Tagged: Holidays


Sweet Potato Latkes with Sriracha Creme Fraiche

Sweet Potato Latkes :: with Sriracha Creme Fraiche

Serves :: Makes about 32 mini latkes


3 lbs sweet potatoes, peeled and grated

2 medium onions, peeled and grated

3 eggs

6 to 8 tablespoons all-purpose flour  (add until you reach a nice consistency)

2 tablespoons soy sauce

1/2 teaspoon salt (or more to taste)

white pepper to taste

dash of cayenne pepper
vegetable or safflower oil for frying
8 oz creme fraiche
2 to 4 teaspoons sriracha hot sauce (more or less to taste, depending on desired spiciness)
¼ cup minced chives


Grate sweet potato and onion and squeeze out excess water.  The less water in the mix, the crispier the latke.  Mix in eggs, flour, soy sauce, salt, pepper and cayenne with the potatoes and onions.  Heat about 1/4 to 1/2-inch worth of oil in a large sauté pan over medium-high heat. 

Make mini latkes from mixture, each about a small palmful worth, pressing out excess liquid before placing in oil.  Fry until golden brown and crispy, about 3 minutes on each side.  Place on a plate lined with paper towels to absorb excess oil.  Transfer to a serving platter. Mix sriracha into crème fraiche, place a small dollop atop latkes and sprinkle with chives just before serving.

*Alternatively, you can bake latkes in the oven on a cookie sheet brushed with oil.  Bake at 425F for about 12 minutes, flip latkes and bake another 10-12 minutes until golden brown and slightly crispy.



Bring it On :: BBQs & Fireworks!

Happy 4th!  I'm looking forward to a long weekend of relaxed reading, beaching and barbecuing.  Spotting some of the photos below on Will Taylor's must-read blog, Bright Bazaar, caused my excitement for summertime cooking and entertaining to run rampant.  Will might be a dashing English chap, but he's got dining solutions for a very American July 4th down pat.  I'm not completely sure what my friends and I will be grilling up out on the East End, but I'm definitely seeing lobster and fresh bay scallops from the local seafood shop, heirloom tomatoes and corn on the cob from Round Swamp Farm and some killer burgers from Dickson's Farmstand Meats (yes, these babies are worth taking along on the 3-4 hour car ride) on the weekend's menu.

If you're looking for a few inspiring items to serve up at your own Independence Day bash, check out a host of summertime dishes over in the Recipes section.  

Have a fantastic holiday!

images via :: Pinterest and Bright Bazaar

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In the Kitchen :: Giving Thanks

The countdown to Thanksgiving is on...48 hours and going quickly.  If you're still stuck on what to pair with the turkey and stuffing, here's a few ideas to get you going.

This starter has become a go-to staple in my family...and with a few friends families as well.  It's one of my all-time favorites for fall.  Butternut Squash Bruschetta with Pine Nuts & Sour Cherries.  I'm thinking of changing things up a little this year and doing a riff off my mom's infamous chicken liver pate (chopped liver's basically a must at any holiday in my family).  Just a little indulgence to kickoff the holiday.  Chicken liver crostini with pickled shallots and sliced apples

 A bright and seasonal salad and a flavorful vegetable side or two brings wholesome balance to the table...color's never a bad thing on your plate.  Pear & Pomegranate Fall Salad with Champagne Vinaigrette.  Simple Pear & Pecorino Salad.  Balsamic Roasted Pumpkin with Crispy Shallots & Goat Cheese.  I'll likely be whipping up some sort of Brussels sprout dish like this one (my newest obsession featured on Levo League) or my faii-proof roasted Brussels sprouts with balsamic reduction and toasted pecans. 

And seeing that Thanksgiving is the holiday that hinges around a day of grandiose eating, even with my healthful angle, dessert is absolutely on the menu.  Autumn Apple Tart with Spiced Caramel Sauce.  Pear-Caramel Tart with Almond Crust.  

Whatever you end up making, here's to a warm and relaxed holiday filled with family, friends and delicious fresh food.


Images via :: Nourish & Pinterest

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