Tuesday, October 30, 2007
The autumn and winter holidays bring vegetarians and carnivores together at the same table every year. Unless the entire family (and extended family) is vegetarian, the main dish will probably always include some sort of meat. But for vegetarian cooks -- and cooks who anticipate serving vegetarians at their holiday table -- there are plenty of options in the "Pasta, Vegetables and Side Dishes" section of this book. There is also a section on soups and salads and breakfast and brunch. But for hearty holiday chow, check out recipes like the noodle kugel below.-- Evelyn Shih
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Vegetarian recipes from recently released cookbooks:
"Seriously Simple Holidays," by Diane Rossen Worthington (Chronicle Books, 2007)
Noodle kugel
¾ pound wide egg noodles
4 large eggs
¾ cup sugar
½ pound cream cheese at room temperature
1 cup sour cream
¼ cup unsalted butter, melted
2 cups cottage cheese
1 teaspoon vanilla extract
2 golden delicious, gala or pink lady apples, peeled, cored and finely chopped
Grated zest of one orange
1 cup panko (Japanese bread crumbs)
1/3 cup packed brown sugar
¼ teaspoon ground cinnamon
¼ cup unsalted butter, melted
Preheat the oven to 350 degrees. Butter a 9-by-13-inch baking dish. Bring a large pot of water to boil and cook the noodles for about 6 minutes, or until al dente. Drain and set aside.
In a large bowl, beat the eggs until well blended. Beat in the sugar. Add the cream cheese, sour cream, butter, cottage cheese and vanilla extract. Whisk until the cream cheese is completely blended. Stir in the apples and orange zest and mix to blend. Stir in the drained noodles. Spoon into the prepared dish.
Make the topping: In a small bowl, combine the panko, brown sugar, cinnamon and butter, and mix with a fork to combine. Scatter the topping evenly over the noodles.
Bake for 1 hour, or until the kugel is set. Let rest for 15 minutes and then cut into squares and serve immediately.
Servings: 8 to 12.
Copyright © 2007 North Jersey Media Group Inc.
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