Russian Walnut Cherry Latkes With Cherry Apple Sauce Recipes

RUSSIAN WALNUT-CHERRY LATKES WITH CHERRY-APPLE SAUCE

Steps:

• Place cherries in small bowl with enough hot water to cover; soak until plumped, about 10 minutes. Drain. Set aside.
• Blend both cheeses, egg yolks, and vanilla extract in processor just until smooth, about 30 seconds. Add flour, sugar, and salt and mix in, using on/off turns, just until blended. Transfer batter to large bowl. Mix in reserved cherries and chopped walnuts.
• Using electric mixer, beat egg whites in large bowl until stiff but not dry. Gently fold whites into batter in 3 additions.
• Melt 1 tablespoon butter with 1 tablespoon oil in heavy large nonstick skillet over medium heat until hot but not smoking. Working in batches, drop batter by heaping tablespoonfuls into skillet and spread to 2 1/2-inch rounds. Cook until bottoms are golden, about 1 1/2 minutes per side. Using slotted spatula, transfer latkes to plates. Add more butter and oil as necessary and allow to get hot before adding more batter. Serve immediately with Cherry-Apple Sauce .

CHERRY-APPLE SAUCE

Steps:

• Combine apple pieces and unsweetened apple juice in heavy large saucepan. Bring to boil, stirring occasionally. Cover, reduce heat to low and simmer until apples are very tender, stirring occasionally, about 15 minutes. Remove from heat. Mix in cherry preserves. Using potato masher or fork, mash mixture to chunky puree. (Sauce can be prepared up to 2 days ahead. Cover and refrigerate.) Serve hot or cold.

RUSSIAN WALNUT CHERRY LATKES WITH CHERRY APPLESAUCE

Steps:

• Place cherries in a bowl with enough hot water to cover. Soak until plump (about 10 minutes); drain and set aside.
• Blend cheese, egg yolks and vanilla in a processor just until smooth - about 30 seconds.
• Add the flour, sugar and salt and mix in using on/off turns, just until blended.
• Transfer to a large bowl, and mix in the walnuts and reserved cherries.
• Using an electric mixer, beat the egg whites until stiff, but not dry.
• Gradually fold beaten eggs into batter, in three additions.
• Melt 1 Tbs butter with 1 Tbs oil in heavy large nonstick pan, until hot, but not smoking.
• Working in batches, drop batter by heaping Tbs into skillet, and spread to 2 1/2-inch rounds.
• Cook until bottoms are golden; then turn and cook until golden on other side.
• Using slotted spoon, transfer latkes to hot plates.
• Add more butter and oil as necessary, and allow to get hot before adding more batter.
• Serve with the applesauce.
• To make the sauce, combine apples and juice in saucepan.
• Bring to boil, stirring occasionally.
• Cover and reduce heat to low; simmer for about 15 minutes until apples are tender.
• Remove from heat, and stir in cherry preserves.
• Mash with a fork to a chunky mixture.
• Can be made up to 2 days ahead.