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1
PEAR CHUTNEY:.
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2
Over medium heat, bring water to a boil.
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3
Add the ginger, allspice, and scraped vanilla bean seeds; stir.
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4
Add the pears and cranberries, and cook until pears cook down and become soft and cranberries pop completely, about 15-20 minutes.
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5
Stir occasionally.
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6
Coarsely mash to a chunky consistency.
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7
Season with salt and pepper to taste, check for desired sweetness, and add more sugar if needed.
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8
Let cool to room temperature.
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9
PEPPERED CREME FRAICHE:.
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10
Whisk together creme fraiche and black pepper.
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11
Add salt to taste, cover and refrigerate for at least 30 minutes to allow flavors to blend.
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12
POTATO PANCAKES:.
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13
Preheat oven to 400 degrees F.
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14
Use a box grater and coarsely shred the potato and the onion.
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15
Transfer potato/onion mixture to a colander or wrap in cheesecloth and squeeze dry as possible.
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16
Let stand 2 minutes, then squeeze dry again.
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17
Put the potato/onion mixture in a large bowl.
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18
Add flour, baking powder, egg, salt and pepper.
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19
Gently fold to combine.
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20
Use a large cast-iron skillet.
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21
Heat 2 tablespoons of oil until shimmering.
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22
Drop heaping tablespoons of the potato mixture into the skillet and flatten them with the back of a spoon.
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23
Cook the pancakes over moderately high heat until the edges are golden, about 1 1/2-2 minutes.
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24
Flip and cook until golden on the bottom, about 1 minute.
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25
Drain on paper towels.
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26
Repeat Steps 16-19 with the remaining potato mixture, adding more oil to the skillet as needed, and waiting for oil to shimmer again before dropping potato mixture in again.
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27
ASSEMBLE:.
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28
Serve pancakes topped with chutney and a small dollop of peppered creme fraiche.
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29
HOT OVEN:
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30
If the potato pancakes were undercooked or didn't get the desired browning, heat in the 400-degree oven.
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31
If reheating potato pancakes, place in a single layer on a cookie sheet and bake at 400 degrees until they are crisp again.
