From the Cultural Appropriation Desk...

[hudebnik]

... we had the traditional Hanukkah potato latkes, with a moderately-high-protein side of Thanksgiving stuffing (made, of course, with pork sausage).

As far as potato pancakes are concerned, we're a mixed marriage: shalmestere is firmly in the sour-cream camp, while I lean towards applesauce. We seldom have either in the house, so we usually use full-fat Greek yogurt. This time not only did we have actual sour cream, but we also had cranberry-apple-jalapeño salsa left over from Thanksgiving, as a stand-in for applesauce, and it worked surprisingly well. We also had leftover Thanksgiving turkey-pan-drippings gravy, which shalmestere suggested for the stuffing, but I tried some on a latke (hey, it's potato, right?) and that worked pretty well too. And for afters, a slice each of cranberry-curd tart in an almond-meal crust.

Comments

[hlinspjalda]

I'm a huge fan of capsicum products on potato latkes; cranapple chile salsa sounds awesome. I also like hot/sour mango chutney (Patak's), Brazilian garlic/coriander sauce, guasacaca sauce, zhoug, chile vinegar, coriander mint chutney, and the like. I read in a cookbook when I was young some comment about potatoes being the perfect ground for a condiment, and I've been experimenting ever since.

Mr. Fixer likes both sour cream and applesauce on his. I'll put up with sour cream from time to time, but applesauce is a side dish as far as I'm concerned.