By the time you read this, it will be several days into Rosh Hashanah, the Jewish New Year. This is a very holy time in the Jewish tradition. For those of you celebrating, I respectfully wish you an enjoyable holiday with your families and friends.
Some interesting food facts of Rosh Hashanah are that fish is very often served, along with apples, honey, pomegranates, and beets. Apples and honey are commonly used together, meaning “may we be sent a sweet and fruitful year.” Serving pomegranates mean “may the year be rich with blessings as this fruit is rich with seeds.”
Yom Kipper is the end of the Jewish New Year celebration with a 25-hour fast and holy day of atonement. Those persons, who are able, spend the day in prayer and contemplation. Than they look forward to what is sometimes referred to as the “Break Fast Meal,” generally a quiet but festive time. I am told by friends that many families treat this meal, literally, as an all-day breakfast and eat the kind of foods you might find at a Sunday brunch.
The Yom Kippur “Break Fast” would consist of foods such as blintzes, egg soufflés, a coffee cake or sponge cake, and a traditional Mandel Bread, as well as bagels with assorted spreads and a large bowl of fresh fruit salad.
A noodle kugel is a common favorite dish. There are many different versions of kugel; some sweet with raisins, dried fruits, and nuts, some made with potatoes.
The kugel recipe below is a basic kugel that is only slightly sweetened with brown sugar on top. Perfect anytime, and for anyone, as a side dish or brunch entrée.
The Fried Egg Matzoh recipe came from a friend of mine, Wendy T. of Fort Wayne, Ind., who had this to say: “My family served this egg dish for Passover and Yom Kippur for many years. It’s a simple dish to make and a nice memory.”
Fried Egg Matzoh
2 pieces egg and, or onion-flavored matzoh for each person
1 large egg for every two people
1/2 teaspoon of each; salt and pepper
Margarine or butter enough to coat a fry pan
1 tablespoon of leftover chicken soup gelatin
Coat the fry pan with margarine or butter.
Heat the chicken soup gelatin until it is soup again.
Scramble the chicken soup and eggs, salt and pepper.
Break the matzoh into bite-size pieces and add to the egg mixture.
Put egg and matzoh mixture into fry pan and fry until eggs are done and matzoh is golden-brown. Serve immediately.
Note: Depending on how many you are serving, you may need more margarine or butter and chicken soup.
5 eggs, lightly beaten
1 cup sugar
a scant 1/4 teaspoon nutmeg, dried or fresh-grated
pinch of salt
1/2 cup butter or margarine, melted (let cool a bit)
1 tablespoon vanilla extract
1 (16-ounce) container small curd cottage cheese that has been whipped with a whisk
1 (16-ounce) container sour cream
1 (12-ounce) bag wide egg noodles, cooked according to package directions and drained well.
Topping: 1 tablespoon brown sugar
Preheat oven to 350 degrees. Lightly butter a 13-by-9-by-2 inch baking dish.
Mix eggs with sugar; add nutmeg, vanilla and warm melted butter. Stir in cottage cheese and sour cream till all blended well. Stir in noodles. Spoon into prepared baking dish; sprinkle with brown sugar.
Bake 50 minutes to 1 hour or until center is set. Cool 15 minutes before cutting to serve. Will serve 10 to 12.
Patricia Altomare invites feedback. Email her at email@example.com, or write care of Gloucester Daily Times, 36 Whittemore St., Gloucester, MA 01930.