1 cup hoop cheese or farmer's chee
3 eggs
1 cup flour
3 tbsp sugar
3/4 cup milk
1/2 tsp salt
3/4 cup golden raisins, plumped in a
OIL FOR FRYING CONCORD GRAPE WI
1 1/2 cup concord grape wine
1/2 cup sugar
1 tbsp grated orange zest
Directions
"CHEESE LATKES WITH CONCORD GRAPE WINE SAUCE" In large bowl of
electric mixer beat hoop cheese until smooth. Add eggs, flour, sugar,
milk and salt. Blend well. Fold in raisins. In large, heavy, skillet
heat 1/4 inch oil over medium heat. Spoon hoop cheese mixture by
tablespoon into hot oil and fry each latke until golden brown on both
sides. Drain on paper towels, Serve with Concord Grape Wine Sauce.
Makes about 24 latkes. CONCORD GRAPE WINE SAUCE - In heavy skillet
bring wine and sugar to boil, stirring until sugar dissolves. Add
zest and simmer until sauce is reduced by third. Makes about 1 1/3
cups. Serve hot or cold. Each serving contains about: 90 calories; 63
mg sodium; 28 mg cholesterol; 2 grams fat; 14 grams carbohydrates; 3
grams protein; 0.08 gram fiber. Presented by: Judy Zeidler, L.A.
Times article, "Eight Days of Latkes", 11/25/94, page H7.
Servings: 24 servings
Cheese Latkes With Concord Grape Wine Sauce Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Cheese; Fruit; Sauce
The History of Recipes
It is possible to trace the history of meal recipes back into the distant past, in truth as far back into history as the early Egyptians, and maybe further still. Having said that, sadly, these early records were just very basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to experts in ancient history is a collection of ancient tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful and blissful. Later, there are a couple of interesting cookery books dating from the 14th Century ; a book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these two books have no connection with the indian food that is served today, but instead recipes for the types of meals on the menus of the rich. Later, in the fifteenth century, the Crusaders brought back many new spices and herbs from Arab cuisine, including rosemary and coriander. These new foods and spices created an outbreak in recipe manuscripts, some of which are kept safe in private libraries. During the following few hundred years, the powerful families of Wesstern Europe tried to serve up the most exotic banquets, and because of this the best cooks and their recipe collections increased in prestige. Nevertheless, it was during the 1800s that fine cookery and recipe publications reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to assembling, verifying, and publishing recipes to help cooks of their time. The arrival of television brought us celebrity chefs and the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, permitting us all to access massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Cheese Latkes With Concord Grape Wine Sauce recipe.
