This is a fantastic and easy recipe from my friend Pat Loud which was passed down from her mother. She serves it at nearly every party that I’ve attended and it’s always a big hit.
As with most good recipes, the amounts are somewhat flexible – in other words, feel free to use more or less of any of the ingredients. Key to success, however, depends upon quality sharp cheddar cheese. I used Cabot Private Stock Extra Sharp Cheddar.
Any favorite bleu cheese will work – Roquefort, Danish Bleu, or English Stilton. Make sure that the cheeses are not too cold, or the mixture will not blend in the food processor.
Latkes, also known as potato pancakes, are a traditional treat to eat at least once during the eight days of Hanukkah. The reason you eat latkes for Hanukkah is because they are fried in oil. Why oil? Hanukkah celebrates the re-dedication of the second temple after a battle and along with the victory came the miracle in which mere drops of oil in an oil lamp lasted eight days. The "miracle" is much like a story about a fat man coming down a chimney with presents...
More than twenty years ago, when my Auntie Elinor was living in Riverside, Illinois, she began sending me the special holiday cookbook that her local
newspaper published. It was packed with all kinds of recipes that
readers had shared. I always loved reading through its pages.
I always think it's fun to offer your guests a couple of beverage choices. Champagne is always a good celebratory drink and wine and beer are no-brainers.