. Eat hot with sour cream or applesauce. They reheat OK in a microwave, but not in an oven unless you cook them just right.

Me again, personally I only reheat in the oven, I don’t like them microwaved at all!!




Mmmm, Mondel Brodt

Better known by my friends as Jewish Biscotti, Mondel Brodt is a quick easy dessert or treat that everyone loves.  I made this particular batch with the idea of freezing it for Christmas week.  I already need a new plan as the majority of it was eaten the first day!  The best part of this recipe is how easy it is, you can literally just toss the ingredients in a bowl, stir and form into loaves on the pan.

I make 1 recipe with 2 variations.  My daughter likes a softer version so 1 pan gets baked and sliced and is done.  The 2nd pan is the traditional version which gets baked, sliced and rebaked for about 5 minutes to give it the drier biscotti texture that is great for dipping in coffee, tea, cocoa, or milk.

Another option is to take the cooled cookies and dip 1 end in melted chocolate and then roll in nuts or a holiday colored sprinkle which gives it a festive look.  Plain or dressed up they will go quickly.

Mondel Brodt

3 eggs or ¾ cup of egg substitute

1 cup of sugar

1 cup canola oil

1 teaspoon baking powder

1 teaspoon vanilla, almond extract, and cinnamon

3 cups of flour

½ cup walnuts (sometimes I use pistachios)

8-12 oz semi sweet chocolate chips (depending on how much chocolate you like)

Preheat oven to 350 degrees and lightly grease 2 baking sheets

Mix together all ingredients up to the nuts until a dough forms and then mix in the nuts and chips.

Place on a cookie sheet in a loaf form (I use 2 pans that fit side by side in the oven) Mine are about 5 inches wide and ¼ to ½ inch thick but this is just a guess.

Bake for 30 minutes, remove from pan and slice in ½ inch to 1 inch cookies

Place back in the pan so they are not touching and bake for 5 minutes longer

Remove from heat and cool on wire rack