I’ve been “off-piste” for a while, and haven’t given my blog much attention. Blame it on the Florida heat. Blame it on the Vermont heat. In fact, just blame it on the heat, anywhere! And when it’s hothothot, my creative juices tend to get scorched, burned, and turn to cinders.
A college sorority sister of mine reconnected via facebook a few weeks ago. That’s the beauty of facebook, the internet, and all this digital media we are steeped in. But back to facebook – we IM’d and then actually spoke with each other for the longest time, peeling back the layers of time as we revealed what the years had given, and taken from us.
The conversation changed my mood, and I suddenly shifted into “comfort” gear. Maybe it was the result of sending her my kugel recipe, but I wanted more comfort food. I fell into a cyclonic whirl that sped me back in time. Think Dorothy’s tornado in “Over the Rainbow.” When I landed, my kitchen counter was full of recipes from the past. My juices were reignited, the wooden spoons jumped from their containers and into the pots and pans, and I was humming away, singing old sorority songs! Thank you, Leslie, for bringing a special time of my life back to life. And for reconnecting.
A JEWISH MOTHER’S NOODLE KUGEL
…as only she could make – until now
Mis en Place:
What You’ll Need:
Sweetex or soft butter
225 grams wide noodles
dash of salt
Water to fill pasta pot
4 eggs, separated
113 grams (one stick) butter
½ cup sugar
113 grams cream cheese (in the brick)
225 grams sour cream
¼ cup golden raisins
1 teaspoon cinnamon
1 tablespoon sugar
Utensils and Tools:
Measuring cup and spoons
9 x 13 baking dish
Large pot (or 2)
Stand or hand mixer
PREHEAT OVEN TO 350F
Sweetex or Butter.
Using the pastry brush, spread Sweetex or butter on the bottom and sides of baking dish.
Noodles. Salt. Water.
Add a dash of salt to the water and heat water to boiling.
Add noodles and cook, stirring frequently so that none stick to the bottom of the pot. Cook until al dente (teeth go through but not mushy.) Drain and set aside.
Whip with mixer until stiff. Set aside.
Melt butter in a large saucepan or the same pan you used for the noodles. Turn heat to low.
Sugar. Sour Cream. Cream Cheese.
On a very low heat, add sugar, sour cream, cream cheese and blend with a wooden spoon.
Off the heat, stream the egg yolks into the cream cheese mixture and stir until all is blended.
Egg Noodles. Egg Whites.
Fold in noodles, and then egg whites and blend.
Add raisins and stir.
Combine cinnamon and sugar until it reaches the taste you like for this old time combo.
Pour mixture into baking dish.
Sprinkle cinnamon and sugar mixture on top.
Bake at 350F for one hour or until a stick comes out clean.
Your mother will be so proud!