#5 | Latkes & Applesauce
Hello!
And welcome new readers! I’m Lisa, editor/publisher of Edible Blue Ridge and this is our newsletter.
Happy Hanukkah!
To all that celebrate. As I write this from our kitchen table, the smell of fried potato cakes still hangs in the air and will continue to do so for another 4 nights (if not more). It’s a new holiday for me — one I am embracing, not just for the fried food but for the tradition and remembering it represents.
Also, I love latkes. Last night we experimented with a twist on the traditional (note: not the original) and made kimchi latkes using Mama Bird kimchi. Looking for a perfect pairing to go with your fried potato feast? Try bubbles. You may have heard of pairing fried chicken and champagne; the effervescence and acidity of the champagne cuts through the heaviness of fried foods, effectively cleansing your palate of any lingering grease. This makes sparkling wine a perfect pairing for latkes (and doughnuts and a myriad of other deep fried deliciousness). For the second night of Hanukkah, we paired Early Mountain’s Pétillant with our meal. Pétillants, or pet-nats as they are sometimes called, are sparkling wines made by a very old method, mèthode ancestral. Early Mountain’s pet-nat white has notes of honeysuckle and pear, with a dry finish reminiscent of grapefruit pith. An excellent wine to celebrate a special occasion.
Winter Issue
And we weren’t just celebrating the holiday. We had double cause for bubbles; our Winter Issue has finally arrived! 2 pallets were delivered by freight to our front porch this morning and now are making their way across our region and to all our subscribers. You can find the new issue at over 150 locations. Follow along via social media as we distribute the majority of our 10,000(!) copies this weekend! This issue features stories about Patois Cider, keys to healthy soil, focusing on the joys of cooking and eating local and an abundance of recipes, a day trip in Rockbridge county and our holiday gift guide. Please look for a copy at your favorite local spot.
Events
We will be hard at work distributing, but there is a bounty of things to do this weekend. From wreath making, to a winter beer festival, to learning how to craft your own cheese & charcuterie board, to a class on Christmas preserves, support your local makers and learn a new skill!
Beyond EBR’s Borders
The Build Back Better Act bill that just passed in the house has been all over the news. Over at Modern Farmer, they have a great article detailing how this bill impacts the agriculture and farming industry. This week, Modern Farmer also has you covered on what to add to your “watch next” queue and answers a question I’ve always wondered, why are barns painted red?
What We’re Cooking:
What goes with latkes? Why sour cream and applesauce of course! I didn’t make sour cream this week, but I did make some applesauce utilizing leftover apples from our last farmers market haul as well as some leftover cranberries from Thanksgiving. The cranberries turned the sauce a gorgeous red and gave it a burst of acidity that paired well with both the latkes and wine.
The recipe (loosely) is as follows:
Ingredients
4 large apples, peeled, cored and chopped
½ cup cranberries, fresh or frozen
2 tbs sugar
1 tsp ground cinnamon
¼ cup water
Directions
Place all ingredients in a heavy bottomed sauce-pan over medium-high heat. Cover pan and cook for 20 minutes until the cranberries pop and the apples soften. Remove from heat and mash with a fork, or, for a smooth sauce, blend with an immersion blender.
Poem of the Week
I described a wine as having notes of apple blossoms the other day, which prompted a search for poems about apple blossoms. Instead, this poem turned up and has stuck with me. A little out of season, it brings back sweet moments of sun ripened fruit and the warmth a memory can carry inside you, regardless of season.
Thanks for reading and until next time,
Eat Well,
Lisa