Recipes - Gravenstein Apple Fair 2016
Gravenstein Apple & Summer Squash Latkes
Chef Daniel Kedan, Backyard Forestville
Makes about 3 dozen latkes
2 pounds Gravenstein Apples, shredded
2 pounds summer squash, shredded
2 pounds russet potatoes, shredded
1½ cups dredge or flour
1 tsp cumin
1 tsp Esplette pepper
1 Tbsp salt
Mix all the ingredients together.
On a griddle or nonstick sauté pan, drizzle a little oil and place ¼ cup of mixture down and shape into a pancake. Cook for 2 – 3 minutes until golden brown on the bottom. Flip and repeat.
To serve, drizzle with Apple Mostarda. Or serve with a bowl of the Gravenstein Apple Mustard for dipping.
Gravenstein Apple Mustard – makes about 3 cups
3 lg onions, sliced
4 lg Gravenstein apples, peeled and cut off the core
¼ cup apple cider vinegar
2 cups vegetable stock
2 Tbsp Dijon mustard
Sweat the onions with a little oil on medium heat. Go slowly—you don’t want color.
After 3-4 minutes, add the apple and sweat 3 minutes. Add the stock and simmer until the apples are soft.
Strain the apples and onions and save the liquid.
In a blender, combine the apples, onions, mustard, vinegar and enough reserved liquid to get the mixture to puree. Spin to the consistency of mustard.