Butternut Squash & Kale Latkes

latkesmainbutt

So I’m here bringing you another epic latke post. The corned beef & cabbage latkes were a big hit all over the place, but I just had to follow it up with another latke that seemed more like the me you all know. I needed to include some of my favorite fall comfort foods. That falls to the humble squash and the not so humble green kale.

I’ve got a ton of squash in the house thanks to my CSA. Late fall tends to be filled with a variety of greens, squash, onions and potatoes. Not a bad deal for Chanukah. But this butternut squash was lording over my kitchen and begging to be used. I typically just roast squash in the oven and serve on it’s own or in salads, but changing it up a bit can be good for me. And kale goes with everything.

I peeled and sliced the squash and then shredded it in my food processor along with some shallots.

I then chopped up the kale in the Cuisinart as well.

I squeezed out the liquid of both veggies and then mixed everything together with some egg, flour, salt and pepper in a large mixing bowl.

mixed

I then got to frying. Flipping over when it got crispy and browned a bit.

frying

I drained on a paper towel lined cooling rack.

draining

These latkes are fabulous served with a sprinkling of room temperature goat cheese. I love the creaminess that the chevre brings to the latke.

Try it! You’ll like it! Enjoy!


Butternut Squash & Kale Latkes
 
Author:

Ingredients
  • 1 medium butternut squash, peeled and cut up in chunks for the food processor
  • 3 shallots
  • 3 heaping cups of cut up Tuscan Kale, washed and stemmed
  • 3 tsp. salt
  • 2 tsp. freshly ground black pepper
  • 3 extra large eggs
  • 4 tbsp. flour (all purpose or your favorite gluten free blend}
  • additional salt and pepper as needed
  • oil for frying

Instructions
  1. Peel and chunk up the butternut squash. Shred with shredding disc in food processor.
  2. Add the shallots to the processor.
  3. Transfer both to a large mixing bowl.
  4. Chop up the kale in the food processor and then add to squash mixture.
  5. Squeeze any liquid out of the kale/squash mixture
  6. Stir in salt, pepper, flour and eggs
  7. Form in to latke patties and fry – flipping once when browned on each side
  8. Drain and cool on a paper towel lined cooling rack
  9. Serve with some goat cheese
  10. Enjoy!

butternut squash and kale

 

Corned Beef & Cabbage Latkes

corned beef 'latkes main

 

One minute it’s back-to-school season and the next minute it’s Thanksgiving. And before you know it, Chanukah somehow manages to peek its’ face around the corner. Thankfully, winter hasn’t shown its’ chilly face. I’d like to keep it that way.

As soon as I came to my senses and realized that Chanukah is just a few days away, aside from the quick and dirty job of scouring Amazon for presents, I started my latke brainstorming. My husband suggested I do a basic potato latke. After I gave him the stink eye for that zany suggestion, I got to work. I’ve got a few new latke flavors for you to feast on this season and I hope you enjoy them.

The first latke of this Chanukah season is kind of a marriage of St. Patrick’s Day and Chanukah. I’m bringing you some Cabbage and Corned Beef Latkes. I know that St. Patty’s Day is a few months away and in no way connected with the history of Chanukah, but I had the flavors stuck in my head. It occurred to me that it just might work. And it did!

I quickly ran out to my local kosher deli to pick up the best and fattiest corned beef they had on hand.

I shredded up some onions, cabbage and potato in the  food processor, making sure to squeeze out all of the extra starchy liquid when done.

shredded

 

squeeze

I then shredded up the corned beef with a knife and then mixed it into the cabbage and onion mixture.  I stirred in some eggs and flour.

corned beef

 

mixingI then formed the mixture into latke patties and fried until crispy and browned all over.

latkes frying

I drained the finished latkes on a cooling rack.

latkes draining

Of course I snuck a latke or two before serving them. I had to!

I recommend serving the latkes with a creamy horseradish sauce – also known as horsey sauce.

You need to make these though. They are amazing. Especially when the corned beef gets a bit charred and crispy. Brings out the flavor. Anyways – just make them!

If corned beef isn’t your thing, maybe you’d enjoy some wild mushroom and roasted garlic latkes or maybe carrot ginger latkes are more your speed. Whatever floats your boat, get into the holiday spirit and enjoy it with latkes!



Cabbage & Corned Beef Latkes
 
Author:

Ingredients
  • 1 large yellow onion, peeled
  • 1 small cabbage, cored
  • 1 large russet potato, peeled
  • ¾ lb sliced corned beef (deli style)
  • 3 large eggs
  • 4 tbsp. flour
  • 3 tsp. salt
  • 3 tsp. fresh grated black pepper
  • Additional salt and pepper to taste
  • oil for frying

Instructions
  1. With the shredding disc of a food processor, shred the onion, cabbage and potato together
  2. Place the shredded mixture in a towel and carefully squeeze out as much of the starchy liquid as possible. Transfer the mixture to a mixing bowl.
  3. Shred up the corned beef with a knife. Add it to the mixing bowl.
  4. Stir in eggs, flour, salt and pepper.
  5. Heat up a large fry pan on medium-high heat.
  6. Add in the vegetable oil and let the oil heat up.
  7. Form the latke mixture in to patties and fry on medium-high heat until brown around the edges. Flip and continue to fry until browned on both sides.
  8. Drain a paper towel lined cooling rack.
  9. Serve with horseradish sauce.
  10. Enjoy!

Cabbage & Corned Beef Latkes

Maple Bourbon Glazed Turkey Wings

turkeywings

Happy Thanksgiving and Happy Chanukah everybody! Hope everyone who celebrates is enjoying the holiday and relaxing a bit. I also hope you’ve indulged in some good foodie fun!

Because Chanukah and Thanksgiving only coincide once every 70,000 years or so, KOL Foods selected a group of eight bloggers to come together and share eight days of fabulous turkey recipes with you! At the end of Chanukah, you will have the opportunity to vote for your favorite Thanksgivukkah recipe and you’ll also have the opportunity to win $200 in credit towards your next KOL Foods purchases! Learn more about the contest here. If you aren’t familiar with KOL Foods, they are the only source online for domestic, 100% grass-fed, kosher beef and organic, pastured, kosher chicken, turkey and duck.

We’ve been celebrating Thanksgiving for the past few years with an assortment of good friends and family. The great turkey debate happens in the house each year. Our friends and family are a mixture of vegetarians and meat-eaters, and there is always a discussion of whether to change things up to a dairy Thanksgiving dinner. Somehow, tradition always wins out, and a giant turkey is prepared. Somehow, the turkey business always lands in my kitchen. I usually rely on my parents for trusty Thanksgiving turkey recipes. The giant 20-pound birds often intimidates me. I decided to come up with my own bird ideas this year.

Each year when we make the turkey, there always seems to be a race to the favorite turkey parts. In our gaggle of friends, the thighs and wings seem to be the most popular. Probably because they retain a lot of turkey flavor and juice. Unfortunately for us, turkeys only have two thighs and two wings. This year, I decided to forego the whole turkey and only cook up the various turkey parts that our guests prefer. I love using pastured, grass-fed turkey and KOL Foods sent me some turkey wings to work with. I decided to go with a maple bourbon glaze for my turkey. I’ve done a similar glaze on chicken and thought it would work well with turkey.

I preheated the oven, then I sliced some onions and laid them in my roasting pan, along with some cubed sweet potatoes, acorn squash, garlic and herbs. I used a combination of fresh thyme and fresh sage. I laid the turkey on top of the cubed veggies and stuffed some additional herbs and garlic under the skin. I ground some salt and pepper over the turkey skin. In a bowl, I mixed together the maple syrup, olive oil, bourbon, soy sauce, dijon mustard, garlic paste, apple cider vinegar, chopped sage and thyme. I poured everything over the turkey and veggie mixture.

prepped-turkey-wings

I then baked it in the oven for about an hour and a half or so. I checked on the turkey a few times to baste with the pan juices and to make sure that the turkey skin wasn’t burning. Some sort of magic happened in that oven. As I pulled the turkey out of the oven, even I, the turkey hater, was tempted to take an early bite of these turkey wings. That crispy skin promised to be amazing.

baked-wings

Good news. The turkey did not disappoint.

If you have some leftover  turkey wings (or other parts) from your recent turkey feast, I would recommend you lightly brush on some of the sauce and bake/reheat the turkey at 325 until heated through to a safe temperature. Keep in mind, for a few small pieces, you do not need as much sauce. It is a great way though to refresh a bland or drier turkey. You could also chop up leftover turkey and  pan fry with some of the glaze and chopped veggies and onions. It tastes amazing. We did this with a leftover semi-dry turkey breast and it totally revived the turkey!

Check out the recipe below and then head on over to KOL Foods to enter to win $200 in KOL Foods credit!

Maple Bourbon Glazed Turkey Wings
 
Author:

Ingredients
  • 6 cloves garlic, chopped
  • 10 sage leaves
  • 12 sprigs of thyme
  • 2 sweet potatoes, peeled and cubed
  • 1 small acorn squash, peeled and cubed
  • 1 large onion. chopped
  • 4.5 lbs turkey wings
  • ½ cup Bourbon
  • ½ cup Maple Syrup – Grade B
  • 1 tbsp. olive oil
  • 1 tbsp. apple cider vinegar
  • 1 tbsp. dijon mustard
  • 1 tbsp. soy sauce
  • 1 tbsp. garlic paste

Instructions
  1. Preheat the oven to 350
  2. Place the onions, sweet potatoes, squash and half of the garlic in the bottom of a roasting pan
  3. Chop up the herbs and place about a third of them over the veggies
  4. Place the turkey wings over the veggies and onions.
  5. Sprinkle ground pepper and salt over the turkey
  6. In a mixing bowl, mix up the bourbon, maple syrup, olive oil, vinegar, garlic paste, mustard and soy sauce. Mix in about a third of the herbs.
  7. Pour the sauce mixture over the turkey.
  8. Sprinkle the remaining herbs and garlic over the turkey.
  9. Bake in the oven for about 1.5-2 hours. Check and baste the turkey every 30 minutes.
  10. Enjoy!

turkeywings

1 2