A few years ago, I was living in New York for a while. I still have many good memories of food that was around. New York cuisine is shaped by many influences. Especially the immigrants have influenced the culture and the cuisine of New York. Some people call New York the most Jewish city outside Israel. Between 1880 and 1920, more than 2 million Jewish immigrants arrived in New York alone. Certainly not all of them stayed in New York, but they left their mark on the city. Bagels with Lox, Matzeball Soup, Pastrami, Filled Fish or Latkes – New Yorkers love “their Jewish cuisine”. Besides bagels, latkes are one of my favorites. Certainly latkes are better known as “Reibekuchen”, at least in Germany. Original latkes consist only of potatoes. Nevertheless, there are some variations, like my Latkes with Chard.
In addition to the potatoes, chard and parsnips are added to the dough. Of course you can leave the chard out or exchange it for spinach. But you can also do it without one of them, where you’ll have potato pancakes. Latkes with chard are perfect for a brunch with friends. Prepare individual latkes while preheating the oven. Then simply keep the finished latkes warm in the oven until serving.
Toppings for Latkes with Chard
Everybody’s Latkes recipe is different different. Nevertheless, they are all delicious. As long as they are crispy on the outside and a bit fluffy on the inside. Here are some ideas how you can serve latkes with chard or classic latkes.
- Sour cream
- Spread with cream cheese
- Salmon caviar
- Poached egg
- Fried egg
- Curry Pumpkin Hummus
- Beetroot Dip
- Baba Ghanoush
Latkes can be prepared in larger quantities. Finally, any remaining latkes can be frozen.
Nico Espenschied – Wine Recommendation
Wines of Nico Espenschied I got to know for the first time at the birthday of a dear friend. In the glass there was the Rote Brause, a fantastic red Pet Nat, as well as Herz + Hand Scheurebe 2016.
Rote Brause 2016 by Nico Espenschied
For all those that do not know Pet Nat or Pétillant Naturel , it is sparkling wine. The winemakers fill the must, without filtration and additives, during the alcoholic fermentation on the bottle. This creates strong pressure because the remaining sugar and yeast are converted into carbonic acid and alcohol. To prevent the carbonic acid from escaping, the bottles are closed with crown corks. The carbonic acid is harmoniously transferred into the liquid and a fine perlage is formed. With Rote Brause 2016 by Nico Espenschied, a cuvee of must from Syrah, Cabernet Franc and Merlot was drawn onto the bottle.
Due to the growth of the fans of Natural wine or Raw Wines, Pet Nats generally gain popularity. In my glass there were already some Pet Nats and I am a fan of well made products. In the end, it’s like any wine, not everyone tastes good. We already had wine tastings of 12 different Pet Nats and we only liked 2 of them. One of the ones who has done well in every tasting so far is the Rote Brause by Nico Espenschied. At this year’s VINUM Sektaward the Rote Brause 2016 by Nico Espenschied won the special prize for Pet Nat.
Herz+Hand Scheurebe 2017 by Nico Espenschied
Now I told you a bit about Pet Nat, but still nothing about my wine for the Latkes with Chard. Probably there is already an insight why I am a fan of Nico Espenschied. Not only do you get a fantastic quality, but you can also get his wines for an incredibly fair price.
So far, so good. But who is Nico Espenschied or the winery Espenhof? Since the 17th century, the Espenhof in Rheinhessen has existed . Today, the winery is managed by Nico Espenschied and his father Wilfried. In particular the inclusion of the nature given conditions has a high value on the Espenhof. As a result, the vineyards are cultivated close to nature. This includes yield reduction, selective harvesting, spontaneous fermentation and long time on the lees.
GROWN and not made! Wine must taste as it is and not as it could be. We can only work with what nature gives us. We live with it. (to read on the website of the winery)
Such statements give me a good feeling when buying their wine. Of course, it must taste good, but until now, Nico Espenschied’s wines have always been “fun in the glass” for me. After all, a good conscience is not enough on its own. The quality must be right.
2017 Scheurebe Herz + Hand comes with 11.7% alcohol and residual sugar of 2.7g per liter around the corner. The Flonheimer Geisterberg is situated directly at the foot of the hill opposite La Roche. Selective manual harvesting, maceration over 5 days, gentle pressing and sedimentation provide wonderful basic conditions. 100% spontaneous fermentation with a small proportion of whole grapes in stainless steel until the beginning of January. Ageing and storage on the full lees until filling. No enrichment and no fining or Stabilizers. These key data can be read on the page of Nico Espenschied. In the end, what counts is what is in the glass, at least for me.
In the nose you have grapefruit, cassis and already something mineral. On the palate there are berry fruits and the minerality and wonderfully integrated acidity give a pleasant drinking flow. For me the perfect wine with the Latkes and Chard. At about 8.50 to 9 euros an absolutely fair price, you can buy more than one bottle. The wine is available on request from Nico Espenschied but also from various wine shops or online.
Latkes with ChardPrint This
What ingredients do you need for Latkes with Chard?
21 ounces Potatoes – mostly firm cooking
0.8 ounces Chard
0.8 ounces parsnips
4 Egg Whites
3 tbsp Corn starch
1/3 cup Neutral vegetable oil
Salt – For seasoning
Pepper – To taste
1/4 tsp nutmeg
How are the Latkes with Chard preparred?
- Peel and grate the potatoes. Best in a bowl with cold water. The potatoes do not turn brown and the starch is washed off.
- Then put the potatoes in a sieve and drain. Then squeeze well in a tea towel.
- Wash the chard, remove coarse stalks and chop everything into small pieces.
- Peel and grate the parsnips. Put chard, potatoes and parsnips with egg white, egg, starch, nutmeg, salt and pepper in a bowl.
- Heat oil and butter in a pan.
- For each latke take approx. 2 tbsp. potato mixture out of the bowl. Before placing in the oil, squeeze the mixture again.
- In the pan form approx. 0.5 inch thick cakes. Beat everything a little flat with a spoon.
- Fry on each side for about 3 minutes until crispy brown.
- Drain on kitchen paper and keep warm until all latkes are fried. The easiest way is to preheat the oven to 100° Fahrenheit and put it in there.