Russian Walnut Cherry Latkes With Cherry Applesauce
- Reviews 1
Ready In: 20 mins
Yields: 16 latkes
Ingredients
- 1⁄4 cup dried tart cherry
- 1 (7 1/2ounce) 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
- 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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off