Favorite Latkes and all the fixings

On this final night of Hanukkah, I thought I'd share my favorite recipe for latkes and accoutrement. The latke recipe, adapted from Daniel Boulud, is extremely simple, though I've found the key to tasty success (cakes that don't fall apart, yet are not overly oily) is to drain and squeeze your shredded potatoes of extra starchy liquid at every possible point. I prefer an even mix of olive oil and butter for sauteing. Even though it isn't purely traditional, the high smoking point of the oil and taste of the butter makes a perfect combination.

Leslie's Favorite Latkes
serves 4

2 pounds Yukon Gold potatoes, peeled
3 large eggs, lightly beaten
6 tablespoons chopped fresh chives
Salt and freshly ground black pepper to taste
3 tablespoons olive oil (not extra-virgin) and 3 tablespoons butter, for sautéing

1. Grate the potatoes in a food processor using the thinnest grating blade. Place grated potatoes in a colander over a large bowl. Press potatoes down multiple times to drain liquid. Let stand 30 minutes.

2. Mince chives. In a large bowl beat eggs then add the chives, salt, and pepper. Mix well. Add grated, drained potatoes. Mix with large spatula or clean hands.

3. Depending on the size of your nonstick saute pan, you may need to work in multiple batches. Place olive oil and butter in pan over high heat. Using your hands, scoop enough potato mixture for one pancake (I like to make mine palm-sized) and squeeze excess liquid back into bowl. Being careful not to burn yourself, place cake into pan and flatter further with spatula. Repeat until pan is full, but not packed tightly, with pancakes.

3. Reduce the heat to medium-low. Cook the pancakes until the bottom browns, flip with spatula and repeat on the other side. Once done, place pancake on a serving plate (if they seem too oily, drain on paper towels before moving to serving plate). Repeat until you've used entire potato mixture.

Serve Sunday Bagel Style with crème fraîche, smoked salmon, capers, minced red onions or Traditionally with sour cream and chunky spiced applesauce (recipe below)

Chunky Spiced Applesauce
from Cooking Light

This recipe is great with your favorite sauce-apples or a combination. I love to use Cortland, Golden Delicious and Macoun. Yields 7 cups.

10 cups cubed peeled apples (about 3 lbs)
1/2 lemon
2 cups fresh cranberries
1 cup sugar
1/2 cup maple syrup
1/3 cup water
1/2 teaspoon ground cinnamon
pinch of grated nutmeg

1. Placed apple in a large bowl; cover with cold water. Squeeze juice from lemon half into bowl; lace lemon half in bowl. Set aside.

2. Combine cranberries and remaining ingredients in a Dutch over; bring to a boil, stirring occasionally. Cook 3 minutes or until cranberries pop.

3. Drain apple; discard lemon. Add apple to pan. Cover, reduce heat, and simmer 25 minutes or until apple is soft. Uncover, bring to a boil, and cook 15 minutes. Mash apple mixture with a potato masher. Pour into serving dish; cover and chill at least 2 hours.