I just had to quote “The Hanukkah Song,” which is probably the best work Adam Sandler has ever done (or will ever do!).
The holidays are my favourite time of year. Whatever you celebrate, whether it be Hanukkah, Kwanza, Christmas or winter solstice, it’s a time for families and friends to be together. A time for giving. A time for reflection on the past year and all that we have to be thankful for. It’s also a time for gifts, festive lights, decorations and — perhaps most importantly — food!
Here’s a yummy twist on the standard latke, one of my favourite Hanukkah recipes.
2 pounds Yukon Gold potatoes
1 medium onion
4 cloves garlic, minced
3/4 cup packed fresh basil leaves, finely chopped
1/3 cup pasteurized egg substitute
1/2 cup grated Parmigiano-Reggiano cheese
2 tablespoons extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Preheat oven to 350 degrees F. Coat a 12-cup muffin pan with cooking spray.
Peel potatoes, then grate them through the large holes of a box grater into a large bowl. Squeeze in small batches between your hands over the sink to remove excess moisture. Then grate onion into the bowl through the same holes in the box grater.
Stir in garlic, basil, egg substitute, cheese, oil, salt and pepper. Place a generous 1/2 cup of the potato mixture into each muffin cup, packing the mixture firmly.
Bake the latkes until lightly browned and firm, 45 to 50 minutes. Cool in the pan on a wire rack for 10 minutes before unmolding.
About the Author: After writing for years yet never really finding the right inspiration, Keira discovered her voice in gay romance, which has become a passion. She writes contemporary, historical and fantasy fiction, and – although she loves delicious angst along the way – Keira firmly believes in happy endings. For as Oscar Wilde once said, “The good ended happily, and the bad unhappily. That is what fiction means.” You can find out more about Keira and her books at her website and on Twitter and Facebook.