VEGAN EGGNOG from Joy of Cooking

This recipe is excerpted from Joy of Cooking by John Becker and Megan Scott. Copyright © 2019. Reprinted by permission of Scribner, an imprint of Simon & Schuster, Inc. Photo by Heidi’s Bridge.

Makes about eight 6-ounce servings.

This eggnog is quite boozy, which is how we like it, but feel free to scale back on the rum, if desired.

Soak overnight in water to cover:
1 cup raw cashews

Drain and transfer to a blender along with:
One 13½-ounce can coconut milk
1 cup water
½ cup sugar or maple syrup
1 tablespoon vanilla

Blend until completely smooth and creamy. Strain into a punch bowl or pitcher and stir in:
1 cup light rum
½ cup Grand Marnier or Cointreau

Serve garnished with:
Freshly grated nutmeg

If making ahead of time, the eggnog may separate when refrigerated. Simply let it sit for 20 minutes at room temperature, then whisk well or reblend before serving.

Read Edible East Bay‘s review of the new Joy of Cooking here.

 

LATKES (potato pancakes) from Joy of Cooking

This recipe is excerpted from Joy of Cooking by John Becker and Megan Scott. Copyright © 2019. Reprinted by permission of Scribner, an imprint of Simon & Schuster, Inc. Photo by Heidi’s Bridge.


Makes about fourteen 3-inch cakes.

The high starch content of russet potatoes helps hold the cakes together. Shredded celery root, parsnip, sweet potato, or carrot may be substituted for up to half the potatoes.

Wrap in a clean kitchen towel and wring to squeeze out as much moisture as possible:
1 pound russet potatoes (about 2 medium), peeled and shredded (about 2 cups)
1 medium onion, grated

Combine in a bowl with:
2 large eggs, well beaten
3 tablespoons all-purpose flour or matzo meal
1 ¼ teaspoons salt

Preheat the oven to 200°F. Heat in a large heavy skillet over medium-high heat until hot:
¼ inch or more vegetable oil or butter

Place spoonfuls of the potato mixture into the skillet, in batches, and form them into 3-inch patties about ¼ inch thick. Brown on the bottom for about 4 minutes, reducing the heat to medium if necessary to prevent scorching. Turn and brown the second side until crisp, about 4 minutes more. Transfer to a plate or rimmed baking sheet lined with paper towels and keep warm in the oven while frying the remaining latkes. Serve at once with:
Applesauce
Sour cream or Greek yogurt
Minced chives

 

Read Edible East Bay‘s review of the new Joy of Cooking here.