Hi everyone. I have been wanting to write a post about the Newtown tragedy but thought it out of place to put on a food blog. The more I thought about it, however, the more I think it is indeed relevant.
I have been more focused on spending time with my kids since the shooting and the easiest way for me to bond with them is through our meals, cooking and eating together. It is so hard to find time to be together but we all must eat.
My heart goes out to those families with this unspeakable reality with which they must now live.
One of my week’s highlights was spending family time at my synagogue. I was asked to be a judge for Noodle Puddings at my synagogue’s “Latkapalooza”. They were all delicious but we did have to pick two.
Here is the first one with a lovely intro by the winner. Stay tuned for the next winner later this week. Congratulations Cheryl Petricoff!
As promised here is the recipe for my “winning” kugel last night. Boy that was exciting!!!! You will see its a really easy recipe. As I think you know, I didn’t have a Jewish mother or grandmother to teach me anything about Jewish food. In fact years ago when I starting dating my husband I had never even heard of kugel! So I was fortunate that about five years ago Andy’s mom, Judy, wrote down all her family recipes and had it bound into a family cook book (mostly foods for all Jewish occassions). Food is so important to Jewish life and as a convert it is especially helpful to have recipes passed onto you and for someone to give you all their tips (which fortunately Judy likes to do for me). As you know food is so emotional so its makes me so happy to make Andy these foods he grew up loving and associating with happy Jewish holidays and gatherings. Now my kids love them too. And it’s exciting that even judges like yourself enjoyed them! Here’s the recipe, which anyone can make.
Noodle Kugel as passed down from Judy Petricoff:
1/2 lb. wide egg noodles
1/2 stick butter
3 oz. cream cheese
1/2 cup sugar
1 cup milk
1 cup apricot nectar
Cook noodles and drain. In a large bowl, mix with butter, cream cheese, sugar, eggs, nectar and milk.
Lightly coat a pyrex with butter or cooking spray to keep from sticking then pour the noodles and rest of ingredients in.
Next add the toppings before baking at 350 degrees for 1 hour.
1 cup corn flakes crushed
1/4 stick of butter
1 teaspoon cinnamon
1/2 cup sugar
pinch of salt