Festive Noodle Kugel

Ingredients:
12 oz Egg Noodles
8 oz Cream Cheese
8 oz Sour Cream
8 oz Ricotta Cheese
4 Eggs
1/4 cup Granulated Sugar
1 tsp Vanilla Extract
2 tsp Cinnamon
1 tsp Mace
1/2 tsp Salt
3-4 cups Graham Crackers, crushed
1/2 – 1 cup Raisins (optional)
Water for Boiling
Pinch of Salt for Water

Directions:

  • Bring Water to a Boil and add Salt and Egg Noodles. Cook till al dente. They will cook much quicker than regular pasta, so don’t leave it unattended.
  • Drain the Noodles, and set aside.
  • Preheat Oven to 350°F.
  • Divide the Graham Cracker crumbs and sprinkle on the bottom of a casserole dish (9″ x 13″ approximately).
  • In a large bowl combine the Dairy, Eggs, and Spices (and Raisins if using them). Mix well.
  • Fold in the Noodles.
  • Pour mixture (think scoop) into the Casserole dish, and even it out with a spatula.
  • Sprinkle with remaining Graham Cracker Crumbs.
  • Bake for 45-55 minutes.

Makes 6-8 servings.

NOTES: This Central European Jewish dish is traditionally served at Hanukkah, though it can be served throughout the year as a festive pudding/custard. I first learned this dish when I found evidence that a section of my family was Ashkenazim and had converted to Catholicism in the 1800s.

Mulled Wine

Ingredients:AlcoholicVegan
1 bottle of Port
1 cup Water
1/2 cup Brandy
1/2 – 3/4 cup Granulated Sugar
1 medium sized Orange, sliced horizontally
2 Cinnamon Sticks
6-8 whole Cloves
1 Allspice Pod
1/2 tsp Mace

Directions:

  • In a large Saucepan, heat the Wine, Water, Brandy, and Sugar on low-medium heat until Sugar is dissolved. Never allow to boil.
  • Add the Orange, and Spices  and let steep on low heat for 1 hour.
  • Serve Warm, strained.

Serves 12

NOTES: This English Mulled Wine recipe is my interpretation of Mrs. Beeton’s, as listed on paragraph 1961 of Mrs. Beeton’s Book of Household Management, a Victorian guide to everything in the house with etiquette, tips, and recipes. I prefer to add Brandy to any mulled wine, as well as Orange for some citrus overtones. You can use a different Red wine than Port, but you’ll probably need more sugar. Her recipe is as follows:

1961.-TO MULL WINE.

INGREDIENTS.- To every pint of wine allow 1 large cupful of water, sugar and spice to taste.

Mode.-In making preparations like the above, it is very difficult to give the exact proportions of ingredients like sugar and spice, as what quantity might suit one person would be to another quite distasteful. Boil the spice in the water until the flavour is extracted, then add the wine and sugar, and bring the whole to the boiling-point, when serve with strips of crisp dry toast, or with biscuits. The spices usually used for mulled wine are cloves, grated nutmeg, and cinnamon or mace. Any kind of wine may be mulled, but port and claret are those usually selected for the purpose; and the latter requires a very large proportion of sugar. The vessel that the wine is boiled in must be delicately cleaned, and should be kept exclusively for the purpose. Small tin warmers may be purchased for a trifle, which are more suitable than saucepans, as, if the latter are not scrupulously clean, they spoil the wine, by imparting to it a very disagreeable flavour. These warmers should be used for no other purpose.

Variations:
Glögg / Gløgg
Finnish Glögi
Glühwein

Published in: on November 6, 2009 at 2:15 pm  Comments (2)  
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