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Click here to view other books by Sara Finkel

Other books on this topic:

Adventures in Bubby Irma's Kitchen
Irma Charles

Fresh from the Kitchen
Mindy Ganz Ribner

The Kids Kosher Cookbook
Miriam Zakon

Classic Kosher Cooking Vol. 2: Simply Delicious
Sara Finkel

A Taste of Tradition: Pesach - Anything's Possible!
Tamar Ansh

Book Excerpt from Classic Kosher Cooking

Classic Kosher Cooking By Sara Finkel Master the art of kosher cooking with veteran caterer and culinary expert "Sarah Finkel" with this collection of marvelous, classic and traditional Jewish recipes. A favorite of Jewish women worldwide. Buy Classic Kosher Cooking by Sara Finkel at a special online price at www.targum.com

Classic Potato Kugel

I still recall my mother's Shabbat potato kugel — yaptzug she called it — baked in a cast-iron pot and left on the metal stove cover (blech) overnight. What a marvelous taste it had the next morning! The following potato kugel is easy to make — a flavorful side dish for Shabbat or any time.

8 medium potatoes
1 medium onion
4 large eggs
1/4 cup matzo meal or sifted flour, optional
1/4 cup oil
11/2 teaspoons salt
1/4 teaspoon pepper
1/4 cup oil, for pan

Grate potatoes and onion together, either by hand or in a food processor. Let stand for 5 minutes. Squeeze out excess liquid. Stir in remaining ingredients except oil for the pan. Pour the 1/4 cup of oil into a 9x13-inch baking pan or a 21/2-quart casserole. Place pan or casserole in oven, while preheating to 350^o for about 15 minutes to prevent kugel from sticking. Remove and pour in potato mixture. Return to oven and bake at 350^o for 1 hour or until brown. Serves 12.

Variations

Make potato kugelettes by spooning mixture into muffin tins, greased and lined with fluted paper cups. Pour a teaspoon of oil on top of each and bake in a preheated 350^o oven for 40 minutes or until golden brown. Serves 18.

For a low-calorie version, substitute raw, grated cauliflower — about half a medium head — for half the amount of potatoes.

Zucchini potato kugel: Use raw, shredded zucchini in place of half the amount of potatoes.

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Gourmet Noodle Kugel with Meringue Nut Topping

A sweet and delectable parve side dish.

6 eggs, separated
1 pound noodles, boiled and drained
2/3 cup sugar
1/2 cup oil
1 teaspoon salt
2 teaspoons vanilla extract
2/3 cup apricot jam
1/3 cup finely chopped nuts

Beat egg yolks until light and fluffy. Stir in noodles, 1/3 cup of the sugar, oil, salt, and vanilla extract. Pour into a greased 9x13-inch baking pan. Bake in a preheated 350^o oven for 40-50 minutes. Remove from oven and spread with apricot jam, then with Meringue Nut Topping.

Meringue Nut Topping

Beat egg whites until frothy. Gradually add remaining 1/3 cup of sugar and beat until stiff. Fold in nuts. Spread over kugel. Return to oven for an additional 20 minutes at 350^o. Serves 12.

Variation

Instead of spreading jam on baked kugel, mix it into batter before baking.

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Scrumptious Cheese Latkes

Dairy foods echo one of the themes of Chanukah, making these cheese latkes especially welcome. They are also easily adaptable into cheese muffins.

4 eggs, well beaten
1 cup farmer cheese or cottage cheese
3/4 cup flour, sifted
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
1/3 cup raisins, plumped in boiling water for 5 minutes
1 large tart apple, peeled and grated, optional
oil, for frying

Combine all ingredients. Drop by tablespoonful into hot oil and fry on both sides until golden brown. Yields about 20 latkes.

Variation

Cheese muffins: Add 1/2 cup of yogurt or sour cream and an additional 1/4 cup of sifted flour. Pour into greased muffin tins and bake in a preheated 350^o oven for 25 minutes until golden. Yields 12-15 muffins.

Buy Classic Kosher Cooking by Sara Finkel at a special online price at www.targum.com