I am making Easter dinner and I decided to make latkes to go with my ham and salmon main dishes. I have more people attending this meal, so I have increased some of the ingredients from the last time I made these popular pancakes. I have also decided to add a touch of mustard seeds.
Karl’s Tarragon Potato Latkes
with Irish Whiskey Pear Sauce
I wanted something a bit different to go with my latkes for Easter Dinner. Last time I used Drambuie in the sauce. I thought it made for a very tasty sauce, but it is not my nature to make the same thing the same way twice. This time I decided to use Irish whiskey.
Karl’s Irish Whiskey Pear Sauce
I’m trying to catch up on my postings. While I did not stop cooking while Jan was working on her book, I did not have time to write them up. We were going to a party and as my contributions I thought I would bring crackers and schmear. My thought was to make a schmear that would be reminiscent of a classic lox bagel—lox, cream cheese, onions and capers.
Karl’s Lox Schmear
Jan, Miriam, and Eilene all wanted latke for the last day of Hanukkah. I made both regular potato latke and less traditional sweet potato latke. Miriam also wanted roasted Brussels sprouts. Latke and sprouts are both side dishs, so I decided I wanted to make a stuffed meatloaf as my main dish, a variation on an Ashkenazi klops.
Karl’s Lamb Klops
with Apricot Sauce for Hanukkah
Jan and I were discussing what to have with the challah I was making. Jan wanted me to make super-mini challah in the mini-muffin pan. Jan piped up with you could put jalapeños in it and they would be challahpeños! How far will this family go for a good pun? Apparently quite far.
Adapted from a Leah Cooks Kosher recipe
Jan bought some salmon while she was in Seattle—a package of three different salmon for a tasting. She wanted it with fresh crackers for her birthday dinner. Miriam’s TMJ is so bad lately that she could not eat the crackers. I decided to make challah, a very soft Jewish bread, for her to eat with her fish.
Karl’s Challah Rolls
I wanted a starch dish to go with my leek soup. I have always had a problem with making latkes. I never seem to be able to have them cooked through before they are starting to burn. One reason for this is because I try to use as little oil as possible when frying them. My solution is similar to making Venezuelan arepas, first fry and then bake.
Karl’s Potato Latkes