TEN
TO
TRY
Latkes
by PEG SMITH photo ANDY LYONS recipe DAVID FEDER food styling JILL LUST
Savory to sweet toppings
take these mini potato
pancakes fro m appetizer
through dessert.
1
. CUCUMBER slices,
buttermilk dressing,
fresh dill sprigs
2
. CHERRY TOMATOES
(halved and broiled),
pesto, shaved
Parmesan
3
. SMOKED SALMON,
lemon slice,
watercress, sea salt
4
. BEET WEDGE
(stem attached),
horseradish, snipped
fresh parsley
5
. BLUE CHEESE
(crumbled), walnut
pieces, fried
sage leaves
6
. GOAT CHEESE
(chèvre), pear slices
and chunks, honey
7
. YOGURT,
cardamom-spiced
poached apple
wedges
8
. HARD-COOKED
EGG WEDGE,
mustard-mayo,
chives
9
. WILTED
SPINACH, roasted
garlic, sweet
peppers
10
. MANGO PUREE,
blueberries, fresh
mint leaves
И
2
3
4
7 I
6
5
8
9
10
І
20 4 DECEMBER 2009 BETTER HOMES AND GARDENS
BASIC
LATKES
PEEL
and finely
shred
4
medium
potatoes (iV4 lb).
In bowl combine
potatoes with
2
slightly beaten eggs,
3
Tbsp. vegetable oil
or rendered chicken
fat, and
Vi
tsp. salt.
Between palms of
hands press
'/3
cup
potato mixture in a
patty, squeezing out
excess liquid. Makes
about to patties.
COOK in hot oil in
large skillet over
medium-high heat
about
2
minutes,
until golden brown,
turning once.
DRAIN
on paper
towels or rack;
keep warm. Serve
with toppings.
