Latke Reubens

A Culinary Mashup: Latke Reubens – A Festive Feast

As a busy working mom, time is always of the essence. I need recipes that are both delicious and efficient, and these Latke Reubens perfectly fit the bill. They're a delightful twist on traditional flavors, transforming a classic comfort food into a party-ready appetizer or a satisfying weeknight meal. The beauty of this recipe lies in its simplicity and adaptability. You can easily adjust the spice level to your preference and even substitute ingredients based on what's available in your pantry.

The inspiration struck me during a particularly hectic holiday season. I was craving the comforting taste of latkes, but I also wanted something a little more exciting, a little more...grown-up. The Reuben sandwich, with its savory pastrami and tangy sauerkraut, suddenly popped into my mind. Why not combine the two? And the result? Pure culinary genius, if I may say so myself! The crispy, golden-brown latkes provide the perfect base for the tender pastrami, while the homemade slaw adds a refreshing crunch and a delightful acidic tang that balances the richness of the meat. It's a symphony of textures and flavors that will leave your taste buds singing.

What makes these latkes particularly special is the homemade slaw. I’ve always been a bit of a slaw fanatic, and this one is no exception. The perfect blend of crisp cabbage, tart apples, and a touch of sweetness makes it incredibly addictive. The creamy dressing, with its hint of heat, elevates the slaw to another level. And let's not forget the dill; it adds a refreshing herbal note that complements the other flavors beautifully.

But the magic of these latke reubens isn't just in the individual components; it's in how they come together. The combination of crispy latkes, savory pastrami, and tangy slaw creates an irresistible harmony of textures and tastes. It's a dish that's both satisfying and surprisingly elegant. It's a dish I wouldn’t hesitate to serve at a formal gathering or a casual get-together with friends. And the best part? It’s incredibly easy to make, even on a busy weeknight.

The preparation of the slaw is incredibly simple. Just combine the ingredients in a bowl, toss everything together, and let it sit for at least half an hour to let the flavors meld together. This allows the cabbage to soften slightly and absorb the dressing's wonderful flavors, resulting in a slaw that is both crisp and flavorful. The dressing itself is so versatile. It's the kind of dressing you can make in a big batch and keep in the refrigerator for up to two weeks. It's perfect on salads, sandwiches, or even as a dip for vegetables.

Making the latkes is a wonderfully therapeutic process. The act of shredding the potatoes and then squeezing out the excess moisture is almost meditative. And frying them up in hot oil is pure joy; there's something magical about the sizzle and the golden-brown hue they acquire as they cook. Remember to work in batches to ensure even cooking, so each latke comes out perfectly crisp and golden.

This recipe is more than just a meal; it’s a celebration of flavors and traditions. It's a perfect dish for any occasion, from casual weeknight dinners to festive holiday gatherings. The versatile nature of this recipe makes it ideal for adapting to your preferences and dietary needs. So why not give it a try and create a culinary masterpiece that will impress your friends and family?

Ingredients: 1/4 cup ketchup, kosher salt, 1 teaspoon hot sauce, 1/4 teaspoon kosher salt, 1/4 teaspoon baking powder, freshly ground black pepper, 2 tablespoons chopped fresh dill, 2 tablespoons canola oil, 2 tablespoons apple cider vinegar, canola oil for frying, 2 large eggs, lightly beaten, 3/4 cup sour cream, 1 tablespoon spicy brown mustard, 1/2 cup unbleached all-purpose flour, 1 1/2 teaspoons light or dark brown sugar, 1 1/2 cups shredded green cabbage (about a quarter of a small head), 1 granny smith apple, cut into matchsticks, 3/4 cup thinly sliced red onion (about half small onion), 2 celery ribs, thinly sliced, 1 tablespoon prepared white horseradish, 3 1/2 pounds baking potatoes, peeled and quartered lengthwise, 1 large yellow onion, peeled and cut into 8 wedges, 1/2 pound thinly sliced pastrami, slices cut in half crosswise, chopped fresh dill

Step-by-step

• Preparation Slaw: In a large bowl, stir together the vinegar, mustard, sugar, salt, and a generous pinch of pepper. Slowly whisk in the oil until well combined. Add the cabbage, apple, onion, celery, and dill to the dressing; toss thoroughly to combine. Adjust the seasoning to taste. Let the slaw stand at room temperature for 30 minutes before serving.
• Dressing: In a medium bowl, stir together all of the ingredients. Adjust the hot sauce to taste. The dressing can be refrigerated in an airtight container for up to 2 weeks.
• Latkes: Set a large strainer over a bowl. In a food processor fitted with the shredding disk, shred the potatoes and onion in batches. Add each batch to the strainer and let stand for 5 minutes, then squeeze dry. Pour off the liquid and rinse the bowl, then add the shredded potato mixture. Stir in the flour, eggs, dill, baking powder, and 1 1/2 teaspoons salt. Scrape the mixture back into the strainer and set it over the bowl again; let stand for another 5 minutes. In a large skillet, heat 1/4 inch of canola oil over medium-high heat until shimmering. Working in batches, spoon a scant 1/4 cup of the potato mixture into the hot oil for each latke, pressing slightly to flatten. Fry over moderate heat, turning once, until the latkes are golden and crisp on both sides, about 7 minutes. Drain the latkes on a paper towel-lined baking sheet. Season well with salt.
• To assemble: Spread about 1 teaspoon of the dressing on each latke. Top with a folded slice of pastrami and a heaping tablespoon of the slaw. Garnish with dill and serve.