{"id":7805,"date":"2009-12-14T13:07:45","date_gmt":"2009-12-14T21:07:45","guid":{"rendered":"http:\/\/198.46.88.49\/?p=7805"},"modified":"2010-05-10T00:23:01","modified_gmt":"2010-05-10T08:23:01","slug":"hannukah-recipes","status":"publish","type":"post","link":"http:\/\/198.46.88.49\/food\/hannukah-recipes","title":{"rendered":"Hannukah Recipes"},"content":{"rendered":"

$\"cheese$ <\/a>Eight days is a mighty long time to\u00c2\u00a0come up with\u00c2\u00a0Hannukah-inspired dishes night after night. So, just in case you’re running low on the culinary inspiration you need to make it to the 19th, we’ve got a\u00c2\u00a0few out-of-the-box recipes\u00c2\u00a0to\u00c2\u00a0“lighten” your load.<\/p>\n

FOR THE DOUGH:
\n1 tablespoon yeast
\n1\/3 cup milk, at room temperature
\n2 large eggs, at room temperature
\n6 tablespoons unsalted butter, at room temperature
\n\u00c2\u00bd cup sour cream
\n1\/3 cup sugar
\n\u00c2\u00bd teaspoon salt
\n3 cups all-purpose flour, sifted<\/p>\n

FOR THE FILLING:
\n12 ounces farmer\u00e2\u20ac\u2122s cheese
\n1\/3 cup sour cream
\n1\/3 cup sugar
\n2 tablespoons flour
\n1 teaspoon vanilla
\n1 large egg yolk
\nFinely grated zest of 1 lemon<\/p>\n

FOR ASSEMBLY:
\nFlour, for dusting
\n1 large egg mixed with 1 tablespoon water
\nConfectioners\u00e2\u20ac\u2122 sugar, optional.<\/em><\/p>\n

1. For the dough: In bowl of an electric mixer, combine yeast and milk and allow to sit for a few minutes. Stir in eggs, butter, sour cream, sugar, salt and flour. Mix well until dough turns into a ball. Transfer to a covered container and allow to rest for 30 minutes, then refrigerate overnight.<\/p>\n

2. For the filling: In bowl of an electric mixer, combine farmer\u00e2\u20ac\u2122s cheese, sour cream, sugar, flour, vanilla, egg yolk and lemon zest. Mix well. Transfer to a covered container and refrigerate until needed, up to 24 hours.<\/p>\n

3. For assembly: Preheat oven to 350 degrees, and line two baking sheets with parchment paper. Lightly dust a work surface with flour and roll out dough into a rectangle 1\/8 inch thick. Cut into 4-by-4-inch squares. Spoon about 1 tablespoon filling into center of each square. Pick up corners of each square and press points together.<\/p>\n

4. Arrange pastries on baking sheets about 1\u00c2\u00bd inches apart. Brush with egg mixture. Bake until golden, about 20 minutes. Allow to cool and serve as is or sprinkle with confectioners\u00e2\u20ac\u2122 sugar.<\/p>\n

Read More<\/a> {New York Times}<\/p>\n

Read More<\/a>\u00c2\u00a0{YumSugar}<\/p>\n

<\/a><\/p>\n

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