Heading back down 202 from NH, I stopped by Hamilton Orchard, where one can pick their own berries or for those in a hurry just by them in the glutifull little store. They had cartons of gooseberries, currants, raspberries, and blueberries. So I purchased one of each and decided to see what else was strewn about the house to see what I should make for the GFP. I gathered up some refugee zucchini from my parents garden, a potato, an onion, nine quail eggs and decided to make some Latke with a Gooseberry Sauce, and leave the other berries for something later.
Here it is:
Zucchini Latke
Shred
3 Zucchini
1 Potato
1 Onion
Beat
9 Quail Eggs
2 Chicken Eggs
Add
3 Tbs Gluten Free Flour Substitute of Choice (I used Bob's Red Mill Gluten Free GF Homemade Wonderful Bread Mix)
2 Tbs Red Quinoa
1/2 tsp salt
dash garlic powder
dash salt
Mix it All Up
Fry
In 3 Tbs of Rapeseed Oil (Canola)
Spoon in Raw Latke Components and Fry
Flip as each side browns
Replenish oil as necessary
Gooseberry Sauce
Melt in Sauce Pan
2 Tbs Butter
Combine in sauce pan
1/2 pt of Gooseberries
2 Tbs Brown Sugar
1/2 tsp cinnamon
1/4 tsp cloves
Heat
On Medium Heat, occasionally stirring, until berries deflate or you get impatient and squish them with a potato masher.
Serve Warm
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