Potato Pancakes With Rosemary Infused Pears

The most memorable meal during our recent trip to Bavaria was an impromptu lunch eaten on the top of the Zugspitze.  We had taken shelter from the snow squall in a glass walled cafe and ordered off of a poorly translated menu.  Much to my delight this is what the waitress brought to our table:

My inspiration eaten at the top of the Zugspitze

The potato pancake was light and crispy and smothered in melted Gruyere cheese.  The sauteed pears that accompanied the pancake had been infused with fresh rosemary.  I immediately began to think about how I could recreated this dish at home.  Although it isn't exactly the same, my resulting dish was just as tasty.  To appease my meat loving family I served this with some leftover spiral cut ham that I fried in a bit of olive oil.  I also reheated the previous night's Swiss cheese fondue and served a dollop of the melted cheese on top of the pancakes.  Served with a sparkling white wine, the resulting meal was a perfect light dinner.

POTATO PANCAKES WITH ROSEMARY INFUSED PEARS

For the pears:

4 large ripe (but not too soft) pears
3 large sprigs fresh rosemary
3 or more tablespoons apple or pear juice, or water
Pinch of salt
Pinch of nutmeg

1)  Peel, core, and slice the pears.

2)  Place in a medium, heavy bottomed saucepan
     with two tablespoons of juice or water.  Add
     the rosemary and salt.

3)  Cover the pot and cook over medium heat
      until the pears are fork tender --or cooked to
      your likeness.  Watch the pot carefully, adding more liquid as necessary to

      keep the fruit moist.

4)  When done, remove the rosemary sprigs from the pan.  Sprinkle with the nutmeg.


For the latkes:

1 lb potatoes

3 tablespoons olive oil
Salt and pepper to taste

1)  Using the largest holes of a box grater, shred the potatoes
      into a large bowl.

2)  Add the salt and pepper, toss to combine, and let the
     potatoes sit for 5 minutes.

3)  Using your hands, squeeze all of the liquid from the
      potatoes.

4)  Heat the oil in a large non-stick or cast iron skillet.

5)  Once the oil is shimmering, drip the potato mixture by large
      handfuls into the oil.  Quickly spread the potato mixture to
      form a flat pancake.

6)  Cook for 10-12 minutes or until the potatoes are crisp and
      brown.  Adjust the heat to make sure the potatoes don't cook too quickly.   Using a spatula,
      flip the pancakes over and continue to cook for an additional 6-8 minutes.

Side two is cooking

7)  Remove from the pan and place on a wire rack in a 250 degree oven until all of the pancakes have
      been cooked.

My version

Chestnut, Pear, Cherry and Sage Dressing

For some Thanksgiving is all about the turkey; for me, it is all about the side dishes.  Don't get me wrong.  I love a nice juicy slice of turkey but it is everything that gets piled on the plate along with the meat that gets me the most excited.  The hardest part about living in Albania is my inability to access some of my traditional Thanksgiving (and Christmas) standbys- fresh cranberries and sweet potatoes are not available here and due to their perishability, it is not possible to get them shipped in through the pouch.  (I'm sure at some point someone has tried this but I haven't done it yet. Maybe next year........).

There are still plenty of delicious side dishes that I can make and this recipe for Chestnut, Pear, and Sage Dressing based on a recipe from Williams-Sonoma is just the first of several that I will highlight over the coming weeks.  Not only does this dish bring together some of the tasty and plentiful ingredients that are found here in Albania but it also makes good use of the roasted chestnuts I prepared earlier this week.  The original recipe calls for the inclusion of breakfast sausage.  I omit this since many of our guests do not eat pork.  I also double the recipe since leftover dressing is a vital part of any post-Thanksgiving Day turkey sandwich.

CHESTNUT, PEAR, CHERRY, AND SAGE DRESSING

1-pound loaf of rustic bread, torn into 1/2 inch pieces

1 Tablespoon unsalted butter

1 large yellow onion, cut into 1/2 inch dice

1 large carrot, cut into 1/2 inch dice

3 celery stalks, cut into 1/2 inch dice

2 small pears, cored and cut int 1/2 inch dice

1 cup peeled and chopped roasted chestnuts
1 cup dried sour cherries, chopped

1/3 cup finely chapped fresh sage

4 Tablespoons unsalted butter, melted

4 cups turkey or chicken stock
2 Tablespoons unsalted butter

Salt and freshly ground pepper to taste

1)  Spread the bread out on a baking sheet and let dry overnight.  Alternatively, toast in a 300 degree F
     oven for 30 minutes making sure the cubes do not burn.

2)  Preheat an oven to 375 degrees.  Butter a large, shallow baking dish.

3)  In a large saute pan over medium heat, melt 1 Tablespoon butter and add the onion, carrot, celery
     and pear.

Ready for the pan

4)  Saute, stirring occasionally, until tender, 7 to 8 minutes.  Transfer the mixture to a large bowl.

Melding flavors

Yummy additions

5)   Add the chestnuts, dried cherries, sage, melted butter, stock and salt and pepper and stir to mix.
      Add the bread and stir to combine.

Before the addition of the bread

4)  Transfer the dressing to the prepared baking dish and dot with butter.  Bake until golden and crispy,
      about 1 hour.

Into the oven it goes

Serves 10-12 people.


Unfortunately I didn't get a picture of the finished dressing in all of its golden goodness.  Our guests dug into the dish immediately and there weren't any leftovers. I guess this is a sign of a good dish.  I'll have to make it again and remember to get a picture next time.