Good Shabbos, Shabbat Shalom, G’mar Chatima Tova! If you’re looking for ideas on what to serve for Break-the-Fast, here are some dairy delicious kugels that are tried-and-true winners. After fasting on Yom Kippur for 25 hours, it’s perfectly fine to enjoy these decadent delights without guilt! You’ve just atoned for your sins and are starting with a clean slate – and a full plate.
For a step-by-step video on how to make my scrumptious Three-Cheese Noodle Kugel, go to www.gourmania.com.
My fried Ronnie Fein is the author of two terrific cookbooks: Hip Kosher: Easy to Prepare Recipes for Today’s Kosher Cooks, and The Modern Kosher Kitchen: More than 125 Inspired Recipes for a New Generation of Kosher Cooks.
Ronnie will be serving a vegetarian-dairy feast for Break-the-Fast. “We never have a traditional smoked fish break-the-fast because one of my daughters is allergic to fish. My friend Susan brings her famous, not-to-be-missed kugel. Another friend brings dessert, although I usually also make rugelach.” This year, instead of her usual spinach pie, Ronnie decided it was time for a change. She made Spinach Gnocchi – it’s already in the freezer, ready to bake.
Ronnie Fein writes: “This is the kugel to end all kugels. I mean it. I am a kugel-eating expert, if only because when I grew up my grandmother and mom made salty kugel stuffed with mushrooms and onions and it was only when I was grown, married and with kids that I had my first taste of this. That taste was a transforming moment.
My friend Susan brought this dish to my annual Break-the-Fast (she got the recipe from her friend Linda and I don’t know where Linda got it).
For years after that I have tasted more kugels than you could possibly imagine (including those hard, dried up things they sell in some supermarkets) always trying to surpass that moment of culinary discovery. I was even a judge once in a kugel contest.
I have made some wonderful kugels since then. But this is still my favorite. I always ask Susan to make an extra one so there will be leftovers. I pack pieces of it in my freezer so I can have a little treat whenever.
Don’t even think about the calories. Just enjoy.”
SUSAN /LINDA’S SWEET NOODLE KUGEL: THE KUGEL TO END ALL KUGELS
1 12-oz package egg noodles
1 8-oz package cream cheese at room temperature
1/4 lb unsalted butter at room temperature
1 cup sugar
2 cups dairy sour cream
6 large eggs
1 tsp cinnamon
1 cup raisins, optional
2 cups crushed frosted flakes or corn flakes
4 Tbsp melted butter
Preheat the oven to 350 degrees. Cook the noodles in slightly salted water until al dente (not soft). Drain and set aside.
In an electric mixer, beat the cream cheese and butter until thoroughly blended and softened. Beat in the sugar until well blended. Add the sour cream and blend thoroughly. Add the eggs one at a time, beating after each addition. Stir in the cinnamon and raisins, if used. Pour the mixture into the noodles and toss to coat them completely. Place in a baking dish.
Combine the frosted flakes and melted butter and sprinkle on top of the noodles. Bake for about 40 minutes or until the top is crispy.
Makes 8 servings
If you prefer to serve individual Noodle Puddings, you might want to make Grandma Jeannie’s Noodle Pudding. Grandma died when Gloria Kobrin was just six years old, so she never saw her make this treat; but Anna Mae, the wonderful woman who worked for her family for 60 years, made them every year for Break-the-Fast. Last year was the first time Gloria made the noodle puddings by herself, without Anna Mae by her side. They weren’t very good, so this year, she decided to make them again.
Gloria shares: “I remember Anna Mae added a lot of salt to the water before she put the noodles in. I channeled her hand pouring in the salt and it worked. They were delicious – just the right balance of salt, sugar, cottage cheese and cinnamon. The baton has been passed. Anna Mae never used a written recipe. She cooked from her heart and head. I have worked out her recipes so that my children and grandchildren can access their forebears a little bit through food memory. In some cases, that is all we have.” Click here for the full recipe: www.kosherbygloria.com/noodle-pudding-2/
Jennifer Drevnig of Toronto will be serving her late mom’s decadent noodle kugel for Break-the-Fast. The recipe comes from Maxine Drevnig’s files – she got it from her mother-in-law, Ann Drevnig (Jennifer’s grandmother). Jennifer had searched everywhere for her late mom’s recipe, but wasn’t able to find it. She finally contacted her mom’s friend, Elaine Akler, who had it. Elaine emailed it to Jennifer, including precise notes from Maxine detailing which brands she preferred and exactly how to make it. Maxine was a perfectionist. So now, whenever Jennifer prepares this scrumptious kugel, she will be able to hear her mom’s voice, carefully guiding her so it turns out just right! There’s nothing like the taste of memory.
ANN DREVNIG’S (z’l) DAIRY NOODLE PUDDING
12 oz (375 g bag) fine noodles (use Lancia)
3 eggs, well beaten
1/2 cup sugar
1 cup sour cream (14 or 15%)
2 cups 2% cottage cheese (use Nordica, 750 g tub)
6 to 7 large handfuls of cornflakes, crushed small (but not too fine) with your hands (measure after – you need about 1 1/2 cups)
1/2 cup brown sugar
3 Tbsp melted butter
Crush cornflakes and mix with brown sugar and set aside.
Beat eggs. Add sour cream, cottage cheese and sugar and mix well.
Preheat oven to 350 F.
Boil noodles according to pkg. instructions. Then strain and run cold water over them and then strain again. Add to egg and cheese mixture and combine well.
Put buttered 9 x 13-inch Pyrex dish in oven with 3 Tbsp butter in it. When butter is melted and sizzling, remove dish from oven and pour in cheese and noodle mixture. Even it out gently.
Sprinkle cornflake mixture over evenly. Drizzle melted butter over top.
Bake 1 hour. It should be brown on top after 1 hour.
Yield: For a brunch, you can cut into 18 pieces (3 x 6-inches)
Method for Reheating:
Take out of freezer the evening before and thaw on counter. Do not refrigerate – leave on counter until ready to warm it up.
Preheat oven to 350 F (if your oven is very hot, then to 325 degrees). Heat uncovered for 40 minutes or so (test with finger – touch in middle to make sure it is heated through). While heating, check occasionally to make sure top isn’t burning (it’s supposed to be brown).
Remove from oven and let sit for 5 minutes.
NOTE: RUN AROUND OUTSIDE WITH A SHARP KNIFE BEFORE CUTTING ROWS.
Norene’s Note: I’m assuming it means to run a knife around the outside edges, NOT run around outdoors!
Norene Gilletz is the leading author of kosher cookbooks in Canada. She is the author of twelve cookbooks and divides her time between work as a food writer, food manufacturer, consultant, spokesperson, cooking instructor, lecturer, and cookbook editor. Norene lives in Toronto, Canada and her motto is “Food that’s good for you should taste good!” For more information, visit her website at www.gourmania.com or email her at [email protected]