Sunday, December 26, 2010

an oldie but goody from Satya days

Very Horsey Latke
These high-impact latkes with their strong bite are accompanied by a cool tasting sauce, with a bit of garlic and clove added to liven up its personality.

2 Potatoes, peeled and grated
1 Parsnip, peeled and grated
2 T. Fresh Horseradish, peeled and grated
1 Carrot, peeled and grated
1⁄2 C. Granny Smith Apple, grated
2 T. Tahini or Tahini Salad Dressing
2 T. Lemon Juice
2 Garlic Cloves, minced
1⁄2 t. Caraway Seeds
1⁄4 C. Chervil, Sorrel or Parsley, minced (or all three!)
1 T. Capers, smashed
2 or 3 T. Flour to bind the mixture (a bit of cornstarch may be added)
Horseradish to taste
Salt and Pepper to taste

1. Mix the ingredients together and let stand for several minutes. Again, a bit of baking powder may be added if you wish. Adjust the seasonings to taste.

2. Fry 1⁄4 C. of batter in oil in a skillet over medium heat, flattening with a spatula and turning once, until cooked and browned on both sides. Serve with sauce.

Makes around 16.

Pear-Dill Sauce
1 lb. Soft Silken Tofu
1⁄2 C. Lemon Juice
1⁄4 C. chopped fresh dill
2 Pears, diced
3 T. Olive Oil
Salt, Pepper, Paprika and Sugar to taste
2 Garlic Cloves, minced
2 T. Onion, grated
1⁄2 C. Water or Broth
White Wine, a dash
1⁄4 t. Cloves, ground

1. Puree tofu with lemon juice, water, dill, garlic, half of the olive oil, onion and salt, pepper, paprika and sugar (if necessary). Adjust flavors to taste and set aside to flavor up a bit.

2. Heat the rest of the oil in a saucepan and cook the pears with a bit of wine, salt, pepper, sugar, paprika and ground cloves with the lid on, stirring occasionally, until soft.

3. Add the pears to tofu mixture and adjust seasonings to taste.

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