PAIRING: ROSEMARY LATKES
AND POTATO VODKA
GARNISHED WITH ROSEMARY
Steve Gold’s Award-Winning Latkes
YIELDS ABOUT 20 LATKES. SERVES 3 TO 4 PEOPLE.
This is a master recipe from Steve Gold, the former vice president of sales and
marketing at Murray’s Chicken, who in 1997, won the James Beard Latke Cook
Off. To make rosemary latkes, simply add 1 tablespoon of chopped rosemary
and fry the latkes in rosemary-infused olive oil. To serve with caviar, top
each latke with a dollop of sour cream, topped with a spoonful of caviar.
For traditional latkes, serve with cold applesauce and sour cream.
INGREDIENTS
2 large Idaho potatoes unpeeled
(washed) 2 tablespoons self-rising cake flour
(Presto brand)
1 small onion A generous pinch of kosher salt
1 extra large egg Corn oil for frying
DIRECTIONS
• Shred the potatoes and the onions in a food processor and put into a large
mixing bowl. Mix by hand.
• Put the shredded mixture of potatoes and onions back into the bowl of the
food processor fitted with the metal chopping blade. (If making a larger
quantity, this should be done in batches.) Add egg and salt, and pulse, just to
blend. The potatoes and onions will break down further. Return to the mixing
bowl. Sprinkle the flour over the mixture and stir to mix. (Self-rising flour has
baking powder added and gives the pancakes a little lift.) The mixture should
have the consistency of loosely cooked oatmeal.
• Pour the corn oil into a large skillet to the depth of a ½ inch, then heat over
a medium-high flame. Pour in enough mix to make a 3-inch pancake.
• Cook the pancakes until deep golden brown, about 3-4 minutes on each side.
Drain on paper towels, unless you’re a traditionalist who thinks the more
grease, the better. Serve immediately or reheat in a 325-degree oven.
Rosemary Olive Oil
If you can’t find rosemary olive oil at a specialty store, you can make it
yourself. You should start about 3 days before you need the oil.
INGREDIENTS DIRECTIONS
6 sprigs rosemary • Wash the rosemary and be sure it is dried very well.
You may wish to let it sit out on paper towels for
several hours. Place it in the glass jar.
1 cup olive oil
Glass jar or bottle
• Heat olive oil over low heat until shimmering but not
smoking. Slowly and carefully pour the oil over the
rosemary sprigs. Seal the jar and let it sit in a dark place
for several days to infuse the flavor.
PAIRING: CAVIAR LATKES
AND VESPER MARTINIS
Vesper Martini
James Bond orders his martinis shaken, not stirred — and this is the classic
drink you’ll find he ordered in Casino Royale. For the latke pairing, top each of
Steve Gold’s Award-Winning Latkes with a dollop of sour cream, topped with
a spoonful of caviar.
INGREDIENTS DIRECTIONS
1 ounce vodka • Combine vodka, gin and Lillet in a cocktail shaker with
ice. Shake and strain into a coupe or cocktail glass.
Garnish with lemon peel.
1 ounce gin
½ ounce Lillet blanc
Lemon peel garnish
MILLBURN & SHORT HILLS MAGAZINE HOLIDAY 2018
27