BUTTERNUT SQUASH LATKES

By Georgette Farkas

Makes: 6-10 servings

Can you call these latkes if they’re made with butternut squash and chickpea flour? While I am typically a traditionalist, this very non-traditional take on the latke is the result of my current obsession with butternut squash and a quest for unexpected ways to use it. Binding the mixture with chickpea flour is inspired by a recipe for socca, a sort of a savory Provençal crèpe. By all means, serve these the old fashioned way with apple sauce and sour cream or a fruit chutney.

INGREDIENTS

PROCEDURE

1 medium onion, finely chopped (8 oz))
1 butternut squash, peeled, seeded and grated (1.5 lbs or approx. 5 cups)
3 tsp kosher salt
3 eggs, lightly beaten
3 tbs chickpea flour
½ tsp ground black pepper
1 tbs dried sage
1 cup and 2 tablespoons vegetable oil

Place 2 Tablespoons Of Olive Oil In A Large Skillet And Sauté Onion Over Medium To Low Heat Until Transparent And Soft, About 10 To 15 Minutes. Set Aside To Cool.
In a large colander, toss together grated squash and salt. Set aside over a bowl and let drain for approximately 20 minutes. Salt will cause the squash to release some liquid. Squeeze the squash in your hands to remove as much liquid as possible. Discard liquid and place squash in a mixing bowl with onions, eggs, chickpea flour, sage, and pepper and combine well.
Heat remaining oil in a large skillet over medium heat. The oil should be about ½ inch deep. After 2 to 3 minutes, test the heat of the oil with a tiny amount of latke mix. If the mixture sizzles, the oil is at the right temperature to begin frying.
Scoop a heaping tablespoon of the latke mixture into your palms and flatten it into a 3 to 4 inch patty. Gently place the latke into the oil and fry until golden brown, about 2 to 3 minutes per side. Fill the skillet with only as many latkes as will fit without crowding them. Continue frying in batches Place the finished latkes onto a paper towel-lined tray to absorb any excess oil.
Serve the latkes warm with applesauce and/or sour cream.

OPTIONAL

For a dressed-up version, consider topping each latke with a thin sliver of smoked salmon, a drop of sour cream and some thinly sliced chives.

I hope you will save the butternut squash seeds to toast them as they make an excellent snack. Separate the seeds, removing any clumps of squash. Toss in just enough olive oil to coat and season with salt and paprika. Spread on a sheet tray and bake at 350, approximately 20 minutes or until golden brown.

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We love our latkes! So much so that for the past 11 years, we’ve held an annual Latke Festival to celebrate the latke and to benefit The Sylvia Center. Although we’re disappointed that we can’t celebrate with you, we’ll be highlighting some of our favorite latke participants.

Chef Dima Martseniuk has won more awards at our annual Latke Festival than any other competitor and we’re always delighted to have him and his team participate. Originally from Ukraine, Chef Dima Martseniuk graduated from Kiev University Ukraine, with a degree in finance and management. He then attended the French Culinary Institute (ICC), New York and has been working at Veselka since December 2009.

He’s been featured on TV including making his short ribs pierogi with Guy Fieri, a judge on Beat Bobby Flay, a guest on Good Morning America after his 2018 Latke Festival win, on the Rachael Ray Show, and more. He’s constantly working on new recipes at Veselka, many of which have become bestsellers.

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Veselka

Veselka is one of New York’s most beloved Ukranian restaurants. This 24-hour go to for their famous pierogi has been operating in the East village since 1954. They’ve won numerous awards and recognition including “Best East Village Diner” and “Best Ukrainian Diner” by New York Press. They’ve been featured in the New York Times, Serious Eats, London Times, Buzzfeed, on the Food Network and more. Their pierogi have also been included in Eater’s “New York City’s 30 Most Iconic Dishes” and Thrillist’s “Most Important Food Dishes in NYC History.”

When Covid hit in March 2020, they closed out of concern for the health and safety of their staff and guests. On May 1, they reopened for take out and delivery and were able to reopen outdoor dining in June.

During this time, they’ve received tons of support from many sources, especially their local customers and their loyal fanbase who are able to order their pierogi and soups via Goldbelly (if you haven’t tried their incredibly delicious food yet, here’s your chance!)

They enclosed their outdoor space and are looking forward to welcoming guests for a warming dish of comfort during the cold winter days.

If you get a chance, show them your love either by stopping in or by ordering their pierogi (and other Ukrainian dishes) online via Goldbelly.

We can’t wait to have them participate in Latke Festival again next year!

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I got to see amazing animal life and meet remarkable people while learning about the roots “where it all began”.

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Every child welcomed me with a smile or laugh and it opened my eyes and heart even more.

Many kids have to trek miles for school, necessities, work and water.

Each child had such a presence when they talked to me.

The purity and kindness of the children reminded me that we must treat each other with love and respect.

I thought this would tie in with what is happening in our world today.

With Black Lives Matter we all have to stop looking at our differences the hate and anger has to be turned into love, acceptance and understanding. These images help to remind me during these turbulent times of the saying I heard while in Africa “One Blood, One World”.

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Covid-19 has been particularly unkind to the hospitality industry. In-person gatherings for all types of events have become a thing of the distant past, replaced by virtual forms of congregation like Zoom.

But that didn’t faze our Amanda, a 9-year GP event planning expert on our team. We talked about those first days in March, when everything disappeared off the event calendar. We were all certain it would all return by summer. When that didn’t happen, she went looking for ways to bring her clients back – to outdoor venues, in small groups, and with comfort and security.

Since the summer, she has planned more than 30 micro-weddings (compared to the 5 weddings she planned in all of 2019), establishing the pattern for this completely new style of celebration.

I asked Amanda to share what is different about the brides and grooms she is working with now and how weddings have adapted to Covid-time restrictions. In her responses, I could see the tremendous capacity Amanda has for connecting with people. She is filled with a desire to help them find solutions, create special moments and fulfill the dreams they have. In so doing, Amanda establishes relationships that endure.

IN AMANDA’S WORDS

At the beginning when weddings were being cancelled, tentatively rescheduled, then pushed out indefinitely, it was difficult. And I missed the parties – the energy cannot be matched – and I missed the collaboration and camaraderie with my office colleagues. But people make what they want. You can wait for the phone to ring or you can go out there and build it. Discovering how to create wonderful micro-weddings with our team and partners was something I loved doing.

It’s been incredibly rewarding to work with couples during this challenging time. At times, I feel like an event matchmaker: the clients not only select the venue, but we make a real connection which builds trust and makes the planning process even more personal. And I’ve also gotten close to the mothers of the brides. They want their daughters to have it all, and to make the day as special as possible despite the intimate size of the group.

3 Key Things Amanda Looks For Initially:

Rebound Bookings – if a couple has been “bounced” from a previously planned location
Party Size – confirming that the couple are really ok with a party for just 50 people and helping manage expectations for what is possible
Wishlist – understanding what is most important for the couple so we can find the best possible solution for their wedding

The New Wedding Size:

Initially, events were limited to 20 guests, now they can include 50 celebrants.
Some clients are booking into 2022 anticipating a return to large events.
When booking 2021, Amanda tries to make sure couples will be happy with just 50.

Components Of Style:

Resuming Weddings – The bridal industry bounced back in August with vendors and suppliers ready for the new landscape.
Traditional Ceremonies – Smaller wedding parties are resulting in more traditional ceremony formats.
Nature Inspired – Because so many weddings are outside, there is a move towards more nature inspired décor.
Inside Out – Conversely, there is a fun accent of bringing the indoors out – with fun furniture and settings.
Double the Pleasure – Although this is the year for smaller, scaled- back weddings for couples wishing to get married immediately, some couples are planning a “sequel” for once Covid restrictions are lifted. They’re planning also planning a big blowout when they can celebrate with their larger group of family, friends and loved ones.

Virtual Component:

The Big Screen – Expect to see a large video screen at the ceremony with cameras and drones on hand to capture all aspects of the ceremony.
Virtual Interaction – Guests who are not able to attend in person can also participate! We’ve seen couples dedicate time to their virtual guests and even incorporate them into the event.

Venues:

2 popular locations this summer and for 2021 are Wave Hill and Caramoor.
Because of the smaller sized groups in these gardens, our brides are discovering and utilizing spaces more creatively than in previous years.
From out east at the beach to up north in the Hudson Valley, Amanda and team are finding more choice locations.
City roof tops, terraces and other urban open spaces are in demand!
Instead of destinations guests fly to, accessibility by car is desirable.

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Some clients request evidence of recent testing; a few provide on-site rapid tests, for service staff as well.
Guests are expected to test and quarantine in advance of the wedding

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I’ve learned so much during this time, more than just the intricacies of planning a wedding with Covid restrictions. I’ve learned to be in the moment. Before, it was multi-tasking on all cylinders all the time. Now, I pay more attention to the moment – be it time on the phone with a friend or focusing even more time on proposals. But when things return….it will be back to multi-tasking!

My preferred choice of translation includes “mushy and sentimental”. The Jewish Food Society adopted the word Schmaltzy to characterize their storytelling program (and now podcast) about life, food and everything in between. Think The Moth, but Jewish style. These stories are connected to a recipe; “stories of who we are as cooks, as families, and as a people”. The stories pull at your heartstrings, make you laugh and cry, often at the same time.

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Here is my recipe for latkes from my cookbook, Sylvia’s Table. Chanukah begins on December 10th so you have time to practice!

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INTRODUCING PERRY ELIZABETH

Our colleague Ali Ciafre and her husband Nick welcomed their first child, a happy and healthy baby girl named Perry Elizabeth into the world on September 16th. Perry was born 9lbs 1oz and 21in and is so loved by all around her!

Ali is Assistant Director of Catering at The Plaza, and has been a member of the team for just about 7 years.

INTRODUCING SORAYA YASMIN

Soraya was born on September 18, 2020 at 6lbs 5oz and 19 inches. Soraya is Aya Mohamed’s first born child, joining Aya’s two wonderful daughters from my husband, Gabrielle and Gizelle. #girldad She’s a very happy baby who is very attentive to the sound of music and her sisters’ voices. She’s a great cuddle and absolute joy to be with.

It’s definitely a joyful experience minus the sleepless nights. Nothing short of a busy season at GP I’d say. She was named after one of my aunts, and it happened to have my name in it too.

Aya can’t wait to get Soraya in the kitchen so we can all be cooking and eating together. This shouldn’t come as a surprise to those who know Aya (a GP chef de cuisine) and her husband Aaron (a GP freelance event chef) who met at Great Performances—“definitely a GP love match”—making Soraya a true GP baby!

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We welcome Sadie Ann with love to the Ronsani Katchkie Farm family! Born on the morning of November 1, she is the sister of two proud big brothers Sam and Charlie and Kitty Paws the cat.

We expect her to be traversing the fields and making mischief by springtime.

Sharing Our GPA (Great Performances’ Artists)

40 years ago we started as a company to provide women in the arts with an income so they could pursue their artistic dreams. Today, we renew that commitment for all individuals at Great Performances. We’re launching GPA, Great Performances’ Artists, to showcase the talent of our staff and share their art. From singers and songwriters to film and documentary makers, we have hundreds of talented individuals who are eager to share their craft with you.

We’re constantly updating our list, so check back often — and if you like what they do or would like them to perform at your next virtual (or live!) event, drop us a line at celebratefood@greatperformances.com.