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Goat, sheep and cow cheeses.

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Lucky Penny News

Dedicated to Food, Family, Living Simply & Sustainably

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Potato Latkes with Goat Cheese

Abbe Turner

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From 'Ring Out Your Jewishness'  by Binnie Williams

Peel the potatoes, grate them and put them in a bowl. Pick up a handful of potatoes and squeeze as much liquid as possible out of them, discarding the liquid. When you have squeezed all the potatoes, put them back in the bowl. Add the eggs, flour, salt, pepper and parsley and mix well. You can add the finely chopped onion if you want. Put a few tablespoons of oil in a large, heavy-bottomed frying pan and heat well over a medium-high flame. Put spoonfuls of the mixture into the oil and fry until the edges turn brown and crisp. Turn over and fry until golden brown. Place the cooked pancakes on a baking dish and keep in a warm oven until ready to serve with goat cheese.

Ingredients

  • 1 1/2 pounds of old potatoes
  • 4 oz. goat cheese (chevre)
  • 2 eggs
  • 2 tablespoons of flour
  • 1 teaspoon salt
  • 1 quarter teaspoon peeper
  • 1 tablespoon chopped parsley
  • 1 small onion (optional) finely chopped
  • 2 tablespoons of vegetable oil

Mulled Wine

Abbe Turner

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Put all the ingredients except the oranges into a large pan and simmer for 4-5 minutesRemove the lemon peel and cinnamon stick. Pour into a warmed punchbowl and add the orange slices. Serve with a ladle into warm glasses.

Ingredients

  • 1 bottle port or sherry
  • 1 carton orange juice (1 litre)
  • 1 carton pineapple juice
  • 1 pint white wine
  • 1 tablespoon sugar
  • 2 strips lemon peel
  • 1 inch piece of stick cinnamon
  • 1 half teaspoon ground cloves
  • 2 sliced oranges