Subj : Re: Brisket
To   : JIM WELLER
From : Dave Drum
Date : Sun Sep 25 2022 06:25:00

-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> Rosh Hashanah ... brisket ... not a traditional part

 JW> Jewish people also like to have a large cut of
 JW> meat as the centerpiece of a celebration feast. Back in Ottawa
 JW> the big two were whole braised brisket and large roasted chicken.

 DD> Very true for *some* holidays. But I consulted with both Rabbi
 DD> Emeritus Barry Marx and my friend Les' new (and vary Kosher) wife.

 JW> My experience is based on personal connections to people. It may
 JW> well be that our respective cities have a Jewish population with
 JW> differing origins and customs. Most of Ottawa's Jews have
 JW> Lithuanian, Polish and Russian backgrounds. Marx sounds German.

There were/are two main groups .... the Askanizi and the Sephardim. We
have populations of both - mostly European but some Middle Eastern and
a few Asians. There were 12 tribes you know. They scattered pretty well.

 DD> Rosh Hashanah is as I stated.

 JW> I agree with the part about the apples, carrots, honey and other
 JW> sweet things playing a part.

They are, I have been told, a requirement for the New Year's celebration/
seder. Other dishes are optional .... including brisket.

This is a dish to break your fast on Yom Kippur (last day of the Rosh
Hashanah New Year's celebration) known as the Day of Atonment (04 October
this year):

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Cottage Cheese Noodle Kugel
 Categories: Pasta, Dairy, Cheese, Fruits
      Yield: 9 servings

      4 tb (1/4 cup) unsalted butter;
           - more for greasing
           salt
     16 oz Wide egg noodles
  1 1/2 c  Cornflakes
     16 oz Cottage cheese *
     16 oz Sour cream
           +=OR=+
     16 oz Israeli white cheesel such
           - as gvina levana
      4 lg Eggs; lightly beaten
      2 tb Pure vanilla extract
    3/4 c  Granulated sugar; divided
    1/4 c  Golden raisins; opt
      2 ts Ground cinnamon

  * If you don't care for cottage cheese all sour crean
  nay be used.

  Gather the ingredients.

  Position a rack in the center of the oven and preheat to
  350-|F/180-|C. Grease a 9" X 13" baking dish with butter
  or baking spray.

  Bring a large pot of salted water to a boil. Add the
  noodles and cook according to the package directions
  until al dente. Drain once cooked.

  Meanwhile, lightly crush the cornflakes in large
  resealable bag. Melt the butter in a small saucepan over
  medium-low heat or microwave in a microwave-safe bowl.

  Combine the melted butter, cottage cheese, sour cream or
  gvina levana, eggs, vanilla, 1/2 cup of the sugar, and
  raisins, if using, in a large bowl. Mix well until
  blended. Fold in the noodles with a rubber spatula until
  evenly combined.

  Pour the noodle mixture into the prepared pan, smoothing
  the top into an even layer.

  Combine the crushed cornflakes, cinnamon, and remaining
  1/4 cup of sugar in a medium bowl.

  Evenly sprinkle the cornflake mixture all over the top
  of the noodle mixture.

  Bake the kugel, uncovered, until set, golden brown, and
  a toothpick or cake tester inserted in the center comes
  out clean, 45 to 50 minutes.

  Let the kugel cool for 10 minutes, then slice and serve.

  MAKES: 8 to 10 servings

  By Giora Shimoni

  RECIPE FROM: https://www.thespruceeats.com

  Uncle Dirty Dave's Archives

MMMMM

.... "When correctly viewed, everything is lewd" -- Tom Lehrer.
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