Category: Appetizers

Potato Pancakes with Honey Crisp Apple Sauce

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Potato Pancakes with Honey Crisp Apple Sauce

Potato Pancakes with Apple Sauce

Before you discard this post because you don’t celebrate Hanukkah or understand why potato pancakes/latkes are so tasty, let me assure you that you don’t have to be religious to enjoy this simple (and vegetarian) side dish. I have an affinity for the sweet and savory combination of shredded potato and onion with cinnamon apple sauce. This may have started when I was was a child, with our attempts to celebrate Hanukkah by re-creating this traditional dish. It’s beyond that now. These pancakes actually follow the basic no-fail culinary combination of sweet, salt, fat, and acid – practically guaranteeing its tastiness.

This basic recipe was adapted from “The James Beard Cookbook,” by James Beard. It’s strange that James Beard published a potato pancake recipe but my grandmother did not. With her Jewish background, it seems only natural that she would have a recipe for such a common dish. But it appears she made Spinach Pancakes more frequently than potato pancakes (based on “The Art of Good Cooking”). Nonetheless, this is a great base recipe, and paired with my homemade Honeycrisp apple sauce, it’s even better. Simply grate potato and onion into a strainer and squeeze out some of the liquid. This is then mixed with egg, a small amount of bread crumbs (feel free to use gluten free!), and salt. Saute in butter (or blended butter and oil) and you have a crispy pancake that includes the salt and fat required for the dish.

The apple sauce makes up the acid and sweet components of the culinary combo. Just boil honey crisp apples (I like the juiciness and sweet honey flavor of honey crisps) in a little water with a tablespoon of honey, a tablespoon of sugar, and a touch cinnamon. Finish with lemon juice (for the acid and to help keep the color). You will have a delicious apple sauce and as you can see here, I almost prefer equal parts apple sauce and pancake. Each bite should have a good amount of both. Sour cream can also be added but I’ve never found it necessary. Whether you celebrate Hanukkah or not, these Potato Pancakes with Honey Crisp Apple Sauce make a satisfying lunch or snack.

Ingredients:

4 medium potatoes
1 1/2 medium onions
1 egg
2 tablespoons dry bread crumbs (or gluten-free bread crumbs)
1 teaspoon salt
1/2 teaspoon ground pepper
Butter

Honey Crisp Apple Sauce
6 honey crisp apples
1 cup water
1 tablespoon honey
1 tablespoon granulated sugar
1/4 teaspoon ground cinnamon
2 tablespoons lemon juice

Wash and peel the potatoes. Grate with a grater and drain off all the liquid that collects in the bowl. Grate the onion into the potato and mix in the egg, breadcrumbs, salt, and pepper. Heat two tablespoons of butter in a large skillet. Put in four large spoonfuls of the mixture. Pat down slightly to create pancakes, about 2 inches wide. Cook gently until brown on the bottom, turn, and brown on the other side. Add more fat and continue cooking until all of the mixture is used.

To make the Honey Crisp Apple Sauce:

Peel and core the apples. Halve lemon and rub on apple halves to prevent browning. Dice apples. Place apples in a large pot with 1 cup water. Bring to a boil. Stir in honey and sugar. Simmer for 30 minutes or until apples are soft and create a sauce. Stir in cinnamon and lemon juice.

Serve pancakes with large spoonfuls of apple sauce.

Serves 5-6.

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Crunchy Homemade Pickles

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Crunchy Homemade Pickles

Homemade Pickles

It’s been a little while since I’ve posted. Returning from my summer hiatus, it may seem strange that I selected a pickle recipe – but I absolutely love pickles. And apparently, I’m not the only one. They seem to be growing in popularity and I continue to see more and more specialty pickles at regular grocery stores. The basic dill and bread n butter pickles still remain the staples but now there are garlic dill, horseradish dill, spicy dill, half sour, and sour, just to name a few. There are also different and trendy, often hipster like brands that specialize in..well…specialty pickles. They are delicious but usually expensive, often charging $8-$9 for a small jar. This is why making homemade pickles seems so well worth it. Not only can you add and adjust the spices to your liking, but with just a few ingredients, you can make enough pickles for a year, at less than half the price.

I made quite a few modifications to this recipe, originally from “The Art of Good Cooking.” Most notably, I eliminated the whole cup of olive oil my grandmother instructed to use. I find that vinegar and water works perfectly fine and is both healthier and less expensive. I also added sprigs of dill and adjusted some of the spices. The actual process of making the pickles is very basic and despite what some may believe, no special canning equipment is needed. Just a big pot and canning jars are sufficient. The most important part of the process is salting and chilling the sliced cucumbers and onions. This seems to help ensure a crunchy pickle, which in my opinion, is the key to a good pickle. I’m not a fan of the soft ones, with little or no resistance when you bite into them. The crunchier, the better. A crisp crunchy pickle is a reminder of the fresh cucumber it was made from. That tasty tang from the brine and vinegar makes it the perfect add on to any end of summer barbecue dish – especially hamburgers!

Ingredients:

12 large kirby cucumbers (about 4 lbs)
1/2 cup coarse salt
4 onions, thinly sliced
whole garlic cloves (as many as you have jars)
fresh sprigs of dill (as many as you have jars)
bay leaves (as many as you have jars)
2 quarts cider vinegar
1 quart of water
1/4 cup sugar
2 tablespoons yellow mustard seeds
2 tablespoons black mustard seeds
2 tablespoons pickling spices
2 tablespoons celery seeds
4 quart jars or 8 pint jars, sterilized (see note)

In a large bowl, make alternate layers of sliced cucumbers, salt, and sliced onions. Let stand in refrigerator 5 hours. Rinse in ice water and drain well, pressing out as much liquid as possible. Return vegetables to bowl. Place a clove of garlic, a sprig of dill, and a bay leaf in each jar. Pack jars with vegetables.

Pour cider vinegar and water into a pot. Add sugar, mustard seeds, pickling spices, and celery seeds. Bring to a rolling boil. Pour mixture into each jar to cover vegetables. Cover tightly. Store in the refrigerator for two weeks or to make pickles shelf stable, place jars in a canner or pot of boiling water for 5-10 minutes or until the lid does not move up or down when pressed in the center.

Note: To sterilize jars and lids, simply boil them in a large pot of water for 5 minutes.

Adapted from “The Art of Good Cooking,” by Paula Peck.

Cucumbers and Onion for Pickles

 

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Smoked Salmon in Sour Cream-Horseradish Sauce

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Smoked Salmon in Sour Cream-Horseradish Sauce

Smoked Salmon Spread

Growing up in Minnesota, I wasn’t particularly familiar with smoked salmon or its popularity. My limited experience consisted of the bagels and Nova lox my father made a point to bring home every time we visited NYC. It was considered a treat when we had it (though I may have been more into the bagel and cream cheese at that time than the salmon). I had no idea that there were different kinds of smoked salmon and that it could be bought by the pound and on sandwiches at almost every New York deli.

The quality of smoked salmon varies – usually depending on price but also on the smoking method and/or curing method. Lower quality smoked salmon is usually saltier and somewhat mushier. I like Nova lox, which is technically a cold smoked salmon, but regular lox (which is just cured and not smoked), Scottish, or Norwegian smoked Salmon are also good depending on your preference. Whether you’re eating it on a sandwich or making a spread such as this, it’s important to use a smoked salmon you really like. Unlike most salmon spreads, the actual salmon flavor (and not just the saltiness) can be tasted in this dip-like spread. The horseradish, scallion, and dill complement the salmon and provide a freshness. No cooking, no fuss. Add a few slices of cucumbers for a refreshing crunch and this Smoked Salmon in Sour Cream-Horseradish Sauce is the perfect light lunch or appetizer on a hot summer day.

Ingredients:

1/2 lb smoked salmon, shredded
1/2 cup finely chopped scallions
2 teaspoons fresh dill, chopped
3/4 cup sour cream
2 tablespoons horseradish
1 tablespoon mayonnaise
salt and pepper
1 teaspoon lemon juice (optional)
1 cucumber, thinly sliced (optional)

Add scallions and dill to smoked salmon.

In a separate bowl, combine sour cream, horseradish, and mayonnaise. Season with salt and pepper.

Add dressing to salmon mixture. Toss gently. Serve on thinly sliced rye or pumpernickel bread or multi-grain crackers layered with cucumbers (if using).

Adapted from “The Art of Good Cooking,” by Paula Peck.

Smoked Salmon Spread 2

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Palmiers

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Palmiers

Palmiers by Paula Peck

Sometimes I think my grandmother should have written a book called “101 things to do with puff pastry.” There are at least 20 recipes in “The Art of Find Baking” alone that use this buttery flaky dough. Also known as the elephant ear or palm tree, the classic French Palmier is more versatile than you may think. Instead of rolling the dough in just plain sugar, cinnamon sugar can be used for extra spice.  By folding the dough into the more traditional palmier shape (versus the four-finger), these pastries look similar to a heart and are the perfect accompaniment for that morning cup of coffee on Valentines day.  It may be a bit of a stretch but if Parmesan cheese is used instead of sugar (a far less traditional ingredient), these turn into a delicious game day appetizer for the super bowl. Who knew these simple pastries had so many uses?

The key to a delicious palmier is to make them yourself and eat them fresh. Those sad boxed palmiers you see at the grocery store do not do them justice. Most of us don’t have time for the lengthy process of making puff pastry so store bought puff pastry may be used. As long as you bake them yourself, these snack-worthy pastries will be much better than the often stale, pre-made ones. Since rolling and folding the dough into the palmiers shape may seem daunting or even confusing, I have included the below illustration from “The Art of Fine Baking.” For those of you who are not familiar with this baking book, it’s full of these charming old fashioned illustrations and this one in particular is actually quite helpful. So the next time you have extra puff pastry or are looking for a fun, easy snack – give palmiers a chance. You may be surprised how much you like them.

Ingredients:

1 Puff Pastry recipe
granulated sugar, cinnamon sugar, or grated Parmesan cheese

Roll out puff pastry in sugar to make a long strip ten inches wide and 1/8 inch thick (if using cheese instead of sugar, roll out pastry in flour). Sprinkle with sugar (or cheese). Determine the center of the strip. Fold each long side inward into thirds, so that two folded halves meet exactly in the center. Then fold halves together to make a compact 6-layer roll. Coat with additional sugar or cheese. Wrap in wax paper and chill for 1 hour.

Palmiers Folding Instructions

Preheat oven to 350 degrees. Cut roll into 1/4 inch slices. Place well apart on ungreased baking sheet. Spread the two halves of each slice slightly so they can expand while baking. Bake about 30 minutes, turning slices over once with a spatula after 25 minutes. Bake until golden brown.

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Oysters in White Wine Sauce

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Oysters in White Wine Sauce

Oysters in White Wine Sauce close

Most of us don’t think about eating oysters during the holidays, or for that matter in winter at all. But here in the Northeast, specifically on the East End of Long Island, oysters are currently at their tastiest. From late November to mid-January, these delicacies are both large and plump – allowing for additional preparation methods.  It’s hard to compete with the fresh sea taste of a raw oyster, but the cold winter weather often demands hot food this time of year. This unpublished recipe for Oysters in White Wine sauce by my grandmother, Paula Peck, is the perfect compromise of a warm comforting dish that still has the fresh flavor of oysters pulled from the water that same day.

Fresh Peconic Bay Oysters in a Lantern Net

Fresh Peconic Bay Oysters in a Lantern Net

My grandmother and her close friend, James Beard, shared similar views regarding fish and seafood. She insisted that fish and seafood must always be fresh and never overcooked – now standard culinary rules that weren’t as common back in the 1960’s. Although she demanded high quality seafood (usually from Citerella in those days), it’s unlikely she ever got to enjoy the level of freshness that the bays of Eastern Long Island can provide.

With my father working with the Southold Project in Aquaculture Training (SPAT)  – a Cornell Cooperative Extension Program in Southold to revitalize the shellfish of Long Island, I’m often spoiled by the superior quality of the oysters I eat when visiting. These amazing mollusks bulk up over the summer in preparation for winter hibernation (and for us to eat them!), making them an excellent candidate for this soup-like dish. Vegetables and herbs are combined with white wine, lemon juice, and olive oil then simmered for an hour until slightly thickened and fragrant. The shelled (fat) oysters are then simply added with all of their juices and quickly poached until just barely tender. The cooked oysters can then be served back in their shells, making Oysters in White Wine Sauce the perfect appetizer for one of my grandmother’s famous dinner parties for James Beard and Craig Claiborne, as well as your next holiday party.

Ingredients:

1 cup white wine
2 tablespoons lemon juice
3 tablespoons olive oil
1 onion, sliced
1 stalk of celery, chopped
1 clove garlic, minced
8 peppercorns
3 springs fresh thyme
3-4 sprigs parsley
2 dozen oysters, shucked (with juice) – bottom shells reserved
salt
1/4 cup chopped parsley
1 small tomato, finely diced

Combine all ingredients except oysters, salt, chopped parsley, and tomato in a deep heavy saucepan. Bring to a boil. Lower heat, cover, and simmer for one hour.

Add oysters and their juice. When liquid begins to simmer around edges of pot, turn off heat (no more than 4-5 minutes). Season with salt to taste.

To serve, remove each oyster with slotted spoon into reserved shells (or small bowls). Spoon some of the sauce and vegetables into shells. Sprinkle with diced tomato and chopped parley. Garnish with slices of lemon.

Oysters in White Wine Sauce

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