Pastrami Rugelach

 

Ingredients

🔹️110 -12 ounce package pastrami

🔹️ Gefen duck sauce

🔹️ 1 package Taamti Malawach dough

🔹️ 1/4 cup mayonaise

🔹️ 3 Tbps gefen mustard.

🔹️ Bagel spice

 

🔸️Preheat oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper.

 

🔸️Defrost malawach dough but do not roll it out. Mix mayonnaise and mustard and spread on each circle of dough. Slice each circle of dough into eighths, like a pizza. Place a piece of pastrami on each wedge, then roll it up starting from the wide end, like rugelach. Brush with duck sauce and sprinkle with everything spice.

 

🔸️Place the pastrami rugelach on prepared baking sheet (not too close together) and bake for 20 to 25 minutes. These are great eaten fresh but can definitely be frozen as well. Defrost and reheat uncovered on a low temperature in a single layer.

 

Latkes

 

🔹️6 patatoes

🔹️medium onion peeled

🔹️2 large eggs, beaten

🔹️1/2 cup all-purpose flour

🔹️6~8 tbsp. vegetable or canola oil

🔹️2 tsp salt

🔹️1/2 tsp. freshly ground black pepper

🔹️sour cream

🔹️applesauce

🔹️1 sprig dill for garnish (optional)

 

🔸️Using a box grater or the grating blade of a food processor, grate potatoes and onion. Drain in a colander and press with your hands to remove all of the excess liquid. Put into a large bowl.

 

🔸️Add flour to the potatoes and onions. Gently fold in beaten eggs. Add salt and pepper.

 

🔸️Heat oil to medium-high heat in a large skillet. Using a large spoon, place potatoes in the oil, and flatten with the back of the spoon. Let them to cook for about 3-4 minutes before turning, and cook for another 3-4 minutes. Adjust the time if needed.

 

🔸️Put latkes on a wire rack. Place paper towels under the wire rack to catch the excess oil. Arrange latkes on large platter. Serve with sour cream and applesauce on the side. Garnish with a sprig of fresh dill.

 

Sufganiyos

 

🔹️1 tsp gefen dry yeast

🔹️water1/2 cup warm milk, Whole milk  do not use skimmed milk.

🔹️1~1/3 cup unsalted butter, at room temperature

🔹️1/4 cup sugar, divided3 egg yoks at room temprature.

🔹️1 tsp. vanilla1 tsp.     

🔹️1/2 tsp salt  

🔹️4-5 cups flour 

🔹️1 egg white, beaten.     

🔹️canola oil for frying.

🔹️1 cup raspberry jelly 

 

🔸️In a small bowl, add the yeast to the warm water to dissolve. Set aside. In the bowl of a standing mixer or with a handheld mixer at low speed, combine milk, butter, 1/4 cup sugar, egg yolks, vanilla, salt, yeast mixture and 3 cups of flour. Beat until well combined and smooth. Stir in another 1/2 cup flour until the dough is smooth. Place dough in a greased bowl and turn it once to make sure the dough is greased on all sides. Cover with a towel and let rise in a warm place until doubled (1 hour).

 

🔸️After an hour (when dough appears to have doubled), punch dough down and cut in half. Roll out each half of the dough on a flour board to 1/4" thickness. Use a 1/2" cookie cutter or a small floured glass to cut out circles. Place each circle on a greased baking sheet or sheet lined with a Silpat mat. Place 1/2 tsp. of jelly or preserves in the center of the circles. Brush around the edges of each circle with the beaten egg white.

 

🔸️Roll out the remaining half of the dough, making more dough circles. Top each jelly circle with a plain circle of dough. Press the edges together tightly. Cover with a towel and let rise for 45 minutes.

 

🔸️Heat oil in electric fryer to 375 degrees. While oil is heating, place the remaining cup of sugar in a shallow bowl or wide pie dish. Fry doughnuts a few at a time (be careful not to crowd them) for 2 minutes on each side. Drain on paper towels and roll in remaining sugar while stil warm.

 

Pasta Salade with Zucchini, Feta & Chickenpeas

 

🔹️Salade Dressing 

🔹️1/2 box rotini pasta.

🔹️1 large zucchini

🔹️1 large red onion

🔹️a  cup of Chickpeas

🔹️ feta cheese 

 

Ingredients 

 

🔹️4 tbsp olive oil

🔹️2 tbsp red wind vinegar

🔹️2 tbsp rice vinegar

🔹️1 tsp sugar

🔹️1/2 tsp kosher salt

🔹️1/2 tsp garlic powder

🔹️1/4 tsp oregano

🔹️pince of red pepper flakes

🔹️pepper.

 

🔸️Cut zucchini and red onion into quarter rounds and roast on a sheet pan with a bit of oil and salt at 450°F (220°C) for 20 minutes.

 

🔸️Cook the pasta in salted water to al dente. Drain and whisk the dressing ingredients together.

 

🔸️Pour half into the pasta and toss to coat. Add the roasted vegetables, the chickpeas, and the feta cheese.

 

🔸️Mix and add the remaining dressing and serve it warm.

 

Latke Kugel 

 

🔹️ 10 medium- large potato latkes - grated

🔹️ 1 and 1/2 cup water

🔹️1/2 cup gefen olive oil

🔹️7 eggs

🔹️Salt

🔹️ Pepper

 

Prepare the Latke Kugel

🔸️Preheat oven to 425 degrees Fahrenheit. - 218 degree celsius

 

🔸️In a food processor fitted with the “S” blade, process the latkes for a few seconds until no large pieces remain.

 

🔸️Transfer the mixture to a large mixing bowl and add in the remaining ingredients. I say season with salt and pepper to taste, because everyone’s latkes have a different amount of salt in them.

 

🔸️Pour the mixture into a nine- x 13-inch pan and bake for approximately an hour, until the top is deliciously golden brown. Slice and service.

 

 

Pargiyos with sweet potato and geen beans

 

🔹️2 pounds of pargiyos ( boneless and skinless chicken thighs

🔹️ 1/4 cup mostard

🔹️1 tbps gefen olive oil

🔹️3 cubs of garlic

🔹️fresh thyme or 3 tps dried thyme

🔹️Salt

🔹️ Pepper

 

Sweet potatoes and green beans

 

🔹️4 sweet potatoes

🔹️ 3 cubs of frozen green beans or fresh green beans.

🔹️1 tbps olive oil

🔹️1 glove of garlic 

🔹️ Salt 

 

🔸️Preheat the oven to 375 degrees Fahrenheit ( 190 degrees celcius) Line a large sheet pan with parchment paper.

 

🔸️Place the chicken, cubed sweet potatoes and green beans onto the pan.

 

I🔸️n a small bowl mix together the mustard, maple syrup, olive oil, garlic, thyme and a shake of salt and pepper.

 

🔸️Pour most of this mixture over the chicken and the remaining over the sweet potatoes. Drizzle the olive oil over the green beans followed by the garlic powder and salt

 

🔸️Lift the chicken and be sure both sides are coated in the sauce and toss the sweet potatoes together to coat.

 

🔸️Bake uncovered for 45 minutes or until the sweet potatoes have softened.

 

 

Chanukah Krembo

 

🔹️For the base 20 white sandwitch cookies.

🔹️ for the filling 8 ounces whip cream

🔹️3/4 cup gefen marshmallow spread.

🔹️1 tsp vanillia

🔹️For the topping 11 ounces of white chocolate

🔹️2 tbps oil

🔹️ 1/4 cup blue and white sprinkles.

 

To prepare the Krembos

 

🔸️Whip the cream in a mixer until it forms firm peaks.

🔸️Fold in marshmallow spread and vanilla. Fill a pastry bag with the filling.

 

🔸️Line a cookie sheet with 20 sandwich cookies. Pipe onto each cookie about three tablespoons of filling. Freeze for at least two hours.

 

 

🔸️Over a double boiler, melt white chocolate with oil. Once completely melted, remove cookies with Krembo filling from the freezer and dip each Krembo into white chocolate and sprinkle with sprinkles before it hardens.

 

🔸️Store in the freezer. Remove from freezer 20 minutes before serving.