| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Jewish |
Jewish, La_times, Holiday, Sauces, Dairy |
24 |
Servings |
INGREDIENTS
| 1 |
c |
Hoop cheese or farmer's chz |
| 3 |
|
Eggs |
| 1 |
c |
Flour |
| 3 |
tb |
Sugar |
| 3/4 |
c |
Milk |
| 1/2 |
ts |
Salt |
| 3/4 |
c |
Golden raisins, plumped in |
|
|
, apple juice |
|
|
Oil for frying |
| 1 1/2 |
c |
Concord Grape Wine |
| 1/2 |
c |
Sugar |
| 1 |
tb |
Grated orange zest |
INSTRUCTIONS
LARRY LUTTROPP FVKC70A
L.A.TIMES FOOD SECTION 11/94
CONCORD GRAPE WINE SAUCE
"CHEESE LATKES WITH CONCORD GRAPE WINE SAUCE"
In large bowl of electric mixer beat hoop cheese until smooth. Add eggs,
flour, sugar, milk and salt. Blend well. Fold in raisins.
In large, heavy, skillet heat 1/4 inch oil over medium heat. Spoon hoop
cheese mixture by tablespoon into hot oil and fry each latke until golden
brown on both sides.
Drain on paper towels, Serve with Concord Grape Wine Sauce. Makes about
24 latkes.
CONCORD GRAPE WINE SAUCE - In heavy skillet bring wine and sugar to
boil, stirring until sugar dissolves. Add zest and simmer until sauce is
reduced by third. Makes about 1 1/3 cups. Serve hot or cold.
Each serving contains about: 90 calories; 63 mg sodium; 28 mg
cholesterol; 2 grams fat; 14 grams carbohydrates; 3 grams protein; 0.08
gram fiber.
Presented by: Judy Zeidler, L.A. Times article, "Eight Days of Latkes",
11/25/94, page H7.
Posted to JEWISH-FOOD digest V97 #321 by ELAINE RADIS
(AUNTIE_E@prodigy.net) on Dec 8, 1997
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