RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Knishes, Sara Kasden's - dairy, meat, pareve
In her book "Love and Knishes" Sara Kasden says: "If the way to a
man's heart is through his stomach, then knishes will get there
faster...and stay longer."
Here are some of her recipes from the book:
KNISHES dough-Knishes
5 cups unsifted flour
1/4 cup sugar
pinch salt
3/4 cup salad oil
3 eggs, beaten
1 cup lukewarm water
Sift together dry ingredients. ake a well in the center and add
oil, eggs, and water. Mix thoroughly. Dust a bowl with flour;
invert for a moment to remove excess flour. Place dough in the
floured bowl and cover with a tea towel. Let stand for 15 minutes.
Knead well on a lightly floured white cloth stretched over the kitchen
table. Divide the dough into four parts. Work with one part, keeping
the remainder in the covered bowl. Fill one part of the dough before
rolling out the next; the sheets of dough will become too dry if
allowed to stand. Assembly-line techniques are for the factory, not
the kitchen.
Roll and stretch dough into a round sheet about 20 inches in diameter.
Brush the sheet with salad oil or melted butter. Starting 1-1/2 from
the edge nearest you, place a line of filling 1-1/2 inches wide and 1
inch thick across the width of the sheet of dough. Lift the flap
nearest you to cover the filling, then roll the filled dough twice.
Cut this part away from the remainder of the sheet of dough. Repeat
the process until all the dough has been used. Brush the tops of the
filled rolls with oil or melted butter. Slice at 1-1/2 inch
intervals. Upend each slice, cut side down, on a liberally oiled
baking tin. Press down on each slice with the palm of the hand to
that it is flattened and rounded. Bake at 350 degrees until lightly
browned (about 1 hour). Some cooks prefer to turn the knishes when
they are brown on the bottom. Serve piping hot as a soup accompaniment.
Makes about 60.
These may be put in the freezer. Reheat in an ungreased baking tin
for 20 minutes at 350 degrees.
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BAKING POWDER KNISHES
2 cups flour
1 tsp baking powder
1/2 tsp salt
2 Tbs oil
2 eggs, beaten
Sift together dry ingredients. Add oil and eggs. Blend thoroughly.
If necessary, add a little water to hold the dough together. Follow
directions in preceding recipe for rolling, stretching, filling, and
baking.
Makes 30.
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CHEESE KNISHES
2 cups sifted flour
1 tsp baking powder
1/4 tsp salt
1 egg, beaten
1/2 cup sour cream
1 Tbs melted butter
Sift together dry ingredients. Add egg, sour cream, and butter.
Blend thoroughly and knead well. Follow directions in first recipe
for rolling, stretching, and filling dough. Place on a shallow baking
tin that has been liberally greased with melted butter. Bake at 350
degrees until lightly browned (about 1 hour), basting occasionally
with melted butter.
Makes about 30.
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KNISH FILLINGS for 30 knishes
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Cheese
3 to 5 large onions, chopped
1/4 lb butter
2-1/2 lb dry cottage cheese
3 eggs
3 Tbs sour cream
2 Tbs sugar
1/4 tsp salt
Saute onions in butter until golden. Blend together all ingredients.
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Potato
3 onions, chopped
1/2 cup schmaltz or 1/4 lb butter
2 cup mashed potatoes
1 egg
salt and pepper to taste
Saute onion in schmaltz or butter until golden. Blend together all
ingredients.
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Kasha
2 onions, minced
2 Tbs schmaltz
2 cups cooked kasha
salt and pepper to taste
chicken or meat gravy
Saute onions in schmaltz until golden. Combine with kasha. Add
seasonings and just enough gravy to moisten.
Note: - schmaltz is nothing more than rendered down chicken fat & skin from
your frying/boiling/baking chicken.
