Submitted by Dr. Judith Becker, associate professor pediatrics-cardiology

• Serve with either homemade apple sauce or sour cream and caviar.
• Can also serve with:
  • CRÉME FRAÎCHE, BLACK PEPPER AND PEAR BUTTER: Add a dollop of crème fraîche, grind some pepper and top with a spoonful of pear butter — store-bought or canned. Pumpkin and apple butter work well here, too.
  • SMOKED SALMON CREAM CHEESE AND SALMON CAVIAR: Spoon the cream cheese over the latke, topping with beads of salmon caviar.
  • SMOKED TROUT MOUSSE: Whip some heavy cream until peaks form, and fold in horseradish, chopped chives and black pepper. Then stir in flaked pieces of smoked trout.
  • GORGONZOLA AND BRANDIED FIGS: Cover chopped figs with just enough brandy to reach halfway up the sides of a small saucepan. Bring to a simmer, stirring and tossing the fruit, then turn off the heat and cover the pot; let sit for an hour. Drain figs and use them to garnish gorgonzola-sprinkled latkes.
  • POMEGRANATE SEEDS AND GREEK YOGURT: Whisk thick Greek yogurt with a little honey. Spoon atop the latke, crowning with pomegranate seeds.