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1
Place cherries in a bowl with enough hot water to cover.
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2
Soak until plump (about 10 minutes); drain and set aside.
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3
Blend cheese, egg yolks and vanilla in a processor just until smooth - about 30 seconds.
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4
Add the flour, sugar and salt and mix in using on/off turns, just until blended.
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5
Transfer to a large bowl, and mix in the walnuts and reserved cherries.
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6
Using an electric mixer, beat the egg whites until stiff, but not dry.
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7
Gradually fold beaten eggs into batter, in three additions.
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8
Melt 1 Tbs butter with 1 Tbs oil in heavy large nonstick pan, until hot, but not smoking.
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9
Working in batches, drop batter by heaping Tbs into skillet, and spread to 2 1/2-inch rounds.
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10
Cook until bottoms are golden; then turn and cook until golden on other side.
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11
Using slotted spoon, transfer latkes to hot plates.
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12
Add more butter and oil as necessary, and allow to get hot before adding more batter.
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13
Serve with the applesauce.
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14
To make the sauce, combine apples and juice in saucepan.
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15
Bring to boil, stirring occasionally.
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16
Cover and reduce heat to low; simmer for about 15 minutes until apples are tender.
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17
Remove from heat, and stir in cherry preserves.
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18
Mash with a fork to a chunky mixture.
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19
Can be made up to 2 days ahead.
