Ingredients
-
-
1
-
2
-
1/2
-
1
-
4
-
1
-
2 - 3
-
-
-
-
1
-
1
-
-
Directions
BF’s Potato Pancakes & Pear Cranberry Chutney,Entered for safe-keeping, from 11/27/13 Rachel Ray Show, by Bobby Flay. I cracked up when they said this was perfect for “Thanksgivingkah”, because 11/28/13 marks the beginning of Hannukah as well as U.S. Thanksgiving. use pears in my slightly tart cranberry applesauce (Recipe #508238), so this pear chutney would be sweeter. Topping the potato pancakes with the chutney looks very festive and would be a pleasant change of pace. Try grapeseed oil for a clean taste and a high smoke point. Pancakes may be made a day ahead.,Entered for safe-keeping, from 11/27/13 Rachel Ray Show, by Bobby Flay. I cracked up when they said this was perfect for “Thanksgivingkah”, because 11/28/13 marks the beginning of Hannukah as well as U.S. Thanksgiving. use pears in my slightly tart cranberry applesauce (Recipe #508238), so this pear chutney would be sweeter. Topping the potato pancakes with the chutney looks very festive and would be a pleasant change of pace. Try grapeseed oil for a clean taste and a high smoke point. Pancakes may be made a day ahead.
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Steps
|
1
Done
|
Pear Chutney: |
|
2
Done
|
Over Medium Heat, Bring Water to a Boil. |
|
3
Done
|
Add the Ginger, Allspice, and Scraped Vanilla Bean Seeds; Stir. |
|
4
Done
|
Add the Pears and Cranberries, and Cook Until Pears Cook Down and Become Soft and Cranberries Pop Completely, About 15-20 Minutes. Stir Occasionally. |
|
5
Done
|
Coarsely Mash to a Chunky Consistency. Season With Salt and Pepper to Taste, Check For Desired Sweetness, and Add More Sugar If Needed. |
|
6
Done
|
Let Cool to Room Temperature. |
|
7
Done
|
Peppered Creme Fraiche: |
|
8
Done
|
Whisk Together Crme Fraiche and Black Pepper. |
|
9
Done
|
Add Salt to Taste, Cover and Refrigerate For at Least 30 Minutes to Allow Flavors to Blend. |
|
10
Done
|
Potato Pancakes: |
|
11
Done
|
Preheat Oven to 400 Degrees F. |
|
12
Done
|
Use a Box Grater and Coarsely Shred the Potato and the Onion. |
|
13
Done
|
Transfer Potato/Onion Mixture to a Colander or Wrap in Cheesecloth and Squeeze Dry as Possible. Let Stand 2 Minutes, Then Squeeze Dry Again. |
|
14
Done
|
Put the Potato/Onion Mixture in a Large Bowl. Add Flour, Baking Powder, Egg, Salt and Pepper. Gently Fold to Combine. |
|
15
Done
|
Use a Large Cast-Iron Skillet. Heat 2 Tablespoons of Oil Until Shimmering. |
