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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 farmlandâ€”driving by horses, cows, dairy farms and wild apple treesâ€”counts her blessings and happily picks blueberries at a nearby farm.
Whether weâ€™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 donâ€™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
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.Â 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 325Â° 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.
Breakfast is one of my favorite meals because every dish has a comfort food vibe. For Yom Kippur, I love preparing a “break fast” meal with some family favorites like noodle kugel and bagels and lox. We makeÂ dishes that are easy to digest and gentle on the stomach after a day of fasting. I also like to add in something new every year. Pumpkin spice craze is here to stay so I decided to take a classic monkey bread, which is also known as Hungarian coffee cake, and pumpkin spice it up! If you have any Hungarian roots in your family, this is a great time to add your heritage to the celebration of the Jewish New Year. This recipe uses pre-made biscuit dough for ease and speed, but you can also use your own scratch recipe.
Pumpkin Spice Monkey Bread with Apple Sauce Glaze
1. Preheat the oven to 350 degrees. Butter a small loaf pan or 6-inch square baking dish.
2. Mix the sugar, cinnamon and pumpkin spice.
3. Melt the stick of butter and add in the maple syrup.
5. Place each ball into the baking dish until you have one layer of sugar and pumpkin spice coated balls of dough. If using a smallÂ loaf pan, you will have two layers of dough balls and will cook for longer.
6. Bake for 40-50 minutes until the dough has risen and is a deep golden brown.
7.Â While the pumpkin spice monkey bread is baking, peel and grate both apples. Cook the apples in a covered saucepan until soft and fragrant.
8. Pour the apple sauce into a bowl and add a squeeze of lemon juice. Stir in 1 cup of powdered sugar.
Potato kugel is always a hit at holiday meals. Traditionalists enjoy simple potato kugel like their grandmothers used to make, but even so there are debates about whether the kugel should be crunchy and light or soft and compressed. This particular version has a pumpkin custard-like topping and is a mix of sweet and savory. You end up with a little crunch around the edges and a soft filling in the middle. It also lends itself to experimentationâ€”add cumin or zaâ€™atar for Middle Eastern flavors, or turmeric or garam masala for an Indian-inspired version.
Potato and Pumpkin Kugel
1.Â Preheat oven to 350 degrees.
2.Â Peel onion and potatoes and coarsely grate with a box grater over a clean kitchen towel.Â (Here,Â I used 3 small potatoes as one large potato.)
3.Â Over the sink or a bowl, squeeze the towel of grated mixture as hard as you can to extract as much liquid as possible.
4.Â Add 2 Â˝ Tbsp. oil to a deep pie plate. Put the plate in the oven to heat.
5.Â Add onion and potato mixture to a bowl. Sprinkle with starch, salt and Â˝ tsp. pepper.
6.Â Make a well in the middle of the mixture and crack one egg into it. Beat the egg with a fork and mix well.
7.Â Remove the pie plate from the oven, scooping out Â˝ Tbsp. hot oil. Set aside.
8.Â With a fork, add the potato mixture to the pie plate. Build up the sides of the pie plate to form a crust. (If you like lots of crunchy potato, make your sides wide.) Drizzle remaining hot oil on top.
9.Â Bake at 350 degrees for 30 minutes, until edges begin to brown.
10.Â Mix pumpkin purĂ©e with evaporated milk. Add remaining eggs, cinnamon and sugar.
11.Â With a measuring cup or ladle, pour pumpkin mixture into potato pie until it reaches the top of the potato edges. (Any extra mixture can be used to make sweet pumpkin flan!)
12.Â Add remaining Â˝ tsp. pepper and additional spice, if using, to pumpkin mixture, stirring lightly with a fork to prevent overflow.
13.Â Bake at 350 degrees for 30 minutes. If the edges begin to get too dark, cover with foil; the moisture from the pumpkin should help it stay crisp.
14.Â To make sweet pumpkin flan, add 3 Tbsp. sugar to leftover pumpkin mixture. Pour into oven-safe ramekins and bake for 30 minutes.
15.Â After removing kugel from oven, let cool slightly and serve with sour cream.