6 Toppings for Potato Latkes
Source of Recipe
"Top Latkes with Smorgasbord of Sauces" Faye Levy ST. LOUIS POST DISPATCH
Recipe Introduction
posted by Karen Selwyn at cyber-kitchen.com
DILL SOUR CREAM
1 cup dairy sour cream or yogurt
1 tablespoon snipped fresh dill
Salt
Freshly ground white pepper
Mix sour cream and dill. Season to taste with salt and pepper. Serve at room temperature.
Yield: 1 cup.
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YOGURT-MINT TOPPING
1 cup plain yogurt
1 tablespoon chopped fresh mint
1 small clove garlic, finely minced
Salt
Freshly ground white pepper
Cayenne pepper
Mix yogurt with mint and garlic. Season to taste with salt, pepper and cayenne. Serve at room temperature.
Yield: 1 cup.
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ISRAELI MUSHROOM RAGOUT
1/4 cup olive oil or butter
1 medium onion, chopped
1 pound fairly small mushrooms, quartered
Salt
Freshly ground black pepper
1 teaspoon dried thyme
1/2 teaspoon paprika
1 teaspoon ground cumin
Cayenne pepper
1 tablespoon chopped parsley
Heat oil in large skillet over medium heat. Add onions; saute about 7 minutes or until tender.
Add mushrooms, salt and pepper to taste, thyme, paprika and cumin. Saute, stirring often, 15 to 20 minutes, or until mushrooms are well coated with spices and any liquid that accumulated in pan has evaporated. Reduce heat toward end of cooking time if necessary. Add cayenne. Taste and adjust seasonings. (Mushrooms can be kept, covered, 2 days in refrigerator. Reheat over medium heat.) Add parsley and serve.
Yield: 6 to 8 servings as topping.
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SPICY STEWED PEPPERS
3 to 4 tablespoons vegetable oil
2 large onions, chopped
4 to 6 large green or red bell peppers, cored and diced small
4 large cloves garlic, chopped
3 (28-ounce) cans plum tomatoes, drained and chopped
1/2 teaspoon hot red pepper flakes, or to taste
Salt
Freshly ground black pepper
Heat oil in large, wide casserole over low heat. Add onions and cook, stirring often, about 5 minutes or until soft but not brown. Add peppers and garlic; cook, stirring often, about 10 minutes or until peppers soften.
Add tomatoes, red pepper flakes and dash of salt and pepper. Cook, uncovered, over medium heat, stirring often, 30 to 40 minutes or until stew is thick. Taste and adjust seasonings.
Yield: 4 to 6 servings.
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PEAR COMPOTE WITH PEAR BRANDY
2 pounds ripe pears
1/4 cup ( 1/2 stick) butter
6 to 7 tablespoons granulated sugar
1/4 cup pear brandy or Grand Marnier [substitute kosher orange liqueur]
Peel pears. Halve, core and slice them. Heat butter in very large skillet. Add pears and turn slices over so both sides are coated with butter. Cook, uncovered, over low heat, stirring often, 15 to 20 minutes or until soft and some of pears have fallen apart. Continue cooking over medium heat to evaporate some of liquid.
Add 6 tablespoons sugar; cook over medium-high heat, stirring, until mixture is thick and dry.
Remove compote from heat; stir in brandy. Taste and add more sugar if desired.
Yield: 4 to 6 servings.
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CHUNKY CINNAMON APPLESAUCE
2 pounds sweet or tart cooking apples
1/4 cup ( 1/2 stick) butter
1 teaspoon fresh lemon juice
1 teaspoon ground cinnamon
4 to 6 tablespoons granulated sugar, or to taste
Peel, halve and core apples. Cut them into thin wedges or slices. Heat butter in large, heavy, deep saute pan or flameproof casserole. Add apples and saute over medium-high heat, turning pieces over from time to time, 2 minutes or until they are coated with butter. Add lemon juice. Cover tightly and cook over low heat, stirring often, about 20 minutes or until apples are very tender.
Stir in cinnamon and 4 tablespoons sugar. Cook over medium-high heat, stirring, until mixture is thick and nearly all liquid in pan vaporates. Taste and add more sugar if desired. Heat briefly to dissolve sugar. Serve warm or cold.
Yield: 4 to 6 servings.
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