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Pastimes : NNBM - SI Branch -- Ignore unavailable to you. Want to Upgrade?

To: Wharf Rat who wrote (38222)	12/8/2004 1:32:11 PM
From: abuelita	Read Replies (2) \| Respond to of 104157

fuzzy- there's also a system where you plug into the cigarette lighter or is that the same thing? saw these recipes in the paper this morning. they sound yummy - made me want to try them. are you going to mom's house today? MINI-RICOTTA LATKES WITH SOUR CHERRY SAUCE: The fastest latkes ever, these are light and delicious for dessert, a snack, or a "latke party." They come out flat; add the baking powder if you want a slightly fluffier pancake. For the Latkes: 1 pound whole or part-skim milk ricotta cheese 4 eggs 6 tablespoons unbleached all-purpose flour (half whole-wheat pastry flour if desired) 1/2 teaspoon baking powder (optional) 1 tablespoon walnut oil 2 tablespoons granulated sugar or turbinado sugar 1 teaspoon vanilla extract Oil for frying For Sour Cherry Sauce: 1 cup canned or bottled sour cherries in syrup (measure without liquid) 1 cup liquid from canned or bottled sour cherries 11/2 tablespoons cornstarch 1 tablespoon water 1 tablespoon Cherry Heering, or other cherry liqueur Make the sauce first: In a small saucepan, mix cherries and syrup and heat over medium-low heat. In a small bowl, mix the cornstarch and water till smooth and add to the pot. Continue to heat, stirring, until the mixture thickens slightly. Stir in the cherry liqueur, cover and keep warm while preparing the latkes. (May be prepared in advance and reheated). To make the latkes: Put all the ingredients for the latkes in a blender and process till smooth. Heat a small amount of oil in a frying pan and drop 2 tablespoons of the mixture at a time to form a mini-latke. Cook briefly on one side till lightly brown on the bottom, then flip and cook the other side for under a minute. Serve warm with the sauce. Makes 12 to 14 latkes. (From The Essential Book of Jewish Festival Cooking, by Phyllis Glazer with Miriyam Glazer.) LIGHTENED-UP POTATO LATKES: Potatoes are basically a nutritious food and they stay that way if prepared in healthy ways. With this recipe, you can enjoy the holiday meal without feeling guilty: You'll actually be eating two vegetables -- potatoes and carrots. 21/2 cups shredded, unpeeled russet potatoes (about 1 pound) 1/2 cup grated onion 1/3 cup peeled shredded carrot 1/3 cup flour 2 tablespoons snipped fresh chives 1 teaspoon kosher salt 1/4 teaspoon freshly ground pepper 1 egg plus 1 egg white 2 tablespoons vegetable oil, divided Scrub potatoes and coarsely grate. Immediately place in a bowl of ice water to keep potatoes from discolouring; let stand for 5 minutes. Meanwhile, place the onion, carrot, flour, chives, salt, pepper and eggs in a medium bowl and stir well. Drain the potatoes and squeeze out moisture; stir into egg mixture. Heat 1 tablespoon oil in a large non-stick skillet over medium-high heat until very hot. Spoon about 1/4 cup of potato mixture for each pancake into skillet, cooking 4 at a time. Cook for 3 to 4 minutes per side, flattening with the back of a spatula and cooking until golden-brown and crisp on both sides. Drain on paper towels. Repeat with remaining oil and potatoes. Serve immediately with chunky applesauce and low-fat sour cream. Makes 4 servings.