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Mama Deb
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Mama Deb [userpic]
Holiday prep

The holidays totally snuck up on me - they're very early this year plus this was a fairly eventful summer.

So. Rosh HaShanah (as well as Sukkot and Shemini Atzert/Simchat Torah) all abut Shabbat this year, making them three-day holidays. That means planning for six meals.

Wednesday Night:
Mom, her husband, my brother, my new stepbrother and his wife.

Gefilte fish
Chicken noodle soup
Baked carrots
Honey cake/raspberries
Challah, wine, soda, coffee

Thursday lunch:
With friends

Thursday dinner:
Just us.
Dairy: omelette, fruit salad, french fries.

Friday lunch:
Us. Family of four (including teen-age son.)
Tuna fish
Possibly soup.
Beef stew
Honey cake/pareve ice cream
New fruit

Friday dinner:
Out with friends.

Saturday lunch:
Us plus two guests.
Tuna and salad
Leftover turkey/stuffing/broccoli kugel
Honey cake

Right now - I bought everything pretty much everything but the fresh fruit, the kugels and the desserts. I have the soup and the fish cooking. The turkey is defrosting. I'm doing pretty much all the real cooking on Wednesday - the stuffing, the beef stew, the turkey, the noodles for the soup and the carrots.


i really like kugel, but i haven't made any in ages. i used to make the sweet kind, with sour cream. want to share a couple of recipes with me? the broccolli one sounds interesting!

Sweet dairy kugels. I haven't had one of those in decades.

Also, to be honest, my recipe for kugels tends to be "Go to store. Buy."

When I do make kugels, I make them entirely by feel. You know. Grate up something (or cook a bunch of noodles.) Mix with several eggs, a handful or two of matzo meal, some grated or cooked onion, some oil and lots of salt and pepper. Pour into pan and bake until done. What temperature? What temperature are you using for the rest of your meal?

Mostly, though, I buy them.

not something i've found at a store here. not a large jewish population. though we do have a surprisingly large vietnamese population for a city our size, mostly, i think, because of the supersized military base. soldiers marry someone, then bring their whole family over.

i do like to experiment with food, but i usually start with a recipe. and i like the temperature thing - that's exactly what i do! start with the one item that has to have a certain temperature and let the rest cook along with it. tonight i had a meatloaf, a chicken spaghetti casserole, cornish pasties and a pineapple upsidedown cake all cooking together over a two-hour period. oven temp? set for the cake :)

btw, is there something weird about liking sweet dairy kugels?

Not at all. Sweet kugels are very popular, whether it's the standard noodle one with raisins or my personal favorite, Yerushalmi kugels.. (Yershalmi kugels are made with thin noodle, lots of pepper and caramelized sugar. They're sweet, spicy and salty, and therefore incredibly delicious. I haven't had one in years.)

Note that these are all *side dishes*.

Kugels pretty much evolved as a Shabbos dish because they can be kept warm overnight or, being dry, can be reheated on a suitable surface. Shabbat meals tend to the meat, of course, so the kugels had to be non-dairy. Also, fat is an integral part of pretty much every kugel recipe, and the cheapest/most available fat in Eastern Europe, where kugels developed, was chicken fat. Also precludes dairy, you see. Finally, they began as puddings cooked in little pots or bags right in the cholent (overnight stew) pots, and as cholents tend to be meat...well.

Dairy kugels tend to be weekday meals (in which case, they'd be savory, not sweet). About the only time you'd have sweet dairy kugels would be for Shavuot, because it's traditional to eat dairy for Shavuot. Again, it would more likely be a side-dish than a dessert.

I'm avoiding sweet lately and I'm not fond of sweet sides anyway, so I'm mostly buying (and occasionally making) savory kugels.

I miss Yerushalmi ones, though.