Friday, December 08, 2006


For experimenters, here are four recipes.


One and a half pounds of potato (about four regular baking potatoes), peeled.
One large onion, peeled.
Half a dozen sprigs parsley, very finely minced.
Two eggs.
Salt, pepper.
Two TBS flour (preferably potato flour, but regular will do).

Grate potatoes and onions with a quick hand, squeeze out excess moisture in a sieve or doubled cheesecloth, and mix all ingredients together.
Heat some oil in a frypan, spoon in a couple of mounds of the latke batter, and flatten with a spatula or the back of the spoon. Fry crispy on one side, turn over and do the other. Drain on papertowels on a heated plate.
Do not make the latkes too thick - they will not cook through before turning too dark.
Do not make latkes too large - they will not hold together well.
Do not use olive oil - it has too low a burning temperature.

Serve with homemade applesauce: peel and slice some crisp apples, put in an enamel pan with a dash of calvados, a squeeze of lemon, a little sugar, and a pinch of Ceylon cinnamon. Cook on low till the apples can be broken up with a fork.
Or serve with Dilled Sour Cream: mix half a cup sour cream, one tablespoon finely snipped fresh dill, a few drops lemon juice, and a pinch of salt.
Drained yoghurt can be substituted for the sour cream.
Blackstrap molasses or Dutch appel stroop (thick stroppy apple syrup) are, though odd, also good. For homemade appel stroop simmer down some concentrated apple juice (some sugar and a squeeze of lemon juice optionally added) till thick and gluggy.


Two and a half cups flour.
Three quarter cups warm milk.
Quarter cup cane sugar.
Two TBS butter (softened).
Two TBS yeast (two packages).
Two egg yolks.
Half Tsp each: Ground cinnamon, mace (or nutmeg).
Generous pinch salt.
Tangy apricot preserves for filling, oil for frying, fine granulated sugar for rolling.

Proof yeast (let the yeast re-activate and foam up) in the warm milk with the sugar dissolved therein. Knead all ingredients to an elastic dough. Cover with a damp cloth, let rest a few hours till doubled in volume, or leave it overnight in the refrigerator.
Roll the dough out as a thick rope, which then cut into two dozen pieces. Roll each piece into a ball, make a pit in each ball, and insert a teaspoon of tangy apricot preserves into each pit. Pinch-pull the dough together over the filling to seal. Cover and let rise again for half an hour in a warm place.
Fry in hot oil (375 - 400 degrees Fahrenheit) till brown, turn onto papertowels to drain, roll in fine granulated sugar (it has to have that slightly gritty mouth-feel, which is why we don't use powdered sugar) and serve warm.


4 (four) Cups white flour.
1.75 (one and three quarters) Cups warm (scalded) milk.
3 (three) TBS Sugar.
3 (three) Eggs.
1 (one) TBS oil.
1 (one) Tsp. Salt.
1 (one) TBS active yeast.
1.5 (one point five) cups chopped raisins.
A few drops vanilla essence, a little fresh orange or lemon zest.Plus oil for deepfrying and powdered sugar for dusting.

Proof the yeast in the milk, with one tablespoon of the sugar dissolved therein. Mix all other ingredients, and add the yeasted milk gradually after it has foamed. Mix well. Cover with a damp cloth, put in a warm place, and let the batter sit two hours or more till doubled in size.
Heat the oil for frying to 375 - 400 degrees. Drop spoonfuls of the batter into the hot oil (use a second spoon to push the batter off the first). Fry golden, remove from oil when done, drain on papertowels, and dust with powdered sugar.

Note I: A teaspoon of cinnamon can be added to the batter, or to the
powdered sugar.
Note II: If the milk is too hot for you to put your finger into,
it is too hot for the yeast. Better wait a moment - you don't want to
kill the yeast, do you?
Note III: Leave plenty of space in the deep-fryer or the cauldron
- there is nothing worse than bliksems hot oil splashing up or boiling
Note IV: Some folks may want to avoid lactose and or gluten.
Sorry, this recipe is not for you. Get real.


Use the same batter as above, minus the raisins. Instead, make the batter a little looser, dip sliced crisp apples in the batter, and fry golden. Dredge with powdered sugar. Serve hot.


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