Sharing special foods is a custom of Hanukkah and chef Jeff Nathan suggests this recipe for apple latkes.

Nathan operates the cafe-restaurant Abigael's at the Museum, located at the Museum of Jewish Heritage — A Living Memorial to the Holocaust, in New York City.

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For Three-Apple Salsa:

1 Golden Delicious apple

1 Granny Smith apple

1 Fuji apple

3 tablespoons lemon juice

2 tablespoons honey

¼ teaspoon cinnamon

1/3 cup dried cranberries and dried apricots (mixed, or as desired), roughly chopped, soaked in warm water for 10 minutes, then drained

¼ cup fresh mint, roughly chopped

For the Latkes:

1½ cups all-purpose flour

½ cup granulated sugar

¾ teaspoon baking powder

1 teaspoon ground cinnamon

¼ teaspoon ground allspice

¾ cup water

2 firm apples, such as Golden Delicious, Fuji or Granny Smith, unpeeled

½ cup canola or vegetable oil, as needed

Confectioners' sugar, for sprinkling

To make the salsa:

Thoroughly wash, but do not peel the 3 apples for the salsa. Core the apples and cut into ¼-inch dice. Immediately place in a medium-sized bowl and toss with the lemon juice, honey and cinnamon. Add the cranberries, apricots and mint. Stir to evenly combine. Set aside.

To make the latkes:

Whisk the flour, sugar, baking powder, cinnamon and allspice in a medium bowl. Whisk in the water until barely smooth. Core the apples and cut into ¼-inch dice. Immediately fold the diced apples into the batter.

Line a baking sheet with a double thickness of paper towels. In a large skillet, Heat the oil over high heat until it begins to shimmer. Reduce the heat to medium. Working in batches, using about 1/3 cup for each latke, pour the batter into the skillet. Cook until the underside is golden brown, about 1½ minutes, adjusting the heat as needed so the latkes don't burn. Turn and cook the other side. Transfer to the paper towels to drain briefly. It is best to serve each batch immediately after draining. If you wish, use two skillets to keep the latkes coming at a fast pace.

Sprinkle the latkes with confectioners' sugar and drizzle with Caramel Sauce. Serve at once with the Three-Apple Salsa passed on the side.

Makes 4 to 5 servings (3 latkes each).

Caramel Sauce

(Dairy with Pareve variation)

8 ounces sugar

2 tablespoons fresh lemon juice

¼ cup water

½ cup heavy cream or nondairy creamer

In a medium-size, heavy-bottomed saucepan combine the sugar, lemon juice and water. Stir until all sugar is moistened. Cook over a medium flame until sugar is melted and syrup just begins to turn light brown in color. Remove from heat and carefully pour in about half the heavy cream or nondairy creamer. The sauce will bubble furiously for a moment and then settle. Once the boiling has settled, add the remaining heavy cream or nondairy topping and stir. Allow to cool at room temperature in the saucepan. Transfer to a plastic container and keep refrigerated until needed. Warm the plastic container in hot water to re-liquefy the Caramel Sauce for serving. The sauce can be prepared up to 1 week ahead of time.

Makes 1½ cups.

(From Jeff Nathan of Abigael's at the Museum)

By The Associated Press