Herbaceous oniony latkes (Renaissance Blend Olive Oil)

Adding our olive oil with the blend of English herbs and a liberal amount of shallot to a traditional latke adds character for a satisfying snack or side.

What you will need (makes about 9 -10 latkes)

1. enfuso Renaissance Blend Olive Oil

2. Three medium sized russet potatoes

3. One large shallot-sliced thin

4. Two eggs-beaten

5. salt (kosher) and pepper (fresh ground) to taste

6. 1/3 cup Greek yogurt

7. 1/3 cup sour cream

8. One tablespoon white wine vinegar (enfuso Champagne vinegar works great)

9. Two green onions chopped for garnish

Instructions:

Prepare Potato Mixture

1. Peel and grate potatoes. Rinse thoroughly in cool water using a colander and drain excess water.

2. Place several layers of paper towels on a plate. Lay the potatoes on the towels. place another plate on top and then something heavy on the plate.

3. Allow the potatoes to sit for 15-20 minutes until liquid drains into paper towels and potatoes are dry.

4. Put the following into a mixing bowl and combine thoroughly. Dried grated potato, shallot, eggs. salt and pepper to taste.

Cook Latkes

1. Preheat a large heavy duty non-stick skillet or well seasoned iron pan (like cast iron or All-Clad) over medium to low heat. Pan should be hot enough for oil to just sizzle but low enough to allow latkes to cook through without burning.

2. Add a thin layer of enfuso Renaissance Blend Olive Oil to the bottom of the pan.

3. Press latke mixture into a 1/3 measuring cup and place onto pan. Repeat until you have 3-4 in the pan. Press down with spatula while cooking and scoop the bottom to prevent sticking. Flip when potatoes are browned with some slightly crispy edges and cook other side to same level.

4. Place cooked latkes on a paper towel and continue with the next batch until all of the mixture is gone.

Make sauce

Mix Greek Yogurt, Sour Cream, White Wine Vinegar, 1 Tablespoon of enfuso Renaissance Blend Olive Oil, and season to taste with salt and pepper.

Plate

Place 2-3 latkes on a plate, dollop with sauce, sprinkle with green onion.

Serve enfuso Renaissance Blend Olive Oil on the side for extra drizzling.

Apple Cinnamon Seasonal Slaw (Apple Cinnamon Balsamic)

Start with tart sweet apples, crunchy carrots, colorful cabbage and chewy golden raisins. Then add creamy apple cinnamon dressing to make a perfect side for Fall and Winter plating.

But it’s commonly said, “what’s the apple without the cheese, it’s like a kiss without a squeeze”! So we added some grated sharp cheddar and that make this recipe complete.

Place the following into a salad bowl.

• 2-3 large carrots grated

• 1 large crispy apple thinly sliced

• 1/4 small purple cabbage thinly sliced

• 1/2 cup golden raisins

• 1 cup grated sharp cheddar cheese

Whisk the following together until creaming to make a dressing.

• 1/3 cup Apple Cinnamon Balsamic Vinegar

• 1/3 cup EVOO

• 1/3 cup olive oil mayonnaise to make a dressing.

Pour dressing on salad ingredients and toss thoroughly to combine ingredients and dressing. Can be served immediately or kept cold and served later.