RECIPES continued from page 13

1 cup cold water
1/2 t. salt
4 cups flour, plus more if needed
and for rolling
1 beaten egg, for brushing tops of borekas
Sesame seeds, garnish

Make filling: Place all filling ingredients
in a bowl and stir until combined.
Preheat oven to 350 degrees.
Combine oil, water and salt in a large
bowl. Add flour, 1 cup at a time, stirring
or mixing until incorporated and a
dough is formed. Add more flour if the
dough is very sticky. Pull off a small egg-
sized piece of dough and, using your
fingers, form the dough into a 4-inch
disc (you may also roll the dough on a
floured surface).
Place about a tablespoonful of filling
on half the circle. Fold the other half of
the circle over the filling to form a half
moon. Use the tines of a fork to seal the
edges or press the edges together well.
Place the boreka on a cookie sheet
that's been sprayed with non-stick
cooking spray. Repeat with remaining
dough and filling. When all of the
borekas are made, brush them with the
beaten egg and sprinkle with the sesame
seeds. Bake for about 20 minutes until
the borekas are golden.
Serve hot, warm or at room
temperature. Makes about 3 dozen
borekas.

POTATO KNISHES

These can be filled with everything from
kasha (buckwheat groats) to cooked
ground beef, sauteed mushrooms, cabbage
or cheese. Potatoes are the most famous
version of these hearty, traditional Jewish
stuffed pastries that are kissing cousins to
Polish pierogies and Russian piroshkes.

Dough:
3 cups flour, plus more if needed
1/2 t. salt
1/2 cup (1 stick) butter or margarine,
softened
1 cup sour cream

Filling:
1/4 cup vegetable oil
2 cups chopped onions
10-12 cups plain mashed potatoes
2 large eggs
Salt and pepper to taste
Egg wash:
2 eggs, lightly beaten
2 T. water

Make dough: Place flour in the bowl of a

food processor, fitted with a steel blade.
Add salt and pulse once or twice. Add
the butter and pulse until it is
completely incorporated. Add the sour
cream and pulse until a ball of dough
forms on top of the blade. If the mixture
is still too wet, add more flour and pulse
until the ball forms. If the dough is too
dry, add water, a little at a time until the
dough is no longer crumbly. Set aside
while you make the filling.
Make filling: Heat oil in a large skillet
over medium high heat. Add onions and
saute until very golden. Remove the
onions from the heat and stir in the
mashed potatoes (you may do this in a
bowl as well). Add the eggs and
seasonings to taste.
Make egg wash: Beat together the egg
and water in a small bowl. Set aside.
Preheat oven to 350 degrees. Divide
the dough into three pieces. Roll one
piece on a floured surface into a large
rectangle. Using a third of the filling,
spoon the potato mixture in a long row
along a long edge of the pastry. Roll the
pastry over the potato filling and
continue rolling into a large "cigar"
shape. Cut the knishes into one inch
lengths. Repeat with remaining dough
and filling.
Brush a cookie or baking sheet lightly
with vegetable oil. Place the knishes, cut
side down onto the prepared baking
pan. Press down on the knishes lightly
before brushing them with the egg wash
and bake 25-30 minutes, until golden.
Makes various amounts, depending on
size.

NEW YORK CHEESECAKE

What's the real New York cheesecake?
Who knows? Just this question could have
people arguing for hours. Here's a good
one, though, made with — yikes — 2
pounds of cream cheese and a graham
cracker crust. No one will argue, however,
that this is considered a Jewish dessert.

Crust:
1 1/2 cups graham cracker crumbs
4 T. (1/2 stick) butter, melted
4 T. (1/4 cup) sugar

Filling:
2 pounds (4 8-ounce packages), softened
1 1/2 cups sugar
1 t. vanilla
3 T. all-purpose flour
2 T. grated orange or lemon zest
5 large eggs
RECIPES continued on page 16

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