Group Therapy

kugel

kugel
Originally uploaded by stu_spivack.

kugel
This recipe is courtesy of a friend who also happens to be a fantastically knowledgable foodie. She and her husband won the James Beard award for Onions, Onions, Onions

Here are a couple articles about kugel and several other recipes.

1 lb egg noodles
1 lb "creamed cottage cheese"
sub:cottage cheese and .25 cup cream
1 cup sour cream
2 cups apple cider
3 tbl apple jack
7 large eggs
1/3 cup maple syrup
1 cup raisins
1/3 cup sugar
1/2 cup superfine sugar
1 stick butter

boil, drain and cool the pasta.


peel, core and dice the apples. simmer for 5 minutes in the cider and lemon juice. drain well, mix with maple syrup.

marinate raisins in apple jack.

combine sour cream and cottage cheese. Add nutmeg. Add beaten eggs, sugar. Add raisins, apples, noodles. Mix well.

Add to 9x12 buttered pan. Sprinkle sugar and cinnamon. Cook in 350 preheated oven for about an hour.

Uploaded by stu_spivack on 22 Sep '06, 7.35pm PDT.

ingredients

ingredients
Originally uploaded by stu_spivack.

Apples are a traditional Rosh Hashana food. It's common to eat them with honey as a symbol of the sweetness that Jews hope for in the coming year. That's 5767 in the Jewish calendar, by the way. Also, the phrase "land of milk and honey" has an interesting history. The holy land never really had either milk or honey in biblical times. The popularity of that phrase in English must date to a period of time when those English words had different meanings. In the Hebrew, milk refers to a milk-like substance pressed from almonds and honey refers to a honey-like substance pressed from dates(?).

Here are some links related to the holiday. Most are written to a Jewish-literate audience but may be of general interest. The Orthodox Union, primaril responsible for maintaing Jewish dietary standards, some information. Chabad, an organization afiliated with the Chasidic Lubavitch sect also has some information.

The shofar is one of the most emblematic symbols of the High Holidays.

The traditional holiday greeting is "La shana tova" - "to a good year."

Tonigh begins the first day of Rosh Hashana. Days on the Jewish calendar begin and end at sundown. Tishrei is the first month of the Jewish year and traditionally Tishrei 1 is the anniversary of the completion of the creation of the Earth. The two day observance of Rosh Hashana is an artifact of an abandoned system of tracking the Jewish calendar. Months on the Jewish calendar are lunar and begin with the new moon. Long after it was possible to predict lunar events, the official reckoning of the calendar was still tied to actual obervation of the moon. News of the new month was passed slowly over great distances from Jerusalem so the exact date was not always easily determined in all places. Two day celebrations increased the chance that the true day of the holiday was honored. After the calendar was tied to astronomical formula, the tradition of two day observances (but only outside of Jerusalem) was maintained. (Wikipedia lists this as only one of two possible explanations but, as far as I now, it is the predominant folk etymology of the tradition. The other explanation is interesting, too.

Rosh Hashana begins a ten day period of repentance which culminates in Yom Kippur (the day of atonement). During these days Jews believe that they're judged. On Yom Kippur they're sealed into either the Book of Life or the other book

simmering apples

simmering apples
Originally uploaded by stu_spivack.

simmering apples
apples simmering in cider and lemon juice.

After simmering the apples, I was supposed to drain them and then let them rest mixed with the maple syrup. I neglected to add the maple syrup. Mistake number one.

Uploaded by stu_spivack on 22 Sep '06, 7.31pm PDT.

eggs

eggs
Originally uploaded by stu_spivack.

It was almost immediately obvious that this job required a much larger container.

Also how do you know when you're done beating your eggs?

Uploaded by stu_spivack on 22 Sep '06, 7.33pm PDT.

Ingredients

P1050210
Originally uploaded by stu_spivack.

Zeek | Kishke, Culture, and Celebrity Chefs: A Conversation with the Food Maven | Leah Koenig

Zeek | Kishke, Culture, and Celebrity Chefs: A Conversation with the Food Maven | Leah Koenig: "Five minutes into our meeting in the kitchen of his Park Slope, Brooklyn home, food writer Arthur Schwartz offered me a bowl of still warm, homemade applesauce. “I used my grandmother’s recipe,” he said, describing a rather short list of ingredients (“It’s just apples and a little sugar”) and the antique chinoise (a conical kitchen strainer) he had used to smooth out any identifiable chunks of apple."

The Columbus Dispatch - Food

The Columbus Dispatch - Food: "Would you trade your haute dish for a taste of Beef Chow Mein Hot Dish?
Ann L. Burckhardt is counting on it. She is the author of new Hot Dish Heaven, a collection of classic casseroles from Midwestern kitchens"

Special B'racha for Kugel

TEACHER: Now, Simon, tell me frankly, do you say
prayers before eating?

SIMON: No sir, I don't have to, my Mom is a good
cook.


Courtesy of Roz!!!

Apricot Noodle Kugel

From Manchester, Massachusetts, Martha Chayet shares this treat traditionally served on the Jewish Sabbath, Kugel is a baked pudding usually made with potatoes or noodles and served as a side dish. Sweet versions make delicious desserts.

Preparation time: 25 minutes
Cooking time: 60 minutes

You Will Need
1 package (8 ounces) reduced-fat cream cheese
1/2 cup sugar
1/4 cup packed brown sugar
1 egg
3/4 cup egg substitute
1 cup fat-free evaporated milk
3/4 cup reduced-fat sour cream
3/4 cup apricot nectar
1/2 cup part-skim ricotta cheese
2 tablespoons unsweetened applesauce
2 tablespoons butter, melted
1 teaspoon vanilla extract
8 ounces fettuccine, cooked and drained
3/4 cup apricot preserves, warmed

Topping
1/2 cup cornflakes, crushed
1/4 cup sugar
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons butter, melted


What to Do
1. In a mixing bowl, beat cream cheese and sugars until smooth. Add the next nine ingredients; mix well. Add fettuccine; mix gently. Pour into a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Top with jam; cut through noodle mixture with a knife to swirl.

2. In a bowl, combine the first five topping ingredients; sprinkle with butter and toss to coat. Sprinkle topping over kugel. Bake, uncovered, at 325°F for 60-70 minutes or until a knife inserted near the center comes out clean.

Serves 12


Nutritional analysis: One serving (1 piece) equals 347 calories, 11 g fat (6 g saturated fat), 48 mg cholesterol, 234 mg sodium, 54 g carbohydrate, 1 g fiber, 10 g protein. Diabetic exchanges: 2-1/2 starch, 2 fat, 1 lean meat.
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Wo is die Kugel?