Salt Cod and Sweet Potato Latkes

Originally, these weren't going to be latkes. It was going to be a Spanish tortilla. We had quite a few of them while we were in Madrid a few months ago, and one of the more memorable variations contained salt cod. I made a mental note to recreate it at home. When we returned, I started with regular, plain potatoes, and then moved up to sweet potato. By the time I got to work on one with salt cod, however, I realized that we were quickly approaching Hanukkah and felt that a latke was a more fitting preparation. And that's how I ended up here. I know you're probably thinking: Great story. Move on already, Brian! Just tell us how they turned out. Well, in my humble opinion, I think they're pretty awesome. If you're serving latkes to first-timers or to folks who will freak if they're not traditional, well, then I wouldn't try these out on them. But if you're with some more adventurous folks, then I think they'll be totally into these. 

Salt Cod and Sweet Potato Latkes
Yield: 24 latkes

Ingredients:
1/2 lb salt cod
1 lb peeled sweet potatoes, coarsely grated
1/2 cup grated white onion
1/3 cup flour
2 eggs, lightly beaten
1 teaspoon salt
1/2 teaspoon black pepper
Vegetable oil

Crème fraiche, optional
Chopped chive, optional
Lemon wedges, optional

Directions:
Place salt cod a shallow glass baking dish and cover with cold water. Soak the salt cod overnight.

Strain salt cod and place in a pot with fresh water. Set over medium-high heat. Bring to a boil and cook for 10 minutes. Strain of water and transfer cod to a bowl. Flake fish with a fork.

In a separate bowl, mix together the grated sweet potato and onion, followed by the egg. Add flour, salt, and pepper and mix to combine. Fold in the salt cod.

Set a large non-stick skillet over medium-high heat. Add 3 tablespoons vegetable oil. When the oil begins to shimmer, you can start cooking the latkes. Working in batches, spoon 1/4 cup of the batter into the skillet for each latke. Using a spatula, press down lightly to form a pancake shape. Cook for 2 minutes on each side, until golden-brown.

Transfer to a plate lined with paper towel. Serve with crème fraiche and chopped chive on top and lemon wedges on the side.

Silent Sunday: Capa at the Four Seasons Resort in Orlando, Florida

Click here to view more Silent Sunday posts! And to see more of my food and beverage photography, head on over to my portfolio site. 

CAPA AT THE FOUR SEASONS ORLANDO
10100 Dream Tree Boulevard, Orlando, FL 32836

Classic Manhattan

There are few things I find more satisfying during these cold months than sipping a Manhattan. It's my go-to winter drink, which means we always have a bottle of Blanton's and sweet vermouth on hand. Traditionally, rye whiskey is used, but I prefer the sweetness of bourbon over the spicy notes in rye (with that said, I was recently introduced to Basil Hayden's Dark Rye, which is blended with port, and I've become a big fan).  If you've never made a Manhattan before, it's a good drink to learn (and it's easy to remember): 2 parts whiskey to 1 part sweet vermouth (often this is 2 oz and 1 oz, but if you're having a rough day, a larger pour may be necessary), a few dashes of Angostura bitters, all of which is stirred in a glass with ice and strained into a coupe. While the spirits are the most important ingredients here, we can't forget about the garnish. Now, it may be easier and cheaper to get your hands on some of those bright red maraschino cherries you used to have in your Shirley Temples when you were a kid, but please... please... invest in the good stuff (Luxardo are available at most liquor stores or online). Yes, it's $20 for a container, but when you're only having one per drink, a jar goes a long way. Believe me, it's worth the extra money.  

CLASSIC MANHATTAN
Yield: 1 drink
Tools: Mixing glass, cocktail strainer
Glassware: 3.5 oz coupe

Ingredients:
2 oz Rye whiskey or Bourbon
1 oz sweet vermouth
2-3 dashes Angostura bitters
Maraschino cherry, garnish (Luxardo is recommended)

Directions:
Add 3-4 ice cubes to mixing glass. Add whiskey, sweet vermouth, and bitters and stir for 20 seconds. Strain into a coupe glass. Garnish with cherry.