June 24th, 2016
Author: Louise Luger
Ingredients:
Mild Fish- Flounder or Sole
Onions
Butter
Sour Cream
Paprika
Salt and pepper to taste
Preparation:
Baker fish at 375 in oven till firm (20-40 min)
Fry onions in butter
When fish is almost done, top with onions, sour cream, and paprika
Bake at 400, (10 min)
Serve
August 15, 2012
Author: David Sax
First printed in the NYTimes Magazine, August 12, 2012.
On Friday afternoons, my father-in-law, Howard Jack Malach, would leave work early and drive across town to Grodzinski, a kosher bakery, before it closed for Shabbat, all for the sake of the babka. Yes, there were closer bakeries with their own babkas in this corner of Toronto’s Jewish suburbs, but to Howard, Grodzinski’s babka was king — a dense, perfectly moist loaf with veins of dark, sugary chocolate.
At home, Howard would set it on the counter (where his wife, Fran, would inevitably tear a chunk off), slicing the loaf for the kids at the end of dinner. The next morning, he’d reheat the leftovers until the chocolate melted, then dunk sticky slices into his coffee. Three years ago, Howard’s prostate cancer, dormant for a decade, metastasized in his bones. As his appetite disappeared, he shed weight at a terrifying pace. The doctor prescribed hormone blockers as a temporary solution, and when the cancer retreated, Howard switched to a raw vegan diet prescribed by a naturopath. This was tough for me. In the few years I’d known Howard, food was our strongest thread. We bonded over smoked-meat sandwiches and hamburgers, sausages and doughnuts. As hard as I tried, I couldn’t feign appreciation for freshly pressed almond milk and cold pizza with walnut crust and cashew chèvre. Some months later, when Howard was in Florida, the cancer began its final assault.
The family pushed for more kale salads and wheatgrass shots, but I encouraged Howard to eat whatever he desired. Each meatball that I sneaked onto his plate not only brought him joy; it also brought us closer. One night I gave a talk at a Jewish delicatessen in West Palm Beach. Howard had taken his cooler of sprout salads, but when the buffet opened up, he led the charge, elbowing past Florida’s aggressive early birds to load his plate with pastrami, corned beef, coleslaw, pickles and potato salad. I managed to snap a photograph of him tearing into a sandwich, but I wish I’d recorded the sigh of pleasure that followed it. As we drove back to the condominium together, I sensed something different between us. Howard opened up about things I’d never heard him discuss with anyone: work, money, death, his hopes for his kids’ futures. Walking on the beach the next morning, he told me for the first time that he loved me like a son. A week later he returned home, and a week after that he had an operation.
After a few days in intensive care, the doctor said he could eat anything, and I asked Howard what he wanted. I brought him cheeseburgers, milkshakes and smoked-turkey sandwiches from his favorite restaurants, finishing whatever he couldn’t. When his tumor grew and he couldn’t swallow, he asked me to keep bringing food, so he could smell it. “Just a schmeck,” he’d say, inhaling deeply to capture the aroma of a lamb kebab, then groaning in nostalgic approval. Eventually our routine was reduced to Vernors ginger ale, which we dabbed on his lips with a small sponge, one drop at a time. One Friday afternoon, I stopped at Grodzinski on the way up to the house, where Howard was now under palliative care, to buy a babka. The family rushed through a teary dinner, and at dawn, the nurse woke us up and took us into his room. “It won’t be long,” she said, her stethoscope to his chest. Standing around the bed — singing, praying, crying — we witnessed Howard’s last breath.
Eventually I left the room and began making phone calls. It was Shabbat, which meant Howard’s body couldn’t be retrieved by the funeral home until sundown. We stayed with him in shifts, but by 9, hunger overtook grief, and I found myself in the kitchen, making French toast. My brother-in-law Evan came up beside me. “You should make it with that,” he said, pointing at the babka we’d forgotten to serve the night before. I sliced the loaf, soaked the pieces in egg and fried them in bubbling butter. The air filled with chocolate and cinnamon and caramel, as the sugars glazed into a shiny crust. Evan and Howard’s brother Stephen grabbed the slices straight from the pan, moaning in approval as the melted chocolate filled their mouths. “What should we call it?” I asked Evan. His face was streaked with dried tears, but he smiled as he savored this impromptu tribute to the man who lay above our heads. “Let’s call it a Howard Jack,” he said.
Ingredients:
1 Babka choclate or cinnamon
5 Eggs
1/4 cup(s) milk
4 Tablespoons butter
Preparation:
Slice babka into 1 inch thick pieces.
Beat eggs with milk until uniform
Melt butter in a large saucepan on medium heat
Dunk babka pieces in egg wash until coated, then cook them in pan, about 4 mins a side, until just crisp.
Be careful not to turn the heat too high, or leave the babka pieces on too long, lest they burn.
Serve with maple syrup, whipped cream, berries, or just on their own.
August 23, 2012
Author: Bubbie
Ingredients:
Dough
7 Ounces butter
8 Ounces cream cheese
1/4 cup sugar
1 teaspoon Vanilla extract
2 Cup(s)s all-purpose flour
Raspberry Filling
3/4 cup White Sugar
1 cup chopped walnuts
3/4 cup dried apricots, chopped
1/4 cup packed brown sugar
1 1/2 Teaspoons ground cinnamon
1/2 cup seedless raspberry jam
1 tablespoon milk
Preparation:
In a mixing bowl, cream the butter and cream cheese together. Add sugar and vanilla, and mix until smooth. Add flour and mix lightly. Refrigerate dough for an hour or more.
1. In medium bowl, with spoon, stir walnuts, apricots, brown sugar, 1/4 cup plus 2 tablespoons white sugar, and 1/2 teaspoon cinnamon until well mixed.
2. Line 2 large baking sheets with parchment paper.
3. On lightly floured surface, with floured rolling pin, roll 1 piece of chilled dough into a 9-inch round, keeping remaining dough refrigerated. Spread dough with 2 tablespoons raspberry preserves. Sprinkle with about 1/2 cup apricot filling; gently press filling onto dough. With pastry wheel or sharp knife, cut dough into 12 equal wedges. Starting at curved edge, roll up each wedge, jelly-roll fashion. Place cookies on foil-lined cookie sheet, point-side down, about 1/2 inch apart. Repeat with remaining dough, one-fourth at a time.
4. In cup, mix remaining 2 tablespoons sugar with 1 teaspoon cinnamon. With pastry brush, brush rugelach with milk. Sprinkle with cinnamon-sugar.
Bake at 350 degrees for 20 to 25 minutes or until golden brown.
August 27, 2012
Author: Joan Lynch
My mother-in-law, Bridie Lynch, emigrated from Ireland in her early twenties and met her husband, Michael, in Chicago. When I met my husband, Jack, I was immediately welcomed into a large, loving Irish family. My mother had died when I was 7 years old and we did not have a large extended family. I enjoyed meeting Jack’s 2 sisters and the many aunts, uncles and cousins who were an important part of their lives. My Bubbie, Bridie, had a good sense of what she could do to help out and make me feel comfortable with my “new family”. She loved our 4 children and welcomed each one enthusiastically.. The Irish were good cooks and they cooked simply. I have included a family cake recipe.
Ingredients:
1 1/2 sticks of butter
1 cup(s) Sugar
2 1/2 Cup(s)s flour
1 teaspoon Baking Powder
1 teaspoon baking soda
1 teaspoon salt
2 rinds of oranges
2 eggs
1 teaspoon Vanilla extract
1 cup(s) raisins
1 cup(s) finely chopped walnuts
Sour Milk
1/2 cup(s) canned milk
1/2 cup(s) water
1 teaspoon vinegar
Glaze
2 Oranges
1 cup(s) Sugar
Preparation:
1. Cream butter and sugar
2. Combine flour and other dry ingredients and add to sugar mixture
3. Add liquid ingredients and beat well
4. Add raisins and nuts and beat again
5. Put batter in a lightly greased bundt pan and bake at 350 degrees for 1 hour
6. Squeeze two ouranges and combine with 1 cup sugar. Pour slowly over cake when you take it out of the oven.
September 4, 2012
Author: June Hersh
This recipe appeared in my first book, Recipes Remembered, a Celebration of Survival. The book contains over 80 remarkable stories and more than 170 authentic recipes that I gathered through personal interviews with Holocaust survivors. This cookbook with a charitable flavor has raised significant proceeds for the Museum of Jewish Heritage, who benefits from every penny I earn from sales. I hope you find the recipe delicious and pick up a copy of the book to share this holiday season so you can Eat Well-Do Good.
Ingredients:
2 Cup(s)s all-purpose flour
1 pinch kosher salt
3 Tablespoons granulated sugar
1 cup(s) unsalted cold butter
2 Tablespoons white vinegar
4 Cup(s)s fresh blueberries
1/2 cup(s) granulated sugar
1/8 teaspoon ground cinnamon
2 Tablespoons all-purpose
Preparation:
Preheat the oven to 400 degrees.
In the bowl of a food processor fitted with the metal blade, combine the flour, salt and sugar. cut in the chilled butter. Pulse to form a crumb like consistency. Sprinkle in the vinegar and blend to create a soft dough.
With lightly floured hands, press the dough into a 9×2-inch spring form pan or a 9×1-inch pie pan with a removable bottom. The crust should be 1/4-inch thick all around. Press the dough into the sides of the pan and trim any excess. You might have a little dough remaining. Chill the crust until ready to fill.
In a separate bowl, gently toss the blueberries, sugar, cinnamon and flour. Spoon the filling into the chilled crust and bake on the lower rack at 400 degrees for about 1 hour or until the crust is golden brown. Cool the tart before cutting to allow it to set. You can garnish with confectioner’s sugar. Enjoy!
December 26, 2012
Author: Chef Micah Wexler
Ingredients:
Challah
y:6 pieces
Bread Flour 172g or about 5 Cups
Water 112g or about 1/2 Cup
Yeast 1g or about .35 Teaspoon
Salt 3g or about 1/2 Teaspoon
Water 154g or about 2/3 Cup
Yeast 4g or about 2/3 Teaspoon
Sugar 71g or about 1/3 Cup
Bread Flour 400g or just under 3 Cups
Eggs 2 each
Salt 8g or about 2 Teaspoons
Butter, cubed 90g or about 2/5 Cup
Milk 14g or about 1 Tablespoon
Babka Filling
y:1qt
Chocolate chips 390g or about 2 Cups
Sugar 75g or just over 1/3 Cup
Salt ¾ tsp
Ground Cinnamon 1 ½ tsp
Butter 67g or about 3/10 Cup
Streusel Topping
y:1qt
AP Flour ½ cup
Powdered Sugar ½ + 1/3 cup
Butter 6 Tablespoons
Preparation:
Challah
1) Mix bread flour, water, yeast and salt til it becomes a dough.
2) Proof for at least 1 hr in a covered, oiled container. The starter can sit in the refrigerator
overnight to develop more flavor.
3) Mix water yeast and sugar in a stand mixer with the paddle, let sit for 5 minutes for the yeast
to bloom.
4) Mix in bread flour and the starter.
5) Gradually mix in eggs and then add in the salt and milk.
6) Add the cubed butter in pieces, then turn mixer up to medium setting until the dough comes
together. Allow to mix for approximately 8 minutes.
7) Proof dough for an hour, and then divide evenly into 6 balls. Store on a sprayed parchment,
covered with plastic wrap in the refrigerator.
Babka Filling
1) In a food processor, mix chocolate chips, sugar, salt, and cinnamon until crumbly.
2) Add cubed butter until the blend is crumbly and mixed.
Streusel Topping
1) In a stand mixer with paddle attachment, mix flour and sugar.
2) Gradually add cubed butter until pea-sized pieces form. Refrigerate for 30 minutes.
3) Roll out two pieces of challah until approximately 1⁄2” thick.
4) Place 1/3c of the filling in the center of the dough.
5) Spread the filling all over, leaving a 1⁄2” border on one side.
6) Roll out the dough like a cigar toward the edge
7) Pinch the edges so that the filling doesn’t fall out. Repeat for the other piece of dough.
8) Once you have both pieces done, twist them together and pinch the edges.
9) Place in an 8×4 loaf pan, eggwash the top and cover with a handful of streusel.
10) Bake in 375F oven until golden brown.
December 27, 2012
Author: Lillian Moon
Ingredients:
1 c. butter
1 1/2 c. brown sugar
2 eggs
2 tsp. vanilla extract
2 1/2 c. AP flour
1 tsp baking powder
1 tsp salt
1 cups milk chocolate chips
1/2 cup semisweet chocolate chips
2/3 cup toffee baking chips
1 c. chopped pecans
Preparation:
Preheat oven to 350 degrees.
Grease cookie sheets.
Mix butter and sugar, beat in eggs one at a time then stir in vanilla.
Combine flour baking powder and salt.
Stir into cream mixture.
Stir in chocolate and toffee.
Drop tbsps. onto cookie sheets.
Bake for 10-12 minutes.
Allow cookies to cool.
December 27, 2012
Author: Eliav Rodman
Ingredients:
1 cup (2 sticks) butter, softened
3/4 cup brown sugar
1/4 cup white sugar
1 small pkg instant vanilla pudding mix
2 eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 pkg (12 oz) milk chocolate chips
Preparation:
Preheat oven to 375 degrees. Beat the butter, both sugars, pudding mix, eggs and vanilla in a large bowl. Beat until creamy and fluffy. Then slowly mix in flour and baking soda. Stir in chocolate chips.
Drop by tablespoonfuls, onto an un-greased cookie sheet. Bake for ONLY 9-10 minutes. Remove from oven and let cool about 10 minutes before eating.
December 28, 2012
Author: Lauren Gordon
Ingredients
1/4 lb (1 stick) butter, softened
3/4 cup plus 1 Tbsp sugar
1 cup unbleached flour
1 tsp baking powder
2 eggs
pinch of salt
6-8 plums, or apples, or fruit, sliced or split in half
1tsp cinnamon or more, to taste
Preparation
Preheat oven to 350 degrees.
Cream butter and 3/4 cup sugar. Add flour, baking powder, eggs and salt and mix well. Spoon batter into an ungreased 9″ or 10″ springform pan. Cover the batter with fruit. Mix the cinnamon with the remained sugar and sprinkle over the top. Bake 40-50 minutes until a cake tester inserted in the center comes out clean. Remove and let cool.
December 28, 2012
Author: Lois Brenner
Ingredients:
Filling:
12 large Granny Smith or Pippin apples, peeled, sliced 1/3″
3/4 cup brown sugar 1/2 cup white sugar
1/3 cup bisquick
1 heaping tsp cinnamon, 1 tsp nutmeg (fresh grated)
1/2 tsp salt
2 Tablespoons each lemon and orange juice
1/4 cup good cognac
3-4 Tablespoons unsalted butter
Crust:
2 cups flour or Bisquick
1/2 tsp salt
3/4 cup unsalted butter
1/3 cup vegetable shortening
Preparation:
Mix apples slices with filling ingredients. Add juices and cognac last, mixing well.
Stir flour and salt together. Cut in shortening and butter. Add just enough water to make soft dough. Can use food processor, do not over mix.
Roll out crust, flute edges to seal 10″X14″X2″ pan. Sprinkle with granulated sugar, make slits in pie to allow steam to escape. FIlling should be bubbling when the pie is done!
Bake at 425 degrees for 20 minutes, then at 350 degrees for 30 minutes, till crust is brown, apples juicy. Cover with foil tent if top becomes to brown.
Serves 10
December 28, 2012
Author: Janie Krantz
Ingredients
½ pound soft butter
2 c. flour
5 T. water
1 T. vinegar
1 egg
cinnamon
sugar
tart jam
nuts
coconut
powdered sugar
Preparation
Dough: Cut together the soft butter and flour like pie dough. Then add the next three ingredients and work together. Divide into 4 parts – refrigerate for an hour. Roll out very thin. Sprinkle with cinnamon, sugar, tart jam, nuts, and coconut. Roll up like a jelly roll. Seal ends. Bake 1 hr at 325 degrees on a flat pan. Cut while warm. Sprinkle with powdered sugar.
February 7, 2013
Author: Shira Ginsberg
The women in my family were always busy in my Bubby’s Kitchen, mixing three cups of wisdom for every two cups of Matzo meal into whatever recipe they were preparing.
And there was always something mouthwatering in the over, the smell of the mandel bread and rugalach alone could make you cry…but to taste – forget about it, heaven on earth..
And then there was my Bubby’s Strudel. Saved for ‘the company’ NOT, for your everyday meal. Bubby’s strudel was served on her finest dishes, table set, and ALWAYS and I mean ALWAYS with a glazele tea made from a re-used tea bag sitting in a little dish on the windowsill.. waste not want not.
To eat this strudel is to be back on 103 Nyroy Drive, surrounded by family, love, comfort, and of course, a table filled with ‘company’
I hope you enjoy it as much as I do!
Ingredients:
Dough:
4 cups of flour
4 sticks of butter
1 cup sour cream
Mix all together. Knead.
Refrigerate apx. 2 hours
Filling 1 jar strawberry preserves
1/2 cup walnuts chopped
1 cup sugar
1 tsp cinnamon
Combine sugar, nuts cinnamon
Preparation:
Roll 1/4 dough into large circle on slightly floured surface. Spread filling. Sprinkle with nut, sugar and cinnamon.
Fold top and then sides and roll to form log. Place on cookie sheet and bake at 350 for 20-25 minutes. Remove, cool, slice, share with some local yentas.
March 11, 2013
Author: Aviva Kanoff
This recipe comes from No-Potato Passover, now available on Amazon.com
Ingredients:
Blueberry Filling:
4 cups fresh blueberries
¼ cup white sugar
(do not add sugar if blueberries are naturally very sweet)
juice of 1 lemon
Crust and Crumb Topping:
¾ cup white sugar
¼ cup brown sugar
1 tsp. baking powder
2 cups ground almonds
2 cups matzo cake meal
¼ tsp. salt
zest of 1 lemon
¼ cup (½ stick) unsalted butter or
margarine, cold and cut into cubes
1 egg
¼ cup toasted slivered almonds
Preparation:
1. Preheat oven to 375° and grease a 9×13-inch baking pan.
2. In a mixing bowl combine the blueberry filling ingredients. Stir until mixed well and set aside.
3. In a separate bowl, mix together the white sugar, brown sugar, baking powder, ground almonds, cake meal, salt, and lemon zest until well combined. Add the butter and egg, and use a pastry cutter to blend the ingredients until well combined and you still have pea-sized chunks of butter. Mix in the slivered almonds.
4. Place half of the crust mixture into the baking dish and press it firmly into the bottom. Spoon the blueberry mixture into crust, being careful not to add too much of the liquid.
5. Crumble the rest of the crust mixture over the blueberries so that it is evenly distributed. Bake for 50 minutes until the crumb topping is golden brown.
6. Let cool for at least an hour before cutting. Cut into 24 squares. This dish is best served just slightly above room temperature, but any leftovers can be stored in the refrigerator.
April 8, 2013
Author: Leah Hadad
Not my grandmother, Amma Zahra is my honorary Bubbie. She treated my siblings and me, as she would have had her own grandchildren. Growing up, I spent more time with her than I did with my grandmothers. When my mother was at work, she babysat us. She was my maternal great aunt. Yemenite Arabic draws a distinction between maternal and paternal aunts and uncles. Amma is the word denoting a paternal aunt. Zahra was also my mother’s name until she immigrated to Israel, upon which time she was assigned the name Sarah. Her aunt kept her original name – Zahra, the morning star.
Amma Zahara always seemed very old to my young eyes. She was believed to have been born at 1895, which would place her in her mid 60s when I was born. When I think back, she had to have been older than that. Even in my early memories, her face is a weave of deep, close-knit wrinkles. Her eyes imparted kindness and wisdom, and I remember her as warm and good-natured. From many miles away years later, she still occupies a special place in my heart.
In those simpler times, Amma Zahra fit the bill of an Eshet Hayil. I watched her cook, bake, clean, and do the laundry. She also found time for sewing, Yemenite style embroidery, and basket weaving. Her ‘kitchen’ was a small corner of her one room residence. There, she squatted in front of a portable, single-burner kerosene stove, prevalent in 1950s Israel. She practiced old-world cooking, utilizing every edible portion of the raw food; nothing was wasted.
While she kept herself busy, she always made time for her afternoon Yemenite coffee into which she dunked ka’aka. It was the time to visit with family, friends, and neighbors. Shoot the breeze. That generation knew to take the time for rest and to find joy in the small things. It is those simpler pleasures that I miss when I think about Amma Zahra and to which this ka’aka takes me back.
Ka’aka is a pastry type prevalent in the Arab world and is known also as ka’ak. There are many variations, sweet and savory. By sweet, I do not mean the sweet concoctions to which we are accustomed these days. Sugar was then used as a condiment, not a main ingredient.
In the recipe I offer here, I re-imagine the ka’aka I remember. In Israel, Yemenite immigrants adapted their cooking to local, cheaper ingredients. This pastry was most likely been baked originally with ghee – clarified butter – or olive oil; today, in Israel, it is baked with margarine. I am using butter and a mix of all-purpose flour and whole grain wheat because even the ‘clean’ flour in Yemen was in all likelihood less refined than ours. Enjoy!
Ingredients:
Makes 14-16 cakes
1 c unsalted butter
3 c AP flour (350 g)
1 1/3 c whole wheat flour (150 g)
1/2 c sugar
1/4 tsp. salt
1 tsp baking powder
2 large eggs
1/4 c ice cold water
2 Tbsp. Sesame or nigella (black seed)
Preparation:
Preheat oven to 350°;
Place all ingredients in a mixing bowl and mix with a wooden spoon or by hand until dough comes together. It will be soft and a bit tacky. Alternatively, use a food processor and mix for about 7-10 min.;
Tear a chunk from the dough and with cup of your hands form into a ball (65 g). It should be 2 “ in diameter;
Place on an oiled or parchment-covered baking sheet. Press the ball gently with the palms your hands to flatten;
Spread seeds on top and bake for 25 min. You could brush top with egg wash, but it is not necessary.
Enjoy!
April 2, 2014
Author: Rebecca Tannenbaum
Ingredients:
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) butter, softened
1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts
Sweetened whipped cream or ice cream (optional)
Preparation:
PREHEAT oven to 325° F.
BEAT eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.
BAKE for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack. Serve warm with whipped cream, if desired.
* If using frozen pie shell, use deep-dish style, thawed completely. Bake on baking sheet; increase baking time slightly.
October 20, 2011
Author: David Sax
Evelyn Davis was no balabusta. She was third generation Canadian, and though she grew up during the great depression, where she was farmed out to the houses of relatives (she had 9 siblings), she was classically reform, spoke no yiddish, and was about as kosher as Guy Fieri. At her table, you could get a glass of milk with your lamb chop.
But she remained a Jewish grandmother, one who loved to eat, and to do so at a bargain. She was famously frugal. she’d save a piece of tape and hoard plastic shopping bags long before we cared about their environmental impact. it was a legacy of the depression that never left her, regardless of the financial security she enjoyed.
At Steinberg’s on Queen Mary, the Montreal grocery store where she shopped her whole adult life, she hunted the sale counters, and clipped coupons, as if her life still depended on those pennies saved.
“Look!” she’d exclaim to my mother, “a whole box of instant creme caramels for $3.99!” Shelf life was her friend. She came from a time when people had to do things from scratch, and if the folks at Campbells or Manischewitz could do it better, cheaper, and have it stay fresher longer, she was on board. her pantry was a well stocked larder of cans, powders, mixes, and dried ingredients. when the apocalypse came (or a really bad Montreal snowstorm), she was ready for it.
it’s a style of thinking that’s fallen out of vogue lately, as slow food, and the diy kitchen movement stress a return to roots, to freshness, to grinding and stuffing your own sausage and hand rolling out pasta…or god forbid you are destroying the planet and the local farmer!
But Grandma Davis’ cooking achieved a level of flavor that’s hard to match from scratch. there’s a reason why even the best brisket recipes call for onion soup mix, or bullion, or freeze dried egg noodles. there’s a depth there; a taste of postwar affluence and ease, when not having to argue with a fishmonger and gut a carp in your bathtub were goals women like my grandmother fought for and achieved. sure, it’s cool to do now, but there’s something to be said for ease, and junky, processed comfort foods.
This Yom Kippur, we broke the fast with her spinach noodle kugel, plucked from one of her yellowed recipe cards. It was easily the most popular dish on the table; a salty, umami packed hit with everyone who ate it. sure, it could have been made with fresh noodles, fresh spinach, fresh onion soup ingredients, but then it wouldn’t have been as good. and it wouldn’t have been hers.
Ingredients
1 lb bag of fine egg noodles
2 packages frozen chopped spinach cooked and drained
6 eggs, separated beat yolks/ whites to stiff
2 packages onion soup mix
1.5 sticks of butter
1 pint coffee rich or can of evaporated milk
1 cup(s) sour cream or yogurt
Directions
Boil noodles and add butter until melted.
Add onion soup and spinach
Mix in egg yolk
Add sour cream/yoghurt & Coffee Rich/evap. Milk
Fold in egg whites well.
Pour into large well-greased pan (I used 11×14”).
Bake 1 hr. at 350 or until brown (it took 40 minutes in 11×14)
November 15, 2011
Author: Julie Frankel
Ingredients:
3 sticks of butter softened
1 cup(s) firmly packed graham cracker crumbs
1/3 cup(s) or as much as is needed to coat inside of mold
1 1/2 Teaspoons
3 Teaspoons
2 Tablespoons
2 Tablespoons
1 tablespoon grated
1 tablespoon grated
1/2 cup(s) 4-6 large carrots
3 1/4 Cup(s)s
1/2 teaspoon
3/4 teaspoon
3/4 teaspoon
1 cooked
Preparation:
Generously butter a large ring mold and sprinkle all over with graham cracker crumbs.
Cream 3 sticks softened butter and add:
1 cup dark brown sugar
3 eggs.
1 1/2 teas. baking soda
3 teas. baking powder
2 tablespoons lemon juice
2 tablesp. orange juice
1 tablesp. of grated rind of lemon
1 tablesp. of grated rind of orange
3 1/2cups grated carrots
3 1/4 flour
1 1/2 teas. salt
3/4 teas. cinnamon
3/4 teas. nutmeg.
Batter will be stiff. Fill mold. Bake in preheated 350 oven for one hour or until it has risen and feels dry.
Take knife around edges and turn upside down to un-mold.
Fill center with cooked, frozen peas.
This can be frozen unbaked and then brought to room temp.
November 1, 2012
Author: Rebecca Feferman
A wonderful dairy kugel from Bubbie!
Ingredients:
8 Ounces Medium or Wide Egg Noodles
4 Eggs
1 pint milk 2%
1 pint Cottage cheese lowfat
4 Tablespoons butter melted
5-6 Tablespoons Sour cream Light is fine
1/2 cup(s) Sugar scant (if adding raisins, use a little less)
1/2-3/4 cup(s) raisins
to taste Salt
Cinnamon
Preparation:
Preheat oven to 350 degrees and grease 9×13 baking dish. Boil noodles in salt water until tender (slightly al dente). Drain and place in a large mixing bowl. Add beaten eggs, melted butter, sugar, milk, cottage cheese, sour cream. Mix together, then add raisins (if clumped, try to break apart raisins before adding). Tase before putting into baking dish- add salt and adjust sour cream as needed.*Remember that raisins will add sweetness, so adjust sugar accordingly.
Pour into baking dish and even out. Sprinkle cinnamon across the top for color (go easy). Cover loosely with foil and bake for 1 hour. Remove foil and turn oven up to 375 degrees. Bake for an additional 10-20 minutes, or until kugel is sent and top noodles and slightly browned.
Remove and allow to cool 5-10 minutes before serving.
November 3, 2012
Author: Rebecca Bortman
Grandma Bortman made several giant batches of her family-famous spinach kugel for my parents’ wedding. She made so much kugel that even though everyone loved it and had seconds and thirds, there was since 3 full kugels left over after the reception. My recently-turned Jewish mom took all three home and would not eat anything else until it is gone. That’s how good this kugel is. Sometimes kugel gets a bad rap for being weirdly sweet or heavy or soggy. That is not the case with Grandma Bortman’s savory, fluffy, and crispy Spinach Kugel! But I have encountered so many situations where people have preconceived ideas about kugel that I have made up a song that I sing to people when I hear them say that they don’t like it. Not that the lyrics alone can do it justice, but here they are: “Maybe you thought you didn’t like kugel/Then you tried the Bortman kugel/And you realized you really like kugel…Today!…With spinach!”
Ingredients:
1 package frozen chopped spinach defrosted
1 lb egg noodles
1 stick of butter<
1 envelope of onion-mushroom soup mix
3 eggs separated
Directions
1. Defrost spinach. Preheat oven to 350.
2.Boil noodles for 5-6 minutes.
3. Melt butter and add to noodles.
4. Beat egg whites in a cold metal bowl.
5. Combine all ingredients. Pour into greased 9×13 pan.
6. Bake at 350 degrees for 1 hour.
December 28, 2012
Author: Ronna Dell Valle and Sharon Mason
Our father, of blessed memory, loved this Kugel. It was his favorite as he was not a big fan of the more traditional sweet noodle kugels.
Ingredients:
8 oz. wide noodles
2 (10 oz.) pkgs. Frozen chopped spinach that has been thawed and squeezed dry
1/2 cup butter or margarine (use some to grease the pan)
1 onion, chopped
3 eggs, lightly beaten
1 cup of sour cream
Preparation:
Cook noodles according to package directions until almost done (very al dente). Mix noodles with spinach. Saute onions until slightly brown in the butter or margarine remaining after you have greased an 8 by 10 or 7 by 11 inch or 2 qt. baking dish. Mix onions with noodles and spinach. Mix eggs and sour cream together and fold into noodle, spinach and onion mixture. Pour into greased pan and bake at 350 degrees for 45 minutes.
If Mom had other cooked vegetables (leftovers), like carrots and broccoli, she would chop them and make a mixed vegetable kugel.
