Blueberry and Apple Borekas with Honey Tahini

  

Blueberry and Apple Borekas

It’s probably a bit of a stretch to call these borekas because I originally introduced them to my readers as one of our favorite savory Turkish bites. And it’s not every day you think of sweet borekas. Truth be told, I am a savory lover at heart. But this once city girl, who now lives within minutes of farmland—driving by horses, cows, dairy farms and wild apple trees—counts her blessings and happily picks blueberries at a nearby farm.

Whether we’ll call them borekas or not, these little pastries are fast, easy and perfectly sweet for the Jewish New Year. And as a perfect finger food for a Yom Kippur break fast, I made blueberry and apple borekas with a sweet tahini honey glaze.

Another usual savory bite, tahini is an ingredient I use for just about everything: dressings, dips and spreads, and naturally don’t see it used as a sweet ingredient. Tahini is mixed with a bit of honey and warm water and with a bit of elbow grease, turns into a beautiful pour-able consistency.

Wishing you a wonderful and sweet New Year and an easy fast! L’shana Tovah!

Blueberry and Apple Borekas with Honey Tahini
Yields 18 borekas

Ingredients:

  • 2 cups of chopped and peeled apples, cut into about 1/2 inch cubes
  • 1/2 tsp. cinnamon
  • 4 Tbsp. sugar + more sugar for sprinkling on top
  • 1 tsp. vanilla extract/paste or 1 vanilla bean, scraped
  • 1 cup fresh or frozen blueberries
  • 1/2 lemon, juiced and zested
  • 1 package (2 sheets) puff pastry, thawed
  • Flour for dusting on surface
  • 1 egg + water for egg wash

 

Tahini Glaze:

  • 1/2 cup tahini
  • 2 Tbsp. honey
  • 1/4-1/2 cup warm water

 

Directions:

1. First make the filling. In a bowl, add together the cubed apples, blueberries, sugar, vanilla, cinnamon and lemon zest and juice. Toss everything together and allow to sit while you prepare the puff pastry.

2. Unfold puff pastry on a floured surface and roll out a bit so the pastry is a bit thinner.

3. Then cut pastry sheet into nine even squares (18 total for both sheets) and add about a tablespoon of filling to each square.

4. Whisk together the egg and water in a small bowl and brush the edges of each square with the egg wash and then folding the dough together making a little pouch. Use your fingers or a fork to crimp the edges and it’s OK if you stretch the dough a bit, the fruit will shrink as it bakes.

5. Brush more egg wash on top of the folded pastry and sprinkle with more sugar. Use a knife to cut little skits on the top.

6. Place borekas on lined baking sheet and bake at 325° for 20-25 minutes, or until the filling begins to ooze out and the pastry is golden brown.

7. Once done, remove from the oven and allow to cool a bit while you make tahini glaze.

8. To make the tahini glaze, in a bowl add the tahini and honey and 1/4 cup warm water. Use a fork or whisk to whisk everything together until it is smooth and pour-able. As it sits, it will get firmer so you can add a bit more warm water and mix until desired consistency.

Summer Blueberry Salad with Blueberry Ranch

  

Summer Blueberry Salad with Blueberry Ranch

My last salad took us all the way to Israel, but this summer salad with a twist takes us to the American Midwest and the birthplace of ranch salad dressing. Nebraska is where America’s favorite dressing made its dĂ©but. Meanwhile in the Northeast, this time of year, Maine is overflowing with blueberries. This salad features blueberries as a sweet burst in the salad mix itself and a purĂ©e of blueberries in the ranch dressing.

Summer Blueberry Salad with Blueberry Ranch

Ingredients:Blueberry ranch dressing

Blueberry Ranch Dressing

  • 1/4 cup of mayo
  • 1/4 cup of sour cream
  • 1 clove of garlic
  • 1/4 cup of blueberries (buy a pint because you’ll use more in the salad)
  • 2 tsp. of dried dill
  • 10 chives minced
  • 1/4 cup of minced parsley, about 1/2 a bunch of flat leaf parsley
  • up to 1/4 cup of milk
  • salt
  • pepper

 

Summer Blueberry Salad

  • 5 oz. of greens (1/2 arugula and 1/2 baby spinach or baby kale or other greens)
  • 1 1/4 cups of walnuts, toasted
  • 1/4 of a red onion thinly sliced
  • 1/2 pint of blueberries

 

Directions:

1. Wash your pint of blueberries. In a small pot add 1/4 cup of blueberries. Put the lid on the pot and cook on low until the juices begin to bubble a little. Squash the blueberries with a fork as they are cooking. Let the blueberries cook for 5-10 minutes over low heat. Put the purée into a small bowl and let it cool. Chill in the refrigerator while you continue preparing the salad.

2. Wash the greens and add them to a serving bowl.

3. In a dry pan over medium heat, toast 1 1/4 cups of walnuts. Once the walnuts become fragrant you will need to watch them closely so they do not burn. Shake the pan to move and turn the walnuts a little. Set the nuts aside to cool.

4. Peel and thinly slice 1/4 of the red onion.

5. Add about 1/2 pint of the fresh blueberries to the greens.

6. Once the blueberry purée has cooled, you can continue making the blueberry ranch dressing.

7. Wash and dry 10 chives and about 1/2 a bunch of parsley. Mince the chives and parsley. You should have about 1/4 cup of minced parsley.

8. In a bowl, combine 1/4 cup of mayonnaise and 1/4 cup of sour cream. Add in 1 clove of minced garlic. Season with salt and pepper: 1/2 tsp of each or to taste. Mix together until smooth and uniform.

9. Add in the chives, the dried dill and minced parsley. Then, stir in the chilled puréed blueberries.

10. Stir in up to 1/4 cup of milk until you have the desired consistency. One quarter cup will make a fairly thin ranch dressing. If you like a thicker dressing, add less.

11. In the serving bowl, add 1/2 pint of the fresh blueberries, the sliced red onion and the cooled toasted walnuts. Drizzle with the blueberry ranch salad dressing and serve.

Blueberries, walnuts and red onion make a perfect contrast with the greens in this salad.  The creamy ranch dressing brings it all together.