Tony's Table: Apple Pear Relish

NEW YORK (CBS 2) -- Chef Jeff Nathan from Abigael's On Broadway joined CBS 2's Tony Tantillo at Tony's Table to talk about his apple pear relish.

Nathan's Herbed Potato Latkes with Apple Pear Relish & Winter Cider Drizzle (Makes about 20 latkes, 5 to 6 servings)

4 large russet potatoes, peeled (2 pounds)

1 pound yellow onions

2 large eggs, beaten

1/3 cup all-purpose flour

4 garlic cloves, finely chopped

3 teaspoons any combination of fresh parsley, thyme and oregano, roughly chopped

1/2 teaspoon fresh mint

2 teaspoons kosher salt

1/4 teaspoon freshly ground black pepper

olive oil, for frying

Position a rack in the center of the oven and preheat the oven to 200 degrees Fahrenheit. Line a baking sheet with paper towels.

Using the large holes of a box grater or the grating disk of a food processor, alternately grate the potatoes and onions into a work bowl (this provides better distribution of the onions).

Using your hands, squeeze out as much moisture as you can from the potato mixture. Add the eggs, flour, garlic and herbs. Add in the salt and pepper, and mix well.

Add enough oil to a large, deep skillet to come 1/2-inch up the sides. Do not skimp. Cook over medium-high heat until very hot, but not smoking. In batches without crowding, using about 1/4 cup of the potato mixture for each pancake, carefully add the mixture to the oil, spreading it with a spoon to make 3-inch pancakes. Fry turning once, until deep golden brown on both sides. Use a slotted spatula to transfer to the baking sheet. Serve immediately or keep warm in the oven while making the remaining pancakes. Drain off any excess liquid that forms int he bowl as you make subsequent batches.

Serve hot, topped with the Apple Pear Relish and Winter Cider Drizzle

Apple Pear Relish (Yields 1 1/2 cups)

1 Granny Smith apple

1 Macintosh apple

1 Bartlett pear

2 tablespoons apple cider

2 tablespoons fresh lime juice, about 1 lime

1 teaspoon extra virgin olive oil

1/3 cup red onion, small dice

1/4 cup pomegranate seeds

2 tablespoons fresh cilantro, chopped

2 tablespoons fresh mint, chopped

1/4 teaspoon kosher salt

1/4 teaspoon cane sugar

Cut the apples and pear into eighths; discard the stems and seeds. Cut the wedges into small dice and place in a medium sized glass bowl. Immediately add in the cider, lime juice and olive oil; stir to coat to prevent browning.

Add the red onion and pomegranate seeds and fresh herbs. Season with the salt and sugar and using a rubber spatula, stir well to combine.

Set aside until ready to serve.

Winter Cider Drizzle (Yields 1/2 cup)

1 cup apple cider

1 tablespoon light brown sugar

1 teaspoon honey

In a small sauce pot, combine all ingredients. Place over low-medium flame. Heat until simmering and allow to reduce by half the volume. Remove from fire, allow to cool.

To Serve: Re-heat the latkes in a 400 degree Fahrenheit oven until warm. Serve with the Apple Pear Relish and Winter Cider Drizzle

Note: The Apple Pear Relish and Winter Cider Drizzle can be made up to two days ahead of time. Store tightly covered int he refrigerator. Bring to room temperature before serving.