Continued from page 27
S aganaki
Salty cheese is traditional to serve during
Chanukah.
8 ounces kasseri or kefalotiri cheese
(available at ethnic markets), cut into
1/2-inch-thick slices
1/4 cup flour
2 Tbsp. olive oil
2 Tbsp. ouzo or brandy, optional
1 lemon, cut into wedges
Slice the cheese into 1/2-inch thick
slices.Place the flour in a shallow dish or
bowl. Set aside.
Rinse the cheese slices in water and
dredge with flour. Heat oil in a nonstick
skillet over medium-high heat. Add the
floured cheese and cook for about 2-3
minutes per side. Use a large spatula to
transfer the hot cheese to a warm serving
dish.
Serve immediately as is or pour the
ouzo or brandy over the cheese and care-
fully light the liquid with a match or
long-handled lighter. Allow to burn for
about 5-10 seconds and squeeze 1 or 2
lemon wedges over the cheese (the
flame will burn itself out quickly as
well). Serve with French bread slices or
pita triangles. Makes 6 servings.
1 cup finely ground (not powdered),
walnuts
Place the butter in the bowl of a food
processor and process until smooth.
Add the cream cheese and sour cream
and process until smooth. Add the
flour, sugar and salt and pulse until a
soft dough is formed. Remove the
dough from the bowl and form into a
ball. Wrap in plastic wrap and chill for
at least one hour (up to overnight).
Preheat oven to 350E Line a baking
sheet with parchment or spray with
nonstick cooking spray. Set aside.
Remove the dough to a lightly
floured board and cut into 4 wedges.
Form 1 wedge into a ball and flatten to
a disk. Use a floured rolling pin to roll
the dough into a large, thin circle. (You
may turn the disk over a couple of
times during the rolling, dusting with
flour as you go along -- the dough is
soft.) Use a sharp knife to cut the circle
into 6 triangles--like a pie (do not sepa-
rate the wedges). Brush the triangles
with the melted preserves or jelly (this
will act as the "glue" to keep the filling
in the rugalach).
Sprinkle the wedges with cinnamon
and sugar and sprinkle with 1/4-cup of
the ground nuts. Starting from the wide
edge of the triangle, roll the triangle
tightly into a crescent. Place the fin-
ished crescent on the prepared pan,
with the point of the triangle under-
neath the crescent, and curve the ends
of the crescent toward each other
slightly. Bake the rugalach for about 20-
30 minutes, until lightly golden. Cool
before serving. Makes 24 large
rugalach.
IMO -r o u se
Allow the kugel to cool to room tem-
perature and cut into squares.
Alternately, run a knife around the pan
and turn the entire baking dish over
onto a cutting board. The kugel will fall
onto the cutting board and you can cut
the kugel easier. Serve the kugel sprin-
kled with cinnamon. Makes about 20
servings.
BOOK Si GNiNG 8 Eyhibitton
Sunday December i8't
Danielle Peleg Gallery
www.daniellepeleggallery.com 248.626.5810
4301 Orchard Lake Road at Lone Pine Rd., West Bloomfield
A Latke Here,
A Latke There
Where to get latkes when
you're away from home.
Scottsdale, Ariz.
Kashman's Place (480) 585-6221
Leo the Delicatessen (480) 941-4477)
Chompies (480) 860-0475
Miami, Fla.
Sara's Kosher Restaurant (305) 891-3312
Jerry's Famous Deli (305) 532-8030
Boca Raton, Fla.
Rugalach
Alter this basic recipe to taste.
Ben's Deli (561) 470-9963
Palm Beach Gardens, Fla.
Dough:
1/2 cup (1 stick) cold butter, cut into
pieces
4 ounces (1/2 8-ounce package) cold
cream cheese
1/2 cup sour cream
2 cups flour
1 Tbsp. sugar
1/8 tsp. Salt
TooJays (561) 622-8131
Filling:
1 cup apricot preserves or apple
jelly, melted
Sugar
Cinnamon
Nate 'n Al's (310) 274-0101
Canter's Fairfax Restaurant
(323) 651-2030
Art's Deli (818) 762-1221
Denver, Col.
Zaidy's Deli (303) 333-5336
The Bagel Delicatessen
and Restaurant (303) 756-6667
New York Deli News (303) 759-4741
Los Angeles, Calif.
34000 S. Woodward Ave.
Birmingham
(248) 645-0500
570 S. Main
Plymouth
(734) 455-1100
AL
g - Special Occasion",
JNPLATINUM • DECEMBER 2005 •
29