Latkes. Some are made from white potato, some are made from sweet potato or mixed vegetable but mostly, latkes are filled with memories. Nostalgia takes us to latkes made by a mother, a grandmother or a favorite aunt. They provide comfort, and they almost never all make it from the frying pan to the table!
Zelda’s Kosher Gourmet was kind to share with us their special recipe for Hanukkah latkes, which will bring a modern flair to your menu! The recipe they have created is not traditional, and maybe not something your Bubbe might have made, but it certainly will bring smiles to every face with each little bite! Enjoy their recipe this Hanukah, and may your holiday be filled with latkes, laughter and love.
Mini Mushroom “Hanukkah Gelt” Purses
Makes 30 Mini Purses
One Half-Sheet Puff Pastry (12X18)
1 egg lightly beaten
1/2 pound total of oyster, shitake and Portobello mushrooms
1/8 cup cooking oil
1/2 tablespoon shallots minced
1/2 cup white wine
3/4 cup cream or non-dairy creamer
Salt and pepper to taste
Preheat the oven to 350 degrees F. Clean and cut all the mushrooms. Heat a large sauté pan. Add the cooking oil and sauté mushrooms in small batches, seasoning with garlic, shallots, salt and pepper. Spread sautéed mushrooms out onto a large tray and allow to cool. Chop and return them to the sauté pan. Add the white wine and reduce until the liquid is almost completely evaporated. Add the cream and reduce again until thick.
Cut the puff pastry into 30 even squares. Using a pastry brush, brush each square with the beaten egg. Place one scoop of mushroom mixture on the puff pastry square and pinch closed. Bake about 12 minutes. Enjoy!