Cranberry Applesauce

This is a great snack to have around the house for the week. Also delicious served warm over ice cream or cold with latkes.

INGREDIENTS

apples (3 lbs) sliced 1/2" thick (use sweet variations and try several kinds for a more complex flavor); remove peels if not organic

cranberries (12 oz) fresh or frozen, I have only used fresh

cinnamon stick (1)

maple syrup (1-2 Tbs) use more if you like, I prefer it less sweet; the sugar also tastes radically different after it cools

water (1/2 cup)

lemon juice (2 tsp) freshly squeezed

DIRECTIONS

1. Put the chopped apples, cinnamon, cranberries, and water in a pot, bring to a boil.
2. Cover and simmer until apples soften. Add the maple syrup and mix everything together.
3. Add the lemon juice.

Sweet Potato Leek Latkes

This post is way late in the holiday game, but I wanted to remember it for next year. And maybe you guys would like to make them year-round and just call them fritters! Here they are, inspired by the Leek Sweet Potato Hash we have been making these days.


INGREDIENTS
sweet potatoes (2) peeled and shredded in food processor
leeks (1) split lengthwise down the center and thinly sliced
cayenne pepper (1/3-1/2 tsp) optional, use as much/little as you want
salt (1 tsp) use as much/little as you want
pepper (1/2 tsp) use as much/little as you want
brown rice flour (1/3 cup)
egg whites (3 egg whites)
grapeseed oil (so much it's crazy) my mom also uses some peanut oil


DIRECTIONS

1. Heat up the oven to keep the latkes warm as you go. Get cookie sheets ready.
2. Combine sweet potatoes, leeks, and seasonings in a bowl. Give it a minute to let the flavors blend.
3. Mix in the flour and egg whites.
4. Heat the oil in a deep pan. Use enough to completely cover the latke batter. Stick the end of a wooden spoon in the oil and if it bubbles, your oil is ready.
5. Take a spoonful of batter, place it in the oil, and flatten with a spoon. I like my latkes super thin and crispy, but my dad loves them thick - so it's up to you!
6. Be patient, don't flip them too early. Make sure they're nice and solidified before cooking the other side. When ready, place them on a couple paper towels to soak up the remaining oil. Then place on a cookie sheet and keep warm in the oven.

I like serving with greek yogurt and Cranberry Applesauce. 

Zucchini Fritters

Almost Chanukah time! And these dudes are a fun alternative to the wheat and potato tradition. Making latkes is a labor of love; it is time consuming and requires full attention. And I look forward to it every year. Such a special way to celebrate with those you love. Serve with whatever your condiment heart desires: greek yogurt, sour cream, apple sauce, shredded pears and cranberries...delicious!

Makes about 10 patties.

INGREDIENTS
zucchini (2 lbs / 6 medium sized) thinly grated; I use my standard grater, the side with the smallest holes
scallions (4) finely chopped
eggs (2) or 4 egg whites if you want
brown rice or garbanzo flour (1 cup) I prefer garbanzo, it's fluffier
salt (1 t)
fresh ground black pepper
grapeseed or peanut oil (a lot) this is some fry action; you can use any oil that has a high smoking point so it doesn't burn in the pan

DIRECTIONS

1. Strain the water from the grated zucchini. I let it drain in a mesh colander for 30ish minutes than throw it in a salad spinner to extract the last bit of moisture.
2. Warm up your oven just enough to keep the fritters warm and line a large plate or cooking sheet with paper towels for the fritters hot off the pan.
3. Sprinkle zucchini with salt and mix by hand.
4. In a separate large bowl, whisk eggs then mix in flour, scallions, and some generous grinds of pepper (or to taste). Add zucchini and combine well be hand.
5. Heat oil in a large skillet over medium heat; you don't need that much, just enough so it doesn't burn off during cooking, about 1/4 inch high. When the oil begins to shimmer, drop in little mounds of batter (2 tablespoons each) and flatten into pancakes. Flip the fritter when they easily slip from the pan; if there is any stick to the pan, they're not ready (my mom taught me this tip). Turn them over, careful not to burn yourself with oil splatter. Transfer fritters to the paper towels. 
6. Repeat with remaining batter and necessary oil. Serve immediately.

That's it! Enjoy the holiday inside and out with this oil rendition. xo, J.

ALTERNATIVE ADDITIONAL INGREDIENTS
mixed fresh herbs, such as fennel, dill, mint, parsley (1/2 cup) chopped

ground cumin (1 tablespoon)

crumbled feta (1 cup)