Growing up with one Jewish parent and one Catholic parent, we got to celebrate both Christmas and Hanukkah. Every child’s dream. Grandma Bee and Grandpa Bob would come to town for Hanukkah and give us little presents like chocolate coins and bracelets. Grandma Bee would then tell us all about the tradition and we would light the Menorah.
This year Hanukkah ran from December 8th to the 16th. To celebrate, I made my family some very non-traditional Latkes. These butternut latkes are supreme and super easy to make. The chutney takes little prep and cooks for about an hour. Be prepared to be wowed.
Here is a really cool new way to open a butternut squash. I just saw this on pinterest the other day. Cut off the bottom of the squash, then scoop out the seeds. This way it is much easier to peel and cut in half. Simply cut off the top about a 1/2″, then place the now flat bottom straight on the cutting board and slice down. Voila! You should still have all your fingers.
4 granny smiths, chopped
1 tsp cinnamon
1/2 tsp ginger
2 shallots, sliced thin
2/3 cup currants
1/4 cup apple cider vinegar
1/4 cup water
1/4 cup orange juice
Simply place all ingredients in a medium size heavy pan.
Bring to a boil, then reduce to a simmer for 45 – 60 minutes, or until soft.
2 T ground flax mixed with 5 T water
1 medium butternut, peeled and de-seeded
1 medium onion, quartered
Salt and pepper
Heat oven to 450 degrees.
Run the butternut and onion through the grating blade of your food processor. If you don’t have one, you can do this step by hand.
In a large bowl, mix the grated onion and butternut with remaining ingredients.
Drop latkes onto a well greased cookie sheet, about a tablespoon at a time. Flatten them with a spatula so they will cook through.
Cook for eight to ten minutes, then flip them and cook another eight to ten minutes.
A more traditional way to prepare Latkes is to fry them in oil, but since these are no ordinary Latkes, I say save your heart and go ahead and bake them. They are bursting with flavor.