Adapted from The Martha Stewart Show
Danielle Dolinsky, MSLO ad sales coordinator, shares her family's Hanukkah recipe for the traditional pancake dish. They are round, rich and certainly resemble latkes. After you taste these, we think you'll want to return over and over again to this heirloom recipe. Top them with confectioners sugar, sour cream, creme fraiche
2 (213-gram or 15.03-ounce) packages farmer's cheese, or one recipe Homemade Cottage Cheese (see recipe below)
4 large eggs
1 1/4 cup all-purpose flour, plus more for hands
3 tablespoons sugar
1/2 teaspoon coarse salt
1 teaspoon baking soda
Dash of white vinegar
1 cup white raisins*
2 tablespoon canola oil
Confectioners' sugar (optional)
In a large bowl, mix together cheese, eggs, 3/4 cup flour, sugar, and salt. Place baking soda in a small bowl and add vinegar; mixture will fizz. Add baking soda mixture to bowl with cheese mixture. Using a hand-held electric mixer, mix until firm and solid. Stir in raisins.
Place remaining 1/2 cup flour in a small, shallow dish. Working in batches (about four at a time), scoop out cheese mixture using a tablespoon, and, using floured hands, form into a 2 1/4-inch ball. Roll ball in flour mixture and pat using your hands to form a patty shape and remove excess flour.
Heat canola oil in a large nonstick skillet over medium heat; add patties and cook until golden brown, turning once, about 6 minutes per side. Transfer to a plate and dust with confectioners' sugar, if desired. Let stand for 5 minutes before serving.
Homemade Cottage Cheese
Danielle Dolinsky, MSLO ad sales coordinator, shares her family recipe for this dairy staple, which is used in her Ukrainian Cheese Blintzes recipe (see recipe below).
8 cups 2 percent milk, preferably organic
4 cups plain yogurt, preferably organic
Juice of 1/2 lemon
Place milk in large saucepan and stir in yogurt and lemon juice; cover and let stand at room temperature for 3 days. Mixture should be solid.
Place saucepan of solid milk mixture over medium-low heat and cook for 20 minutes. Line a large bowl with cheesecloth and pour milk mixture into prepared bowl. Lift cheesecloth to drain.
Tie filled cheesecloth around kitchen faucet and let mixture continue to drain overnight. Keep cottage cheese refrigerated in an airtight container until ready to use, up to 3 days.
Yield: Makes about 6 cups
*can also use dried cranberriesAdd a comment