459817 Mon Nov 12 12:17:48 -0800 2007 27 31 Home Cooking 0 3117839 Hanukkah will be here before you know it, and I'm curious -- how do CHers prepare latkes for a large crowd? Do you make them ahead and reheat them? If so, how do you keep them until serving time? Frozen...? Refrigerated...? And how do you reheat them? A quick fry in (more) oil? In the oven? I'm asking because in my house, the latkes get eaten as soon as they leave the frying pan -- they rarely even make it to the table. I'd love to be able to make them in advance without sacrificing taste or texture, and without having them get dark and grease-laden. Any suggestions? Mon Nov 12 12:17:48 -0800 2007 49600 CindyJ 1 3118145 I am very leery of folks who say you can make them in advance, refrigerate or freeze them, and reheat them in some way; I very much doubt that they can ever come out anything like recently fried. I have, however, been successful in making them in advance --by which I mean, say, half an hour in advance -- and putting them in a single layer on a flat pan (e.g., a baking sheet) lined with paper towels and keeping them warm in a 250-degree oven. They do not emerge from the oven QUITE as good as straight out of the pan, but if you cook them pretty crispy to start with they end up staying quite good. Mon Nov 12 13:26:00 -0800 2007 3117839 76480 ozhead 1 3118149 You might want to do a search -- every conceivable aspect of preparing and serving latkes has been discussed in depth (you know the saying: "two Jews, three opinions!" to which I add: and not afraid to share them!) over the years. Here's a post from last week: http://www.chowhound.com/topics/458246#3104985 Personally, I always find it the most fun when the host(ess) puts some of the guests to work: peeling potatoes, grating them and frying up the latkes -- not to mention arguing about the proper methodology and ratio of ingredients, and sharing how your grandmother did it -- is very convivial. Mon Nov 12 13:27:57 -0800 2007 3117839 10159 Ruth Lafler 2 3118838 Since you've worked the griddle at my latke parties, I say thanks, Ruth! Yeah, I'd never consider not making people at least bear witness to the frying... what, they should go home without their clothes smelling of grease? Mon Nov 12 16:37:45 -0800 2007 3118149 10331 heidipie 1 3118202 I start frying them about 30 min to an hour before guests arrive too. I've also done multiple pans at once to increase the quantity coming out of the pans at once; it makes for some concentration and coordination, but I can do it. I'm frying while guests are here, at least at the early stages, but at some point I stop frying and we have plates full, and I can spend time with my guests. There really isn't a good way to reheat latkes, but the oven is better than other options. By the way, does anyone have a good potato-to-guests ratio? I don't usually use recipes for latkes, and last year I committed the ultimate Jewish sin: I ran out of food (I think there was a special line at Yom Kippur to admit that one). Okay, technically I didn't run out of food; technically the last person to come got one latke. And, technically, my friends are flakes who are terrible about RSVPing on the Evite. But if I have a general idea of how many people may possibly come, anyone know how many potatoes per person I should estimate to ensure that I don't repeat my sins of the past? Mon Nov 12 13:38:27 -0800 2007 3117839 11377 seattledebs 1 3118887 the jfoods have made and frozen latkes in the past. They fry them and then place them in single layers on a rimmed cookie sheet with layers separated by wax paper. Then the latke condominium is placed in the freezer. The night before they are relocated to t he fridge to defrost. To reheat they go into a 350 oven. The oild taht remained on them duringthe freezing process is still present and they crisp up nicely. Mon Nov 12 16:48:45 -0800 2007 3117839 11290 jfood 2 3118893 Do you do anything special to prevent them from turning dark? Mon Nov 12 16:51:03 -0800 2007 3118887 49600 CindyJ 3 3118959 they do discolor slightly but some applesauce and you're good to go. Mon Nov 12 17:11:05 -0800 2007 3118893 11290 jfood 2 3120741 Jfood, I knew we are soulmates! Have been doing this for many, many years. Only difference is I reheat them in 400 oven, to crisp them up. Only cook latkes about 75-80% done initally, that way they don't overcook upon reheating, and heat them from frozen state about 15-20 min. Usually make brisket with latkes and this is pain as brisket reheats in 300 oven. Usually have brisket reheated and waiting in 2nd oven. Tue Nov 13 09:23:25 -0800 2007 3118887 15139 Diane in Bexley 3 3122421 and please tell jfood that apple sauce is the piece de resistence for both the brisket and lat-kees Tue Nov 13 15:48:52 -0800 2007 3120741 11290 jfood 4 3123628 Absolutely! I grew up in a kosher home, so sour cream doesn't seem right to me. Wed Nov 14 05:46:49 -0800 2007 3122421 15139 Diane in Bexley 5 3123684 kosher or not, it's KISS in jfood's mind. apple sauce = lat-kees sour cream = blintzes BTW jfood is trying to get out of a biz dinner tonight so he and mrs jfood can make the blintzes. wish him luck. Wed Nov 14 06:09:58 -0800 2007 3123628 11290 jfood 6 3124649 JFood, on another thread for farmer's cheese, someone was looking for a good blintz recipe. Pls post yours. I can't find my grandmother's and I am looking for one as well. Thanks! Wed Nov 14 10:33:05 -0800 2007 3123684 15139 Diane in Bexley 7 3126036 DiB Pretty simple 1/2lb cream cheese 1/2lb farmers cheese 1 egg 3T sugar pinch of salt Need to triple of quadruple the recipe for a crowd. Blinis are: 2 eggs beaten til foamy add 1/2t salt; 1t sugar; 1C water; 1T melted butter; 1C flour; 1/4 t baking powder; plus a little milk to thin batter to proper consistence. Jfood pours a little in a NS pan, swirl and pur excess back into bowl. When one side is dry and other slightly browned, rap onto towel. fill cooked side and roll Hope you enjoy Wed Nov 14 17:22:31 -0800 2007 3124649 11290 jfood 8 3127615 Thanks! Another example of regional differences, my granma put in raisins in her blintzes and some vanilla. More like dessert, but very tasty. Haven't made these in a while (too much patchkerei for me ) but DD will be home next week from Bandeis, she is keeping kosher now, and plan to serve for Wed night dinner with homemade cream of mushroom soup (veg broth - not chicken this time!), salad and fresh fruit topping. I can make these Sunday and freeze - love to do that kind of stuff so we can enjoy homemade mid week without much fuss. Thu Nov 15 09:51:29 -0800 2007 3126036 15139 Diane in Bexley 1 3120180 They're really best served fresh. When I'm making a huge batch, I fry them up then drain them on paper towels and stick them in a 300 degree oven while the rest of them get fried. Tue Nov 13 06:54:21 -0800 2007 3117839 15217 gini 2 3120937 One tip I came across a few years ago that really works (and makes sense) is *not* to drain latkes (or any fried foods) on paper towels: when you put them on the paper towel, the heat trapped under the food creates steam, which makes your fried food soggy -- you need to let the air circulate around them, so the steam doesn't build up. Like Nyleve, I put a single layer (stacking causes the same steam-sogginess problems) on rack on a baking sheet in a warm oven -- if you want to be neat, you can put a paper towel under the rack. I like the idea of stacking them on their sides -- I'll have to try that this year! Tue Nov 13 10:06:46 -0800 2007 3120180 10159 Ruth Lafler 3 3121033 Great tip. Now I need to go buy a baking rack! Tue Nov 13 10:24:26 -0800 2007 3120937 15217 gini 4 3121103 I just use wire cooling racks -- they're oven-safe enough for this purpose. Tue Nov 13 10:41:01 -0800 2007 3121033 10159 Ruth Lafler 1 3120230 I used to be in charge of the big Hannukah party at my kids Hebrew school. We would make the latkes in advance and either freeze them or just refrigerate and reheat. Here are a few tricks to minimize sogginess: Instead of laying them out in flat layers separated by waxed paper, try stacking them up on their sides - vertically - in rows in a large pan. This keeps them from weighing each other down and compressing the cooked latkes. To reheat, place the latkes in a single layer on a rack over a baking sheet. This allows them to heat on both sides and remain crisp rather than get soggy on the bottom. This method is, admittedly, not so do-able for a really big group, but works well for a home-type party. For a large crowd, just take the vertically arranged latke pans and reheat the way it is. They don't have such a nice crisp exterior, but at least the excess oil drains away and the latkes are a bit less heavy. Tue Nov 13 07:15:27 -0800 2007 3117839 12383 Nyleve 2 3121592 Stacking them on their sides makes so much sense, as does reheating them on a rack set over a baking sheet. I think I'll try a "sample" batch pre-Hanukkah, just to try out the method. Thanks! Tue Nov 13 12:28:02 -0800 2007 3120230 49600 CindyJ 3 3123986 You're welcome. Enjoy! Wed Nov 14 07:37:58 -0800 2007 3121592 12383 Nyleve 1 3126231 In my opinion, you've got to back up a step before you talk about making in advance and reheating them. You've got to talk about making latkes. You must drain as the moisture out of the latke mixture before cooking. You must use the right amout of latke mixture so the latkes are thin, cooked until the outside is a crisp shell and the inside is a soft pillow of potato. If you've made thick, soggy latkes to start with, no technique is going to rescue them for later eating. Wed Nov 14 18:48:26 -0800 2007 3117839 61567 Indy 67 2 3126434 Actually, I've been pretty successful at making them. It's making them for a crowd that's my challenge. Wed Nov 14 20:21:57 -0800 2007 3126231 49600 CindyJ 1 3126966 How about a potato-nik or two? See here for Bittman's take: http://query.nytimes.com/gst/fullpage.html?res=9400EED91230F93BA15751C1A9639C8B63 But nothing says holiday like sneaking into the kitchen and stealing the fresh latkes out of the pan. You could also get a bigger griddle. Thu Nov 15 07:02:55 -0800 2007 3117839 78916 nomdeplume 2 3128364 That sounds like a fried potato kugel to me. Only problem with that is not enough crispy crust -- the BEST part! Thu Nov 15 12:46:09 -0800 2007 3126966 49600 CindyJ 1 3127035 Our method is as follows: We have a big Hanukah party every year, and as men to the front door they are handed an apron and ushered into the kitchen. The men spend most of the evening in the kitchen (or walking from the kitchen to where the bar is set up) and they make all the latkes. Ladies bring a dish for the buffet table andthen take the night off, sitting in the living room and kibbitzing. Children run around the whole house (except for the kitchen) and tend to konk out in the family room in front of a Disney movie eventually. There are fresh, hot latkes all night, and everyone has a great time! Why make the latkes in advance when they can be part of the party? :) Thu Nov 15 07:21:30 -0800 2007 3117839 120180 tzurriz 2 3128381 I spend the month of December making Latkes. Between the classroom of two children and multiple friends i probably prepare about 500. They must be made fresh. That is the fun part however, everyone must come and spend time with you the host/cook while you are preparing them. This way you get to great each guest and talk with them whilew the latkes are cooking. Thu Nov 15 12:51:07 -0800 2007 3127035 21396 normalheightsfoodie