Posts Tagged ‘Yom Tov’

Cranberry Applesauce

September 21, 2011

[picture hopefully to follow]

I have been making (and my mother and sisters have been making) this recipe for years and years. The recipe originally came from Gil Marks, who had pioneered with a kosher cooking magazine (Kosher Gourmet, 1986-1991?). This applesauce recipe was from one of the magazine’s articles.

We went apple picking with friends, and this recipe made excellent use of the diverse varieties we brought home. This is perfect for Yom Tov–great served alongside potato kugel, brisket, turkey, kasha . . . a very versatile accompaniment. (more…)

Not Another Carrot Kugel . . . (Pumpkin Muffins)

September 21, 2011

For Yom Tov, I made a batch of pumpkin muffins. I’m having company, and I thought I should make something like the carrot muffins that are so incredibly popular. It seems like most meals I have been invited to have included mini carrot muffins for the kids. If you have little orange muffins and puff pastry mini hot dogs, it is a happy, happy day for the little ones.

I think these pumpkin muffins are even tastier than the usual carrot muffin or carrot kugel. The recipe has a higher than usual amount of eggs, which give the muffin interior a lush, moist, but not soggy interior.


Crispy Fried Onions, Spinach Kugel and Broccoli Kugel

September 21, 2011

[sorry, pictures hopefully to follow]

What do you consider a “patchke”? I think this is actually a very subjective category because not everyone is bothered by the same kitchen tasks.

I have been told that any recipe that involves separating eggs and whipping whites crosses over the line into being a “patchke.” For me, separating eggs and whipping whites is not such a big deal.

I’m not so keen on chopping onions, or cleaning/chopping vegetables and herbs in general. If there is a lot of vegetable chopping and the recipe calls for parsley or dill, I think: Tedious! I also hate lots of pots and pans.

I wanted to make and freeze a couple of kugels for Yom Tov, but really was not in the mood to do lots of onion chopping and frying. So I devised the following recipes, using Bodek spinach and broccoli (just defrost and squeeze dry!) and imported fried onion products (no frying!). Everything just gets mixed all together and baked in a square pan. Not glamorous, but super easy.

The fried onion is an Israeli product that is just onions and oil. The crunchy fried onion is imported from Holland and the ingredients are almost as simple: onion, oil, flour, salt. Yes, I know . . . fresh onions are cheaper and healthier. But, I was really tired. And the results are really yummy.

You can also make this with homemade fried onions . . . if you want to patchke. (more…)