Dairy Recipes for Rosh Hashonna kiddush
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!
wonderful blintz recipe-
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
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!
re: Diane in Bexley
here is the apple cake (already on file in my computer)
I will type the kugel recipe soon.1
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
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.
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....
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!