Friday, November 22, 2013

Hanukkah Thanksgiving Carrot-Potato Latkes

Hello Darlings! It is amazing to visit my friends here on the Honeyville blog. I love being the Honeyville chef and celebrating so many food festivities with people all over the country.  One of the things I've been excited about this upcoming week is the Jewish festival of lights, Hanukkah!  I bet you thought I was going to say Thanksgiving huh?!  Well. I'm excited about that as well...but wait...did you know that Hannukah  this year starts at sundown the day before thanksgiving?!  Hanukkah and Thanksgiving on the same day? Yes!  It will be tens of thousands of years before it happens again.  One of my best friends is Jewish and I've enjoyed sharing faith and love with her family for many years.   

Because Thanksgiving and the first day of Hanukkah — the Jewish Festival of Lights — fall on the same day this year, it is creating what many celebrants have dubbed "Thanksgivukkah." Even if you're not Jewish, this recipe is a great side dish to add to your family celebrations this season! The flavors are remarkable! You might just love them enough to make them a tradition! Shall we all break into a lively chorus of "Tradition" from Fiddler on the Roof?

Did you know that many of our Honeyville products are Kosher certified? That includes our carrots, shredded potatoes, whole egg powder and all the ingredients we use in today's recipe. That also means they're great for making your traditional potato cakes for Hanukkah without all the extra work of shredding potatoes. For Thanksgiving, the addition of our shoestring dehydrated carrots make the potato cakes a poetically perfect balance of sweet and savory.


Honeyville Harvest Latkes

1 cup Honeyville Dehydrated Hash Brown Potatoes, hydrated with 2 cups hot water
1 cup Honeyville Dehydrated Shoestring Carrots hydrated with 2 cups hot water
3 Tbsp Honeyville Powdered Whole Eggs  plus 1/3 cup water
1/2 cup Honeyville All Purpose Flour
1 Tbsp Granulated Garlic
1 tsp Cayenne Pepper
1 tsp Ground Cinnamon
2 Tbsp chopped Fresh Chives
1 ½ tsp Kosher Salt
1 tsp freshly Cracked Black Pepper
3 Tbsp Oil for frying


Honeyville Spiced Apple Peach Sauce (recipe below)
Fresh sour cream (for garnish)
Freshly torn fresh parsley leaves (for garnish)

Directions: After potatoes and carrots are hydrated, drain well. Whisk the egg powder in a large glass mixing bowl until just incorporated, about 30 seconds. Sift the flour, granulated garlic, cayenne and cinnamon into the egg. Add the chives. Sprinkle with salt and black pepper; whisk until smooth. Fold in the carrot and potato, making sure the batter is thoroughly combined. Set a large cast-iron or heavy-bottomed skillet over medium heat (this will prevent burning the natural sugars of the carrots). Add the oil. Working in small batches, drop about 3 tablespoons per latke into the skillet just before the oil begins to smoke. Flatten each slightly with a slotted metal spatula. Make sure to not overcrowd the skillet. Crisp the latkes until the bottoms are caramelized, 2 to 3 minutes. Flip with the spatula and continue crisping the second side for about 6 minutes total. The latkes should be cooked through and a dark, golden brown. Transfer to a paper-towel-lined dish. Season lightly with salt and pepper. Serve immediately, garnishing each latke center with a small dollop of Spiced Apple Peach Sauce and a sprinkle of torn parsley leaves.


Honeyville Spiced Apple-Peach Sauce
1 cup Honeyville Freeze Dried Apples
1 cup Honeyville Freeze Dried Peaches
1 cups water
1 tablespoon fresh lemon juice
1 tsp ground cinnamon
1/4 teaspoon ground nutmeg
1 to 2 tablespoons sugar

Directions: Combine the apples, peaches, lemon juice, cinnamon , nutmeg, 1 tablespoon sugar and water in a medium saucepan. Bring to a boil over medium-high heat. Cover, reduce the heat to medium-low and cook until the apples and peaches are very soft but still a bit chunky, 15 to 20 minutes. Taste the mixture and add the remaining tablespoon of sugar if desired.

Have a  Happy Honeyville Hanukkah and Thanksgiving!

Always My Very Best,
Your Friend Chef Tess

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