Thursday, September 13, 2007

Happy New Year!

The cooler weather appeared just in time! To mark the beginning of Jewish cooking season, err Rosh Hashanah, I cooked up a storm last night, with many sweet accents to ensure a good new year. We had roast chicken glazed with an apricot glaze, honey-glazed carrots with ginger, green beans, roasted beets with goat cheese and toasted almonds, noodle kugel with dried cherries, homemade challah, and a puff pastry variation of apple strudel. The other half of the challah dough I turned into cute little rolls.


Anonymous said...

Did you use that American Embassy in Rome recipe for the kugel?

Those rolls - I want those rolls - right now - with my morning coffee!



Kt said...

Thanks! I used a kugel recipe that just happened to appear in Wednesday's NYT. I didn't have the American Embassy in Rome recipe with me, and this recipe was along the same lines. The NYT recipe uses a lot less sugar, if I remember correctly, and it tastes great! I'll edit to add a link to the recipe. Instead of making muffin-sized kugels, I put it all in a 9x13 casserole--they were aiming for lots of crunch, which is good, but I wanted the creaminess too (plus ease of serving!)