Cheesy Latkes

Have you ever tried cheesy latkes? They’re so delicious you don’t want to miss out on them even if you do not celebrate Hanukkah. How about making them – for example – for breakfast on Christmas day?
The original recipe, the Swiss Röschti, calls for mountain cheeses such as Gruyere or Emmentaler. We substitute, of course, our own Mountain-style cheese, Havilah. Havilah emerged from the caves this week a pure perfection, so get some extra to munch on while you’re frying.

In order to achieve those long, crispy strands of potatoes, use a grater with large holes and grate the potatoes from their pointy side.

Ingredients:

1 medium russet organic potato, scrubbed and grated coarsely.
1 medium Yukon gold organic potato, scrubbed and grated coarsely.
1 egg
2 tablespoons all purpose flour
2 leeks, white parts only, thinly sliced and sautéed in 2 tablespoons butter until soft, or 1 small onion, diced.
½ teaspoon salt
1 cup grated Havilah.
Canola oil for frying

Method:

Mix ingredients

Heat the oil in a frying pan.
When the oil is shimmering, place a tablespoon of the mixture in the hot oil. Flatten it with the back of the spoon. The oil should reach about half the height of the center of the latke. The edges will be submerged.

Cook the latkes until golden brown, about 4-5 minutes. Flip and cook on the other side, about 3 minutes. Transfer to a flat plate lined with paper towels.

Serve immediately with peppery greens, such as arugula or watercress, dressed in a vinaigrette of mild olive oil and Champagne vinegar.

For more latkes recipe: http://www.princetoneats.org/a-festival-of-latkes

 

Havilah

 

Nirit Yadin


1902 - Family purchased farm

1910 - Leased land to dairy farmer

1987 - Hamill Brothers inherit farm

2002 - Started as a family business

2003 - Started a beef herd, laying hens, and pigs

2004 - Added sheep and attained organic certification of pasture land

2005 - Added dairy herd and began making fresh cheeses like mozzarella

2006 - Built aging caves and began making aged cheeses

2012 - Grid Magazine’s Cheese of the Month (Nov – Full Nettle Jack); Finalist at the Good Food Awards (Toma)

2013 - Won 2 blue ribbons from the American Cheese Society(for Buttercup Brie and Lawrenceville Jack Reserve); Added second cheesemaker

2014 - Broke ground on additional aging space and began process of getting AWA certification for our chickens
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