If you’re a fan of the type of noodle kugel that can serve as a ship’s ballast, stop reading. If, on the other hand, you crave a noodle pudding that’s light and airy—dare I say, almost souffle-like—then read on. Here’s my post for Reba’s Noodle Pudding from last year. Seriously, it’s the best you’ll ever eat. Not doing a break fast? This kugel is great for brunch any old time.
Who can think of shtetl food like brisket and stuffed cabage when it’s 110 degrees in the shade? But for Zabar’s, the venerable Jewish food emporium on Broadway, it’s apparently not too early to begin urging you to plan your New Year’s or Yom Kippur Break Fast menu. So if cooking is not your thing on the High Holidays, check out their offerings.
One of the great desserts of all times, Teddie’s Apple Cake is perfect for the High Holidays, and especially for Rosh Hashanah. In fact, you’ll love this cake even if you’re not Jewish. It’s moist and filled with nuts, apples and raisins. Perfect with a cup of tea or for Sunday brunch.
Click here for the the recipe, which first apeared in the New York Times in 1973. If you don’t like things too sweet, cut the sugar to 1 cup. The raisins and apples add a dose of natural sweeteners so two cups of sugar is overkill.
Who’s Teddie? No one knows, but you’ll quickly gobble up this mystery baker’s creation.