Nosh on a Knish

Image via Wikipedia

My fiance is from Long Island and my mother is from New York, so we both grew up with a love for Knishes. I was thinking of comfort food to make around the holidays and Knishes popped into my head. Neither one of us had had one in years and we both thought they sounded like just the thing in this kind of weather {15 degrees in Atlanta, that is}.

I found this simple recipe on this site and knew I’d be making these again when Jim scarfed down three in 10 minutes. I’m delivering a couple to my parent’s fridge tomorrow afternoon so they can enjoy for dinner tomorrow night — the Knishes along with the Broccoli and Cheese Soup I made (using broccoli leftover from the Knishes).

I’m excited to experiment with some different fillings later this week. Next up — I’m thinking: Corned Beef Knishes!

Broccoli Knish Serves 6
Recipe Ingredients: 1 cup mashed potatoes 1/3 cup matzah meal 2 tbsp potato starch 1/2 small onion, finely chopped 2 egg whites or 1/4 cup Passover egg substitute 1/2 tsp black pepper 1/4 tsp salt 1 cup fresh or frozen broccoli, steamed and finely chopped
Preheat the oven to 375 degreesIn a bowl combine the potatoes, matzah meal, potato starch, onion, egg whites, pepper and salt and knead together. Divide the dough into 6 balls and flatten each. Divide the broccoli evenly onto each circle, fold over, and press edges to seal. Generously coat a baking sheet with the cooking spray. Arrange the knishes in a single layer and place the baking sheet on the bottom rack of the oven. Bake for 15 minutes on each side. Serve hot and with mustards.

Related Articles

• Latke-Vision: It Sure Beats The Yule Log (offthebroiler.wordpress.com)
• Grate expectations for Chanucah dinner (thejc.com)
• Laura Silver: Ghosts of Knishes Past (huffingtonpost.com)