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“Paj-kes” – Korean Latkes

45 minutes

Becky Jaye shares her family recipe for pajeon, a Korean potato pancake often made with scallions and other vegetables. 

5 lb. shredded Idaho potatoes
2 large, shredded sweet yellow onions
6-7 shredded orange carrots
3 bunches of scallions, quartered length-wise and sliced diagonally in lengths of 1 to 1.5”
5 eggs
1.5 cups Korean pajeon potato pancake flour, for example, Beksul Korean Pancake Mix, available in Asian grocery stores and online (Note: You may substitute the same amount of regular flour, though your pancakes will be less like pajeon and more like latke
3 tbsp garlic powder
Salt and pepper to taste
1 cup soy sauce
3 tbsp of rice vinegar
Minced garlic, chopped scallions, and sesame seeds to your liking

The Latkatini - A Hanukkah Cocktail

Here's a Hanukkah cocktail that mirrors the ingredients used to make latkes and applesauce!

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LATKATINIS:
½ cup sugar
¼ cup water
1 teaspoon rosewater
3/4 cup unfiltered apple juice or cider
1 tablespoon fresh lime juice
2-3 tablespoons plain or horseradish potato vodka (recipe below)
1/3 cup milk or milk substitute
¼ cup Hungry Man mashed potato flakes
1 cup of ice
Baharat or cinnamon for garnish
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HORSERADISH VODKA
4-inch piece of horseradish
2 cups potato vodka

The Bloody Maccabeet - A Hanukkah Cocktail

Here's a spicy Hanukkah cocktail to spice up your holiday! 

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BLOODY MACCABEET:
15 ounce can Julienne beets
1 ½ cups tomato juice
3-4 tablespoons honey (according to taste)
Juice from 2 medium limes
½-3/4 cup horseradish-flavored potato vodka (recipe below)
Zatar
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HORSERADISH VODKA:
4-inch piece of horseradish
2 cups potato vodka
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Peanut Butter Gelt Cookies

A delicious peanut butter-chocolate cookie that highlights Hanukkah gelt.

1 cup peanut butter (crunchy or smooth; do not use old-fashioned or freshly ground)
1 cup sugar
1 large egg
Approximately 35 chocolate Hanukkah gelt (preferably organic, fair trade)