[ad_1]
[ad_2]
Recipe below. Subscribe to Hungry for more tasty recipes and how-to guides: http://bit.ly/PsJ96O
This blend of latkes and vodka makes the perfect holiday brunch!
Hungry is home to the best culinary videos on the YouTube! Join the party with recipes, how-to guides, big personalities, and plenty of flavor! Whether you’re grilling, baking, frying, or just looking for inspiration, we have something delicious for everyone. Satisfy your hunger by clicking the subscribe link below:
http://bit.ly/PsJ96O
Follow on Twitter! https://Twitter.com/HungryYouTube
And like us on Facebook! http://Facebook.com/HungryYouTube
Check out our other shows and get to know our awesome hosts:
How to Bake It in Hollywood with Ashley Adams: http://bit.ly/ZLPj09
Secrets of a Food Stylist with Megan Mitchell: http://bit.ly/YgZ63o
Gluten Free with Alex T: http://bit.ly/XqRGsP
Grill This with Nathan Lippy: http://bit.ly/OGuMHm
Casserole Queens with Sandy Pollock and Crystal Cook: http://bit.ly/No9ml5
Midnight Munchies with the Brothers Green: http://bit.ly/RLLFiH
Manoushka’s blog: http://singleservingbytes.com/
*******
Latke Benedict with Cream Cheese Hollandaise, Fried Capers and Salmon Caviar
Latkes
4 Yukon gold potatoes, about 2 pounds, peeled
1 large Vidalia onion
2 eggs, beaten
1/4 cup all-purpose flour
2 scallions, thinly sliced
2 tablespoons chopped parsley
Salt and pepper, to taste
3/4 cup olive oil
1 red onion, thinly sliced
1 Roma tomato, thinly sliced
1 2-ounce jar Salmon Caviar
Mixed green salad seasoned with salt, pepper, and olive oil
Fried Capers
1 4-ounce jar capers, drained
Olive oil
Cream Cheese Hollandaise
4 egg yolks
1/2 lemon, juiced
1 stick butter, melted
Salt, to taste
Cayenne pepper, to taste
2 tablespoons whipped cream cheese, room temperature
1 1/2 tablespoons warm water
Poached Eggs
2 teaspoon white vinegar
12 large eggs
ice
For Latkes:
1.Preheat oven to 250F.
2.Use a box grater to grate potatoes and onion, put mixture into a colander lined with cheese cloth and squeeze until potatoes and onion are dry. Transfer to a clean bowl and add eggs, flour, scallions, parsley, salt and pepper. Mix to combine.
3.Heat a cast-iron skillet over medium heat and add olive oil. Scoop about a 1/3 cup of potato/onion mixture for each latke and fry in the oil until golden brown on each side. Place finished latkes on a cookie sheet and put in warm oven until ready to serve.
For Fried Capers:
1.In the same pan used to fry latkes, heat remaining oil until hot. Add capers and fry until they become crisp and begin to open up slightly. Remove capers to a paper towel lined plate.
For Cream Cheese Hollandaise:
1.In a double boiler, whisk together egg yolks and lemon juice until the yolk mixture thickens.
2.Slowly drizzle in the melted butter and continue whisking until the sauce thickens and coats the back of a spoon.
3.Remove the sauce from the heat and add salt, cayenne pepper and cream cheese. Whisk until the cream cheese is melted into the sauce, if too thick add warm water a half a tablespoon at a time.
For Poached Eggs:
1.Fill a wide saucepan with water and bring to a gentle simmer. Add the vinegar and stir to combine.
2.Prepare an ice bath.
3.In batches, carefully crack eggs into simmering water and cook 3-4 minutes for runny eggs. Remove eggs with a slotted spoon into a bowl filled with iced water. Continue to cook all the eggs.
To Assemble:
1.Place latkes on a plate and top with sliced red onion, tomato, poached egg, hollandaise, fried capers and salmon caviar. Serve with a light mixed green salad on the side.
Makes 12 Latkes Benedict
Mazel Tov Martini
Infused Vodka:
1 bottle vodka
3 Hothouse cucumbers, thinly sliced
1 tablespoon parsley, chopped
2 Meyer lemons, thinly sliced
Martini:
3-4 ounces infused vodka
1 pint Feta cheese stuffed olives with brine
1 pint cherry tomatoes
1 jar cocktail onions
For Infused Vodka:
1.In a large container with a tight fitting lid combine vodka, cucumber, parsley, and lemon. Close tightly, store in a cool, dark place and allow to infuse for at least 3 days. When serving, strain out the chopped parsley.
For Martini:
1.Combine the infused vodka with olive juice, to your taste, in a martini shaker with ice and shake. Pour into a chilled martini glass. Thread a feta cheese stuffed olive, cherry tomato and cocktail onion onto a skewer and garnish the martini. Serve.
