"Serve the latkes with an orchard-fresh apple butter and cranberry relish, both easy to make."
For the Apple Butter
2 pounds local apples (we use apples from Pennings Orchard), peeled and cored
½ cup local apple cider
2 tbs Red Hot candies
2 tbs apple cider vinegar
For the Cranberry Relish
1 lb fresh cranberries
½ cup granulated sugar
1 cinnamon stick
1 bay leaf
Juice and zest of 1 whole orange (zest before juicing)
¼ cup apple cider
For the Latkes
½ Vidalia onion, julienned
1 tb sweet butter
½ tsp garlic, minced
1 tsp fresh horseradish, grated
1 large sweet potato, unpeeled, grated
1 fresh large egg (beaten)
2 tbs all-purpose flour
Grapeseed oil for sautéing (just enough to coat the bottom of a non-stick pan)
1. Purée apples in food processor or blender, then place in a heavy-bottomed sauce pan.
2. Add cider and Red Hot candies. Cook over medium-high heat, stirring constantly, until reduced by 2/3 (a dark brown color will be achieved).
3. Whisk in cider vinegar to smooth out the apple butter, and reserve.
4. Add all the relish ingredients to a sauce pan and cook over medium heat until they come to a boil.
5. Reduce to a simmer and stir intermittently for about 10 minutes until thick. (Be careful when stirring not to smash the cranberries). Remove cinnamon stick and bay leaf. Let cool. (Optional: reserve the stick for plating.)
6. For the latkes, caramelize the julienned onion in the butter over medium-high heat.
7. When onions are caramelized, add garlic and sauté for an additional minute. Let cool.
8. Add horseradish, grated sweet potato, beaten egg and flour. Mix well.
9. Make small pancakes, about 2 inches in diameter, and sauté in a non-stick pan over medium-high heat until golden brown outside and hot in the center.
10. To serve, spread apple butter on the bottom of each plate in a thin layer, then place latkes on top. Garnish with cranberry relish.