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Dairy Recipes for Rosh Hashonna kiddush

d
Diane in Bexley Sep 8, 2006 08:20 PM

Yes, once again, everything is at my house including both dinners and 2 kiddushes after services. Because we usually do a roast one night and chicken the other, we do dairy kiddush meals. By me, lox, bagels & cream cheese would be enough, but the kiddish consumers don't think so. Don't you love it when the eaters tell the cooks what to make! Anyway, looking for dairy recipes - farmer's cheese w/ vegetables, kugel, blintz souffle, etc. that can be assembled in advanced and reheated quickly after services. TIA!

  1. n
    Nancy Berry Sep 10, 2006 02:25 AM

    There are some really nice dairy high holiday recipes on Epicurious.com. Here's the link:

    http://www.epicurious.com/cooking/hol...

    1. p
      pamd Sep 10, 2006 02:08 AM

      here ya go- it is often requested! If you do end up making it, let me know what happens if you prepare ahead.

      Preheat oven to 350 degrees. grease bundt (or tube) pan well with cooking spray. combine 1 cup chopped pecans, 1/2 cup packed dark brown sugar, and 1/2 cup margarine (melted)and pour in pan.

      cook 16oz package extra wide noodles according to package & drain into large bowl. Mix together 6 large eggs (lightly beaten), 1 cup sugar, 1 tsp salt, and 1 tsp cinnamon and pour onto noodles, mixing well with spoon. pour into pan.

      bake 1 hour (watching not to burn noodles). Cool on wire rack 10 minutes & serve. Enjoy!

      1. vicarious Sep 9, 2006 02:41 PM

        Noodle kugels are perfect for do-ahead and reheat. Recipes abound; you just need to sort out your own preferences: fruit or no fruit, if fruit: raisins, pineapple, or apricots, cornflake crumbs on top?, how sweet?, etc. When I'm hosting, I sometimes skip the kugel, which I don't love, in favor of strata or quiche (both of which can be made ahead and reheated). You might have fun with this link: http://www.jewish-food.org/index.html....

        1. p
          pamd Sep 8, 2006 09:32 PM

          wonderful blintz recipe-
          http://www.bbonline.com/recipe/salisb...

          I make a great noodle kugel that's kind of different- but not quite sure how to reheat it, so that the consistency of noodles doesn't change. I always serve it from the oven. I guess you could assemble though & just bake before. let me know if you want the recipe

          other things you can do ahead:
          baked french toast
          jewish apple cake
          jello fruit salad/layered jello
          fresh fruit with dip
          tomato tart (dough can be done in advance
          )quiche

          3 Replies
          1. re: pamd
            Covert Ops Sep 8, 2006 09:48 PM

            I've seen recipes for kugel in which you heat the oven to a certain temp and then turn it off and let the kugel cook overnight. Not sure if this would keep it warm enough for your purposes, but I'd love to hear your "different" kugel recipe!

            1. re: pamd
              d
              Diane in Bexley Sep 9, 2006 03:52 PM

              Pamd, would love to get your kugel recipe. A friend of mine suggested I could freeze the kugel, partially defrost it, set it in the oven (which has a time delay feature) which would turn on while we are in services, thus making it hot when we come home. Please share your apple cake recipe too, as I am looking for one. Thanks!

              1. re: Diane in Bexley
                p
                pamd Sep 10, 2006 12:28 AM

                here is the apple cake (already on file in my computer)
                I will type the kugel recipe soon.1

                APPLE CAKE

                5 apples, peeled & cored
                3 tsp sugar & 3 tsp cinnamon blended
                5 TB orange juice
                3 cups flour
                2 cups sugar
                1⁄2 tsp baking soda
                1 TB baking powder
                1⁄2 tsp salt
                4 eggs
                1 cup vegetable oil
                2 tsp vanilla

                Preheat oven to 350
                Slice apples 1⁄4 inch thick. In medium bowl gently toss apples with cinn/sugar mixture & set aside. In large bowl mix flour, sugar, salt, eggs, oil, vanilla, OJ, baking soda & baking powder. In the bottom of greased tube pan (or bundt) spoon 1/3 of the dough. Cover with 1⁄2 of apples. Add 1/3 more of dough, then cover with remaining apples, then top with remaining 1/3 of dough.
                Bake ~50 minutes, or until appears done, cool, carefully unmold.

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