Apr. 12, 2010 6:28 pm
Updated: Apr. 13, 2010 6:37 am
This year for Passover we decided to host a seder at our house. Unfortunately some events transpired that made us cancel at the last minute, but not until after I had cooked all the food. Some of that food was eaten that night, the rest was later reheated and eaten.
I made this haroset, Emril's roast chicken, french green beans, roast red potatoes, Grandma Ruth's noodle pudding/kugel, and hard-boiled eggs. I actually made 2 chickens. One was eaten the night I cooked it, the other was refrigerated and eaten 3 days later alongside matzoh ball soup and salad. Honestly it was better the second night! The extra time in the fridge let the lemon flavor come through much stronger. It was quite delish. The haroset was ok, although I did not chop the apple small enough, next time I will use the food processor.
Here is Grandma Ruth's Kugel recipe:
1/2 lb broad noodles
2 large eggs
1/4 lb butter
1/2 c. raisins
1/2 c. walnuts cut (I used chopped)
8 oz. cottage cheese
1 tsp vanilla
3/4 c. brown sugar, divided
Boil noodles 8 minutes, drain and rinse with cold water.
Beat eggs slightly and then add to noodles Add 1/4 c brown sugar, raisins, cottage cheese, and vanilla. Mix well.
Grease 8 inch pan well. Sprinkle remaining 1/2 c. brown sugar over bottom of pan. Cut butter in small pieces and add some to brown sugar in pan. Sprinkle nuts over mixture in pan. Add noodle mixture. Cut extra butter in small pieces and pat over top.
Bake 45 min - 1 hour in 325 degree oven.
Yummmm. Much thanks to my mother in law for passing this recipe on to me from her mother in law. :)
Roast chicken for Passover