Subj : Re: Brisket
To : JIM WELLER
From : Dave Drum
Date : Sun Sep 25 2022 06:25:00
-=> JIM WELLER wrote to DAVE DRUM <=-
DD> Rosh Hashanah ... brisket ... not a traditional part
JW> Jewish people also like to have a large cut of
JW> meat as the centerpiece of a celebration feast. Back in Ottawa
JW> the big two were whole braised brisket and large roasted chicken.
DD> Very true for *some* holidays. But I consulted with both Rabbi
DD> Emeritus Barry Marx and my friend Les' new (and vary Kosher) wife.
JW> My experience is based on personal connections to people. It may
JW> well be that our respective cities have a Jewish population with
JW> differing origins and customs. Most of Ottawa's Jews have
JW> Lithuanian, Polish and Russian backgrounds. Marx sounds German.
There were/are two main groups .... the Askanizi and the Sephardim. We
have populations of both - mostly European but some Middle Eastern and
a few Asians. There were 12 tribes you know. They scattered pretty well.
DD> Rosh Hashanah is as I stated.
JW> I agree with the part about the apples, carrots, honey and other
JW> sweet things playing a part.
They are, I have been told, a requirement for the New Year's celebration/
seder. Other dishes are optional .... including brisket.
This is a dish to break your fast on Yom Kippur (last day of the Rosh
Hashanah New Year's celebration) known as the Day of Atonment (04 October
this year):
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Cottage Cheese Noodle Kugel
Categories: Pasta, Dairy, Cheese, Fruits
Yield: 9 servings
4 tb (1/4 cup) unsalted butter;
- more for greasing
salt
16 oz Wide egg noodles
1 1/2 c Cornflakes
16 oz Cottage cheese *
16 oz Sour cream
+=OR=+
16 oz Israeli white cheesel such
- as gvina levana
4 lg Eggs; lightly beaten
2 tb Pure vanilla extract
3/4 c Granulated sugar; divided
1/4 c Golden raisins; opt
2 ts Ground cinnamon
* If you don't care for cottage cheese all sour crean
nay be used.
Gather the ingredients.
Position a rack in the center of the oven and preheat to
350-|F/180-|C. Grease a 9" X 13" baking dish with butter
or baking spray.
Bring a large pot of salted water to a boil. Add the
noodles and cook according to the package directions
until al dente. Drain once cooked.
Meanwhile, lightly crush the cornflakes in large
resealable bag. Melt the butter in a small saucepan over
medium-low heat or microwave in a microwave-safe bowl.
Combine the melted butter, cottage cheese, sour cream or
gvina levana, eggs, vanilla, 1/2 cup of the sugar, and
raisins, if using, in a large bowl. Mix well until
blended. Fold in the noodles with a rubber spatula until
evenly combined.
Pour the noodle mixture into the prepared pan, smoothing
the top into an even layer.
Combine the crushed cornflakes, cinnamon, and remaining
1/4 cup of sugar in a medium bowl.
Evenly sprinkle the cornflake mixture all over the top
of the noodle mixture.
Bake the kugel, uncovered, until set, golden brown, and
a toothpick or cake tester inserted in the center comes
out clean, 45 to 50 minutes.
Let the kugel cool for 10 minutes, then slice and serve.
MAKES: 8 to 10 servings
By Giora Shimoni
RECIPE FROM:
https://www.thespruceeats.com
Uncle Dirty Dave's Archives
MMMMM
... "When correctly viewed, everything is lewd" -- Tom Lehrer.
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