Danielle Kartes, a food writer and contributor to 425 Magazine, stops by New Day to show off some holiday treats and to cook up some delicious latkes. Danielle is co-author of the cookbook Rustic Joyful Food, check it out here.

Danielle has shared her yummy recipes with us! Try them out at home:

Latkes with caviar & crème Fraiche


  • 1 large or 2 small russet potatoes grated on a large box grater
  • 2 eggs
  • 1 medium yellow onion
  • 1 tbsp. oil
  • ¼ cup flour
  • Salt and pepper to taste
  • 2 cups oil suitable for frying
  • 2 oz. fresh caviar of your choice
  • 1 cup crème fraiche or sour cream
  • ½ cup diced chives

Directions: Gently mix the potatoes, flour, eggs, salt and pepper. Sauté the onion in the oil 1 tbsp of oil until it’s caramelized. Add the onion to the potato mixture. Heat the 2 cups of oil in a cast iron skillet until it hits roughly 300 degrees. Place about ¼ cup of the mixture into the hot oil and fry until crisp and golden brown on each side about 7 minutes total. Rest on a paper towel and sprinkle with sea salt. Once you’re finished frying all the latkes place one tsp of your favorite caviar and 1 tsp of crème fraiche on each cake. Garnish with chives.

Dark Chocolate & Salted Caramel Panna Cotta


  • 6 cups Heavy whipping cream
  • ½ cup cocoa powder
  • 1 cup sugar
  • Pinch of sea salt
  • 1 vanilla bean split and scraped
  • 2 packets of plain gelatin
  • Toasted pistachios to top the puddings
  • Salted Carmel
  • 2 cups sugar
  • 1 cup cream
  • 1 tsp salt
  • 2 tbsp. butter

Directions: Bring cream, vanilla bean, cocoa powder, salt and sugar to a gentle simmer over medium low heat. You want bubbles to just appear around the rim of the pan, do not boil. While the cream is simmering, bloom the gelatin in 4-6 tbsp. of ice cold water. Once the hot cream is ready, pour 1 cup of the hot cream into the gelatin to temper it and then add the mixture back the rest of the cream and whisk for 2-3 minutes. Remove the vanilla bean. Pour the cream into 1 cup sized vessels like a small jar or glass. Refrigerate for 2 hours or up to overnight.

To prepare the caramel melt the sugar in a heavy bottom sauce pan over medium heat. Do not stir the sugar as it melts but you may shake or swirl the pan to break up any clumps that may appear during the melting process. Once the sugar is melted and bubbling wait for a deep amber color to appear, it may almost feel as if it’s going to burn. Moving quickly, remove from heat and add the cream, the cream will hiss and bubble and you can stir it in at that point. Add the butter and swirl the pan to melt it together. Add the salt at the last minute and pout into a pint sized jar and cool completely. This caramel will last up to 3 weeks in the refrigerator.

This story is sponsored by 425 Magazine.