Lois Wyse understands why the recipes for dishes our grandmothers made are every family's true treasures. She wants to prevent the loss of these traditional recipes, which our grandmothers often failed to write out. Wyse's collection of grandma recipes includes familiar regional and ethnic favorites--Chicken Paprikash, Creamed Spinach, Pecan Pie, and so on.
Chanukah celebration is complete without latkes and applesauce. Every child can remember grating potatoes until knuckles were raw, but as every grandmother knows, they're not potato pancakes if they're made with a mix. Potato pancakes and applesauce are also a favorite Sunday night supper at Sherri's home.
Makes 45 to 50 4-inch pancakes
8-10 pounds Idaho potatoes, peeled
4 large Spanish onions, peeled and cut in half cloves garlic, minced (optional)
12 large eggs
I one-pound box matzo meal (approximately 2 cups)
2 teaspoons salt
2 teaspoons baking powder
3 cups pink applesauce (recipe follows), for serving
2 cups sour cream, for serving
Grate potatoes on a hand grater or use grating blade of food processor. Do not overprocess - the potatoes must have texture. Grate onions into potatoes and transfer to large mixing bowl. Add garlic if desired. Stir in eggs, enough matzo meal to thicken, salt, and baking powder. Mixture should not be too liquid. Mix well.
In large skillet, heat I inch vegetable oil. Drop in batter one tablespoonful at a time making latkes as large (or small) as desired.
Use fork and spoon to turn latkes as they fry. Remove from skillet when golden brown and crisp. Drain on cookie sheet lined with paper towels. Try to stand the latkes in rows on their ends; the oil will drain off more efficiently.
Keep warm in low oven (250 degrees) until serving.
Serve with sour cream and applesauce
Pink Applesauce
Makes 4 cups
6-8 large McIntosh apples, quartered, cored, and diced (do not peel)
1/2 cup sugar
1/2 teaspoon ground cinnamon or 2-3 cinnamon sticks
1/4 teaspoon nutmeg
In a large pot, mix ingredients together, cover, and cook over low heat until apples are very soft, 20 to 30 minutes. Remove cinnamon sticks, if using. Cool and press mixture through a food mill or sieve to remove peel.
