by Health Coach Quinn
Last year I had my first ever foray into latke making. Not sure how I’ve gone my whole culinary life without making them. It’s a travesty, I know. But luckily it has been remedied.
In typical HCQ fashion I needed to test the crap out of the recipe. When I make something new I need to get inside the recipe. Try a whole bunch of different swaps and really put on my scientist hat to understand how and why the recipe works. Then I can intuit my way through it and make upgrades as I see fit.
This time started on the traditional route, using my grandmother’s recipe which comes straight from the Molly Goldberg Jewish Cookbook, then went rogue by adding in some sweet potato. Both efforts were pretty darn good, if I do say so myself, and I fully intend to keep testing the recipe with other add-ins such as parsnip and celery root. But in this culinary adventure the real standout stars were the accoutrements.
I’m an accessories girl. If latkes are jeans and a t-shirt, I threw down some serious statement jewelry with my sauces… Here’s what happened
(the options look limitless! That beautiful latke is like a blank canvas just waiting to get sauced!)
Homemade Chunky Apple & Pear Sauce
This one is seriously heaven. It would be amazing with pork chops, in some yogurt or just on its own as an awesome autumn snack. Try it. People WILL fall in love with you if you feed them this apple (& pear) sauce. Promise.
- 2 apples (pink lady or honey crisp)
- 1 pear (anjou or bartlett)
- 1 cup organic apple cider
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- a few sprinkles of freshly ground nutmeg (it’s gotta be fresh!)
Peel, core and dice the apples and pears as finely as you can. Put them in a pan with apple cider over medium-high heat.
Stir occasionally as the cider boils. The apples and pears will begin to break down after about 810 minutes. Help that process along by using a potato masher. Just go in there and give them a nice smash every couple of minutes.
After about 10-15 minutes (depending on how small you cut your pieces) you will see that the apples and pears are starting to break down into mush. Add in the vanilla, cinnamon and nutmeg. Give it a stir and continue to cook, mashing occasionally until you have a nice, yet smooth chunky texture.
Maple Cinnamon Cream
This one is heavenly when paired with the Apple (& Pear) Sauce. It’s also a fab dessert on its own. If you’re someone who loves that sour cream texture with your latkes but would rather keep it sweet than savory, this is your jammm.
- 1 cup plain greek yogurt
- 1 tablespoons grade B maple syrup
- 1 teaspoon cinnamon
Put everything into a bowl and mix well. Garnish with a little extra dash of cinnamon.
Lemon Dill Yogurt
This one is kind of like raita minus the cucumber. Super light and refreshing. It’s great for cutting through the fat of the latkes. The sheep’s milk yogurt adds a little something extra, plus it tends to be easier to digest than regular cow’s milk yogurt (for anyone out there with dairy sensitivity)
- 1 cup sheep’s milk yogurt
- zest of 1 lemon
- juice of 1/2 a lemon
- 1 tablespoons freshly minced dill
Put all ingredients in a bowl and mix well.