Potato Pinwheels

These potato pinwheels have been a staple in my home for many years. They offer a unique twist to the classic knish. With pastry and potato in every bite, they’re a worthy side for any occasion.

YIELDS 20 PINWHEELS

• 2 12-oz (340-g) pkgs puff pastry squares
• 3 medium potatoes, peeled and cut into eighths
• 1 small onion, diced
• 2 Tbsp oil
• 1 Tbsp mayonnaise
• ¾ tsp salt
• ½ tsp onion powder
• 1 egg, beaten

Allow puff pastry squares to soften in the refrigerator. Keep the dough cold so it doesn’t become sticky and difficult to work with.

Place potatoes in a small saucepan and cover with water. Bring to a boil over medium-high heat. Boil for 20 minutes until potatoes are soft. Drain and mash.

While the potatoes are cooking, heat oil in a small frying pan. Sauté onion over medium heat for 20 minutes, stirring occasionally. Raise the heat during the last 5 minutes to allow the onions to turn golden.

Add sautéed onions, mayonnaise, salt, and onion powder to mashed potatoes and mix well.

Line a baking sheet with parchment paper.

Prepare a puff pastry square on a sheet of baking paper or plastic. Place 1 tsp potato mixture along one edge of the puff pastry square. Roll up tightly and pinch ends closed. Slowly stretch the roll until about doubled in length.

Place on counter and slowly twist in a circular fashion, resulting in a cinnamon bun look. Place on baking sheet. Repeat until all puff pastry squares are used up. Neatly arrange the pinwheels on baking sheets.

The pinwheels may be frozen at this point. When ready to bake, remove from freezer, remove cover, and allow to stand for about 30 minutes.

Preheat oven to 350°F (175°C).

Brush each potato pinwheel well with beaten egg. Bake for 30–45 minutes, until golden brown and fluffy.

Note: A standard baking sheet fits four across. Don’t place too closely together, as they grow during baking. If freezing, place the pinwheels closer together to assure that they remain tightly secured.

Restaurant-Style Steamed Broccoli

A perfect complement to any chicken, meat, or fish dish.

SERVES 6

• 1 32-oz (910-g) bag frozen premium broccoli florets
• 1 tsp salt
• 3 Tbsp extra-light olive oil
• 5 cloves garlic, peeled and sliced
• 3 slices lemon, cut into tiny wedges
• 1 Tbsp kosher salt
• ¼ tsp black pepper
• ¼ tsp garlic powder

Fill an 8-quart pot halfway with water and add salt. Bring to a rolling boil over high heat. Add broccoli and allow to steam for 3–4 minutes. Drain broccoli and rinse under cold water to halt cooking process; set aside.

Pour olive oil into a large skillet and heat through. Add garlic to the skillet and stir well for about 30 seconds to create garlic-infused fragrant oil.

Add broccoli and lemon wedges and toss. Season with kosher salt, pepper, and garlic powder. Toss together over high heat for about 1 minute. Transfer to a serving dish promptly.

Barbecue Brisket

Moist, succulent, and bursting with flavor. This is more than just your Bubby’s brisket.

SERVES 8

• 1 4–5-lb (1.8–2.25-kg) first-cut brisket
• 1 large onion, sliced in rings
• 1 Tbsp olive oil
• 5 cloves garlic, crushed
• 1 tsp sea salt
• ½ tsp black pepper
• ½ cup beer

Barbecue Sauce

• ¼ cup brown sugar
• ¼ cup ketchup
• ¼ cup sweet chili sauce
• ¼ cup soy sauce
• ¼ cup fish-free Worcestershire sauce
• 2 cloves garlic, crushed

Preheat oven to 325°F (170°C).

Rinse meat and pat dry. Lay onion rings on the bottom of a medium-sized roasting pan and place the brisket on top. Combine oil, garlic, salt, and pepper. Smear evenly over the meat.

Pour beer into the pan around the meat. Combine all barbecue sauce ingredients in a small bowl and pour evenly over the brisket. Cover well with aluminum foil. Bake for 4 hours.

Caramel Apple Crisp

Apples and caramel are always a dynamic duo. This sure-bet winner is one of my personal favorites. Special thanks to my friend Batsheva K., who gave me this recipe years ago and now graciously allowed me to share it with you.

SERVES 12

• 5 Granny Smith apples, peeled and diced

Crumble

• 2 cups flour
• 1 cup brown sugar
• ½ cup margarine, sliced
• generous ½ cup quick oats

Caramel Sauce

• 1 cup sugar
• 1 cup water
• ¼ cup flour
• 1 tsp vanilla extract
• 1 tsp cinnamon

Place all crumble ingredients in a medium-sized bowl and mix together by hand, until coarse crumbs form. Set aside.

Place peeled and diced apples in another medium-sized bowl and set aside.

Preheat oven to 350°F (175°C).

Place all filling ingredients in a small saucepan. Over medium heat, whisk until smooth. Whisk occasionally as mixture slowly reaches a boil and thickens. Remove from heat and allow mixture to cool.

Pour caramel sauce over diced apples. Mix well and transfer to a 9×13-inch (23×33-cm) oven-to-tableware. Top with crumble mixture. Bake for 1 hour.

Coffee Toffee Chocolate Pie

An oldie but a goodie.

SERVES 8–10

Crust

• 1¼ cups rolled oats
• ⅓ cup margarine
• ½ cup brown sugar
• ½ cup ground pecans or walnuts
• 1 oz (30 g) grated chocolate
• 1 tsp vanilla extract

Toffee Filling

• 1 cup margarine
• 4 oz (110 g) bittersweet chocolate
• 4 eggs, beaten
• 2 cups confectioners’ sugar
• 2 tsp vanilla extract

Topping

• 1 8-oz (225-g) container pareve whipping cream
• 1 tsp coffee granules, dissolved in 1 tsp vanilla extract
• 1½ Tbsp vanilla sugar
• Viennese crunch, shredded chocolate, or chocolate curls, for garnish

Preheat oven to 350°F (175°C).

Combine all crust ingredients and press into a 9-inch round springform pan or tart pan. Bake for 15 minutes.

In a double boiler, melt margarine and chocolate. Stir in beaten eggs. Slowly stir in the confectioners’ sugar, until smooth. Remove from flame, then add the vanilla and stir until smooth.

Pour toffee mixture over crust. Freeze until firm.

Meanwhile, beat the pareve whipping cream until stiff peaks form. Add in coffee-vanilla extract mixture and vanilla sugar. Smooth topping over the frozen toffee layer and return pie to freezer. Once frozen, decorate with crushed Viennese crunch, shredded chocolate, or chocolate curls.

(Originally featured in Family Table, Issue 884)