Chanukah traditionally inspires culinary activities in the kitchen. Below is a new spin on Chanukah – a recipe for potato-cheddar latkes from Ulises Gold, the sous chef at the Sheraton Tel Aviv Hotel.
Tnuva recently introduced new items including cheddar, mozzarella, and muenster cheeses. They are Cholov Yisroel, (strictly supervised from the farm to the final packaging) by the New Square Rabbinical Kashrus Council, the Orthodox Union, and the united Mehadrin Hechsherim under the Va’ad Mehadrin Council. Israeli hotel chefs use a variety of Tnuva dairy and cheese products as part of their breakfast presentations and in the hotels’ gourmet restaurants.
Hag Sameach everyone!
Potato and cheddar cheese latkes
““ Ulises Gold
2 grated potatoes
1 grated medium onion
3 1/2 ounces Tnuva gratedcheddar cheese
2 green onions
For the sauce:
A little less than Â½ a cup of cream cheese
1 ounce anchovy (optional)
1 spoon chopped parsley
1 1/2 ounces sweet cream
Chopped green olives
In a bowl, combine the potato mixture, onion, cheese, chopped green onion, salt and pepper to taste.
Heat 1 inch of oil in a frying pan. Drop about 1 tablespoon of mixture for each latke into the skillet and fry, turning once. When golden and crisp on both sides, place on paper towels to drain.
For the sauce, mix the ingredients to get a creamy texture. Serve either on the side of the latkes or drizzle above the latkes and decorate with chopped olives.