Fat free, or not fat free? That is the question.
In an effort to meld traditional Jewish cooking with contemporary health concepts, I’ve been trying to develop a low-fat, cholesterol-free kugel for years. I’ve used various combinations of yolk-free noodles, nonfat sour cream, fat-free cottage cheese, artificial sweeteners, and Egg Beaters instead of actual fresh eggs. Not to mention countless I can believe it’s not butter substitutes, from Smart Balance to Benecol. And you know what? It’s just not worth it.
My husband may want to watch his weight and triglycerides, but he clearly doesn’t enjoy my health-conscious concoctions. Enjoy them? He won’t even put them in his mouth! If I go to the trouble to make two varieties – one lead-free for him, then high-test for everyone else – he invariably fills up only on the real stuff. The low-test goes from buffet table to fridge, then ends up in the garbage can. (Unfortunately, you can’t recycle kugel.)
In the age of Lipitor, he’d just as soon enjoy himself. So I’d just as soon save the time.
Thus, I’ve hit upon a compromise. You may take the high road, but I take the low road whenever possible, choosing reduced (rather than non) fat sour cream and cottage cheese, plus real eggs, sugar and honest to G-d butter. (Low-fat saves on calories somewhat. But nonfat has no flavor.) And let’s face it, holidays are no time for self-denial and obsessing about girth. Enjoy yourself today, and relish all that life has to offer… for tomorrow we diet.
1 12-ounce bag wide noodles (I usually use yolk-free)
6 large eggs
1 pint reduced fat sour cream
1 pint low-fat cottage cheese
1 stick (4 oz.) butter or margerine
¾ cup sugar
6 tablespoons Amaretto (or other almond-flavored liqueur)
Pinch of salt
1 cup raisins (optional)
1 teaspoon cinnamon or tablespoon of cinnamon sugar
½ cup slivered almonds
1 extra Tablespoon butter
Boil noodles for about 7 minutes. Drain thoroughly and allow to cool slightly.
Melt butter or margerine and allow to cool. Beat eggs and stir in sour cream, cottage cheese, sugar, margerine, Amaretto and salt. Mix or blend until smooth. Sir in raisins, if desired. (And if you don’t desire them, put ‘em in anyway. Seriously! They add color, texture and fiber. And what’s a kugel without raisins?)
Coat casserole dish or 13 x 9 inch baking pan with cooking spray. Add noodles to dish, pour in the rest of the mixture, and stir gently until noodles are evenly distributed. Sprinkle top lightly with cinnamon or cinnamon sugar. Scatter slivered almonds evenly across the top and dot with butter. Let sit for one hour, if possible.
Bake in 350 degree oven for one hour or until custard is set. Serve warm.
NOTE: Don’t worry, the alcohol will bake off…. pretty much. I think. Also, to be honest, this doesn’t have a strong flavor of almonds. If you want that, add some almond flavoring… or REALLY pour on the hooch!
This post was submitted by PattieWeissLevy.
Michael got a little misty-eyed the first time he tasted our spot-on version of his family’s heritage baked noodle, egg, and dairy casserole. Previously, the “recipe” existed only in vague text fragments and the taste memories handed down to Michael’s mother and aunt from his beloved (and long-departed) maternal grandmother, Rose Fertig (whom Michael nicknamed “Mammy” when he was a toddler). Michael recounts: “Mammy grew up in a Yiddish-speaking home in Portland before she married my grandfather, a lawyer. To be honest, she wasn’t a great cook, but all us grandkids and now our kids adore this dish. My mom or aunt still makes it, by popular demand, for every family gathering, which is good since it serves a small army.” Keegal and kugel are variant names for the same range of sweet or savory dishes made with a noodle or other starch base. The different pronunciations relate back to the different regions of Eastern Europe where the dish was made. Read the rest of this entry »
This post was submitted by TheArtisanJewishDeli.
My Nanny Scher was a superb but simple cook. She sourced her meat and chicken from a kosher butcher in Stamford, CT and shopped her veggies and fruit from the corner grocer. In the summer, she grew a few tomatoes and zucchini in the small yard behind the multi-family, three story house my grandparents rented. She shared and swapped her small harvest with neighbors on the block, while exchanging recipes with her favorite Italian neighbors. She usually sautéed everything with lots of onions and often added ketchup for a touch of color and sweetness.
Here’s an updated version of what my Nanny made. Veggies are sliced more neatly here and the name is fancier but it’s in the same spirit of celebrating summer vegetables at their peak.
This post was submitted by Liz.
I see that I had misunderstood the “beyond” in “beyond bubbie.” I was worried about submitting this recipe, because it’s about as “bubbie” as you get, not “beyond” at all. This, in particular is a 50s bubbie recipe, with plenty of fat, brand name jars from the grocery store, sweet, filled with love and delicious. The bubbie I got it from actually wasn’t a bubbie at the time. She was my high school best friend, Seth’s (Shmuel’s) mother, Bette Globus. Read the rest of this entry »
This post was submitted by Jeremy.
No Southern meal is complete without greens. Traditionally, they’re simmered long and slow until melty and soft. I love ’em that way, but actually prefer a little bite to them—both in their mustardy flavor and hearty leafy texture. Growing up in the South, I learned that the greens were sometimes besides the point. The pot likker—the leftover cooking broth—is what really matters, at least as much as the greens themselves. Traditionally, salt pork simmers alongside the greens to flavor the likker. I use smoked turkey wings to get a broth that’s just as tasty but has even more complex gamey, savory flavors. Be sure to serve this with Skillet Cornbread for sopping. And save any leftover likker to make soup. From “Cooking with Love.” Read the rest of this entry »
This post was submitted by Carla Hall.
1 pound brussel sprouts, tips cut off, discolored leaves removed and sliced in half
(smaller sprouts are better than large)
1 tablespoon olive oil
2/3 cup fresh cranberries (or 1/3 cup dried cranberries)
1/3 cup crumbled gorgonzola or goat cheese
1/3 cup freshly toasted pecans
1 1/2 cups cooked barley, reheated
1 tablespoon maple syrup, or more to taste
1 tablespoon balsamic vinegar, or more to taste Read the rest of this entry »
This post was submitted by Maur Rodman.
For a 12 lb. or larger bird
2 cups sliced onion (2 large onions, sliced)
1/2 ib. beef liver plus the liver from the turkey
1/4 cup vegetable oil
18 oz or larger box of Corn Flakes
3/4 cup water (you might not use it all)
1 tsp. thyme
Salt and pepper to taste Read the rest of this entry »
This post was submitted by admin.