Florals? For Spring?: The Logistics

The Recipes

Yield: 12-16 Latkes

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Potato Latkes with Poached Eggs and Hollandaise

Ingredients

Latkes

• 1 large Russet potato 
• 1/2 yellow onion
• 1 egg 
• 1/4 cup all-purpose flour or matzo meal 
• 1 teaspoon salt
• Canola oil 

Poached Eggs

• 4 eggs 

Hollandaise

• 3 egg yolks 
• 1 tablespoon lemon juice
• 1/2 cup of melted butter
• Pinch of mustard powder
• Salt to taste

Instructions

Latkes

1. Grate potato and onion either using the course side of a box grater or a grating disc in a food processor. 
2. Place grated onion and potatoes in a clean dishtowel and wring out as much liquid as possible
3. Combine egg, flour and salt in a medium bowl. Then add in potato mixture 
4. In a large heavy-bottom pan, heat about a 1/4 inch of oil over medium-high heat. Once the oil is shimmering, use an ice cream scoop to place even latkes in the pan. Use a spatula to flatten them out and cook for about 5 minutes on each side. 
5. Remove the latkes from the pan onto a paper towel-lined plate and sprinkle with salt. 

Poached Eggs

1. Fill a large saucepan with water, 2/3 of the way. Bring water to a boil over high heat. Then reduce water to a simmer.
2. Crack each egg into separate cups.
3. Using a spoon, create a whirlpool in the water and then slide each egg into the water. 
4. Remove all eggs after 5 minutes and pat dry.

Hollandaise

1. In a medium metal bowl, whisk together egg yolks, lemon juice, and mustard powder until the mixture is lightened in color and thickened. 
2. Create a double boiler using a small saucepan with an inch of water. Be sure that the metal bowl does not touch the water. Over simmering water, continue to whisk the egg mixture and then begin to stream in the hot melted butter. Whisk until doubled in volume. 
3. Remove from the heat and salt to taste. 

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Roasted Asparagus with Lemon Zest

Ingredients

• 1 bunch asparagus 
• Olive Oil
• Kosher Salt
• Zest from one lemon

Instructions

1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper (for an easy cleanup!)
2. Trim or snap off the woody end of each asparagus. Place asparagus on your baking sheet and toss with olive oil and salt until evenly coated. Spread asparagus out in an even layer.
3. Bake for 10 to 15 minutes until tender. Thicker asparagus may take up to 20 minutes to roast. 
4. Remove from the oven and plate. Top with lemon zest. 

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Coconut Macaroons

Adapted from the Joy of Cooking

Ingredients

• 2/3 cup sweetened condensed milk 
• 1 large egg white
• 1 1/2 tsp vanilla
• Pinch of salt
• 3 1/2 cups shredded sweetened coconut 

Instructions

1. Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper. 
2. Stir together condensed milk, egg white, vanilla and salt until well-combined. Then stir in coconut. 
3. Using a tablespoon ice cream scoop or tablespoon, create little mounds, spaced 2" apart. Bake for 20 to 25 minutes, until golden brown. 
4. Transfer baking sheets to wire racks and allow to cool. Store in an airtight container for up to 4 days. 

The Timeline

With an exception to the macaroons, the majority of this meal has to be prepared right before serving. I also pre-plate the latkes and eggs before serving as family style poached eggs can be a bit tricky.

The Lists

Grocery List

1 Russet potatoes

½ yellow onion

1 bunch asparagus

1 tablespoon lemon juice

Lemon zest 

8 eggs

½ cup melted butter

½ cup all purpose flour 

Salt
Canola oil

Olive oil

Mustard powder

⅔ cup sweetened condensed milk 

Vanilla

3 ½ cups shredded sweetened coconut

Equipment List

Food Processor with Grating Disc or Box Grater

3 Medium Mixing Bowls

1 Small Saucepan

1 Large Saucepan

2-3 Parchment Lined Baking Sheets

2 Whisks

Microplane

Serveware List - for 4:

1 Plate or platter for asparagus

1 Set of serving utensils for asparagus

1 Dish for macaroons

4 Lunch Plates

4 Forks and Knives

4 Dinner/Lunch Napkins

4 Water Glasses