w w w. d i s t i n c t ly m o n ta n a . c o m
45
kItChEN guy'S potato LatkES (paNCakES)
IngrEdIEntS
4 large Russet potatoes, peeled, set in water
1 small onion, peeled
2 tsp. baking powder
½ cup flour
1 cup apple jelly or jam
1 cup crème fraiche or sour cream
Caviar and chives
canola oil for frying
MEthod
Grate the potatoes and onion into a bowl, then
place them in a strainer over another bowl so that
most of the water drains out. (Or you can place them
in a clean kitchen towel and squeeze out the water.)
Salt and pepper the mixture and add the baking
powder and flour and mix well.
In a large frying pan, heat the oil to frying tem-
perature, about 360.
Using a large spoon, drop the batter into the oil, forming miniature
pancakes, frying them until they are golden brown. Turn only once, frying
again until golden on the second side. Remove to paper towels to drain.
Keep the pancakes warm in s 200º oven.
Serve the pancakes by topping with plenty of apple jam and crème fraiche.
Garnish with snipped chives and a tiny dollop of caviar.
kItChEN guy'S SkEWErED CapréSé
IngrEdIEntS
48 cherry tomatoes
32 Bocancini (small Mozzarella balls)
Fresh basil leaves
16 10-inch wooden skewers
MEthod
Cut cherry tomatoes in half and
gently push skewer through. Tear a
basil leaf and push the skewer through
so that the leaf rests on the cherry
tomato half. Push a skewer through
a Mozzarella ball. Then push another
portion of basil leaf through the skewer
so that it rests on top of the Mozzarella
ball. Finally, run the skewer through
the other half of the cherry tomato with
the flat side facing the other pieces.
Repeat this process until all 16 skewers are filled with an equal amount
of tomato halves, basil leaves and Mozzarella balls.
Serve chilled.
Solid
Granite
veneer
from
diverted
counter-top
waSte
100% recycled.
StonetekproductS.com
•
170 andrea drive, Suite 1
•
BelGrade, mt
•
406 388-1776
