heidi | Time for my annual posting of Adam Sandler's Chanukah Song

I scanned through old LJ posts about Chanukah, and found this circa 2004 Yuletide fic involving Aziraphale, Crowley and Chanukah. Huh, in the post I made back in '04 reccing that fic, I said:

I've been staunch in my refusal to read fics in fandoms other than HP. Yes, I've read "Pride & Promiscuity", but online non-hp-fanfic? I didn't want to be sucked into another fandom.

Hahaha! What an idiot I was! : hugs all friends from SPN, Heroes, DW/TW, Chuck, Glee!, Leverage, White Collar and other fandoms I've played in over the last five years.

Between facebook and LJ, in the last two days friends of mine have lost parents and grandparents, and learned about parents and friends suddenly admitted to the hospital. Hugs, prayers and good thoughts to everyone today, through the holidays, and into 2010 and beyond.

In memory of Aaron's Grampa Herb, and in commemoration of Chanukah, which starts tonight, here's a few of our latke recipes. We make ours in a combination of olive oil (full bodied, ideally) and canola oil. Also, do not use cold batter to make the latkes - they'll be way too oily!

Sweet Potato Latkes

1 pound sweet potatoes, peeled
1/2 cup all-purpose flour
2 teaspoons sugar
1 teaspoon brown sugar
1 teaspoon baking powder
1/2 teaspoon cayenne powder
2 teaspoons curry powder
1 teaspoon cumin
Salt and freshly ground pepper to taste
2 large eggs, beaten
1/2 cup milk (approximately)

Use 1/2 cup canola oil plus 1/2 cup extra virgin olive oil for frying; replenish if needed, and feel free to use an infused olive oil - I like rosemary oil in particular.

1. Grate the sweet potatoes coarsely. In a separate bowl mix the flour, sugar, brown sugar, baking powder, cayenne pepper, curry powder, cumin, and salt and pepper.
2. Add the eggs and just enough milk to the dry ingredients to make a stiff batter. Add the potatoes and mix. The batter should be moist but not runny; if too stiff, add more milk.

3. Heat 1/4 inch of peanut oil in a frying pan until it is barely smoking. Drop in the batter by tablespoons and flatten. Fry over medium-high heat several minutes on each side until golden. Drain on paper towels and serve.

Yield: 16 three-inch pancakes

Herb's Latkes (slightly modified)
* 4 medium potatoes (about 1-1/2 lbs.)
* 3 tablespoons olive oil
* 2 eggs, slightly beaten
* 2 cloves garlic (optional - and if you don't want to use it, use one medium Vidalia onion instead, chopped up)
* 1/2 teaspoon salt
* 1/2 cup cooking oil (again, I recommend mixing canola and olive oils)
* Desired toppings

1. Peel and finely shred potatoes. In a mixing bowl combine potatoes with olive oil, eggs, garlic (if desired), and salt. Using 1/3 cup mixture for each latke, press mixture into patties about the size of the palm of your hand, squeezing out excess liquid.

2. In a large skillet heat oil over medium-high heat. Carefully slide patties into hot oil.

3. Cook over medium-high heat about 2 minutes or until latkes are golden brown, turning once.

4. Repeat with remaining batter. Add cooking additional oil during cooking, as needed.

5. If necessary, reduce heat to medium to prevent overbrowning. Drain on paper towels and keep warm. Serve with non-sour cream or other toppings, if desired. Makes about 10 latkes.

Time for my annual posting of Adam Sandler's Chanukah Song

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