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Saturday, September 22, 2012

A Treat for Yom Kippur

I meant to have this blog done on Wednesday.  It was not possible.  On Monday, the first day of Rosh Hashanah, my beloved cousin, Sandra Kushner Zlotkin, died after a courageous battle with cancer.

Today is the first day I have been able to concentrate on this blog.

I present to you my version of a Yerushalmi Kugel.  It is found in the Orthodox sections of Jerusalem on Friday afternoons as a Shabbat Treat.  I think it is the perfect dish for Yom Kippur with its mixture of sweetness and black pepper.  It can be prepared ahead and is perfect served at room temperature.


My Yerushalmi Kugel

This is a very simple kugel that can be eaten any time.  I like it for the holidays because it is sweet and savory with the little bite from the black pepper.
This recipe makes about 12 servings.

1 -- 12 ounce back of very fine egg noodles, cooked according to package directions
1 teaspoon ground black pepper
4 extra large eggs
1/2 cup white sugar
1/2 cup light brown sugar
2/3 cup grape seed or vegetable oil

Preheat oven to 350 degrees.
Grease a 9” X 13” X 2” pan

Beat eggs well with the black pepper.  Mix with the cooked egg noodles.

In a small sauce pan combine the sugars and the oil.  Cook over medium heat, stirring constantly, for 10 to 15 minutes until the oil has mixed well with the sugars and caramelized to a deep amber.

Quickly mix the caramelized sugars with the noodle mixture.  Spread into the prepared pan and bake for one to one and a half hours uncovered, until the top is crisp and browned.

Serve at room temperature.




Sharyn Rosler (c) September, 2012

I wish you all a happy, healthy, and joyous New Year.
May you have an easy fast.






Tuesday, September 11, 2012

Shana Tova!






It's that time of year again.  Corn is ripe and harvested, apples are fresh from the orchards, as are pears.  Produce is fresh from the local farms.  And, Rosh Hashanah is almost here.




It's a time of frenetic activity in the kitchen.  What to make for Rosh Hashanah?  Brisket?  Chicken?  Kugel, what kind?  Maybe something different.

Here is something I make that is a little sweet, a little sour, for Rosh Hashanah as an appetizer.  Try it.  It might become a tradition in your house.


Sweet and Sour Chicken Meatballs
Makes 8 servings

SAUCE:
1 large onion, finely chopped
4 cloves garlic, finely chopped
1 tablespoon grape seed or vegetable oil
2 - 28 ounce cans San Marzano tomatoes
2 cups chicken stock, preferably fat free
1/2 teaspoon ground black pepper, or to taste
1 teaspoon kosher salt, or to taste
1/2 cup dark brown sugar or 1/2 cup dark agave nectar
1/4 cup freshly squeezed lemon juice

MEATBALLS:
1 medium Yukon gold potato, peeled and cut into cubes
1 small onion, peeled and cut into quarters
2 egg whites
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
2 cloves garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 1/2 pounds ground chicken

Heat the oil in an 8 quart stock pot over medium-high heat.  Add the onions and saute until they begin to soften, about 5 minutes.  Add the garlic and saute an additional 3 minutes.  Add the tomatoes, chicken stock, black pepper, salt, brown sugar or agave nectar, and lemon juice.   Bring to a boil, reduce heat to low and simmer the sauce for 30 minutes.
Preheat oven to 350 degrees.  Line a baking pan with aluminum foil.
While the sauce is cooking, make the meatballs.  Put the potato, onion, egg whites, oregano, thyme, marjoram, garlic, salt and pepper in a blender.  Process until smooth.
Pour the mixture into a large bowl.  Add the ground chicken and mix until well combined.    Form the chicken mixture into 1 inch balls and place on the prepared baking pan.  Put the pan in the oven and bake for 15 minutes, until set.
Remove the pan from the oven and place the meatballs into the sauce.  Cover the pot and cook on low heat, at a simmer for 30 minutes.  Remove the lid and cook and additional 30 minutes on low heat to thicken the sauce.  Stir gently to keep the sauce and meatballs from sticking.



Sharyn Rosler (c) April, 2002

Enjoy!

May you and yours have a healthy and happy New Year and may you be inscribed in the Book of Life!