Add Some Flavor to Your Hanukkah Latkes This Year

CABOT, Vt., Dec. 12, 2011 /PRNewswire/ -- Hanukkah is widely known as the Jewish Festival of Lights, and most people are aware that it includes traditions like lighting the menorah candles, spinning the dreidel and gifting Hanukkah gelt to children. But another facet of the Hanukkah celebration that fewer people know about is the tradition of eating cheese products, which has been around for more than 2,000 years.

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"While many people know that latkes play a big part in the tradition of Hanukkah," says Candace Karu, Cabot Creamery Cooperative's Lifestyle Commentator and Favorite Foodie, "they may not know the story at the heart of this most amazing dish."

"According to the Book of Judith, the town of Bethulia was to be sieged by Holofernes, an Assyrian general. To save her people, a beautiful woman named Judith asked to be admitted to the tent of Holofernes, where she fed him salty cheese and wine that she had brought with her. As Holofernes ate the cheese and became more and more thirsty, Judith gave him wine, so he became drunk.  After he had passed out from drunkenness, she killed him with his own sword, and freed the people of Bethulia. Henceforth, cheese latkes have been a traditional dish in the Hanukkah celebration, commemorating the bravery and cunning of Judith."

"Because latkes are so important during this time of year, Cabot has created two cheese latke recipes, Cabot Dairy Latkes and Cabot Sweet Potato Latkes," notes Candace. "Both of the recipes are absolutely fantastic. What I love about them is you can substitute any of our different cheddars, which is perfect because most of our cheddars are certified Kosher by Tablet K."

Flavored cheddars include Chipotle, Garlic & Herb, Horseradish, Tomato Basil, Hot Habanero, Hand-Rubbed Tuscan, Hot Buffalo Wing, and more. And in addition to these varieties, Cabot makes a number of reduced fat cheddars, specialty aged cheddars and even a Kosher Extra Sharp Cheddar that is certified OU-D by the Orthodox Union. Each year, Cabot produces a limited amount of Kosher Sharp, which is aged for 10 months, producing a deep, rich flavor.  Cabot OU Kosher Sharp Cheddar is available online at: http://www.shopcabot.com/

For more delicious recipes, visit www.cabotcheese.coop/recipes.

Cabot Dairy Latkes 
Makes 15 latkes

3 medium baking potatoes, peeled (1 1/4 to 1 1/2 pounds)
4 ounces Cabot Sharp Cheddar, grated (about 1 cup)
3 eggs
2 tablespoons chopped parsley
1/2 teaspoon crumbled dried sage
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon white pepper
oil for frying

1. Grate potatoes on grater blade of food processor.

2. Place on a clean dish towel and roll towel up to squeeze out as much liquid as possible (avoids discoloration).

3. Transfer to a bowl.

4. Add the Cabot Sharp Cheddar cheese, eggs, parsley, sage, flour, salt and pepper.

5. Mix well.

6. Heat about 1/8-inch oil in a large, preferably non-stick, skillet over medium heat.

7. Slide rounded tablespoons of the mixture into the hot oil.

8. Cook 3 minutes on each side or until golden brown. Drain on paper towels. Serve with applesauce and sour cream.

Nutrition Analysis
Calories 170, Total Fat 9g, Saturated Fat 4g, Sodium 240mg, Carbohydrates 17g, Dietary Fiber 4g, Protein 6g, Calcium 64mg

Cabot Sweet Potato Latkes 
Makes 12 latkes

1 large sweet potato, grated (about 3 cups)
4 ounces Cabot Sharp Cheddar, grated (about 1 cup)
1/2 medium red onion, grated or finely minced
1 large egg, beaten
1/4 cup King Arthur Unbleached All-Purpose Flour 
1/2 cup canola oil
Cabot Regular Sour Cream or Cabot Plain Greek-Style Yogurt

1. In large bowl, toss together sweet potatoes, cheese and onion until well blended.

2. Add egg, mixing in well. Sprinkle flour over potato mixture and mix again.

3. Heat oil in heavy skillet over medium heat. When oil is hot, form potato mixture into 4-inch pancakes, using your hands or large kitchen spoon.

4. Working in batches, carefully lower latkes into hot oil. Fry on first side for 3 to 4 minutes or until bottom starts to turn golden brown.

5. Turn latkes over with spatula and cook until golden on second side, about 2 minutes longer. Transfer to plate lined with paper towel to drain.

6. Repeat with remaining latkes. Serve hot with sour cream or Greek yogurt.

Nutrition Analysis  (does not included topping)
Calories 100, Total Fat 7g, Saturated Fat 2g, Sodium 70mg, Carbohydrates 6g, Dietary Fiber 1g, Protein 4g, Calcium 80mg

ABOUT CABOT CREAMERY COOPERATIVE
Cabot Creamery Cooperative has been in continuous operation in Vermont since 1919, and we make a full line of cheeses, yogurt, sour cream, cottage cheese, and butter. Best known as makers of "The World's Best Cheddar," Cabot is owned by 1200 dairy farm families located throughout New England and upstate New York. For additional information on Cabot Creamery, visit http://www.cabotcheese.coop

Contact: Bob Schiers
(888) 214.9444 or [email protected]

Available Topic Expert(s): For information on the listed expert(s), click appropriate link. 
Candace Karu
http://www.profnetconnect.com/candace_karu

SOURCE Cabot Creamery Cooperative

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