My favourite Jewish holiday starts tomorrow night. I love Chanukah for so many reasons—the nightly ritual of lighting the menorah, the spin-the-dreidel games, the chocolate Chanukah gelt—but especially for the latkes. I like mine with a dollop each of sour cream and applesauce. I admit, I’ve never made latkes. But I make a mean applesauce. Everyone from babies to bubbies adores my applesauce.
15 apples (I use Empire; it’s best to use organic since the skin is left on for this recipe)
2 to 2½ cups water
Cinnamon, to taste
Leaving the skin on and the pits in, cut apples in half and then again and again until they’re in smallish chunks. Put chunks in a large pot. Add water. Boil over medium heat until the apple chunks are mushy, stirring every now and then, for about 20 minutes.
Place a colander over a big bowl or pot and pour the apple mush into the colander to drain, reserving the juice that’s drained. Let apple mush cool down.
Once cool, put mushy apple pieces into a food mill and purée, scraping down the underside of the mill as you go.
Take 2-3 cups of the reserved juice and add it to the puréed applesauce. Place this mixture in a large pot with the lid half on, over medium heat for about 10 minutes, stirring, until you hear little “pop” sounds. That’s how you know it’s ready. Remove applesauce from heat and let cool.
Once cool, add cinnamon to taste.
This Chanukah I aim to make latkes! Here are a couple of recipes I’ve got my eye on:
Oven-fried butternut squash latkes – I’m on a butternut squash rampage right now so this recipe called out to me. These babies are baked, not fried in oil, so they’re healthier for you and they won’t stink up the house! I’m going to substitute rice flour for the whole-wheat flour in the recipe. Wish me luck.
Come meet Maggie Savage, of She Let Them Eat Cake, at Gluten Free Garage!
GLUTEN FREE IS IN THE HOUSE!
Maggie Savage will share her experience running a gluten-free household and will arm you with the knowledge you need to raise a happy, healthy and totally awesome gluten-free family!
Sunday November 17 @ 1 pm
The Stop, Artscape Wychwood Barns
Free with admission to the Gluten Free Garage
Last week we were invited to a gluten-free media dinner hosted by Italpasta at 7 Numbers on the Danforth in Toronto. That’s right, Italpasta—famous for its 100% pure durum semolina pasta (fancy talk for pure wheat)—now serves up pasta for the gluten-free set. Made in Italy! It’s a good thing we showed up hungry. Funnily, neither of us knew the other was attending this event, and we happened to arrive at the exact same moment. After months of attempted dinner plans, we finally got to break bread (so to speak!) courtesy of Italpasta. A GFF (gluten-free friend) reunion and a glass of red vino to kick off the night…what more could a gluten-free gal ask for?
Italpasta has three kinds of gluten-free noodles—penne rigate, fusilli and spaghetti—made from a blend of rice and non-GMO corn. The company recently got a stamp of approval from the Canadian Celiac Association’s Gluten Free Certification Program, which will soon appear on all of its gluten-free packaging.
LISA: As someone who’s been following a gluten-free diet for more than three decades, I’ve seen many-a-mushy pasta come and go. But the science of gluten-free pasta has come a long way, baby! At the Italpasta dinner, I almost felt compelled to check with my server to verify the gluten-free status of the dishes! The noodles are firm and hold their own no matter what sauce is used. See below…and click on the links for recipes!