Updated: December 14, 2011 1:46PM
With the eight-day Hanukkah celebration beginning at sunset Tuesday, Swap Shop is answering requests, from readers J.P. of Evanston and D.L.S. of Chicago, for latkes and Chicken Marbella, a Jewish holiday and Shabbat dinner favorite since 1982, when the recipe first appeared in The Silver Palate Cookbook.
Now, enticing Chicken Marbella has been updated by celebrity chef Andrew Zimmern, who includes Cascal, a fermented soda made of all-natural juices (available at Whole Foods), as an ingredient.
The recipe for Potato-Ricotta Latkes comes from the Idaho Potato Commission, and Vegetable Latkes from Martha Stewart.
To make 28 Vegetable Latkes:
Preheat oven to 200 degrees. Line a rimmed baking sheet with parchment paper, and place it on center rack of oven. Peel 2 carrots (equaling 5½ ounces), 2 parsnips (equaling 11½ ounces) and 1 Idaho potato (equaling 16 ounces); grate vegetables in large holes of box grater. Place grated vegetables on clean kitchen towel; fold it around vegetables, and squeeze tightly to remove all excess moisture.
Transfer grated vegetables to large mixing bowl. Add 3 thinly sliced scallions (white and light-green parts only), ¼ cup all-purpose flour, salt and freshly ground black pepper (as desired); toss to combine well. Add 2 large eggs (lightly beaten); mix well.
Heat a large nonstick skillet over medium heat, and add 2 teaspoons vegetable oil. Make a few latkes at a time (for each, shape 2 tablespoons vegetable mixture in skillet). Cook 2 minutes on each side, until golden and crisp. Gently transfer cooked latkes to prepared baking sheet in oven to keep warm.
Repeat by cooking batches of latkes in vegetable oil. Serve latkes warm with dollops of sour cream, and salt and pepper to taste.
I must find a fabulous recipe for peanut butter pie (preferably with a layer of chocolate).
Please print a cherry cobbler recipe using canned cherries.
Does someone have a recipe for cookies made with canned sweet potatoes?
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