Pirishkes (Poppy Seed Honey Cookies)

Recipe by Center for Kosher Culinary Arts originally published in Saveur Magazine. Read the full article here. Photo by Todd Coleman for Saveur.


(MAKES ABOUT 5½ DOZEN)

INGREDIENTS
3 cups flour
¼ cup poppy seeds
2 tsp. baking powder
1 tsp. kosher salt
¾ cup sugar
8 tbsp. oil
2 eggs
1 cup honey

INSTRUCTIONS
Heat oven to 350°. Whisk flour, poppy seeds, baking powder, and salt in a bowl; set aside. Beat sugar and oil in a bowl with a hand mixer until pale and fluffy. Add eggs one at a time, beating after each; mix in dry ingredients. Form dough into a disk; halve. Roll each half on a floured work surface until ¼″ thick; chill. Cut out 1½″-wide diamonds from dough; transfer to paper-lined rimmed baking sheets. Bake until golden, 12–15 minutes. Meanwhile, boil honey and ⅓ cup water in a saucepan. Place all cookies in a single layer on one of the baking sheets; pour over honey. Let sit for 10 minutes before serving.

Sukkot Recipe: Plum Strudel

Recipe by Center for Kosher Culinary Arts originally published in Saveur Magazine. Read the full article here. Photo by Todd Coleman for Saveur.


(SERVES 8–12)

INGREDIENTS
2 cups flour
½ cup sugar
4 tbsp. unsalted margarine, cut into ½″ cubes and chilled
1½ tsp. baking powder
½ tsp. kosher salt
3 eggs, lightly beaten
1 cup walnuts
1 12-oz. jar plum preserves

INSTRUCTIONS
1. Process flour, ¼ cup sugar, margarine, baking powder, and salt in a food processor until pea-size crumbles form. Add 2 eggs and ¼ cup ice-cold water; pulse until dough forms. Form into a disk; wrap; chill for 1 hour. Finely chop remaining sugar and walnuts in a food processor; Set aside. Puree preserves in processor.

2. Heat oven to 375°. Cut dough into thirds; roll each into an 11″ × 7″ rectangle; line an 11″ × 7″ baking dish with a rectangle. Spread over half the preserves; sprinkle with one-third walnuts. Top with second rectangle; spread over remaining preserves and half remaining walnuts. Top with last rectangle, and prick with tines of a fork. Brush with remaining egg; sprinkle with remaining walnuts. Bake until golden, 25–30 minutes.

Sukkot Recipe: Lekach (Honey Spice Cake)

Recipe by Center for Kosher Culinary Arts originally published in Saveur Magazine. Read the full article here. Photo by Todd Coleman for Saveur.

(SERVES 10–12)

INGREDIENTS
oil, for greasing pan
2¾ cups flour, plus more for pan
1 tbsp. ground cinnamon
2 tsp. ground allspice
2 tsp. ground ginger
1 tsp. baking powder
1 tsp. baking soda
1 tsp. kosher salt
1 cup sugar
6 eggs, separated
1 cup canola oil
1 cup honey
¼ cup fresh orange juice
2 tbsp. orange zest
2 tbsp. Grand Marnier
1½ cups confectioners' sugar

INSTRUCTIONS
1. Heat oven to 325°. Grease and flour a 4-qt. Bundt pan; set aside. Whisk together flour, cinnamon, allspice, ginger, baking powder and soda, and salt in a bowl; set aside. Beat ¾ cup sugar and egg yolks in a bowl on medium-high speed of a mixer until tripled in volume, about 4 minutes. Stir in oil, honey, 2 tbsp. juice, zest, and Grand Marnier. Add dry ingredients; stir until just combined.

2. Beat egg whites in a bowl on high speed of a mixer until soft peaks form. Add remaining sugar; beat until stiff peaks form. Fold whites into batter. Pour into prepared pan; smooth top. Bake until a toothpick inserted in the middle of cake comes out clean, about 60 minutes. Let cool and invert onto a serving plate. Whisk remaining juice with confectioners' sugar; drizzle over cake.

Sukkot Recipes: Challot (Challah Knots)

Recipe by Center for Kosher Culinary Arts originally published in Saveur Magazine. Read the full article here. Photo by Todd Coleman for Saveur.


(MAKES 12 ROLLS)

INGREDIENTS
4 tsp. active dry yeast
¼ cup sugar
¼ cup canola oil
4 egg yolks
3¼ cups flour
1¼ tsp. kosher salt
1 egg, lightly beaten

INSTRUCTIONS
1. In a bowl, stir together yeast and 1 cup water heated to 115°; let sit until foamy, about 10 minutes. Whisk in sugar, oil, and egg yolks; add flour and salt. Stir to form dough, and then knead on a work surface until smooth, about 8 minutes. Cover, and let sit until doubled in size, about 1 hour. Punch down dough, cover, and let sit for 45 minutes more.

2. Heat oven to 350°. Form dough into twelve 10″-long ropes; tie each rope into a knot, tucking ends underneath. Transfer to a 9″ × 13″ baking pan; cover, and let sit for 30 minutes. Brush with egg; bake until browned, about 20 minutes.