Latkes are traditionally eaten during the Jewish Hanukkah festival (Festival of Lights). The oil for cooking the latkes is reminiscent of the oil from the Hanukkah story. At the re-dedication of the Temple in Jerusalem after its desecration by the forces of Antiochus IV there was only enough consecrated olive oil to fuel the eternal flame in the Temple for one day. Miraculously, the oil burned for eight days, which was the time it took to prepare and consecrate fresh olive oil. 
Ingredients
2 cups peeled and shredded potatoes
1 tablespoon grated onion
3 eggs, beaten
2 tablespoons all-purpose flour
1 1/2 teaspoons salt
1/2 cup peanut oil
Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible.
In a medium bowl stir the potatoes, onion, eggs, flour and salt together.
In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot!
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According to local legend about 35 years ago, a Nanaimo, British Columbia (see map below) housewife entered her recipe for chocolate squares in a magazine contest. In a burst of civic pride, she chose to dub the entry not "Daphne's Delights" or "Mary's Munchies", but "Nanaimo Bars". The entry won a prize, thereby publishing the town as much as her cooking. Some American tourists claim sovereignty over the dessert, referred to as "New York Slice" which is sold in many other places in the world. Nanaimo residents refuse to accept this theory, however, believing that once you set foot on Vancouver Island, there are no other places in the world. The official Nanaimo Bar recipe was available as a handout as well as on quality tea towel and apron souvenirs.
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This is my Mom's recipe.
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Ingredients
¾ cup butter
¼ cup granulated suger
5 tablespoons Cocoa
1 egg, slightly beaten
1 teaspoon vanilla
2 cups graham crumbs
1 cup flaked coconut
1 cup chopped walnuts
2 cups powdered sugar (icing sugar)
3½ tablespoons Jello Vanilla pudding mix
3 tablespoons milk
6 sqares semi sweet chocolate
Bottom Layer
Melt 1/2 cup butter in top of double boiler. Stir in granulated sugar, cocoa, egg, and vanilla. Cook, stirring constantly over simmering water for about 3 minutes or until thick and custard like. Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 9" x 9" x 2" pan.
Second Layer
In a medium size bowl blend powdered (icing) sugar with 3 tablespoons of butter. Beat in dry jello pudding mix and mil until thick and smooth. Spread over first layer. Let stand for 20 minutes in fridge.
Third Layer
Melt chocolate and butter on top of double boiler over simmering water. Cool. Once cool, but still liquid, pour over second layer and chill in refrigerator.
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For those of you that have stared at my name "Farquhar" (pronounced Far'ker) and wondered what kind of a name it is I'm here to end the mystery. Farquhar, (and Heather) is a Scottish name. Quite a common name in Scotland actually although there are variations such as Farquharson, McFarquhar and McFarquharson. So, in honor of my heritage I am going to post a recipe from Scotland, no don't worry it is not haggis. The newest thing out of Scotland is the deep fried Mars bar (Snickers bar works too) and boy is it good. Try it and let me know what you think.
Deep Fried Mars Bar
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Chill the chocolate bar in the fridge (not freezer)
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Mix the flour and baking soda together
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Add milk until you get a batter with the consistency of thin cream
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Heat the oil until a small piece of bread will brown in a few seconds but don't allow to smoke
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Remove wrapper from chilled chocolate bar and coat bar completely with batter.
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CAREFULLY lower batter covered bar in hot oil and fry until golden brown
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Serve with ice cream |
Rich Chocolate Pecan Pie
Recipe courtesy Emeril Lagasse
1 1/2 cups pecans
1 cup semisweet chocolate chips
1 unbaked 9-inch pie shell
4 eggs, beaten
1/2 cup sugar
1/2 cup light brown sugar
1/2 cup corn syrup
1/2 teaspoon vanilla extract
Pinch salt
Caramel Sauce, for garnish, recipe follows
Confectioners' sugar, for garnish
Preheat the oven to 375 degrees F.
Spread the pecan pieces and the chocolate chips evenly on the bottom of the pie shell.
In a mixing bowl, whisk the remaining ingredients together. Pour the filling over the pecans. Bake until the filling sets, 50 to 60 minutes. Remove from the oven and cool for 30 minutes before slicing. Cut into individual servings and serve with a drizzle of Caramel Sauce and sprinkle with confectioners' sugar.
Caramel Sauce:
3/4 cup sugar
2 tablespoons water
1/2 teaspoon fresh lemon juice
1/2 cup heavy cream
2 tablespoons to 1/4 cup whole milk
Combine the sugar, water, and lemon juice in a medium heavy saucepan and cook over medium-high heat, stirring, until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn't burn. Add the cream (be careful; it will bubble up), whisk to combine, and remove from the heat.
Add 2 tablespoons of the milk, then add up to 2 more tablespoons, until the desired consistency is reached. Let cool until just warm before serving. (The sauce will thicken as it cools.)
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