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Potato Latkes

1 lb. Russet potatoes, peeled (about 2 medium)

2 large eggs, beaten

1/2 c. flour

1 tsp. salt

½ tsp pepper

Canola oil, for frying

Homemade Applesauce

3 lbs macintosh apples

2-3 plums or nectarines

1 tsp cinnamon

1 ½ cups water


What would Chanukah be without Latkes? We hosted a party with the theme latkes and vodkas and have several varieties of each. Here are some of our favorite latkes along with a recipe for homemade applesauce. 

Using the medium holes on box grater or a food processor, grate potatoes. Transfer to a bowl of ice water until ready to use. Using a clean dish towel, squeeze out as much liquid as possible. In a large bowl, combine potatoes with eggs, flour, and 1 teaspoon salt. In a large skillet over medium-high heat, heat about 1/8” oil until shimmering. Add a few spoonfuls of potato mixture to the oil and pat down to flatten. Fry until crispy and golden, about 5 minutes per side. Transfer to paper towels to drain. Variations: Sweet Potato Latkes – use sweet potatoes in place of russet potatoes Zucchini Latkes – use zucchini in place of russet potatoes and add ½ cup additional flour. Feel free to substitute your favorite veggies and come up with your own variations – butternut squash, beet, carrot…. Homemade Applesauce Directions: Peel and cut apples into chunks. Cut plums or nectarines into chunks. Bring water to boil in saucepan and add fruit and cinnamon. Boil covered for 45 minutes to an hour, stirring occasionally. Applesauce is ready when fruit is soft and slightly chunky. If you like your sauce smooth, then go ahead and use an immersion blender.