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Daily Voice caught up with some of our readers for the recipes that make their Jewish New Years oh-so-sweet.
This one is a lukshen kugel, — noodle pudding — and sweet potatoes and apples from Fair Lawn's Gilda Linden.
Linden and her family have been trying to convince her grandson to try the kugel for years. They promised him time and time again it would be something he'd actually like, not something he'd maybe like if he was in the right mood.
"No" was the answer they got until last year, when the then-9-year-old gave his family what they were looking for: just one bite.
That's really good! he said. Why didn't I eat that before?
Now, Linden's grandson asks for the lukshen kugel every time he sees her.
What you'll need:
- 1 package wide noodles (1 pound)
- 3 eggs
- 1 package Farmer Cheese (unsalted)
- 1 cup sour cream
- 1/4 pound butter
- 1 tsp cinnamon
- 1 tsp salt
- 1 cup sugar
- 3/4 cup raisins
- 2-3 cups apples (peeled, cored, cut in small pieces)
Let's get started:
- Boil noodles as directed. Drain and return to pot.
- Add all other ingredients to pot and mix well.
- Pour into lightly greased shallow baking pan and bake at 350F until browned on top.
- Can be served warm or cold, as a side or dessert or a snack.
Sweet Potatoes and Apples (sweetness for the new year with a fall vegetable, a Gilda Linden original).
What you'll need:
- 3 apples (peeled, cored, sliced)
- 4 large sweet potatoes
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/2 cup chopped pecans (optional)
- Boil sweet potatoes until fork tender. After they have cooled, peel off skins and slice into approximately 1/4" slices.
- Alternately layer apple slices and potato slices in a lightly greased baking dish. Mix cinnamon and sugar and then sprinkle over apples and potatoes. 2- 3 complete layers makes a nice casserole.
- Sprinkle nuts on top if desired.
- Bake at 350 until heated through.
- Tzimmes hailing from England and Australia (Bina Lerman, Rutherford).
- Grandma Frances' Noodle Kugel (Mike Weiss, Rutherford)
- Super easy apple cobbler (Estie Orenstein, Woodcliff Lake).
- Sweet Strudle from a family of bakers (Rivky Goldin, Teaneck).
- Pomegranate-glazed corned beef (Tenafly's The Barbell Chef, Gabe Gilbert).
- Rainbow challahs, round challahs and more from the Challah Fairy
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