A Chef’s Latke Trio Recipe for Hanukkah

With Thanksgiving under our belts, we’re looking forward to the next holiday. Hanukkah starts December 6. So while your rotisserie gets a rest, you can heat up the fry pan for another time-honored tradition: latkes.

We called on Danny Bortnick, Kimpton’s VP of Restaurant Development, to give us his recipe. His interesting spin includes a trio of toppings: chicken liver pate with salted radishes, smoked sablefish with picked shallots and scallion cream, and spice poached pear with ginger chips.

Here’s betting you’ll want to eat them for eight days straight.

Yukon Gold Potato Latkes
(makes 18)

Ingredients:

2 lbs. Yukon Gold potatoes, peeled
1½ yellow onion, grated
3 eggs, lightly beaten
1 bunch of scallions, thinly sliced
1 tbsp. kosher salt
¾ cup canola oil

Directions:

Using a good processor with a large shredding wheel, shred the potatoes, alternating with the onion. Transfer potatoes to a strainer and strain all liquid out of them, pressing to remove as much liquid as possible. Place potatoes in a mixing bowl, and mix in the eggs, scallions, and salt.

Meanwhile, heat a heavy-bottom fry pan to medium-high. Add about half the canola oil and heat to just before smoking point (the oil should start to shimmer). Carefully, spoon golf ball-sized mounds of potato mix onto the pan and press them flat with a metal spatula. Sear for approximately 3 minutes (without trying to move the latke) or until the edges brown. Then flip and cook at a slighty lower temperature for 4-5 minutes. Transfer to a wire rack set over a sheet pan.

If your house smells greasy, job well done.

Topping #1: Chicken Liver Pate and Salted Radishes
(makes 4 quarts)

1 cup chicken fat, rendered
4 apples, chopped
2 onions, sliced thin
2 quarts chicken livers, drained
1 cup brandy
1 tbsp. fines herbes
½ cup olive oil
1 tbsp. sugar
salt and pepper to taste

Sauté apples and onions together in chicken fat until caramelized. Add livers and sauté until caramelized. Deglaze with ¾ cup brandy and simmer until livers are cooked medium. Sprinkle herbs on top and set aside to cool. Once cool, place in food processor with the rest of the brandy and olive oil and pulse until chunky. Season with salt, pepper, and sugar.

Dollop one tablespoon of pate on latke and serve with sliced slated radishes.

Topping #2: Smoked Sablefish with Pickled Shallots and Scallion Cream
(makes 1 quart)

for Scallion Cream
3 bunches scallion tops, chopped
2 cups sour cream
1 tbsp. lime juice
1 tsp. chopped garlic
2 tsp. green Tabasco sauce
salt and pepper to taste

Place everything in a food processor and chop finely.

For Picked Shallots
(makes 5 pounds)
3 cups red wine vinegar
6 cups water
1½ cup sugar
1 tbsp. kosher salt
1 tbsp. coriander seed
1 tsp. fennel seed
1 tsp. whole black peppercorn
6 thyme sprigs
5 lbs. shallots, sliced thin

Combine all ingredients except shallots and bring to a boil. Pour the mix over shallots while hot and let cool. Store in mason jars indefinitely.

Dollop one tablespoon of cream, one teaspoon of shallots, and a tablespoon of smoked sablefish on each latke.

Topping #3: Spiced poached pear with ginger chips
(makes 3 quarts)

¼ cup cornstarch
½ tsp. ground ginger
½ cup maple syrup
¾ cup water
½ cup sugar
16 d’Anjou pears, peeled and sliced

In a saucepan (no heat), combine cornstarch, ginger, maple syrup, water, and sugar until blended. Gently stir in pears. Bring to a simmer over medium heat, stirring occasionally. Cook for 1 minute. Add butter, stir, and chill

Dollop one tablespoon of compote on each latke and serve with ginger chips.

Enjoy! And tell us: What is YOUR favorite holiday recipe?