“Yum was had by all!” – our favorite quote from Week 15’s array of recipe reports. From Sweet Potato Latkes with Applesauce, to Lemon Ricotta Bruschetta, to Spinach and Ricotta Gnudi, there was something for everyone this week!
Though all of Week 15’s dishes had their fans, the indisputable star was the recipe for Sweet Potato Latkes and Applesauce which was well timed ahead of December holidays. In regards to her classes at P.S. 133K and P.S. 118, Allergic to Salad educator Erica had plenty of good things to say about the lesson:
“Many of the students were super excited to recognize the latkes we made. We talked about the upcoming holidays and how latkes are eaten during Hanukkah. We grated some sweet potato and onion. After sprinkling some cinnamon, we shaped our patties. I fried up the latkes while they students completed their passports. We served the hot latkes with applesauce. It was a huge hit! The latkes were super tasty and the kids wanted to lick all the applesauce.”
At Spruce Street School, our educator Christy added “Class went very well, with lots of interest and dedication in grating our potatoes. They also loved the applesauce, and while some did not love the latkes, others did and had seconds happily.” You can’t win them all, but we’re happy to hear the fans of the latkes weren’t just fans, but superfans.
Allergic to Salad educator McKenzie made sure to touch on the nutrition of the dish at West End Secondary School. “We discussed holiday traditions and foods. I introduced the recipe and the nutrients found in the ingredients. Then I split the class into two groups and had each make one of the recipes. The class was eager to make both recipes. The applesauce came out really well.”
Sweet Potato Latkes with Homemade Applesauce
- 4 Granny Smith apples peeled, cored and quartered
- 1 cup water
- 3 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon coarse sea salt
- 2 pounds sweet potatoes
- 3 tablespoons whole wheat flour
- 1/2 teaspoon cinnamon
- 1/2 teaspoon coarse sea salt
- olive oil for cooking
Add all applesauce ingredients to a sauce pot set over medium-high heat. Cover and bring to a boil. Stir, reduce heat to medium and simmer 20 minutes, covered, mixing every so often to help cooking.
Grate sweet potatoes and onion using the largest setting on a box grater. Spread potatoes and onions on a paper towel, cover with more paper towels and press to remove as much water as possible, set aside.
Whisk together egg, flour, cinnamon, and salt. Stir in potatoes and onions, mixing to combine. Warm about 1/4-inch of olive oil in a skillet over medium-high heat. Place a scoop of potato mixture into the pan and flatten with a spatula. Fry until darkly golden, about 6 minutes, flip and fry another 5 to 6 minutes. Transfer to plate lined with paper towels and continue. Serve with applesauce.
Another major theme of Week 15 was fresh ricotta cheese, which was featured in our Bruschetta with Lemon Ricotta and Spinach and Ricotta Gnudi recipes.
Erica’s students at IS 187 were served a side of science with their fresh ricotta recipe:
“We started off by reviewing last week’s topic of micronutrients. We then dove into a previous topic of macronutrients. Since we were making ricotta for this week, I explained the whole process of making this cheese. We defined denaturation, coagulation. I discussed the importance of the two major proteins in dairy products, casein and whey. While we all waited for the cheese to coagulate, I brought a serrated knife for everyone to practice cutting a few slices of bread. They then assembled their bruschetta and tasted!”
Bruschetta with Lemon Ricotta
- ½ gallon whole milk
- ½ teaspoon sea salt
- 3 tablespoons fresh lemon juice
- 2 fresh lemons
- ½ medium challah loaf
- 2 cups whole milk ricotta, from recipe above
- extra virgin olive oil
- sea salt
Double up cheesecloth, wet with water then squeeze excess water. Line a colander in the sink. (Or place cheesecloth in a strainer over a bowl to save whey. Whey can be used in shakes/ smoothies, pancakes, baking.)
Warm milk plus salt over medium-high heat. Bring to a simmer, stirring occasionally so milk doesn’t burn/ stick to bottom of pot.
Add lemon juice, stir to incorporate then let sit about 5 minutes.
Line a colander with cheesecloth and pour the curds in, straining out the whey. You can gather the cheesecloth at the top and twist to carefully to get more whey out. Let cool at room temp until use within 1 hour, or refrigerate in sealed container for up to a week.
Slice challah lengthwise into two smaller loaves. Slice ¾-inch pieces and toast challah as above.
Zest lemons, reserve zest. Juice lemons and mix with ricotta.
Smear toasted challah slices with lemon ricotta. Drizzle with olive oil and and sprinkle sea salt on top of the ricotta, then drizzle honey. Sprinkle each slice with lemon zest. Serve while still warm, alone or with fresh fruit!
At Flagstone, Kelly’s students were also introduced to the mechanics behind making cheese while preparing the Spinach and Ricotta Gnudi. “We talked about the process of making cheese and the changes that occur in the milk. Most of the students liked the dish.” We also have to share that Kelly bragged that her students were great, eager to participate, and that her younger students were particularly good about trying the dish. Great job class!
Our educator Malena had similar success, “Ricotta was really successful and fun. We rapid baked the final gnudi and they turned out well.”
Spinach and Ricotta Gnudi
- 4 cups baby spinach leaves, washed
- 1 tablespoon kosher salt
- 2 cups whole-milk ricotta cheese
- 1 cup fresh-grated Parmesan cheese
- 3/4 cup semolina flour (use chickpea flour for gluten-free)
- 2 eggs
- 1/4 teaspoon nutmeg
- 1/4 cup unsalted butter
Line a baking sheet with parchment paper.
Place spinach and salt in a mixing bowl and rub the salt into the spinach leaves. Once wilted, squeeze spinach to drain and chop into small pieces. Add ricotta, Parmesan, semolina flour, eggs and nutmeg and mix until dough comes together and is slightly sticky. Add more semolina flour if needed. Wet hands slightly and roll dough into 2-inch cylinders, transfer to baking sheet, and continue with remaining dough.
Warm the butter over medium-high heat in a large skillet. Add the gnudi to the skillet so they are not touching. Let sit for 3 minutes and flip, cooking 2 minutes more. Transfer to serving bowl and eat while still warm.
We hope these dishes let you have some yum of your own!
Team Allergic to Salad