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
3                eggs
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
Pinch          salt
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.

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