Thursday, December 2, 2010
CRÉME FRAÎCHE, BLACK PEPPER AND PEAR BUTTER Add a dollop of crème fraîche, grind some pepper and top with a spoonful of pear butter — store-bought or put up. Pumpkin and apple butter work well here, too.
SMOKED SALMON CREAM CHEESE AND SALMON CAVIAR Spoon the cream cheese over the latke, topping with beads of salmon caviar.
SMOKED TROUT MOUSSE Whip some heavy cream until peaks form, and fold in horseradish, chopped chives and black pepper. Then stir in flaked pieces of smoked trout.
GORGONZOLA AND BRANDIED FIGS Cover chopped figs with just enough brandy to reach halfway up the sides of a small saucepan. Bring to a simmer, stirring and tossing the fruit, then turn off the heat and cover the pot; let sit for an hour. Drain figs and use them to garnish gorgonzola-sprinkled latkes.
POMEGRANATE SEEDS AND GREEK YOGURT Whisk thick Greek yogurt with a little honey. Spoon atop the latke, crowning with pomegranate seeds.
Where is the champagne? Feast!