first night of hanukkah

Happy Hanukkah, friends!

Last night for the first night of hanukkah I made beef tenderloin with a balsamic vinegar and red wine sauce and latkes with sour cream.  It ended up being awesome! 

beef tenderloin, latkes and champagne

we lit the first candle

In case you have a craving for latkes, here is my recipe.  It's nothing special, but it gets rave reviews from R! 

K Family Latkes

Ingredients:

- 3 lbs of russet potatoes, washed and peeled

- 1 yellow onion, coarsely chopped

-  1/2 cup of flour

- 2 eggs, lightly beaten

- salt and pepper to taste

- canola oil to coat bottom of pan

- sour cream or apple sauce

Directions:

1.  Grate potatoes and onion (if possible) in a food processor.

2.  Squeeze water from potato and onion mixture (pick up clumps of the batter, ring it out, and put it into another bowl).  This is very important.

3.  Add eggs, flour, salt and pepper, and mix.

4.  Heat oil in large skillet over medium-high heat.

5.  Take a handful of the potato mixture and form into a ball (about golf ball size or a little larger) and place into the oil.   Press down on the ball with a fork to flatten.

6.  Cook until browned on both sides.  Remove and place on a brown paper bag to remove the excess oil.

7.  Serve right away with sour cream or apple sauce on top and enjoy!