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 Post subject: Hanukawanzmas Plans?
PostPosted: Sun Dec 10, 2017 7:35 pm 
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Joined: Thu Dec 18, 2008 1:03 am
Posts: 5129
Location: Portland, OR
So, cooking plans for Hanukkah/Christmas/New Year's/Three Kings Day?

Me: found a "latke casserole" recipe for Hanukkah, and I'll be doing Persian food for Christmas Eve (rice, Fesenjan, pomegranate fish, etc.).

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 Post subject: Re: Hanukawanzmas Plans?
PostPosted: Sun Dec 10, 2017 9:00 pm 
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Joined: Thu Oct 06, 2011 7:53 pm
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Did our Christmas party already this year. Did turducken, sous vide turkey breast, mashed potato casserole, mac and cheese, butternut squash purée, peas and prosciutto, thanksgiving slaw, balsamic beets, gravy, cranberry sauce, and cheesecake. With a cheese plate that we stalled hungry guests with until dinner was ready.

Might do a spiral ham for New Years. Having our group over on Jan 5th for our monthly dinner...

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 Post subject: Re: Hanukawanzmas Plans?
PostPosted: Mon Dec 11, 2017 10:28 pm 
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Carey,

You don't believe in using anyone else's calendar?

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 Post subject: Re: Hanukawanzmas Plans?
PostPosted: Tue Dec 12, 2017 7:43 am 
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I’ll be making loads of latkes and there is a small party planned for the 19th, but it’s not at my house.


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 Post subject: Re: Hanukawanzmas Plans?
PostPosted: Wed Dec 13, 2017 10:51 pm 
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TheFuzzy wrote:
Carey,

You don't believe in using anyone else's calendar?


Nope. Marching to my own drum these days!

In seriousness, weve been doing a Friday Night Meatballs dinner (like the Serious Eats article) for the past 10 months now, only we can’t do a weekly dinner, so we do it on the first Friday of every month. So our Christmas dinner was on Dec. 1, and our January one will be Jan. 5th. This is just for friends, and has morphed from meatballs to seasonal theme dinners (because I got bored). The family dinners we will do on the actual dates, but my SIL has 3 small kids (1,5, and 7) and two dogs (a Doberman and a min-pin), so we do those dinners at my MIL’s house where the house is kid and dog friendly and there are enough toys to go round.

I am curious about the latke casserole though. How does it stay crispy?

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 Post subject: Re: Hanukawanzmas Plans?
PostPosted: Wed Dec 13, 2017 10:58 pm 
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Carey,

It's only crispy on top, really. It's actually a Polish recipe for a "potato marjoram cake", but when I put it together I realized it was basically a Latke Loaf. And it has the advantage of NOT spattering oil all over the stove.

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 Post subject: Re: Hanukawanzmas Plans?
PostPosted: Wed Dec 13, 2017 11:13 pm 
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Latke loaf sounds tasty! Can you share the recipe?

Also, Chris has announced that our January dinner will be the dinner of reckoning, so apparently I’m committed to cooking light. I’m open to suggestions if anyone has any.

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 Post subject: Re: Hanukawanzmas Plans?
PostPosted: Thu Dec 14, 2017 9:13 pm 
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Location: Near Toronto, Ontario, Canada
Early Christmas dinner at my sister-in-law`s this weekend. We go for the company versus the food.

Christmas dinner at our Italian club and it`s catered (there`s anywhere from 60 to 90 of us) but we all bring our own alcohol and bring sweets to share. I have to go with Pennie's caramels and Marilyn's toffee if I want to be able to enter the door. ;-)

Christmas Eve we host an open house. I`m doing calamari for those who are there when I`m making it (never lasts long), pizzas/flatbreads, maybe a butternut squash curry soup, assorted cheese and crackers and cookies.


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 Post subject: Re: Hanukawanzmas Plans?
PostPosted: Wed Dec 20, 2017 12:02 am 
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Carey,

Sorry for delay on this, it's been a busy week.

So this is a recipe from Polska, which called "melt in your mouth potato pie" but getting that texture requires fine-grating 3 lbs of potatoes, and I don't have a tool for that, so they were coarsely grated, making it come out as "latke loaf", which is what you get below. Also I took the bacon out of the original recipe, hence the dried tomatoes and smoke salt.

3 1/4 lbs (approx) of potatoes, pref yukon golds but russets are OK
3 Tbs vegetable oil
1/2 tsp smoked salt
6 oz sun-dried tomatoes (optional), diced
2 onions, chopped fine
3 garlic cloves, minced
2 eggs, beaten (but see below)
2 Tbs flour
3 Tbs cream
1 Tbs dried marjoram (yes, tablespoon)
1/2 tsp regular salt
1/2 tsp fresh ground pepper

Heat the oil in a pan and fry the onion until softened, 4-5 minutes. Add the garlic, smoke salt, and sun-dried tomatoes (if using), and fry for 2-3 minutes more. Remove from heat and let cool for 10 minutes. Mix in with the grated potato.

Add in the eggs, flour, and cream, and mix completely. Then add the salt, pepper and marjoram and mix completely.

Press mixture into an 8" x 12" baking pan (or 9x13 if you don't have one). Bake at 350F for 45 minutes to one hour, or until the top is golden brown. Cut into squares and serve.

Note: I tried this according to the original recipe, which had me separate the eggs, beat the whites to soft peaks, and stir this into the potatoes presumably as leavening. I think this step made no difference at all, and don't plan to do it again, but you can if you like.

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