This year we had a Holiday Party on the 6th night of Hanukkah and invited all our neighbors to join us for Latkes and more, which is how I worded the invitations.
We moved into our new home, one of eight homes in its own unique neighborhood downtown, more than 3 years ago.
At the time we had no idea who were to become our neighbors.
Most of us moved in around the same time, and as a result we immediately had that in common.
We all hailed from totally different places, some moving from a nearby San Luis neighborhood or nearby Cambria, others from southern and northern California and a few of us from as far away as South Dakota, North Carolina and Maryland.
It didn’t take long before we began to feel a kinship to each other and for our new community.
Before too long we found ourselves playing weekly bocce games at the park nearby and having an occasional progressive dinner, or a potluck Memorial Day picnic.
And now as we enter our fourth year it is safe to say we are not only good neighbors but we have become good friends.
For the party I wanted to introduce our friends to latkes, a thin savory pancake made of grated potatoes, fried in oil, and traditionally eaten at Hanukkah, with various toppings.
This is where the and more mentioned above comes in. I didn’t want to stop there, so I planned a full buffet menu from soup to nuts as they say, or in this case, from mulled wine to bourbon butterscotch pudding!
And the French Onion Soup Gratineed seemed to fit the evening perfectly. Recipe to follow after the menu…
Here’s the menu in photos…
Cheeseboard
Appetizers included Smoked Trout Spread with cocktail rye and Sun Dried Tomato Dip with crudités…
French Onion Soup Gratineed (recipe below)
The Salad with assorted greens, dried cranberries, persimmon slices, candied pecans dressed in a mustard garlic lemony vinaigrette
- The latkes (photo taken next day of leftovers…oops!)
The toppings..homemade applesauce,
creme fraiche, pomegranate seeds, caviar, and capers,
and a smoked salmon platter
The desserts… traditional jelly donuts (fried in oil, and I didn’t make them)
Bourbon Butterscotch Pudding with whipped cream, (and I did make it)
Assorted cookies…Hanukkah sugar cookies, raspberry and apricot jam cookies, ginger molasses cookies (recipe to come) , and holiday biscotti
Now for Julia Child’s French Onion Soup Gratineed (adapted from The Way to Cook Cookbook, Julia Child)
(recipe serves 6 as an entree)
For the most delicious results, you want a slow simmer of 2 and ¼ to 3 hours.
For about 2 and ½ quarts, serving 6
3 tablespoons butter
1 tablespoon light olive oil or fresh peanut oil
8 cups thinly sliced onions (2 and ½ pounds)
½ teaspoon each salt and sugar (sugar helps the onions to brown)
2 tablespoons flour
2 and ½ quarts homemade beef stock, at least 2 cups of which should be hot
Note: (If you choose to use packaged beef stock, purchase a good brand)
4 to 5 tablespoons Cognac, Armagnac, or other good brandy
Note: (I love the flavor of the cognac)
1 cup dry white French vermouth
Special equipment suggested: A food processor with slicing blade or a hand slicer is useful for the onions; a heavy-bottomed 3-quart saucepan with cover for onion cooking and simmering
Note: (Adjust to larger pan size if you increase the recipe. I used an 8-quart stockpot)
Browning the onion– 40 minutes (or longer)
Set the saucepan over moderate heat with the butter and oil; when the butter has melted, stir in the onions, cover the pan, and cook slowly until tender and translucent, about 10 minutes.
Blend in the salt and sugar, raise heat to moderately high, and let the onions cook until they turn a rich golden color. Note: (avoid browning them until too dark which may result in a burnt flavor).
This should take anywhere from 25 minutes or longer, judge by how they look.
Simmering the soup– Sprinkle in the flour and cook slowly, stirring, for another 3 to 4 minutes.
Remove from heat, let cool a moment, then whisk in 2 cups of hot stock.
When well blended, bring to the simmer, adding the rest of the stock, the Cognac or brandy, and the vermouth.
Cover loosely, and simmer very slowly 1 and ½ hours, adding a little water if the liquid reduces too much. Correct seasoning.
*Ahead-of-time note: May be prepared in advance; chill uncovered, then cover and refrigerate or freeze.
Serving: Serve the soup as it is, accompanying it with French bread and a bowl of grated Gruyere cheese, or better yet , gratine it!
Onion Soup Gratineed
Bake it in the oven with the cheese and toasted French bread (croutes), and bring it all crusty and bubbling to the table!
For about 2 and ½ quarts, serving 6
12 or more Hard-toasted French Bread Rounds (recipe below)
1 to 2 ounces Gruyere cheese, grated or very thinly sliced
The preceding French Onion Soup, heated
¾ cup finely grated Gruyere
Hard-Toasted French Bread Rounds: Croutes
For 18 rounds
1 loaf of French Bread 16 inches long-the homemade type with body
Slice the bread into rounds ¾ -inch thick, arrange in one layer on a baking sheet or sheets, and dry out for 25 to 30 minutes in a preheated 325 degree oven, until a light brown and crisp through.
*May be made in advance and kept in a warming oven, or wrap and freeze them.
Special Equipment Suggested:
a lightly buttered 3-quart ovenproof casserole or baking dish about 3 inches deep-good-looking, if possible
Assembling and baking- about 30 minutes.
Preheat the oven to 425 degrees F and set the rack in the lower middle level.
Line the bottom of the casserole with half the slices of toasted French bread, and cover with the 1 to 2 ounces of the sliced or grated cheese.
Ladle on the hot onion soup and float over them a layer of toasted bread, topping with the rest of the grated cheese.
At once set in the preheated oven and bake for 20 to 30 minutes, until the cheese has melted and browned nicely. Serve a spoon as possible- if you dally too long the toast may sink into the soup.
It doesn’t get better than this!