Recipes
Crime and Parchment Recipes
Sweet Lokshen Kugel (Jewish Noodle Pudding)
Ingredients:
8 ounces wide egg noodles
4 large eggs
1/2 cup granulated sugar
1/4 cup unsalted butter, melted
2 cups cottage cheese
2 cups sour cream
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup raisins (optional)
1/4 cup cornflakes OR 1/2 cup apple chips (optional, for topping, see recipe below)
Instructions:
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
Cook the egg noodles according to the package instructions until they are al dente. Drain and set aside.
In a large mixing bowl, beat the eggs and sugar together until well combined.
Stir in the melted butter, cottage cheese, sour cream, vanilla extract, ground cinnamon, and salt. Mix until the ingredients are thoroughly combined.
Fold in the cooked noodles and raisins (if using).
Pour the mixture into the greased baking dish. If desired, sprinkle cornflakes evenly over the top.
Bake in the preheated oven for about 45-50 minutes, or until the kugel is set and the top is golden brown.
Allow the kugel to cool slightly before serving. It can be served warm or at room temperature.
Apple Chips (to go with the Kugel or on their own)
Ingredients
2 firm, medium sized apples (I used Granny Smith and Honeycrisp to mix the sweet and slightly tart)
1/3 (approximate) granulated sugar
1 tbsp (approximate) cinnamon
Pinch of nutmeg (to taste)
Pinch of cardamom (to taste)
Instructions:
Preheat your oven to 225
Select apples of your choice
Wash, core, and thinly slice (I used a mandolin to get the super thin cuts)
Mix together sugar, cinnamon, nutmeg and cardamom in a shallow bowl
Dip one side of each apple in the sugar mix and place them sugar side up in a single layer on a parchment lined baking sheet.
Bake for 1 ½ - 2 hours until crisp.
Chop lightly into large flakes
Note on spices: A light pinch of cardamom (just a pinch or two over the whole batch) will help accentuate the flavor of the cinnamon, and just a pinch or two of nutmeg adds a little depth to the flavors as well. Like all spices, this is really ‘to taste’
Tzimmes Cake (Spiced Carrot and Sweet Potato Cake)
Ingredients:
1 large carrot grated
1/2 large sweet potato grated
1 cup matzo meal or breadcrumbs
1 cup granulated sugar
1/2 cup vegetable oil
3 large eggs
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger (adjust to taste)
Zest of one orange (or 2 tablespoons of orange juice)
1/4 teaspoon salt
1/4 cup raisins (optional)
1/4 cup chopped nuts (optional)
Powdered sugar for dusting (optional)
Instructions:
Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking pan.
In a large mixing bowl, combine the grated carrots, grated sweet potatoes, matzo meal or breadcrumbs, sugar, vegetable oil, eggs, ground cinnamon, ground nutmeg, ground ginger, orange zest (or orange juice), and salt. Mix well until all the ingredients are thoroughly combined.
If desired, fold in raisins and chopped nuts.
Pour the mixture into the greased baking pan and spread it evenly.
Bake in the preheated oven for about 40-45 minutes, or until the cake is set and the top is lightly browned.
Allow the tzimmes cake to cool before cutting into squares.
Optionally, dust the top with powdered sugar before serving.
A Midsummer's Night Scheme Recipe
Mandelbrot (Jewish biscotti)
Ingredients:
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup chopped almonds (or other nuts of your choice)
1/2 cup strawberry jam (or any other jam)
Powdered sugar (optional)
Instructions:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In another mixing bowl, combine the granulated sugar and vegetable oil. Mix until well combined.
Add the eggs and vanilla extract to the sugar-oil mixture. Mix until the mixture is smooth and well incorporated.
Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
Fold in the chopped almonds.
Divide the dough into two equal portions. Shape each portion into a log about 10-12 inches long on the prepared baking sheet, leaving some space between them.
Make a shallow indentation down the center of each dough log using your finger or the back of a spoon.
Carefully spread strawberry jam into the indentation on each dough log.
Bake in the preheated oven for about 25-30 minutes, or until the mandelbrot logs are lightly golden brown.
Remove the baked mandelbrot from the oven and let them cool for a few minutes.
Reduce the oven temperature to 300°F (150°C).
Using a sharp knife, slice the baked logs diagonally into 1-inch wide biscotti-like slices.
Place the sliced mandelbrot back on the baking sheet, cut side down.
Return the mandelbrot to the oven and bake for an additional 10-15 minutes, or until they are crispy and golden brown.
Allow the mandelbrot to cool completely on a wire rack.
Optionally, dust the cooled mandelbrot with powdered sugar before serving.
These crunchy, nutty treats are perfect for dipping in coffee or tea.
Thank you to Kristen Harbeson and Cathy Wiley for helping me with these recipes!