Last weekend I was lucky to be invited to make apple sauce with 100 1-6 year olds at the Jewish Community Center.  The trick was, how do we peel and prepare 50 apples half way so the kids could mash it into sauce and still feel like they participated. The answer, the apple peeler, slicer, corer and a big pot.
There's nothing better or faster for peeling, slicing and coring apples than this tool. It's great for peeling pears and potatoes, too. A suction base grips your counter top making it easy for little ones to help. We had one when we were small in the 70's, and they haven't changed. My whole family went into gear for this project, I washed, and they peeled and sliced! The apples come out cut into a large spiral so we broke them in half before they went in to the pot. 
We got all the apples done in about 1/2 hour. I stewed the apples in a bit of water and a squeeze of lemon. 
We transported the 4 pots of half cooked apples and by the time we arrived they were perfectly soft. I gave each child a bowl, 1/2 and apple and a fork. They mashed, added cinnamon and nutmeg and topped the warmed pre-made latkes with sour cream and the apple sauce. It was a big hit even the little ones were able to participate. My dad was visiting and he had a ball running around taking photos of the sticky kids.
I love this time of year because it reminds me of all the traditional foods we grew up with. It is about making food with friends and family. Find your foods and teach your kids a tradition to carry on into their adulthood.

I will share my own personal recipe for Latkes. Hanukkah is all about oil so we fry and fry and fry! Latkes are best eaten warm, as the are cooked one after another!
Oil was needed for the menorah (candelabrum) in the Temple, which was supposed to burn throughout the night every night. There was only enough oil to burn for one day, yet miraculously, it burned for eight days, the time needed to prepare a fresh supply of oil for the menorah. An eight day festival was declared to commemorate this miracle. 

Home Style Latkes
Recipe by: Jennifer Carden
Author of The Toddler Café

3 Tbs all purpose flour
2 eggs, beaten
1/4 tsp salt
1/4 tsp pepper
3 russet potatoes, peeled
1 small onion
1-2 cups vegetable oil
For serving
Sour cream

Whisk the flour, eggs, salt and pepper in a bowl. Set aside. Grate the potatoes on a fine or small grating disk in a food processor, alternating with the onion.
Mix the potato onion mixture into the egg mixture with your clean hands.
The mix will be soupy, it is OK, and there is no need to drain it.
Heat oil in a large skillet on medium until a bit of mixture dropped in bubbles. Be sure not to let the oil start to smoke-you want a shimmer only.
Using tongs or large slotted spoon and gently drop the mix into the hot oil. Fry until edges are brown and crispy. Remove with tongs draining oil over pan.
Drain pancakes on brown paper bags or paper towels. Serve hot with applesauce and sour cream on top.

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1 comment:

Rose said...

How have I never visited your blog before!?!
I've been looking for a great latke recipe, I think this is perfect for us! And clearly I need to get that apple peeler for my husband for the holidays. He's going to flip!