illustration: m. charles

Latkes with Sour Cream & Cranberry-Apple Sauce

Serves 4

NOTE: Use kosher ingredients.

Ingredients :
3 large Potatos, peeled

2 Onions, grated

4 tbsp of Matza flour or Whole wheat flour

1 tsp Baking Powder

2 Eggs, lightly beaten

1/2 tsp of Sugar

1 tsp of Salt

Black pepper

Vegetable oil, for frying

Sour cream or Lemon juice

For Cranberry- Apple Sauce:

5 Green apples or cooking apples

1 stick of Cinnamon

90gr of Sugar

1/4 of Lemon

250g of Cranberries


  1. 1. For the cran-apple sauce, peel and chop apples and place in a pot with the cinnamon. Take the zest of lemon (and it's juice) and add it to the apples. Add sugar, cover and let cook on low heat for 15-20mins.
  2. 2. Add the cranberries, re-cover pot and cook for 7 mins until the cranberries burst. If you'd like, add more sugar and let mixture cool.
  3. 3. For the Latkes: shred the potatoes and place in a strainer and press out the water.
  4. 4. 4 Put potatoes in a bowl with onions, flour, baking powder, eggs, sugar, salt and pepper. Mix together.
  5. 5. Heat the oil in a deep pan. When oil is hot, with a tablespoon, scoop mixture into the oil and fry for 3-4 mins. Cook on both sides.
  6. 6. Transfer Latkes from the pan to paper towel. Serve immediately or keep them warm for not more than 20mins in the oven.
  7. Serve with sour cream and cran-apple sauce.

recipe: i. salva

VINI VERGANI recommends:

Aglianico del Vulture DOC Synthesi 2005

Producer: Paternoster, Barile,

100% Aglianico

Degustation notes: Deep red color. Flavor of red fruits and plums. Fruity and smooth on the palate, tannin well integrated.

Prosciutto Wrapped Chicken stuffed with Goat Cheese & Cranberry

Serves 4
Prep Time: 10 minutes
Cook Time: 35 minutes

Ingredients :
4 boneless chicken breasts, pounded thin

300g goat cheese, crumbled

100g dried cranberries, roughly chopped

2 garlic cloves, minced

1/4 cup (60mL) Parmesan cheese, grated

salt and freshly ground pepper, to taste

8 slices Prosciutto

3 tablespoons (45mL) olive oil


  1. 1. Place the chicken breasts on a flat surface, pound thin, and season with salt and pepper.
  2. 2. Combine crumbled goats cheese with dried cranberries, parmesan and garlic in a bowl.
  3. 3. Spoon an even layer of cheese mixture over chicken breasts.
  4. 4. Beginning at the short tapered end, roll up each chicken breast like a jellyroll. Wrap 2 slices of the prosciutto around each roll and secure with a toothpick if necessary. Drizzle a little olive oil over each roll.
  5. 5. Wrap each roll in foil, sealing the ends to retain moisture. Bake in a 350°C oven for 35 minutes or until chicken is cooked through and juices run clear.
  6. 6. Serve with your favourite rice or risotto.

recipe: a. hagan

VINI VERGANI recommends:

Sardegna IGT Nieddera 2005

Producer: Contini, Cabras

100% Nieddera

Degustation notes: A distinct wine for a good time. Complex and intense in the nose with discreet aromas of vanilla. On the palate hints of conifer wood and blueberry liquor. Nieddera is the most ancient and most rare grape of Sardinia.

Beet & Cranberry Chocolate Cake

NOTE: Must not wear light clothing when creating this recipe. Some ingredients may stain.

Ingredients :

1 sm-med sized Beet

1 cup Cranberries (dried or frozen)

1 cup Cranberry juice

2 eggs

1 1/4 cup (125g) Flour

3/4 cup Bio chocolate powder

2 teaspoons Baking powder

1/4 cup Sugar

1 cup Lactose-free milk

50g of Lactose-free butter

pich of salt

1 ½ tsp Vanilla Extract

Powdered sugar


1/2 cup Bio cocoa powder

1/3 cup Powdered sugar

1/4 cup Lactose-free milk

2 tbsp Lactose-free butter

2 tsp Brown sugar

Cranberry-Beet Puree:

1. Boil beet, cranberry and cranberry juice together for 25mins or until beets are soft.

2. Let cool.

3. Pour out liquid of mixture into a cup.

4. Puree at room temperature adding small amounts of liquid until desired consistency.

5. Refridgerate until ready to use

Chocolate Cake:

1.  Preheat oven to 275 degrees

2.  Add flour, chocolate powder, sugar, baking powder, and salt into a bowl and mix together .

3.  Add butter, eggs and milk to the bowl and mix all ingredients together well.

4.  Grease cake tin with butter or oil*

5.  Pour in cake mix. Bake at 220degrees for 30mins

6.  Remove from oven and let cake cool

7.  Cut cake horizontally in middle into to two and seperate

8.  Spread thick puree evenly onto cake bottom layer

9.  Place layer of cake on top

10. Spread chocolate icing on top, spread to sides and let set in the fridge for 1.5hr.

11. Slice and serve.

Chocolate Icing:

1.  Melt butter & brown sugar.

2. Add powdered sugar, chocolate powder & milk to bowl. Mix together.

3. Still whisking, slowly add melted butter mixture to bowl until mixture becomes less liquid. Place in fridge until ready to use.

recipe: m. charles

VINI VERGANI recommends:

Recioto Valpolicella classico DOC Acinatico 2005

Producer: Stefano Accordini, Pedemonte

75% Corvina Veronese, 20% Rondinella, 5% Molinara

Degustation notes: Dark red, scent of dried fruits and violets. Delicate, sweet on the palate. Sugar and tannin are mixing perfectly well, elongated finish.

If stored in the dark at around 15 degrees , it can be consumed  with full enjoyment within 10-15 years.