Potato Latkes

I'm not typically a purist.  I'll try variations on just about anything.  I don't even mind instant coffee.  But, there is something about plain potato latkes that I just don't want to mess with.  I've had my share of amazing fritters, but when it comes to Hanukkah, I just want those plain old crispy latkes.  You can use potatoes and grate them, which probably makes sense since you have to process the onions, as well.  But the shredded potatoes for hash browns work nicely, too.  No shredded, squeezing or discoloration.

Ingredients:
2-1/2 Lbs. Potatoes (I use simply potatoes from the refrigerated section of the grocery store)
2 lg. Onions
3 Eggs, beaten
1 tsp. Baking powder
3/4 C. Oil
1 C. Flour
2-1/2 tsp. Salt
1/4 tsp. Pepper
2 C. Matzo meal
oil for frying

Instructions:
If using whole potatoes, grate or use food processor to shred them and squeeze out excess water.  Fine-grate onions and mix in a large bowl with potatoes.  You want to drain these, but do not need to squeeze them like the potatoes.  Add eggs, baking powder, 3/4 C. oil, flour, salt, and pepper; mix well. Fold in matzo meal making sure that everything is very well blended - this is best done with your hands.

Heat oil in a deep skillet. Spoon batter (use a large kitchen spoon) into the pan to create pancakes about 31/2 inches in diameter.  Use a second spoon to help get the batter off the first and pat the latkes  down into a patty. Fry on low heat for 3 to 4 minutes until underside is a deep golden brown, turn and fry for another minute or two.

Drain on paper towel.

Serve with applesauce and/or sour cream.

 This year we got a little fancy and served them with creme fraiche and homemade persimmon jam.

Coconut Macaroons

9 C. Shredded coconut
1 can sweetened condensed milk
1 1/4 tsp. vanilla extract
1 1/4 tsp. almond extract

Chocolate Ganache:
1 C. semi-sweet chocolate chips
6 Tbsp. heavy cream

Preheat oven to 350 degrees.

Place the shredded coconut into a large bowl. Stir vanilla and almond extract into the condensed milk. Pour the condensed milk over the coconut and toss the coconut with your fingers until thoroughly coated.

Use a 1 1/4-inch scoop (I use the medium scoop from Pampered Chef) to mold the macaroons. Press the macaroon mixture firmly into the scoop, then turn it out onto a sheet pan.  If you don't have a scoop, I'm sure you can just make firmly packed balls with your hands.

Bake the macaroons for 12 to 15 minutes (longer on stoneware), until the macaroons turn golden brown and the bottoms are slightly caramelized. Remove the macaroons from the oven and let them cool on the baking sheet.  I recommend transferring them to a cooling rack after they have cooled so that they are only slightly warm (with stoneware it takes about 30 minutes - probably less with a metal pan).  Once the milk hardens they get really sticky and difficult to lift, but if you transfer them too soon they may crumble.

Prepare the chocolate ganache by combining the chocolate chips with the cream in a small glass or ceramic bowl. Microwave this on 50 percent power for 1 minute, then gently stir the chocolate. If the chocolate is not completely melted after a couple minutes of stirring, microwave it again for another 30 seconds on half power and stir. When the chocolate is melted and smooth, pour it into a squirt bottle and drizzle it in thin streams over each macaroon. Let the macaroons sit out for a few hours. At a room temperature of 72 degrees the chocolate should set up in 3 or 4 hours.

When the chocolate has set, store the macaroons in an airtight container for up to 14 days at room temperature or for up to 4 weeks in the fridge.

Homemade Caramel Sauce

My ladies small group does a happy hour for the family once a month so the men folk and kids can see each other, too.  This month I made another pinterest find: Caramel Budino with Salted Caramel Sauce.  You can click on the image below for the whole recipe, which was pretty good, but to me the real star was the salted caramel sauce.  We have been enjoying the leftovers on vanilla ice cream, but I can imagine it would be wonderful on crepes and a variety of other desserts.

Caramel Budino with Salted Caramel Sauce

Salted Caramel Sauce 
3/4 cup plus 2 tablespoons heavy cream
1/2 vanilla bean, split lengthwise (I used 1 tsp. Vanilla Extract)
1/2 cup sugar
2 tablespoons light corn syrup
4 tablespoons (1/2 stick) chilled unsalted butter, cut into 1/2" cubes
1/4 teaspoon kosher salt

Place cream in a small pitcher. Scrape in seeds from vanilla bean; add bean. Set aside.

Stir sugar, corn syrup, and 2 tablespoons water in a heavy saucepan over medium heat until sugar dissolves. Increase heat to medium-high; boil, occasionally swirling pan and brushing down sides with a wet pastry brush, until deep amber color forms, 5–6 minutes. Remove from heat; gradually add vanilla cream (mixture will bubble vigorously). Whisk over medium heat until smooth and thick, about 2 minutes. Remove from heat; whisk in butter and salt. Strain into a heatproof bowl. Let cool slightly.