Frothy and light, this is particularly good after a rich meal. If your apples are a little tame, add a teaspoon or so of lemon juice. I like to serve it spooned into Champagne glasses—festive.
This recipe is part of the Barbara Kafka Dessert Anthology.
Summer Squash Fritters With Herbs
Summer Squash Fritters With Herbs
If you make teaspoon-sized fritters, you can use them like blini and top them with tomato salad or pulled pork.
This recipe from Cooking 4 The Week was featured in Root Source: Yellow Squash.
Braised Beet Greens With Vinegar
Braised Beet Greens With Vinegar
Beet greens are perfect for braising. A longer simmer leaves them tender and flavorful.
Roasted Sweet Potatoes With Cilantro-Lime Butter
Roasted Sweet Potatoes With Cilantro-Lime Butter
Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."
Traditionally, latkes are made with chopped onion, but using a leek instead gives this version a nice, slightly sweeter flavor. The egg makes this a great dish for breakfast or brunch. You could add any number of herbs or cheeses to this dish.
