62 replies to this topic

[omnivorette]

Agreed.

[Lippy]

This is essentially the only use I make of corn oil during the year, but I consider it essential, since that was my grandmother's oil of choice and latkes don't taste right to me without it.

(That's not to say that I haven't on occasion used duck or goose fat. The latkes are probably even better, although, not to my palate, traditional, although, obviously, animal fats are far more traditional than corn oil.)

[Baroness Tapuzina]

I do not like Yukon Golds for this purpose.

But 2 eggs for 2.5 lbs of potatoes is better than 2 eggs for 1.25 pounds of potatoes.

I use the food processor too unless I'm just making a few. But some say hand grating adds that extra something...like pieces of knuckle skin.

I don't use yukon gold potatoes because we can't get them here.

[Baroness Tapuzina]

Baroness, I hope you get a chance to post some photos of Israel, especially during a holiday like this one.

Is leavening a no no during Hannukah, too or is just a bad culinary idea?

Sorry to be so ignorant.

Last night my husband and I went to a Hannukah party at a friend's house. We ate lots and lots of latkes, salad, mushroom soup, homemade applesauce, homemade merlot wine and peapod wine. I made a Hannukah cranberry and pistachio panettone and there were no leftovers.


Hannukiot - Each family brought a Hannukiah to light


Some people decided to dress up as a Hannukah candle


Hannukah Panettone


Inside view

Don't worry, there will plenty more photos of soufganyiot, sfinj and of course..... latkes.

[omnivorette]

A pannetone, a traditional Christmas cake, made in Israel for Chanukah. What a world.

[rancho_gordo]

Don't worry, there will plenty more photos of soufganyiot, sfinj and of course..... latkes.

these are great. Keep 'em coming!

(By the way, that looks moister than any pannatone I've seen in Italy)

[rancho_gordo]

A pannetone, a traditional Christmas cake, made in Israel for Chanukah. What a world.

Is it for Christmas? IN Milano it was really for New Years with prosecco more than anything, although you ate them all season.

[omnivorette]

http://en.wikipedia.org/wiki/Panettone

http://www.italianfo...ticles.asp?id=9

[rancho_gordo]

http://en.wikipedia.org/wiki/Panettone

http://www.italianfo...ticles.asp?id=9

So they're holiday food. Good enough for me!

[Lippy]

The NYTimes today said that pannetone is a version of babka or vice versa.

[foodfancier]

This is essentially the recipe and technique that I have relied upon for many, many years .. every year, with some variations to see if it would make for a better, lighter, crispier latke ..

http://www.flickr.co...N00/2090286568/

[foodfancier]

Ham.

No comment

Baroness, this is a veiled, or not-so-veiled, reference to an earlier thread on Hanukkah which appeared in Nancy Shapiro's blog and was discussed (disgust?) here in a different thread ...

http://mouthfulsfood...p...=14629&st=0

[Baroness Tapuzina]

Don't worry, there will plenty more photos of soufganyiot, sfinj and of course..... latkes.

these are great. Keep 'em coming!

(By the way, that looks moister than any pannatone I've seen in Italy)

This panettone is somewhat moister and heavier than what you have seen in Italy. Panettone is typically served at Christmas, New Years and Easter. And, Italian Jews buy the ones that have a Kosher certificate (if they keep Kosher, if not they buy any brand) and serve them during Hannukah.

[Cathy]

A big platter of the laciest, crispiest, golden-est latkes I have ever made. (My dad's secret: fry them in Crisco. ) Homemade applesauce from a mix of heirlooms.

That is all.

[omnivorette]

No sour cream, Cath?

I made latkes last night too, using a mix of vegetable oil and crisco. So crispy on the outside....and delicious.