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Parve
Easy
8 Servings
Allergens 
45 Minutes
Diets
I set out to create the perfect latke cracker to hold all my favorite toppings. I wanted something light and relatively healthy, and little did I know I was about to come up with the cutest little handheld latke cup, the perfect thing to entertain with and fill with endless toppings! Experimenting in the kitchen pays off!
2 muffin tins
2 pounds Idaho potatoes, peeled, finely shredded, squeezed completely dry
2 large eggs, lightly beaten
3 tablespoons Mishpacha All Purpose Flour
2 teaspoons kosher salt
1 teaspoon baking powder
3 tablespoons melted unsalted margarine
1/3 cup chopped chives, plus more for topping
1 cup non-dairy sour cream (I used Wayfare)
1/4 cup chopped chives
zest and juice of 1 lemon
2 cloves garlic, minced
salt, to taste
black pepper, to taste
1 cup Gefen Mayonnaise
3 tablespoons truffle oil
2 to 3 cloves garlic, crushed
1 tablespoon chopped chives
salt, to taste
black pepper, to taste
1/2 cup pine nuts or pistachios
3/4 cup Parmesan, grated
2 cloves garlic, finely grated
5 cups basil leaves (about 3 bunches)
3/4 cup Gefen Extra-Virgin Olive Oil
1 teaspoon kosher salt
2 to 3 shallots, finely sliced
salt, to taste
2 to 3 cloves garlic
1 pound assorted mushrooms, such as cremini, portobello or oyster, chopped finely
2 to 3 sprigs fresh thyme
3 to 4 leaves sage
1 and 1/2 cups white or red wine, such as Alfasi Cabernet Sauvignon
1 and 1/2 cups vegetable stock, such as Manischewitz Vegetable Broth
black pepper, to taste
flat-leaf parsley, chopped, for serving
Preheat oven to 375 degrees Fahrenheit.
In a large bowl, combine shredded potatoes, eggs, flour, salt, baking powder, margarine, and chives. Mix until combined.
Spray muffin pan with generous amount of cooking spray. Measure one heaping tablespoon of potato mixture, squeeze out as much of the liquid as possible, then press into a muffin cup. Don’t fill up the cup completely; add just enough to cover the bottom and sides. Use your fingers to press down and create a little well in the mixture so the batter is evenly and thinly spread over the bottom and up the sides.
Take a second muffin tin and spray the bottom very generously. Take the second tin and place over the muffin tin filled with potato batter so the muffin cups fall into each other. Press down to make sure it’s nice and tight.
Bake at 375 degrees Fahrenheit for about 35 minutes, then let cool.
To serve: Fill latke cups with mushroom ragu, sour cream and chopped chives, or any toppings of choice! (See below.)
Add all ingredients to a small bowl. Mix until fully combined.
Add all ingredients to a small bowl. Mix until fully combined.
Add pine nuts or pistachios, Parmesan, garlic, and basil to a blender. Blend until combined, and then, with blender still running, add oil in a slow and steady stream until pesto is smooth, about one minute.
Season with salt to taste.
Add shallots to a large skillet over low heat and sprinkle with salt to help extract moisture and flavor. Sweat shallots until soft and translucent, about five minutes. Add garlic and stir to combine. Sauté on low for 20 minutes.
Increase heat to medium and add mushrooms. Sauté for 10 minutes or until soft.
Add thyme, sage, and wine. Bring to a boil, then lower to a simmer to reduce for about eight minutes.
Add chicken stock and season with salt and pepper to taste. Bring to a boil, then simmer on low until liquid has reduced, around 40 minutes.
Let cool. Sprinkle with chopped parsley and serve with crostini and non-dairy sour cream.
Photography by Chay Berger
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