Funnel Cake Latkes served on a Element Metal Antiqued Pewter Tray
Potato Latkes served on Maison Cobalt Blue Dinner Plates
Fireside Rosemary Vodka Gimlet Recipe
TIME:
20 minutes
PREP:
10 minutes
BREW:
1 week
Ingredients
- For the rosemary-infused vodka:
- 1 Sprig Rosemary
- 1 Liter Vodka
- For the honey syrup:
- 1/2 Cup Boiling Water
- 1 Cup Honey
- For the gimlet:
- 2 Ounces Rosemary-Infused Vodka
- 3/4 Ounce Honey Syrup
- 3/4 Ounce Fresh Lime Juice
- Candied or Fresh Rosemary to Garnish
Directions
- A week ahead, add large sprig of fresh rosemary to 1 liter of vodka. Seal and set aside.
- A day before, bring water to boil and thoroughly whisk in honey. Allow syrup to cool, transfer to airtight container and refrigerate until needed.
- Day of, combine ice, rosemary-infused vodka, honey syrup and lime juice in cocktail shaker. Shake vigorously and strain into coupe glass. Garnish with small sprig of rosemary.
Classic Potato Latkes Recipe
TIME:
60 minutes
PREP:
30 minutes
SERVINGS:
6-8
Ingredients
- 1 1/2 Cups Russet Potatoes Grated
- 1/4 Cup White Onion Grated
- 1 Large Egg Lightly Beaten
- 1 Tablespoon All-purpose Flour Sifted
- 1 1/2 Teaspoons Salt
- 1 Teaspoon Black Pepper
- 1 Cup Vegetable Oil
- Serve with:
- Caviar or Roe
- Chicken Liver Mousse
- Duck Confit
- Smoked Salmon or Lox
- Smoked Whitefish Salad
- Beets Pickled
- Capers
- Mustard Seed Pickled
- Red Onion Pickled
- Watermelon Radish Thinly Sliced
- Apple-pear Chutney
- Applesauce
- Fig Jam
- Fresh Chives Chopped
- Fresh Dill Chopped
- Horseradish Sour Cream
Directions
- Place grated potatoes and grated onion on center of clean kitchen towel. Gather corners of towel together, twist and squeeze to remove excess moisture.
- In large bowl, thoroughly combine drained potatoes, onions, beaten egg, flour, salt and pepper. Set aside.
- In large cast iron skillet, heat vegetable oil to 350 degrees F over medium-high heat.
- Working in batches, spoon about 3 tablespoons of potato mixture per latke into heated vegetable oil. Fry latkes until golden brown on both sides, 5–7 minutes. Transfer to paper towel-lined cooling rack.
- Serve latkes alongside platters or bowls of your chosen toppings.
- Potato mixture can be made up to 3 hours before cooking.
- Latkes should be cooked just before serving. Do not overcrowd the pan or latkes will become steamed instead of crispy.
Sweet Potato and Apple Latkes Recipe
TIME:
60 minutes
PREP:
30 minutes
SERVINGS:
6-8
Ingredients
- 1 cup sweet potatoes grated
- 1 cup russet potatoes grated
- 1/4 cup apple grated
- 1/8 cup white onion grated
- 1 large egg lightly beaten
- 1 tablespoon all-purpose flour sifted
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1 cup vegetable oil
- Serve with:
- Sliced Apples
- Honey or Maple Syrup
- Sour Cream
Directions
- Preheat waffle maker.
- Place grated sweet and russet potatoes, grated apple, and grated onion on center of clean kitchen towel. Gather corners of towel together, twist and squeeze to remove excess moisture.
- In large bowl, thoroughly combine drained potatoes, apple, onions, beaten egg, flour, salt and pepper. Set aside.
- Coat waffle maker plates with non-stick cooking spray. Working in batches, spoon potato mixture to cover bottom half of waffle maker. Close lid and cook until latke is crisp and golden brown, 6–8 minutes. Transfer to cooling rack.
- Serve latkes with sliced apples, honey or maple syrup and sour cream.
- Potato mixture can be made up to 3 hours before cooking.
- Latkes should be cooked just before serving.
Latke Funnel Cake Recipe
TIME:
55 minutes
PREP:
40 minutes
SERVINGS:
6-8
Ingredients
- 3 Large Eggs
- 2 Cups Milk
- 4 Tablespoons Dry Potato Flakes
- 1 Teaspoon Vanilla Extract
- 3 Cups All-Purpose Flour
- 2 Teaspoons Baking Powder
- 1 Teaspoon Nutmeg
- 1 Tablespoon Cinnamon
- 1/2 Teaspoon Kosher Salt
- 1 Cup Light Brown Sugar
- 2 Cups Vegetable Oil For Frying
- Serve with:
- Powdered Sugar
- Kumquats Thinly Sliced
- Whipped Cream
Directions
- In large bowl, whisk together eggs, milk, potato flakes and vanilla until foamy.
- In another large bowl, thoroughly sift together flour, baking powder, nutmeg, cinnamon and salt. Thoroughly whisk in light brown sugar.
- Combine dry and wet ingredients, whisking until batter is smooth and no lumps remain.
- In large cast iron skillet, heat vegetable oil to 350 degrees F.
- Transfer batter to pastry bag or large resealable plastic bag and cut 1/4 inch off corner. Working quickly in batches, squeeze about 1/4 cup of batter at a time into hot oil, using a circular motion to create a funnel shape.
- Fry funnel cakes until golden brown on all sides, 3–4 minutes. Use slotted spoon to transfer funnel cakes to paper towel–lined cooling rack. Repeat steps 5 and 6 until batter is gone.
- To serve, dust funnel cakes with powdered sugar and top with sliced kumquats and dollops of whipped cream.
Smoked Salmon Rillettes Recipe
TIME:
15 minutes
PREP:
15 minutes
SERVINGS:
6-8
Ingredients
- 1 Cup Smoked Salmon Diced
- 1 Cup Salmon Filet Cooked and Diced
- 2 Cups Creme Fraiche
- 2 Tablespoons Lemon Juice
- 2 Tablespoons Fresh Dill Chopped
- 1/4 Teaspoon Cayenne Pepper
Directions
- In large bowl, thoroughly combine diced smoked salmon, diced cooked salmon, crème fraîche, lemon juice, chopped dill and cayenne pepper. Cover and refrigerate until ready to serve.
Faux Caviar Recipe
TIME:
110 minutes
PREP:
45 minutes
SERVINGS:
6-8
Ingredients
- 1 Cup Beluga Lentils Rinsed
- 3 Cups Vegetable or Chicken Stock
- 1 Teaspoon Black Food Coloring
- 2 Tablespoons Lemon Juice
- 2 Tablespoons Extra Virgin Olive Oil
- Kosher Salt to Taste
- White Pepper to Taste
Directions
- In medium saucepan, combine lentils and stock. Bring to simmer and cook until lentils are just tender, 20–25 minutes. Drain and transfer to medium mixing bowl.
- Stir in black food coloring, lemon juice and olive oil. Season with salt and pepper to taste.
- Cover and refrigerate until ready to serve.