Jun 2, 2016

Undercover


It’s time to start preparing for Shavuos! Start with things that freeze well and leave the cheesecake for the week before Yom tov. Dough-covered foods and dairy are traditional and we’ve brought you two of our favorites.

 
Cheese Kreplach

for the dough:
8 ounces sour cream

8 ounces block cream cheese, softened to room temperature

2 eggs

1 tablespoon oil


4 cups flour

 

for the filling
1 ½ pounds farmer cheese

1 large egg

2 teaspoon vanilla extract

1 cup sugar or more to taste

 

for the crumbs:
3 cups dried challah crumbs or panko

1 cup butter

½ cup sugar

 
Place all the dough ingredients in the mixer bowl and knead 5-6 minutes or until well combined and a smooth dough is formed. Set aside.

To make the filling, mix farmer cheese, egg and vanilla. Add one cup sugar and mix well. Taste the cheese mixture; it should be slightly sweeter than you would like it to taste as it will lose some sweetness during cooking. Add more sugar as needed to suit your taste.

Melt the butter in a large sauté pan. Add the bread crumbs and sugar and brown lightly, making sure they are well coated with butter. Place the crumbs in a deep 9"x 13" glass or ceramic baking dish.

Roll out dough to a 16" square. Cut 2" squares using a sharp knife or pastry wheel. Stretch each square slightly and place 1 teaspoon of filling on the square. Fold one corner diagonally down to meet the opposite corner and press the edges together to seal. Continue until all the squares have been used.

Bring 4 quarts of water to a boil in a large pot. Gently place 4-5 kreplach in the water, dropping them into the water with the fold downward. Take care not to let them touch each other. Boil 5 minutes or until they float to the top. Remove from the water using a slotted spoon. Drain for a minute on paper towels and place immediately in the prepared crumbs. Continue until all the kreplach have been cooked. Coating the kreplach with crumbs while they are still warm and damp ensures the crumbs will adhere well.

 
Potato Pierogi

For dough:
3 cups flour plus additional for kneading

1 cup water

1 large egg

2 teaspoons canola oil

1 tablespoon kosher salt


For potato filling
1 1/2 pound Idaho potatoes

6 ounces Cheddar cheese

Kosher salt and black pepper

1/8 teaspoon ground nutmeg


For onion topping
1 medium onion, cut in half and thinly sliced

1 stick (1/2 cup) unsalted butter

 
Put flour in your mixer bowl. Add water, egg, oil, and salt to flour and turn mixer on to low. Knead until a soft dough forms. Continue kneading adding flour as needed to keep dough from sticking, until smooth and elastic, about 8 minutes (dough will be very soft). Cover with a damp cloth and let stand at room temperature 1 hour.

Peel potatoes and cut into chunks. Cook potatoes in a large saucepan of boiling salted water until tender, about 8 minutes. Drain potatoes then add cheese, salt, pepper, and nutmeg and mash with a potato masher. Set aside to cool.

Melt butter in a medium saucepan over moderately low heat, stirring occasionally until golden brown, about 30 minutes. Remove from heat and season with salt and pepper. Place onions in a 3 quart baking dish.

Using 1 half of the dough, roll out on lightly floured surface into a 15-inch circle. Cut out 24 rounds with lightly floured 2 1/2" cutter.

Hold 1 round in palm of your hand and brush edges lightly with water. Put 1 tablespoon potato mixture in center and close your hand to fold round in half, enclosing filling. Pinch edges together to seal completely. Place on a lightly floured surface. Form more pierogies in same manner. Continue with the remaining dough.

Bring a 6 quart pot of salted water to a boil. Add half of pierogies, stirring once or twice to keep them from sticking together, and cook 5 minutes from the time pierogies float to surface. Transfer with a slotted spoon to the pan with the onion topping and toss gently to coat. Cook remaining pierogies in same manner, coating with onions when done.

Reheat pierogies in onion topping in a 300 degree oven for 15 minutes.

 

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