A few weeks ago, I had the opportunity to participate in a Thanksgivukkah photo shoot with Austin Woman Magazine and it was super fun! And not just because I ate enough gelt for all eight nights of Hanukkah. I made three new recipes for the shoot, so I’m going to share them with y’all over the the next week or so plus a few behind the scenes shots! Yahtzee! Check out the digital version of the magazine here or pick it up on newsstands!
I saved a seat for myself at the table!
Photos of photograph taking!
(Photo credit JoJo Marion)
- Cranberry-Pecan Applesauce:
- 3 pounds apples (any apples you would use for baking, such as Granny Smith) washed, peeled and diced
- 2 cups fresh or frozen cranberries
- 2 tablespoons granulated sugar (up to 4 if you want it sweeter)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground all spice
- Zest and juice from 1 orange
- ⅔ cup water (1/2 cup if using frozen cranberries)
- 1 tablespoon brandy (if desired)
- Cinnamon Yogurt Sauce:
- 1 cup Greek yogurt
- 3 tablespoons honey
- 1 tablespoon brown sugar
- 1 tablespoon ground cinnamon
- Sweet Potato Latkes:
- 4 cups sweet potatoes (about 1½ pounds), peeled and shredded with a box grater or a food processor
- 2 tablespoons onion, diced
- 1 clove garlic, minced
- 1 egg, beaten
- 2 tablespoons flour
- 1 teaspoon salt
- ½ cup high-smoke-point oil (canola, vegetable or schmaltz)
- ½ cup pecan or walnut pieces for garnish
- First, to make cranberry applesauce, combine apples, cranberries, sugar, spices, orange juice, zest, water and brandy (if desired) in a large saucepan. Bring to a boil and then lower to a simmer. Cover and cook for 15 minutes until apples are tender and some of the cranberries have burst. Stir every so often, adding water if it gets too thick. Remove from heat and let cool, blend with an immersion blender or potato masher.
- To make cinnamon yogurt sauce, combine all ingredients and chill until ready to use.
- To make sweet potato latkes, peel and shred the potatoes and combine with diced onions.
- Using cheesecloth or paper towel, remove as much moisture as possible. Then combine potatoes, onion, garlic, eggs, flour and salt together in a bowl.
- Heat a large pan over medium-high heat and add ¼ inch of oil or schmaltz and continue to heat. It is hot enough when you drop a bit of the latkes batter and it starts to sizzle.
- Drop large spoonfuls of the potato mixture into the oil, and flatten them down to form ½-inch patties. Brown on one side for two to three minutes, and then flip and brown the other until cooked through. Add oil as needed. Be careful not to crowd the pan.
- Place on paper towels to absorb any excess oil, season with salt and serve immediately with applesauce, yogurt sauce and pecans.