The Flavors of Hanukkah

Cabot Dairy Latkes

Makes 15

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 goldenbrown. 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 Savory Cheese Bread Puddings

Makes 24 Individual Puddings

Cooking spray

1 tablespoon vegetable oil

1 medium-large onion, diced

1 tablespoon minced fresh garlic

1 tablespoon dried basil

1 teaspoon dried parsley

1 teaspoon dried rosemary

1/2 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon ground black pepper

4 cups milk, divided

1 (6-oz.) can tomato paste

8 large eggs, well beaten

8 ounces Cabot Sharp Cheddar, grated (about 2 cups)

10 cups cubed challah

1. Preheat oven to 350 degrees. Lightly coat two 12-cup muffin pans with cooking spray. (Alternatively, use 9-by-13-inch baking dish.)

2. In large pot over medium-high heat, heat oil; add onions and cook, stirring, until translucent. Add garlic and sautee until beginning to color, 2 to 3 minutes longer.

3. Stir in dried basil, parsley, rosemary, oregano, salt and pepper; remove pot from heat.

4. In medium bowl, whisk together 1 cup of milk and tomato paste until well combined; whisk in remaining milk.

5. Whisk milk mixture into onion mixture in pot. Whisk in eggs and cheese. Add challah, stirring until cubes are all well coated.

6. Spoon mixture into muffin pans (mixture doesn't expand in oven, so you can make larger ones if you prefer).

7. Bake for 15 to 20 minutes or until tops are lightly browned.

Nutrition Analysis

Calories 140, Total Fat 7g, Saturated Fat 2.5g, Sodium 300mg, Carbohydrates 12g, Dietary Fiber 1g, Protein 7g, Calcium 150mg

Golden Dollars

Makes approximately 36

6 ounces Cabot Sharp Cheddar, grated (about 1 1/2 cups)

1 teaspoon Tabasco Sauce

1 teaspoon garlic powder

1 cup all-purpose flour

1/4 cup poppy seeds or toasted sesame seeds

6 tablespoons Cabot Salted Butter, softened

1. Preheat oven to 400 degrees. Coat baking sheet with nonstick cooking spray.

2. In food processor, combine cheese, butter, Tabasco and garlic powder. Add flour and process until mixture forms ball. (Alternatively, blend with electric mixer.)

3. Divide dough in half. Shape into two logs, each about 1 1/4 inches in diameter. Roll logs in poppy seeds or toasted sesame seeds to coat. Wrap in plastic wrap and refrigerate for at least 30 minutes, or until firm.

4. Cut logs crosswise into 1/4-inch-thick slices. Place on prepared baking sheet, pressing ridged pattern in top of each with tines of fork if desired.

5. Bake for 10 to 12 minutes, or until golden. Transfer to wire rack to cool.

Recipe courtesy of Ethel G. Hofman, Kosher Food Consultant

Nutrition Analysis

Calories 160, Total Fat 11g, Saturated Fat 7g, Sodium 155mg, Carbohydrates 9g, Dietary Fiber <1g, Protein 5g, Calcium 105mg

Contact: Bob Schiers

(888) 214.9444 or [email protected]