How to Throw a Latke and Wine Pairing Party
Author of Sweet Noshings · as seen on Food Network, GMA & The NYT
I know what you are wondering. Did I plan a latke and wine pairing party when I was 8 months pregnant? The answer is yes! I didn’t drink any of the wine, which made it tricky, but my husband was a willing taste tester (what a mensch) and I used the flavor profiles to pair things together. Now that I can imbibe again, it’s just a matter of which pairing I try first!
Even though Passover is the wine-heavy Jewish holiday we know and love, I love a latke topping party, and this brings it up a notch with wine! I partnered with Decoy and Duckhorn Vineyards to develop these latke toppings for some of their wines. It was so fun! IRL, each guest could bring a wine and the topping, and the host makes all the latkes. And then you eat and drink and play dreidel to your heart’s content. Here is the line-up:
Are you salivating yet??
All our friends in a group photo. Aw, somebody frame it!
The Best Latkes Recipe
My basic latke recipe! Feel free to get meshugena.
Ingredients
- 2 pounds russet potatoes (approximately), washed (to get 5 cups shredded)
- Ice water
- 2 tablespoons white onion grated (optional, you can add more too for more onion flavor)
- 2 eggs
- 2 tablespoons all-purpose flour or matzo meal
- 1 tablespoon potato starch (optional)
- 1 teaspoon salt
- ½ cup canola oil (or other oil for frying like grapeseed)
Instructions
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Start by peeling your potatoes one at a time and shredding them with the large holes of a box grater into a bowl of ice water. You should have about 5 cups of potatoes. Grate the onions into there too. Let sit for 10 minutes.
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Remove potatoes, squeezing out the moisture into the water. Dry potatoes very well with towels or cheesecloth and keep covered. Let the water sit for 5-10 minutes for starch to accumulate on the bottom. Carefully drain water, reserving the white starch on the bottom. This part is optional, but helps make crispier latkes with soft insides. You can also add potato starch to the potato mixer directly, but why do that when you already have it in the potatoes?!
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Place potato/onion mixture in a large bowl, dry again very well. Then add in the eggs, flour and salt and reserved dried off starch and combine.
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Set up a cooling rack over paper towels.
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Meanwhile, heat up about 1/4 inch of canola oil in a large (cast iron) saute pan over medium-high heat. A dab of schmaltz never hurt either. Pro tip- add a little piece of peeled carrot to the oil to soak up the brown bits that flake off so they don't get in your latkes!
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Scoop heaping 1/4 cup spoonfuls of the potato mixture into the oil (they should sizzle!) and flatten slightly and fry until golden brown, about 3 minutes. Don't worry about your latkes being perfectly round. Those fly away pieces get extra crispy and delicious! Then flip and fry the other side another 2 minutes or so. Don't overcrowd the pan.
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Repeat with remaining latke batter, drying it again if liquid starts to accumulate. Drain on a rack over paper towels and sprinkle with more salt. Eat!
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Smoked Eggplant Dip Latkes
This juicy Calera Pinot Noir wine with vibrant aromas of cherry, white pepper and sage pairs perfectly with the earthy, smoky eggplant.
Ingredients
- 2 medium eggplants
- 2 tbsps extra virgin olive oil, plus more for drizzling ·
- 2 tbsps lemon juice
- 3 garlic cloves
- ¼ tsp teaspoon ground cumin
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- 1 tsp zaatar
- 2 tbsp fresh mint, sliced thin
Instructions
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Pre-heat the oven to 425 degrees F. Cut the eggplants in half the long way and drizzle olive oil on the cut sides. Place cut side down on a baking sheet and roast for 35-45 minutes or until very tender.
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Let the eggplants cool slightly and scoop out the inside into a sieve to drain.Remove the seeds which helps remove bitterness.
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Place the eggplant flesh in a food processor with the remaining 2 tablespoons olive oil, lemon juice, garlic, cumin, salt and pepper. Process until smooth.
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Serve room temperature with latkes with a sprinkle of za’atar and a garnish of mint.
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Cranberry Compote and Goat Cheese Latkes
The Goldeneye Pinot Noir reveals aromas of fresh raspberry with hints of warm baking spice that pairs well with the tangy cranberry and goat cheese.
Ingredients
- 1 cup dried sweetened cranberries
- ⅓ cup orange juice
- ½ cup water (or more as needed)
- ⅛ tsp salt
- ⅛ tsp cinnamon
- Orange zest
- ¼ cup chopped walnuts
- 4 oz goat cheese
Instructions
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In a small, heavy bottomed saucepan, add the cranberries, orange juice, water, salt and cinnamon.
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Bring to a boil and then lower to a simmer. Simmer for about 15 minutes or until cranberries cook down and sauce is thick, adding more water if the cranberries start to stick to the pot.
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Top with orange zest and a sprinkle of walnuts to garnish.
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To serve, top each latke with goat cheese and then some of the room temperature cranberry compote with orange zest and walnuts.
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Smoked Salmon and Crème Fraiche Latkes
Decoy Chardonnay offers tantalizing aromas of green apple, nectarine and candied citrus, which pairs well with the smoked fish and tart yet smooth crème fraiche.
Ingredients
- 8 oz crème fraiche
- 4 oz hot smoked salmon
- 5 radishes, sliced very thin
- 1 bunch chives, minced
- Zest from 1 lemon
Instructions
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Top each latke with a dollop of crème fraiche, a few flaked pieces of hot smoked salmon, a few slices of radish, a sprinkle of chives and a bit of zest.
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Ricotta, Almonds and Honey Latkes
Migration Chardonnay offers a lovely array of aromas that include honeysuckle, citrus blossom and a hint of oak that pairs well with the nutty, sweet and citrusy ricotta topping.
Ingredients
- ¼ cup slivered almonds
- ½ cup ricotta
- 1 tsp lemon zest, plus more for garnish
- ¼ tsp salt
- 2 tbsp honey
Instructions
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Pre-heat the oven to broiler and spread the almonds evenly on a baking sheet. Broil just until toasted, careful not to let them burn.
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Mix the ricotta with 1 tsp lemon zest and salt.
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When ready to serve, schmear each latke with the ricotta mixture, and top with a sprinkle of almonds, a drizzle of honey and more lemon zest.
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Herb Roasted Mushrooms and Brie Latkes
Canvasback Cabernet has saturated red fruit layers mingled with darker hints of black plum, cocoa, and baking spices that pairs well with the creamy brie and earthy, herby mushrooms.
Ingredients
- ½ tbsp unsalted butter
- ½ tbsp extra-virgin olive oil
- 2 garlic cloves, minced
- 1 pint of button mushrooms, sliced
- ¼ tsp salt
- 1 spring of fresh rosemary, chopped (about ½ teaspoon)
- 8 oz brie cheese
Instructions
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Heat a large cast iron or heavy bottom pan over medium-high heat and add butter and olive oil.
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Then add garlic and stir. Then add mushrooms and salt and sauté until they start to sweat, about 2 minutes.
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Add the rosemary and sauté until mushrooms and tender, about 8 minutes.
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You can warm up the brie by heating it in an oven-proof container in a 350-degree F oven for about 10-15 minutes or until warm and gooey or serve at room temperature.
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Top each latke with a layer of Brie cheese and a dollop of the warm mushrooms.
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Spinach Artichoke Dip Latkes
Duckhorn Cabernet offers alluring aromas of huckleberry, cardamom, graham cracker, and dark chocolate which cuts through the rich, cheesy dip just perfectly.
Ingredients
- Butter or olive oil for greasing the pan
- 4 oz cream cheese, softened
- ¼ cup sour cream
- ¼ cup mayonnaise
- ¼ cup parmesan cheese
- ⅓ cup shredded mozzarella cheese
- ¼ tsp teaspoon garlic powder
- ¼ tsp salt
- ¼ tsp black pepper
- 1 cup spinach from frozen, defrosted and drained very well (about 6 oz)
- 1 14oz can of artichoke hearts, drained well and chopped
Instructions
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Pre-heat the oven to 350 degrees F. Lightly grease a small baking dish.
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Stir all the ingredients together except the spinach and artichoke hearts in a large mixing bowl until combine. Then mix in the spinach and artichoke hearts.
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Bake for 20 minutes until cheese is gooey and dip is heated through. Serve warm with latkes.
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I was paid to develop these recipes for Decoy and Duckhorn Vineyards but was not required to post on my blog and all opinions are my own!
Amy Kritzer Becker is a Jewish food expert, cookbook author of Sweet Noshings, owner of ModernTribe, and culinary-school-trained chef behind What Jew Wanna Eat — a modern Jewish food blog redefining heritage recipes since 2010. Her recipes have been featured in Food Network, Bon Appétit, Forbes, Good Morning America, and the New York Times.
