This year, Chanukah and Thanksgiving coincide: Chanukah is celebrated for eight days by candle-lighting, gift exchanges and eating foods fried in oil, an ancient custom, commemorating a miraculous event at the Temple in Jerusalem, while the Thanksgiving meal reminds us of our American heritage. Both offer a special time to reflect on our traditions and enjoy a family meal.
Of course, the favorite Chanukah food is latkes, most often made from grated potatoes and served with sour cream, preserves or applesauce.
This year I decided to interview some well-known chefs and restaurateurs for some new and different ideas. The result was more than I bargained for. I never dreamed there could be so many sensational new recipes, and an added bonus was the delicious new sauces these food experts provided to serve with the latkes.
I am featuring eight chefs and their recipes, one for each night of the holiday. Our family is also celebrating Thanksgiving a day early, on the first night of Chanukah, since our family is traveling from Northern California as well as Washington and Oregon to be together for this special celebration.
Michel Richard, who was the chef/owner of Citrus while in Los Angeles, has just opened his new bakery, Pomme Palais, and restaurant, Villard Michel Richard, at the Palace Hotel in New York. Always looking for ways to reduce the use of butter and cream, he developed wafer-thin, super-crisp Oven-Fried Potato Latkes, which have absolutely no resemblance to the old-fashioned, heavier and more caloric ones. They are also a perfect dish to serve with your Thanksgiving turkey meal.
Bruce Marder, the innovative chef of Capo and the Brentwood Restaurant in West L.A., came up with Two-Tone Potato Latkes, made without eggs, which he serves with salmon caviar to celebrate Chanukah and Thanksgiving .
Chef Jonathan Waxman’s restaurant, Barbuto, in New York City’s West Village section, serves Italian-inspired cuisine. Several years ago he shared this Red Pepper and Corn Latkes recipe, served with a creamy corn sauce, which has become a staple for our Chanukah menu.
Michel Ohayon, chef/owner of Koutoubia in West L.A., offers another substantial main course for Chanukah: Moroccan Ground Beef and Potato Latkes, which he suggests should be served with harissa, a spicy-hot chili pepper sauce that can be found in most Middle Eastern markets.
When your guests arrive, offer them a large bowl filled with thin home-fried potato chips that our foodie friend, home cook Luigi (Lou) Liuzzi created. It is one of his many innovative food experiments that we continue to enjoy.
Chef Brett Swartzman is a chef with passion. Originally a native of Chicago, he is creating his second Chanukah celebration at the Brentwood Country Club. They love his Potato Latkes With Granny Smith Applesauce, and this year he is going to surprise them with Sufganiyot (jelly doughnuts).
Chef Robert Bell, owner-chef of Chez Melange and Mama Terano, both in the South Bay, prepared an unusual potato latke recipe on my TV show “Judy’s Kitchen” many years ago. Thinly sliced russet potatoes are arranged in layers in a skillet to resemble the pedals of a flower, then baked in olive oil until crisp. It’s always a tasty dish to serve during the holiday.
Josiah Citrin, chef-owner of Melisse in Santa Monica, serves his family’s traditional potato latkes, using a special French cheese. This is a recipe that his French grandmother, Simone, prepared for Chanukah, and she always served it with fig compote.
With these eight exciting latke recipes, it is a perfect time to plan a festive latke party for your family and friends. Keep the menu simple — after all, the latkes are the real stars, and a hearty soup or salad may be the only addition needed. If your latkes are served for dessert, invite guests to drop in after dinner for latkes, tea and coffee.
Preparation can be made easy by using your food processor or blender, and remember, many batters may be made in advance, then fried at the last moment. In planning your Chanukah party, don’t forget to include the traditional songs, the custom of giving Chanukah gelt (foil-wrapped chocolate coins) to the children and exchanging small gifts.
MICHEL RICHARD’S OVEN-FRIED POTATO LATKES
1 pound (about 4 medium) potatoes, peeled
Salt and pepper to taste
Sour cream and diced cucumbers
Preheat oven to 325 F.
Cut the potatoes into long, thin strips, about 1/8-inch wide, by hand or using your food processor’s julienne or shredder blade. Place potato strips in a bowl of water to cover. Before cooking, drain potatoes, then dry well in a lettuce spinner or with a clean kitchen towel.
Place a heavy skillet over medium-high heat. Add 3 tablespoons olive oil and heat. Add the potatoes and stir-fry until tender, about five minutes. Turn the potatoes out onto a baking sheet and push the strips together to form a rectangle or triangle, about 1/4-inch thick. Roll using a rolling pin to flatten further.
Oil a large baking sheet. Cut into the flattened potatoes by pressing down on a fluted cookie cutter, creating 2 1/2- to 3-inch rounds. Using a spatula, transfer the latkes to the prepared baking sheet. (This can be done in advance.)
Before baking, season potatoes with salt and pepper. Bake in the preheated oven until crisp and brown on both sides, about 30 minutes, turning the latkes halfway through. Transfer them to a serving platter, using a metal spatula. Serve with sour cream and diced cucumbers.
Makes about 8 servings.
BRUCE MARDER’S TWO-TONE POTATO LATKES
1 large russet potato, peeled
1 large sweet potato, peeled
Salt and pepper
Olive oil for frying
Julienne potatoes lengthwise into long matchsticks, either with a knife, food processor with julienne attachment or mandoline. Place in large bowl, add salt and pepper to taste, and mix well.
In a cast iron skillet or on a griddle, heat olive oil. Shape potato mixture to form pancakes about 2 inches in diameter. Fry on one side until brown, then, using a metal spatula, carefully turn and flatten with the back of the spatula and brown on the other side.
Place latkes on heated plates and serve immediately with salmon caviar.
Makes about 12 latkes.
JONATHAN WAXMAN’S RED PEPPER AND CORN LATKES
Creamy Corn Sauce (recipe follows)
1 red bell pepper
3 eggs, separated
1/2 cup milk
1/4 cup corn kernels, fresh or frozen
1/2 cup flour
Olive oil for frying
Salt and pepper
Salmon caviar (optional)
Prepare Creamy Corn Sauce; set aside.
Roast red pepper in a 375 F oven for 40 minutes, turning once. Skin will puff and brown. Peel off the skin, remove the stem, and discard seeds. Puree in blender or food processor.
In a large bowl, combine the red pepper puree, egg yolks, milk and corn kernels; mix well. Blend in the flour. Beat egg whites until soft peaks form. Fold egg whites into red pepper mixture. Season to taste with salt and pepper.
In nonstick or heavy skillet, heat 1 to 2 tablespoons oil. For each latke, spoon 2 tablespoons batter into the hot oil and fry on both sides until golden brown. Drain on paper towels. Repeat until all batter has been used, adding more oil to skillet as needed to keep latkes from sticking
Serve with Creamy Corn Sauce and top with salmon caviar, if desired.
Makes about 24 latkes.
CREAMY CORN SAUCE
2 tablespoons olive oil
1/4 cup corn kernels
1/2 red bell pepper, finely diced
1 cup vegetable broth
1 cup cream
Salt and pepper
2 tablespoons minced chives
Heat 1 tablespoon olive oil in a skillet and saute corn kernels until tender, about 2 minutes. Transfer to a small bowl and set aside. Heat remaining 1 tablespoon olive oil and saute diced red bell pepper until tender, about 2 minutes. Set aside.
In a saucepan, heat vegetable broth and simmer until reduced to about 1/2 cup. Add sauteed corn and bell pepper. Blend in cream and simmer until thickened. Season to taste with salt and pepper, and stir in chives. Serve warm.
Makes about 1 1/2 cups.
MICHEL OHAYON’S MOROCCAN GROUND BEEF AND POTATO LATKES
2 pounds potatoes
Oil for frying
1 medium onion, diced
Salt and pepper
1 pound ground beef
1 tablespoon minced onion
1/2 teaspoon each minced fresh parsley and fresh cilantro
Pinch mace (optional)
Pinch saffron (optional)
In a pot, boil potatoes for 45 minutes; peel and mash. Heat 1 tablespoon oil in a skillet and saute diced onion until soft. Add to potatoes with salt and pepper to taste. Cool.
In a skillet, brown ground beef, minced onion, parsley, cilantro, nutmeg, mace and saffron, until no juice remains. Cool mixture and transfer to a food processor.
Using the knife blade of a food processor, blend meat mixture with egg.
Using a heaping tablespoon of mashed potato mixture, place in palm of hand and place a teaspoon of ground beef mixture in center. Roll potato mixture around meat mixture. Flatten between the palms of your hands.
Fry in oil in nonstick skillet, or deep-fry until brown and crisp. (These can be prepared in advance and warmed in the oven, or served cold. ) Serve with harissa.
Makes about 10 latkes.
LUIGI’S POTATO CHIPS
4 russet potatoes
3 to 4 cups olive, peanut or canola oil for frying
1 tablespoon salt
Peel the potatoes and slice them very thin using a mandoline or a sharp knife. Places the sliced potatoes in a bowl of cold water. Pour oil into fryer or large pot and heat to 375 F.
Dry the potato slices between two clean kitchen towels and place some into the not oil. Do not overload.
Fry for five minutes, or until golden brown. Transfer the chips to a large cookie sheet lined with paper towels and sprinkle salt onto the chips. Continue in batches until all the chips are cooked. Place the chips carefully into serving bowl — do not dump them from cookie sheet, as you do not want pour the excess salt from the sheet into the bowl.
Makes 6 to 8 servings.
BRETT SWARTZMAN’S SUFGANIYOT (JELLY DOUGHNUTS)
2 tablespoons active dry yeast
1/2 cup warm water (100 to 110 F)
1/4 cup plus 1 teaspoon sugar, plus more for rolling
2 1/2 cups all-purpose flour, plus more for dusting
2 large eggs
2 tablespoons unsalted margarine, at room temperature
1/2 teaspoon freshly grated nutmeg
2 teaspoons salt
3 cups vegetable oil, plus more for bowl
1 cup seedless raspberry jam
In a small bowl, combine yeast, warm water and 1 teaspoon sugar. Set aside until foamy, about 10 minutes.
Place 2 1/2 cups flour in a large bowl. Make a well in the center; add eggs, yeast mixture, remaining 1/4 cup sugar, margarine, nutmeg and salt. Using a wooden spoon, stir until a sticky dough forms. On a well-floured work surface, knead until dough is smooth, soft and bounces back when poked with a finger, about 8 minutes (add more flour if necessary). Place in an oiled bowl; cover with plastic wrap. Set in a warm place to rise until doubled, 1 to 1 1/2 hours.
On a lightly floured work surface, roll dough to 1/4-inch thickness. Using a 2 1/2-inch-round cookie cutter or drinking glass, cut 20 rounds. Cover with plastic wrap; let rise 15 minutes.
In medium saucepan over medium heat, heat 3 cups oil until a deep-frying thermometer registers 370 F. Using a slotted spoon, carefully slip 4 rounds into oil. Fry until golden, about 40 seconds. Turn doughnuts over; fry until golden on other side, another 40 seconds. Using a slotted spoon, transfer to a paper-towel-lined baking sheet. Roll in sugar while warm. Fry all dough, and roll in sugar.
Fill a pastry bag fitted with a No. 4 tip with jam. Using a wooden skewer or toothpick, make a hole in the side of each doughnut. Fit the pastry tip into a hole, pipe about 2 teaspoons jam into doughnut. Repeat with remaining doughnuts.
Makes about 24 doughnuts.
ROBERT BELL’S OVEN-FRIED POTATO LATKES
4 russet potatoes, scrubbed and thinly sliced
8 tablespoons olive oil
Salt and freshly ground black pepper to taste
Preheat oven to 375 F.
Brush a nonstick skillet with a small amount of olive oil and arrange the potato slices in a ring, overlapping until the entire surface is covered. Pour a thin stream of olive oil over the potato slices until completed coated (use most of the 8 tablespoons). Repeat with another layer, brush with remaining olive oil, and fry on medium heat for 5 to 10 minutes.
Transfer to the oven and bake for 20 to 30 minutes until potatoes are cooked through. Using a metal spatula, transfer potatoes to a cutting board and cut into triangles. Repeat with the remaining potato slices.
Makes 8 to 10 servings.
JOSIAH CITRIN’S POTATO AND TOMME REBALAISE CHEESE LATKES
2 pounds Yukon gold potatoes, peeled and grated
1 medium sweet onion, peeled and grated
1/2 pound Tomme Rabelais, grated (Salers or a firm Tomme de Savoie can be substituted)
1 large egg
2 teaspoons sea salt
1/2 teaspoon fresh ground white pepper
Olive oil for frying
Place small batches of grated potatoes in the center of dishtowels, and wring excess liquid from the potatoes. Transfer potatoes to a large bowl and repeat the process with the remaining potatoes. Add the onion, cheese, egg, salt and pepper to the potatoes and mix well to combine.
Heat 1/4 inch of oil in a heavy 12-inch skillet (cast iron works best). Add the potato mixture by 1/4-cupfuls to the hot oil. Lightly flatten with a spoon, and cook until golden, about 5 minutes. Turn the latkes over and cook until golden and cooked through, about 5 minutes longer. Transfer to a baking sheet lined with paper towels. Repeat process until all of the potato mixture is used. Serve warm.
Makes about 24 latkes.
Judy Zeidler is a food consultant and author of “Italy Cooks” (Mostarda Press, 2011). Her Web site is JudyZeidler.com.