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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.