serves 4 to 6
4 large potatoes, peeled
--With a slotted spoon transfer shredded potatoes to a second bowl, lined with a kitchen tile and squeeze the moisture out of the potatoes. Leave the original bowl of ice water for 10 minutes allowing the starch to settle on the bottom.
--Pour the water out of the bowl leaving the settled starch. Transfer the shredded potatoes to the bowl with the remaining starch.
--Add the onion to the bowl. Stir in the eggs, beer, flour, salt and pepper.
--In a heavy nonstick skillet heat 1/4-inch of oil. Transfer approximately a 1/2 cup of the mixture per pancake into the skillet. Cook the mixture in batches frying both sides 4 to 6 minutes or until golden brown.
--Transfer the finished latkes to a paper towel lined plate or baking sheet and allow the latkes to drain of excess oil.
--Serve with your choice of toppings. The traditional toppings are sour cream or applesauce.
We topped them with a thin layer of Gail's delicious homemade Apple butter. The original recipe also suggests warming the oven to 200 F and placing finished latkes on a cookie sheet into the oven to keep them warm as you make more.
Rather then go out and find a local beer I used a beer we had on hand. A delicious Fat Tire from the good folks at New Belgium Brewing of Fort Collins, CO.
1 teaspoon chili powder
2 cups warm water
1 tablespoons salt
1/3 cup honey
1/2 cup vegetable oil
3 eggs + 1 egg for glaze
6 cups all-purpose flour
--Dissolve the yeast in the water for about 5 minutes. Stir in salt, honey, oil and eggs. Gradually add the flour until incorporated. Kneed about 8 minutes on a floured surface until smooth and elastic. Place in a lightly oiled bowl and cover until double in size, about an hour.
--Divide into six equal sections, roll into ropes, and braid two challahs. Cover each with a towel and let rise about another 1/2 hour. Brush well with beaten egg.
--Bake at 400 for about 40 minutes, rotating once in the oven for even browning. Challah is done when the bottom sounds hollow when tapped.
--Cook green beans in large saucepan of boiling salted water until crisp-tender and still bright green, about 5 minutes. Drain beans and cool in colander. Cut beans into 1-inch pieces.
--Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add Squash/Pumpkin seeds. Toss until starting to pop and brown, about 8 minutes; sprinkle with coarse salt and pepper. Transfer to plate.
--Let stand at room temperature
--Heat remaining 1 tablespoon oil in skillet over medium-high heat. Add rosemary and garlic; stir 15 seconds. Add beans and squash seeds. Toss until heated through, about 2 minutes. Season to taste with coarse salt and pepper.
Local ingredients in the Butternut Squash Latkes & Green beans with Squash Seeds
Latkes: Butternut Squash & Onion (Stillman's Farm), Eggs (Jane Murphy's Backyard Chickens), Flour (King Arthur Flour), Cheddar (Grafton Village Cheese)
Green Beans: Green Beans (Kimball Farm & My Garden), Squash Seeds (Stillman's Farm), Rosemary (my windowsill), Garlic (Allandale Farm).