Your Holidays…Your Stories! Community Blog
What is your favorite holiday?
Holidays evoke special memories and are marked by customs, traditions, gatherings, travel, and events. As our attention turns to the fall and winter holidays, we invite you to share your favorite holiday memories, stories, ideas, and traditions. This could include a photograph, a recipe, a song, a craft, a story, or a description of an event or tradition that has special meaning to you, your family, and perhaps your community.
Do not feel limited to any one season; share something about a holiday that has special meaning to you. If spring is your favorite holiday season, please feel welcome to share something meaningful about a spring holiday. Holidays are about observing, celebrating, and sharing. So, whatever your favorite holiday is, use this opportunity to share and learn!
- Cutting board
- Shredder for grating potatoes
- Cast iron frying pan
- Cheese cloth (or thin kitchen towel) for draining liquid from potato mixture
- mixing bowl
- 2 cookie sheets
- wire cooling rack
- paper towels
- 1½ lb baking potatoes - Russets are usually recommended; I like Yukon gold
- ½ medium yellow onion, peeled and quartered
- 1 egg
- 2 tbsp matzo meal or unseasoned dry bread crumbs
- 1 tsp kosher salt
- ⅛ tsp freshly ground black pepper
- 1 cup oil for frying - I use Canola; you can also use rendered chicken fat
- Scrub potatoes, cut in half, and grate. Peel and grate onion. Mix grated potato and onion together.
- Use cheesecloth or kitchen towel to drain excess liquid from the grated potato and onion. Set aside some of the liquid to be combined with the egg, matzo or bread crumbs, salt, and pepper. Add this back into the grated potato and onion mixture so that it is evenly distributed.
- Form latkes using an ice cream scoop or measuring cup (1/4 cup).
- Fry latkes in preheated oil until dark golden-brown (4-5 minutes per side).
- Remove latkes from frying pan and place on a cookie sheet lined with paper towels.
- After oil has drained, place latkes on a cookie sheet with a wire rack.
- Serve with sour cream and applesauce. Enjoy!
Line 1 cookie sheet with paper toweling for fried latkes as they are removed from the frying pan. Next, transfer drained latkes to a cookie sheet with a wire rack. Keep latkes in a 200-degree oven until you are ready to serve them. * I make latkes every year for Hanukkah from memory. However, I referenced the Kitchn.com Classic Latke recipe for additional details.
Seven Minute Frosting
- Double boiler
- electric mixer
- 1½ cups sugar
- ⅓ cup cold water
- ¼ tsp cream of tartar (or 2 tsp light-colored corn syrup)
- 1 tsp vanilla extract
- In the top of a double boiler combine sugar, cold water, egg whites, and cream of tartar (or corn syrup). Using an electric mixer, beat on low speed for 30 seconds.
- Place over boiling water (upper pan should not touch water).
- Cook, beating constantly with the electric mixer on high speed, about 7 minutes or until frosting forms stiff peaks.
- Remove from the heat; add vanilla. Beat 2 to 3 minutes more or until frosting reaches spreading consistency.
Pepparkahar (Norwegian Gingerbread Cookies)
- mixing bowls
- Rolling Pin
- baking sheet
- Cookie cutters
- Wax paper or plastic wrap for handling dough
- Tin for storage
- 1 cup butter or margarine, softened
- 1½ cups sugar
- 3 tbsp molasses
- 1 egg
- 2 tbsp water or milk
- 3¼ cups unsifted flour
- 2 tsp baking soda
- ½ tsp salt
- 2 tsp cinnamon
- 1½ tsp ginger
- 1 tsp ground cloves
- ½ tsp cardamom, if desired
- Preheat oven to 350°F.
- Cream together butter, sugar, and molasses.
- Beat in the egg and water/milk.
- Stir in remaining ingredients until combined.
- Roll out on floured surface to ⅛-inch thickness and cut with floured cookie cutters.
- Place 1 inch apart on ungreased baking sheet. Bake 7 to 10 minutes or until cookies are set.
Like a tapestry, a collection of stories and images is a work of art that speaks to our community—its people, its values, and its identity. Let’s celebrate our community by sharing and learning!