John —
This holiday season, I want to say thank you for standing by me and my fellow Democrats. Grassroots supporters like you are what motivate us to work every day to make progress in our communities.
I hope you get a chance to connect with your loved ones and rejuvenate before the start of the New Year.
I wanted to share a special holiday recipe with you.
Follow me @cleancookingcongresswoman [[link removed]] for more recipes. From my family to yours, Happy Holidays!
— Debbie
Latke Pizza (Thanks to What Jew Wanna Eat)
Ingredients:
For caramelized onions: *
2
tbsp.
extra
virgin
olive
oil
*
2
medium
white
onions
cut
into
thin
slices
*
½
tsp.
salt
*
1
tsp.
honey
For potato crust: *
2
pounds
5
cups
shredded
russet
potatoes,
washed
and
peeled
*
1
large
egg
*
1
tsp.
kosher
salt
For sour cream garlic sauce: *
2
tbsp.
unsalted
butter
*
1
medium
garlic
clove
minced
*
2
tbsp.
all-purpose
flour
*
1
cup
whole
milk
*
½
cup
sour
cream
*
Salt
to
taste
Toppings: *
1/2
apple
I
used
Granny
Smith,
sliced
into
thin
rounds
*
8
oz.
fresh
mozzarella
cheese
cut
into
pieces
*
½
tsp.
red
chili
pepper
flakes
or
to
taste
*
Honey
for
drizzling
*
2
tbsp.
green
onion
minced
Instructions: *
Preheat
oven
to
425
degrees
F.
*
First,
make
your
caramelized
onions.
Heat
a
large
sauté
pan
(I
used
a
12-inch
cast
iron
pan
and
cooked
the
pizza
in
the
same
one)
over
medium
high
heat.
Add
olive
oil
and
heat.
Then
add
onions
and
salt.
When
onions
start
to
brown,
lower
heat
to
medium
low
and
cook
for
40-60
minutes,
stirring
occasionally
or
until
onions
are
deep
golden
brown.
If
the
onions
start
to
burn,
add
a
bit
of
water.
*
Finish
with
the
honey
and
more
salt
to
taste.
Set
aside
and
clean
the
pan
if
you
plan
to
reuse.
*
While
your
onions
are
cooking,
start
your
latke
crust!
To
make
latkes,
shred
potatoes
using
the
large
holes
of
a
hand
grater
into
a
bowl
of
ice
water
and
let
sit
for
10
minutes.
*
Then,
remove
the
potatoes
and
squeeze
out
any
extra
moisture
(as
much
as
possible)
into
the
water
bowl.
Finish
drying
potatoes
very
well
with
a
towel.
Let
water
sit
for
15
minutes
for
the
starch
to
build
up
on
the
bottom
of
the
bowl
with
water.
Carefully
drain
off
water
and
reserve
the
milky
white
starch.
You
may
have
to
scrape
it
off
with
a
spoon.
Dry
off
the
bowl
very
well.
*
Place
shredded
potatoes
back
in
the
large
bowl.
Then
add
in
egg,
reserved
starch
and
kosher
salt
and
stir
to
combine.
*
Drizzle
the
bottom
of
a
cast
iron
pan
with
a
layer
of
olive
oil.
Press
shredded
potatoes
into
the
cast
iron
pan,
or
you
can
also
use
a
parchment
lined
cookie
sheet.
Bake
for
about
30
minutes
or
until
potatoes
are
well
browned.
Alternatively,
you
can
fry
in
hot
oil
on
both
sides
like
a
giant
latke!
*
Make
your
sour
cream
sauce!
Heat
a
medium
saucepan
oven
medium
heat
and
add
butter
and
heat.
Add
garlic
and
stir
just
until
it
starts
to
get
fragrant.
Then
add
flour
and
stir
to
make
a
light
roux.
Once
the
flour
is
all
absorbed,
add
the
milk
and
whisk
for
5
minutes,
until
flour
mixture
has
dissolved
and
sauce
is
thick.
*
Remove
from
heat
and
add
sour
cream
and
salt
to
taste.
*
Top
cooked
latke
crust
with
sour
cream
sauce,
sliced
apples,
caramelized
onion
and
fresh
mozzarella.
Bake
10
more
minutes
until
cheese
is
melted
and
gooey.
Top
with
red
chili
pepper
flakes,
honey
and
green
onions.
Eat!
You
can
reheat
in
the
oven
later.
It
won’t
be
as
crispy,
but
it
will
still
be
tasty
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United States
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