27 Teatime Holidays
Beet Latkes with
Horseradish Crème Fraîche
Makes approximately 14
2 cups coarsely shredded red beets
11⁄3 cups coarsely shredded carrot
2⁄3 cup coarsely shredded yellow
onion
¼ cup all-purpose fl our
1 teaspoon salt, divided
½ teaspoon baking powder
½ teaspoon ground cumin
¼ teaspoon ground black pepper
2 large eggs
2 cloves garlic, grated
Vegetable oil, for frying
1⁄3 cup crème fraîche
1 to 1½ teaspoons prepared
horseradish, drained
½ teaspoon Dijon mustard
Garnish: chopped fresh chives and
fi nely chopped roasted salted
pistachios
- In a large bowl, combine beets,
carrot, and onion. Working in batches
and wearing gloves to avoid staining
hands, wrap vegetables in ultrafi ne-
mesh cheesecloth, and squeeze out
as much liquid as possible. Place
vegetables in a medium bowl. - In another large bowl, whisk
together fl our, ¾ teaspoon salt, bak-
ing powder, cumin, and pepper. Add
eggs, whisking until well combined.
Add vegetables and garlic, stirring until
well combined. - Line a rimmed baking sheet with
parchment paper. Portion vegetable
mixture into 2-tablespoon mounds
on prepared baking sheet. Pat each
mound (latke) to approximately a
½-inch thickness (approximately
2 inches wide). - In a 10-inch nonstick skillet, pour
oil to a depth of ¼ inch, and heat
over medium heat until a deep-fry
thermometer registers 325°.- Line another rimmed baking sheet
with paper towels. - Working in batches, add latkes to
oil, fl attening slightly with the back
of a spatula. Fry until golden brown,
1 to 2 minutes per side. (Reduce heat
as necessary to prevent overbrown-
ing.) Transfer latkes to paper towels
on prepared baking sheet. Let cool to
room temperature. - In a small bowl, whisk together
crème fraîche, horseradish, mustard,
and remaining ¼ teaspoon salt. Trans-
fer crème fraîche mixture to a piping
bag. Cut a ¼-inch hole in tip. Pipe
approximately ½ teaspoon crème
fraîche mixture in center of each latke. - Garnish with chives and pistachios,
if desired. Serve with remaining crème
fraîche mixture.
Spinach-Artichoke Tartlets
Makes 242 teaspoons olive oil
2 (6-ounce) bags fresh baby spinach,
fi nely chopped
¾ cup fi nely chopped canned
artichoke hearts
¼ cup fi nely grated Pecorino
Romano cheese
¼ cup mayonnaise
¼ cup crème fraîche
1 tablespoon fi nely chopped fresh
parsley
1 clove garlic, grated
¼ teaspoon dried Italian seasoning
¼ teaspoon salt
1⁄8 teaspoon ground red pepper
½ (17.3-ounce) package frozen puff
pastry (1 sheet), thawed
Garnish: fi nely grated Pecorino
Romano cheese- Preheat oven to 400°. Lightly spray
a 24-well mini muffi n pan with baking
spray with fl our. - In a large nonstick sauté pan, heat
oil over medium-high heat. Gradu-
ally add spinach, stirring until wilted
and tender, 2 to 4 minutes. Let stand