Tag Archives: jewish holidays

Sweet Noodle Kugel

29 Nov

Nothing like oooey gooey noodle kugel around the holidays. It’s the sweet to the ohh so savory. Despite my pan overflowing (because I used a pan that was too small!) this recipe is on point. Try it out – this recipe is all the rage…

Sweet Noodle Kugel
(adapted from Fork-Lore)

Ingredients
12 oz package of Pennsylvania dutch egg noodles (or any broad egg noodle)
1 stick of butter, softened and cubed for noodles to prevent sticking
6 eggs, beaten
3/4 cup sugar
1 3/4 cups of milk (I used 2%)
16 oz container of low-fat cottage cheese
2 tsp vanilla extract
1 cup of white/golden raisins

Topping:
1/4 cup sugar
1 tsp cinnamon
1 cup of crushed corn flakes

Instructions
Preheat the oven to 350 degrees. Pour boiling water over raisins to plump them up a little. Let them sit for 10 min or so and drain. Prepare noodles according to package – don’t overcook! Drain and mix butter into noodles. Pour into a buttered 9×13 inch pan. Meanwhile in a large bowl, combine eggs, sugar, milk, cottage cheese, and vanilla. Use a hand mixer or kitchen aid to mix well. Add raisins and combine. Pour over noodles and use a spoon to combine everything well. Finally for the topping, in a ziplock bag mash the corn flakes until small, add sugar and cinnamon into the ziplock and shake to mix. Sprinkle over the top of the noodles and bake at 350 for about 1 hour or when you see the inside firm up. Serve warm (my preference) or cold and enjoy!

(Picture taken by Fork-Lore)
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-M

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The Best Brisket Recipe (Kosher)

21 Nov

I have to give all credit to this recipe to my aunt Tanya. She is a kitchen god. One of those women who just turn every piece of food they touch to perfection. Everything she makes comes out good, I honestly don’t think I’ve ever tasted anything bad shes made. During the jewish holidays and thanksgiving, she makes this brisket. I crave this, and its become a tradition to have, at least in my opinion.

Aunt Tanya’s Brisket

Ingredients
3-4 lb brisket
Montreal Steak Seasoning
Gold Buckle Brisket Sauce (or any hickory bbq sauce)
4-5 carrots, cleaned and chopped into 3 inch pieces
4-5 celery stalks chopped into 3 inch pieces
1/2 an onion, chopped anyway you like
1 or 1.5 jars of marinara sauce, depending on how much brisket you make(without cheese in the ingredients for the jewish holidays)
1 bottle of red wine (merlot or cab is fine)

Instructions
A day before, liberally rub the brisket with montreal steak seasoning. Place the brisket in a ziplock bag and add the brisket sauce, shake, and let sit in the fridge overnight. The following day, remove the brisket, discard the marinade, and place into a dutch oven. Chop up the carrots, celery, and onion and throw in there as well. Add the marinara sauce, and red wine. Don’t use the full bottle of red wine, just use it to help cover the meat nicely with liquid to soften up. Let it cook covered for 5-6 hours at 350 degrees, turning and covering with sauce every 1/2-1 hr.

This is like the best sauce you’ll ever have. Its so good. TRY IT! you’ll find a new favorite in your life. It also tastes better the day after since the sauce really soaks in!

Happy Holidays!

M.S.

Hamentaschen

11 Mar

Happy Purim!

This is my aunts recipe – although my great grandma’s is to follow (when i get time to get it)

Ingredients
1 cup margarine (or butter)
1 and 1/4 cups of sugar
3 eggs
1/4 cup of orange juice
2 tsp of vanilla extract
6 cups of flour
1/4 tsp salt
2 tso baking powder
Fillings like Prune or Poppy Seed Filling, or more sweet such as Apricot, Raspberry, or Strawberry Preserves

Step by Step Instructions
Cream the butter and sugar together.

Mix in the eggs, one at a time

Stir in the orange juice and vanilla

In a separate bowl, sift together the flour, salt, and baking powder and add to the wet mixture gradually

Allow it to form a doughey mixture. It may take forming it together by adding a little water, but eventually it will stick all together nicely and form a smooth dough.

Put it into a ziplock or leave it in the bowl and refrigerate for 1 hour.

Preheat the oven to 375 degrees. On a lightly floured surface, roll out the dough into a thickness of a 1/4th of an inch. Cut into circles with a 3″ round cookie cutter or glass of that diameter.

Put a teaspoon or less of the desired filling into the center of the cirle and start by pinching up one side of the circle as shown

Push the longest side into the filling and pinch the other two sides to form a triangle.

Continue forming Hamentaschen with all desired fillings. Place them all onto lightly greased cookie sheets.

Bake them for 20 minutes or until golden brown. Remove from the cookie sheets carefully with a spatula. Cool completely and enjoy!

mmmm!!!

M.S.

Potato Latkes (Hannukah)

20 Dec

Happy Hanukkah!

So i made my aunts latkes…. and … they were AWESOME. HAPPY HOLIDAYS!!! 🙂

Tanyas Latkes

Ingredients
3-4 large potatoes
1 onion
2 eggs (beaten)
1/2 cup of matzo meal (or flour if you dont have)
1 tsp salt
1/4 tsp black pepper
oil for frying

Instructions
Peel and grate the potatoes and the onion. Squeeze out the excess liquid, add and mix the rest of the ingredients. Warm up a frying pan filled with oil on medium heat, and place each latke carefully into the pan. Let it fry until you see the bottom starting to brown, when you flip it to the other side lower the heat so it doesnt burn. Serve with apple suace or sour cream.

Enjoy!