INGREDIENTS

INSTRUCTIONS

CONCORD GRAPE WINE SYRUP: Bring wine and sugar to boil in heavy medium
saucepan over medium-high heat, stirring frequently until sugar dissolves,
1 to 2 minutes. Stir in zest and simmer until sauce is reduced by 1/3,
about 5 minutes. Serve hot or cold with Potato Waffle Latkes. (About 1
1/2    cups). Peel potatoes and dice into 2-inch cubes. Place in medium
saucepan, cover with water and bring to boil over high heat. Reduce heat
and simmer until potatoes are easily pierced with fork, about 15 minutes.
Drain well. Push potatoes through ricer or fine sieve. Measure 3 cups of
riced potatoes into mixing bowl. Stir melted margarine into potatoes. Add
salt and sugar and mix well. Let cool. Divide mixture into 8 equal portions
(about 3 ounces each) and shape each portion into a ball. (For advance
preparation, cover with plastic wrap and refrigerate until ready to use.)
Heat waffle iron and brush with oil. Place 1 potato ball in middle of
waffle griddle and close griddle by pressing lid gently. Bake 4 to 5
minutes. Do not lift lid until waffle begins to steam, then carefully lift
1 corner of waffle with tines of fork to loosen. Transfer to foil-lined
baking sheet while other waffles bake. Serve with Concord Grape Wine Syrup.
You can prepare the latkes in advance and, just before serving, heat them
in a 350 degree oven until crisp, 10 to 20 minutes. Yields 8 servings.
Each serving, without syrup: 186 calories; 303 mg sodium; 0 cholesterol; 8
grams fat; 22 grams carbohydrates; 3 grams protein; 0.60 gram fiber Each
2-tablespoon serving of syrup: 51 calories; 1 mg sodium; 0 cholesterol; 0
fat; 13 grams carbohydrates; 0 protein; 0 fiber
Recipe Source: Los Angeles Times - 12-09-1998
Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net
Converted by MM_Buster v2.0l.

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