JUDY'S TABLE: MARCH 2008

Potato pancakes: Entrée or appie?

{aboutthissection::JudysTableName} {JudysTable1}

(March 26, 2008)—Either one, I say, after joyously experimenting with various presentation and plating styles. The recipe I used came straight from The New Good Housekeeping Cookbook (Hearst, 1986).

Very simple, no frills. Only time-consuming thanks to the potato and onion gratin'. But boy did I have fun, and were they ever delicious. I learned a lot while making them too. Commonly associated with Jewish and Polish traditions, Potato Latkes are often enjoyed during Hannakah. When I first tried them, it was at a deli in Times Square. Now I get to eat them locally at the Irish bar (go figure) Muldoon's in Newport Beach, Calif. It was there when I first tasted them with lox and capers. Ever since, it's been a match made in Heaven!

While I picture them above as an entrée, I toyed around with presentation styles that would make them a fun tray passer at any shindig. So easy to do:

Just cut pancakes in thin strips and spread each one with sour cream
Lay small slices of lox on each strip and top with capers
They look attractive and each bite provides a rich and savory flavor you won't forget
With an edible flower as a garnish, your guests will rate your party as the place to be