Wednesday, December 1, 2010

When life dumps snow on you, make applesauce and latkes

It just won't stop snowing and melting, snowing and melting. Now, I love snow for a number of reasons, one of the most important being that I don't have to wipe the dogs' paws when they come inside, but since the town I live in barely plows the roads, I'm somewhat chained to my house. So what to do when you are a temporary shut in? Why, make applesauce and fry up some latkes, of course!

If you've never made your own applesauce, you're missing out. It's so easy to make that I sometimes wonder why applesauce is even sold in grocery stores. Your slow cooker comes in handy for this recipe, but you can simmer it slowly on the stove if you prefer. Notice that no sugar is added--this is not the case with store bought, which usually has a load of sugar. Apples are sweet enough as is.


1 lb. apples
2 tsp. lemon juice
1-2 tbsp. water
Cinnamon (optional)

1. Peel and core the apples, then dice into small pieces. Add to slow cooker and toss with lemon juice. If the apples are particularly dry, add 1 or 2 tablespoons of water. Add a dash of cinnamon if you like. Cover and cook on high for 3-4 hours, or on low for 5-6 hours.

Classic, Basic Latkes

2 Yukon Gold potatoes, peeled and grated
1/4 cup grated onion
1 tsp. baking soda
1 egg
Few sprigs of fresh thyme
Kosher salt and pepper
5 tbsp. all-p flour
4 tbsp. olive oil

1. Squeeze as much moisture of the potatoes as possible, and be sure to blot the onions as well. Mix together potato, onion, baking soda, egg, thyme, a dash of salt and pepper, and flour.
2. Heat oil over medium high heat in a large, heavy skillet. Do not add patties until the oil is very hot. Drop some of the potato mixture into the pan and smash down with spatula. Cook on each side for 4 minutes or until golden brown. Serve with applesauce and/or sour cream.

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