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Apple-Latke Napoleon

Submitted by Josh, Martin, and Kate

Latkes

Press the shaved potatoes together to form 1/2 centimeter-thick patties, 10 centimeters in diameter. Heat the oil on high in a skillet, and fry the patties until both sides are golden brown, about 2 minutes for each side. Remove from heat and set aside.

Apple Butter

Heat the maple syrup in a medium skillet or saute pan. Bring it to a simmer (but do not boil), and allow it to reduce for 1 minute. Add apples and cook. Stir constantly for 15 minutes or until the apples are just becoming golden and are smooth and soft. Remove from heat and set aside.

Apple Sorbet

Combine all of the ingredients in a blender and blend for 2 minutes. Freeze in an ice cream maker. If you do not have an ice cream maker, freeze granita-style: put the mixture in a shallow pan and place in a freezer. Thoroughly stir every 10 minutes until the mixture is frozen.

Garnish

To assemble

On a flat-bottomed plate, place one of the latkes. Top this with a small mound of apple butter. Place another latke on top of the apple butter. Top with one scoop of the sorbet. Dust the plate with the confectioners' sugar and cinnamon. Just before serving, place 1/8 Tablespoon maple syrup on the top of the sorbet, and enjoy.