Best noshes: best Knishes…and Latkes too!

Passover staples. Knishes and Latkes.
Potato.  Sweet Potato.
Green Onion.  Spinach.
…and Charoset.
A peaceful Pesach…
with panache.
The Menu Shoppe has it covered…
best noshes and best Knishes.
Potato Knishes
3 cups mashed potatoes (approx. 2 large russet potatoes)
2 eggs, slightly beaten
2 Tbsp. margarine
1 tsp. salt (or to taste)
1/8 tsp. black pepper
3/8 cup matzoh meal
1 egg yolk beaten with 1 Tbsp. water
oil for baking sheet
In medium sized bowl, combine mashed potatoes with eggs, margarine, salt, pepper, and matzah meal. I sautee a diced whole onion until nice and brown and add to mixture as well.  Form into walnut sized balls. Brush with diluted egg yolk. Place on a well-greased baking sheet and bake in a preheated 400 oven for 20 minutes or until well browned.
Can also substitute 1 sweet potato when doubling (1 sweet, 3 russet).
Or ready-made from New York…the original Coney Island Square Knish from Gabila’s
Gabila’s is a New York landmark. A family business spanning four generations and baking more than 90 years.  Gabila’s best favorite varieties: Potato, Kasha and Spinach.
…and of course certified kosher ( KOF-K )
Sweet Potato Latkes
2 lbs sweet potatoes or yams, peeled and shredded into small pieces
2 tbls matzo meal or flour
2 eggs, beaten
1 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
oil for frying
Thoroughly mix the ingredients together, with a spoon or by hand, scoop enough mixture to make a small pancake and flatten into a patty. Fry in as little oil as possible on both sides for about 2-5 minutes on each side on medium heat.
Potato Latke Muffins
2 tablespoons vegetable oil
2 medium onions, chopped
1 1/4 teaspoons paprika
1 3/4 lbs baking potatoes, peeled
2 large eggs, lightly beaten
1 teaspoon salt to taste
1/2 teaspoon fresh ground black pepper
Preheat oven to 400 degrees. Use a little of the oil to grease a nonstick 12-muffin tin.  Heat 1 tablespoon vegetable oil in a heavy nonstick skillet. Add the onions, and saute over medium heat until softened, about 10 minutes. Stir in 1 teaspoon paprika; remove from heat.  Coarsely grate the potatoes by hand or in a food processor. Put them in a large strainer, and press out excess liquid. Transfer them to a bowl, and stir in the onions, eggs, salt and pepper. Put a scant 1/3 cup of the potato mixture in each muffin tin. Smooth the tops lightly, brush with the remaining oil and sprinkle with a little paprika. Bake about 40 minutes, until brown at the edges and firm. Remove the muffins and serve at once, or leave in the pans to keep warm for 15 minutes.
Traditional Cheese Latkes
This traditional recipe is from ‘Arthur Schwartz’s Jewish Home Cooking’ (2008)
1 cup 4% cottage cheese (dry type)
3/4 cup whole or low-fat milk
3/4 teaspoon salt, or more to taste
1 tablespoon sugar (optional)
1 cup matzo meal
Passover oil, for frying
In a bowl, with a fork, beat together the eggs, cottage cheese, milk, salt, and sugar. Stir in the matzo meal. Set aside for 10 minutes. In a 10- to 12-inch skillet, over medium heat, heat enough oil to cover the bottom by a scant 1/8 inch. When the oil is hot, pour a scant 1/4 cup of the batter into the skillet. It should form a pancake about 4 inches in diameter. If it is too thick to spread this much, add a little more milk. The pancake should sizzle immediately. Fry until the first side is golden brown, 60 to 90 seconds, depending on how hot the oil is. Turn the pancake. The second side takes less time, about 30 seconds. Drain the pancakes on paper towels and serve while still very hot with fruit, fruit sauce and sour cream.
Originally from
…or ready-made from Linda’s Gourmet Latkes
Featuring bite size, large, extra large,
extra, extra large + heart shaped latkes in original, green onion and spinach–
or a combo assortment.
Don’t forget the salmon or roe.
…and then of course, the Charoset.
Traditional Apple and Walnut Charoset
…brown sugared…
3 medium Gala or Fuji apples, peeled, cored, and finely diced
1 1/2 cups walnut halves, lightly toasted, cooled, and coarsely chopped
1/2 cup sweet red wine such as Manischewitz Extra Heavy Malaga
1 1/2 teaspoons ground cinnamon
1 tablespoon packed brown sugar
In large bowl, stir together all ingredients.
Store, covered, at room temperature until ready to serve.
If it’s on the menu…the Menu Shoppe has it covered.
America’s leading source for restaurant menu covers
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