Latke and Wonton are back in the kitchen!

While it may have been a month since we wrote of the latest mouth watering treats, Latke and Wonton have remained hard at work in the kitchen.

Thanksgiving brought an array of delicious treats from friends all over Brooklyn. Everyone busted out the big guns at this year's feast. Matzo Ball with her delicious marshmallow covered yams, homemade cranberry sauce and almond pesto string beans. Her side kick Gumbo came out with an amazing cheesy potato casserole with broccoli. A shout out to Cheezy Mac G for his amazing Mac'n'Cheese. A crispy cheese topping mixed with thyme made for some of the best Mac'n'cheese I've ever had. The lovely hostess contributed some delicious Chard and Kale dishes preparing one with a light lemon vinaigrette, fresh croutons and chunks of grated fresh parmesan. The other with a creamy avocado dressing to ensure we got our vitamins and minerals.



Gefilte fish and Kosher Carrot Cake helped finish off the meal with the classic pumpkin pie, chocolate pecan pie and Famous Carrot Cake. All in all it was a glorious night of gluttony. While Wonton was off enjoying Italy with the wonton family Latke held up her family favorite dish:

The Stuffing.

A dish that is not hard to make, but when done right can be the best part of any thanksgiving meal. The process kicks off with a stick of unsalted butter melted in the bottom of a large pot. A couple diced onions are added. Once slightly carmelized the mushrooms and celery are added. I throw in about a cup of chopped up dried apricots and/or cranberries and let it all get nice and mushy together. Throw in some thyme and sage, salt and pepper. Once all the flavors are well blended you can add some more butter and a dash of olive oil and throw in a couple bags of stuffing. Stir well and add chicken stalk until in gets the consistency you're looking for. I like to throw in a little Port, sherry, or Madera for flavor and if you are a meat eater I recommend throwing in the very finely chopped turkey gizard or some bacon to add a little meat flavor (beware that the bacon will overpower the rest slightly if you choose this route, so don't over do it). Put the stuffing in a casserole and bake for about 45 minutes before you serve. Remove the lid about 35 minutes in to make the top get a little crispy. This is what mine loooked like:



Needless to say, thanksgiving was a great success.