Thursday, November 14, 2013

The Knishery that saved Thanksgivukkah: get your orders in now!

KNYC fried knish, plain potato version.
Still feeling the buzz from the WTC event --  people were very generous with the kind words and more importantly, return for second helpings!

Now down to business. As most knish fans know by now, there is supposedly a severe shortage of knishes due to a fire at Gabilahs. (Don't look at me, I have an alibi!) As most Jewish Americans probably know by now from their synagogues and Jewish food marketing companies, the first day of Hanukkah coincides with Thanksgiving this year. In honor of this event, and to baldly pander to the market, KnisheryNYC is proud to offer two versions of this year's Thanksgiving knish.

The past two years, on this holiday we've been rocking out with the Pumpkin/Butternut Squash knish. Last year, we did a second version that was glatt kosher. This year we're changing it up: Sweet Potato & Caramelized Onion.

There are two versions. First, our traditional baked knish:

  • 5 baked sweet potato knishes: $20
  • 10 baked sweet potato knishes $30
  • 15 baked sweet potato knishes: $40

  • Second, for the first time ever, KnisheryNYC is offering a square fried version -- the Thanksgivukkah knish!

  • 4 fried sweet potato knishes: $20 (+1 free)
  • 8 fried sweet potato knishes $30 (+1 free)
  • 12 fried sweet potato knishes: $40 (+1 free)

  • Say, pal, whats up with the "+1 free" business? Important:
    Fried knishes are delivered frozen and raw*. You must defrost in the refrigerator for 24 hours, let stand at room temp for 1 hour, then deep fry in oil at 375-400 degrees for 2-4 minutes. The free one is supplied as a "tester". Cook the tester until you think it's done, take it out, cut it in half. Based on that, adjust the cooking time and temp for the rest of the batch.
    *Only the dough is raw -- filling is fully cooked, and will not make you sick if you under-fry a little.

    Why would we make you jump through this large hoop to get to knishy goodness? I'll tell you why -- any knish (or any other savory fried food) that is not served soon after it is fried is not nearly as good as it is when it is freshly fried. Friedly fried fried, fried. If we're going to roll out a whole new class of knish, there shall be no half steppin'.

    We're confident that BDK would fully step to our Thanksgivukkah knish.
    Place your order by 8am, Saturday, November 23rd, and you will be able to either pick them up on Monday through Wednesday at Malt & Mold (221 East Broadway) noon-8pm,  on the Lower East Side, or have them delivered to your door on Sunday (afternoon or early evening) for a minimal fee.

    Cash only at point of pick up/delivery. They will arrive cold, and will hold up in the refrigerator quite well until Thanksgiving. [Reheat in oven at 300 degrees for 15 to 20 minutes before serving.]

    To order, email knisherynyc(at); you will receive a confirmation email. We have limited capacity; orders placed will be filled first come, first serve.

    Sweet potato knishes are vegetarian and dairy-free, not vegan (due to eggs) or gluten-free (due to wheat) or kosher (due to me not affording to pay a rabbi, though I do keep it kosher-style). Depending on availability, they are  made with about 95% organic ingredients.
    Left: the recently rare machine-made mass-market potato thing. Right: a knish for today, but baby, you gotta werk.

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