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Side: Six Toppings for Potato Latkes - dairy, pareve

Posted by : Karen Selwyn

Here's an assortment of both sweet and savory toppings for potato
latkes. 

Karen Selwyn

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DILL SOUR CREAM 

1 cup dairy sour cream or yogurt 
1 tablespoon snipped fresh dill 
Salt 
Freshly ground white pepper 

Mix sour cream and dill. Season to taste with salt and pepper. Serve at
room temperature.

Yield: 1 cup. 

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YOGURT-MINT TOPPING 

1 cup plain yogurt 
1 tablespoon chopped fresh mint 
1 small clove garlic, finely minced 
Salt 
Freshly ground white pepper 
Cayenne pepper 

Mix yogurt with mint and garlic. Season to taste with salt, pepper and
cayenne. Serve at room temperature. 

Yield: 1 cup. 

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ISRAELI MUSHROOM RAGOUT 

1/4 cup olive oil or butter 
1 medium onion, chopped 
1 pound fairly small mushrooms, quartered 
Salt 
Freshly ground black pepper 
1 teaspoon dried thyme 
1/2 teaspoon paprika 
1 teaspoon ground cumin 
Cayenne pepper 
1 tablespoon chopped parsley 

Heat oil in large skillet over medium heat. Add onions; saute about 7
minutes or until tender.

Add mushrooms, salt and pepper to taste, thyme, paprika and cumin.
Saute, stirring often, 15 to 20 minutes, or until mushrooms are well
coated with spices and any liquid that accumulated in pan has
evaporated. Reduce heat toward end of cooking time if necessary. Add
cayenne. Taste and adjust seasonings. (Mushrooms can be kept, covered, 2
days in refrigerator. Reheat over medium heat.) Add parsley and
serve. 

Yield: 6 to 8 servings as topping. 

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SPICY STEWED PEPPERS 

3 to 4 tablespoons vegetable oil 
2 large onions, chopped 
4 to 6 large green or red bell peppers, cored and diced small 
4 large cloves garlic, chopped 
3 (28-ounce) cans plum tomatoes, drained and chopped 
1/2 teaspoon hot red pepper flakes, or to taste 
Salt 
Freshly ground black pepper 

Heat oil in large, wide casserole over low heat. Add onions and cook,
stirring often, about 5 minutes or until soft but not brown. Add peppers
and garlic; cook, stirring often, about 10 minutes or until peppers
soften. 

Add tomatoes, red pepper flakes and dash of salt and pepper. Cook,
uncovered, over medium heat, stirring often, 30 to 40 minutes or until
stew is thick. Taste and adjust seasonings. 

Yield: 4 to 6 servings. 

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PEAR COMPOTE WITH PEAR BRANDY 

2 pounds ripe pears 
1/4 cup ( 1/2 stick) butter 
6 to 7 tablespoons granulated sugar 
1/4 cup pear brandy or Grand Marnier [substitute kosher orange liqueur]

Peel pears. Halve, core and slice them. Heat butter in very large
skillet. Add pears and turn slices over so both sides are coated with
butter. Cook, uncovered, over low heat, stirring often, 15 to 20 minutes
or until soft and some of pears have fallen apart. Continue cooking over
medium heat to evaporate some of liquid. 

Add 6 tablespoons sugar; cook over medium-high heat, stirring, until
mixture is thick and dry.

Remove compote from heat; stir in brandy. Taste and add more
sugar if desired. 

Yield: 4 to 6 servings. 

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CHUNKY CINNAMON APPLESAUCE 

2 pounds sweet or tart cooking apples 
1/4 cup ( 1/2 stick) butter 
1 teaspoon fresh lemon juice 
1 teaspoon ground cinnamon 
4 to 6 tablespoons granulated sugar, or to taste 

Peel, halve and core apples. Cut them into thin wedges or slices. Heat
butter in large, heavy, deep saute pan or flameproof casserole. Add
apples and saute over medium-high heat, turning pieces over from time to
time, 2 minutes or until they are coated with butter. Add lemon juice.
Cover tightly and cook over low heat, stirring often, about 20 minutes
or until apples are very tender. 

Stir in cinnamon and 4 tablespoons sugar. Cook over medium-high heat,
stirring, until mixture is thick and nearly all liquid in pan vaporates.
Taste and add more sugar if desired. Heat briefly to dissolve sugar.
Serve warm or cold. 

Yield: 4 to 6 servings. 

Source: "Top Latkes with Smorgasbord of Sauces"
         Faye Levy
         ST. LOUIS POST DISPATCH (on-line edition), 12/6/93

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