PPN: Another Kugel

It has become a weekly tradition that my brother joins us for dinner one night over the weekend (and we play Rock Band).  This past weekend he and I decided I would try a new brisket recipe from my Hadassah cookbook.  While I love, love, love Ina Garten's brisket recipe I'm always on the lookout for the possibility of "something better".

This new recipe was good but doesn't beat out Ina.  In essence, you mix 1/2 cup ketchup and 1/2 cup Concord wine (the kosher sweet wine) together, pour it over the brisket with some onion, celery and carrots and let it go for several hours.  I was afraid the liquid would evaporate and burn so I doubled the sauce and added a can of beef broth.  Good thing I did because at the end there wasn't a whole lot of liquid left.  The one thing I did really like about this one, though, is the addition of mushrooms about 1/2 hour before the meat is done cooking.  I'll be using that tip in Ina's recipe as well.

As for my PPN part of this post, I can't seem to make brisket lately without some sort of kugel.  My brother had made mention in the past that he loves ricotta cheese so when I saw this recipe I knew it was the one I had to try.  It also comes from The Hadassah Jewish Holiday Cookbook -- it was a fund raiser for the Hadassah organization and I'm glad I have a copy.

I halved the recipe to fit into a 8x8-inch pan because only serving 6 I didn't need a full 9x13 pan.  It halved beautifully and the flavor was great -- not real sweet and just enough of a fruit flavor to carry it all the way through.  I think my next kugel I'll substitute dried cranberries for the golden raisins and see how that turns out.

Friday head over to Ruth's Once Upon a Feast and check out the other entries into this week's Presto Pasta Night.  I'm so sad that I haven't participated lately and really miss hanging out with everyone.  I know I can't wait for the round-up this week.

Pineapple-Ricotta Kugel
(courtesy of The Hadassah Jewish Holiday Cookbook)

• 12 ounces medium noodles
• 8 ounces ricotta cheese
• 8 ounces cream cheese
• 4 tablespoons butter, melted
• 1/4 cup sour cream
• 1/2 cup sugar
• 5 eggs, lightly beaten
• 3/4 cup drained crushed pineapple
• 1/2 cup golden raisins, plumped in hot water and drained (I didn't plump them -- mine were pretty soft)
• 2 teapoons vanilla extract
• 1 teaspoon ground cinnamon
• 1 1/2 cup milk, scalded (I did not scald the milk and just added it with the rest of the ingredients)
• Topping
• 1/2 cup corn flake crumbs, coarsely crushed
• 1/4 cup sugar
• 1 teaspoon ground cinnamon

1. Preheat oven to 350 degrees.  Butter a 9 x 13 inch heat resistant glass baking dish.
2. Cook noodles according to package directions -- drain.
3. Beat ricotta cheese with cream cheese, melted butter and sour cream.  Stir in sugar, eggs, pineapple, raisins, vanilla and cinnamon.  Combine with noodles and pour into prepared pan.  Pour scalded milk over mixture.  (I just threw everything into the pan I cooked the noodles in and mixed it all together -- turned out fine).
4. Mix topping ingredients and sprinkle over noodles.  Bake about 1 hour, or until cooked through and golden.  (My half pan took about 45 minutes.)

Comments

[Deborah]

I have actually never had a kugel before, but it sounds delicious! And I'll have to try Ina's brisket recipe, as I've really been craving brisket lately!

[Ruth]

I have an old Hadassah cookbook too! I particularly love the BBQ brisket - it's my Chanukah "must have" to go with the latkes.

Thanks for sharing the kugel with Presto pasta Nights.

[tigerfish]

This looks such a complete meal!

[Alisha]

Thanks all. :) Deborah, do try Ina's brisket -- I've made it at least 5 times and it always comes out perfect.