Recipe by MarieRynr
These cheese-based latkes are great for breakfast. The sauce can be made 2 days ahead. Be sure to serve them as soon as they are made.
Top Review by Happy Harry #2
OH MY GOSH!!! For something NOT smothered in chocolate, these are unbelievable! My son and I made them together last night as dessert for a graduation dinner. I used my own homemade applesauce. This is how we plated them: Three pancakes to a plate,very light smear of applesauce on each, place one on top of the other. Warm up some heavy cream and swirl some preserves in it until melted, Dress the plate around pancakes and some on top, sprinkle with walnuts, and serve. We did rough chop the cherries before adding to applesauce. This is quite a job for one, but together, it was ready in a flash!. Worth 500 stars!
- 1⁄4 cup dried tart cherry
- 1 (7 1/2 ounce) package farmer cheese, drained
- 2 tablespoons cream cheese, room temperature
- 4 large eggs, separated
- 1 teaspoon vanilla
- 5 tablespoons flour
- 2 tablespoons golden brown sugar, packed
- 1⁄4 teaspoon salt
- 1⁄3 cup finely chopped walnuts
- 3 tablespoons unsalted butter
- 3 tablespoons vegetable oil
For Cherry Applesauce
- 5 gala apples or 5 golden delicious apples, peeled, cored and cut into 1/2 inch pieces
- 1⁄4 cup unsweetened apple juice
- 1⁄4 cup cherry preserves
Directions See How It's Made
- Place cherries in a bowl with enough hot water to cover. Soak until plump (about 10 minutes); drain and set aside.
- Blend cheese, egg yolks and vanilla in a processor just until smooth - about 30 seconds.
- Add the flour, sugar and salt and mix in using on/off turns, just until blended.
- Transfer to a large bowl, and mix in the walnuts and reserved cherries.
- Using an electric mixer, beat the egg whites until stiff, but not dry.
- Gradually fold beaten eggs into batter, in three additions.
- Melt 1 Tbs butter with 1 Tbs oil in heavy large nonstick pan, until hot, but not smoking.
- Working in batches, drop batter by heaping Tbs into skillet, and spread to 2 1/2-inch rounds.
- Cook until bottoms are golden; then turn and cook until golden on other side.
- Using slotted spoon, transfer latkes to hot plates.
- Add more butter and oil as necessary, and allow to get hot before adding more batter.
- Serve with the applesauce.
- To make the sauce, combine apples and juice in saucepan.
- Bring to boil, stirring occasionally.
- Cover and reduce heat to low; simmer for about 15 minutes until apples are tender.
- Remove from heat, and stir in cherry preserves.
- Mash with a fork to a chunky mixture.
- Can be made up to 2 days ahead.