Wednesday, September 12, 2007

WFMW - Comfort Food



In our melting pot of a country, everyone has a different definition of comfort food. For some, it's macaroni and cheese; for others, it's Popeye's Fried Chicken biscuits. (Oh, is that only me? Moving on...)

Tonight marks the start of the Jewish New Year. Every family has different traditions for a holiday meal, and the items on the menu may change from time to time, but here are the must-haves of my family's Rosh Hashanah.
  • Apple slices dipped in honey to symbolize the sweetness of the coming new year
  • Chicken soup with matzah balls, a traditional Jewish course
  • Deviled eggs, no symbolism here, my family just really likes deviled eggs (although eggs in Judaism and many other religions symbolize the life cycle and so would symbolize the wholeness of the year starting anew)
  • Potato Kugel (that is, potato pudding)
For all holidays, my job is to make the potato kugel. What follows is my recipe adapted from my mother's cookbook for Jewish Holidays. I can't remember who wrote the cookbook, but will update the post after the holiday.

Potato Kugel
side dish, meat or pareve, serves as many as you wish

10-12 Yukon Gold potatoes
1 small onion, finely chopped or grated
1 egg
1/2 cup matzah meal (you could also use breadcrumbs)
1/4 cup chicken fat or margarine, melted + some more (not melted) for greasing pan
1/2 tsp. salt
1/8 tsp. pepper
Lemon juice as needed

Peel and grate the potatoes. In order to prevent the potatoes from turning brown or black, place peeled potatoes in a pot of water with a couple drops of lemon juice and keep them there until they are grated.

You can use a food processor, but I think this turns out better when you grate by hand. Once grated, add a little more lemon juice (a little dab'll do ya) and mix. Add finely chopped or grated onion, egg, matzah meal, chicken fat, salt and pepper. Mix together until blended.

Scoop mixture into a greased pan and cook at 400 degrees for at least 1 hour. Top will look toasty and golden brown. When a knife inserted in the center comes out clean, you're done! Serve hot. The dish will keep in the fridge for a good couple of days so don't worry if you have leftovers.

L'shanah Tova to everyone! May you have a sweet new year with family and friends!



See more hints and tips every Wednesday at Rocks in My Dryer.

4 comments:

SAHMmy Says said...

This sounds fantastic! Potatoes in any form are my favorite comfort food. Thanks for the recipe!

Not the Queen said...

Happy Rosh Hashanah!

Apples and honey. I never though about trying that combination, but it sounds lovely!

I love eating local foods, too. Forunately, we have so much fresh produce out here this time of year. I just go crazy for it! Of course, when winter comes, I'm dying for something besides apples.

Mom2fur said...

Happy Rosh Hashanah! I'm not Jewish, but boy, do I like chicken soup with matzo balls!

Juggling Frogs said...

Gmar Chatima tova, Jendeis!

(I sent this link in to Batya for inclusion in KCC22)