Bourbon, Brown Sugar and Pecan Noodle Kugel √
Serves 16.
From Rye Delicatessen & Bar.
• 12 oz. egg noodles
• 3 eggs
• 1 c. sour cream
• 4 oz. cream cheese, softened
• 1/2 c. brown sugar
• 6 tbsp. bourbon
• 6 tbsp. good maple syrup
• 4 oz. (1/4 lb.) butter, melted
Topping:
• 2 c. corn flakes
• 2 c. pecans
• 4 oz. (1/4 lb.) salted butter, melted
• 2 tbsp. brown sugar
• 1 tsp. cinnamon
Directions
Cook egg noodles. Meanwhile, in a large bowl, combine the eggs, sour cream, cream cheese, 1/2 cup brown sugar, bourbon, maple syrup and 4 ounces melted butter; beat until foamy. Put the cooked noodles into the mixture and mix well. Put the noodle mixture in a buttered 9- by- 9inch glass baking dish.
Combine corn flakes and pecans in a food processor and chop fine. Combine with 4 ounces melted butter, 2 tablespoons brown sugar and cinnamon. Spread topping over noodles. Refrigerate, covered in foil, for at least 4 hours before baking.
Bake, covered, at 350 degrees for 40 minutes. Uncover and bake for 15 minutes more.
Nutrition information per serving:
Calories390Fat28 g
Sodium267 mgSat. fat12 g
Carbohydrates31 gCalcium61 mg
Protein6 gCholesterol97 mg
Dietary fiber2 g
Diabetic exchanges per serving: 1 bread/starch, 1 other carb, 5½ fat.
Sweet Potato and Spinach Latkes with Cranberry Orange Relish √
Makes about 8.
From Rye Delicatessen & Bar, Minneapolis.
• 2 medium sweet potatoes, peeled
• 1/2 yellow onion
• 1 c. finely chopped uncooked spinach
• 3 eggs
• 2 tsp. salt
• 1 tbsp. brown sugar
• 1/2 c. matzo meal
• 1/2 tsp. cinnamon
• Frying oil, such as canola
• Cranberry Orange Relish (see recipe)
Directions
Shred potatoes and onion. Place potatoes in a colander and rinse under cold water; use cheesecloth or clean dish cloth to squeeze as much liquid as possible out of potato.
In a bowl mix the shredded potato, onion, spinach, eggs, salt, sugar, matzo meal and cinnamon.
Heat oil in a pan to 350 degrees. Form pancakes from about 3/4 cup of the mixture and fry in hot oil until golden brown (2 to 3 minutes per side). Drain on paper towels. Serve hot with Cranberry Orange Relish.
Nutrition information per serving:
Calories130Fat6 g
Sodium630 mgSat. fat1 g
Carbohydrates16 gCalcium28 mg
Protein4 gCholesterol70 mg
Dietary fiber1 g
Diabetic exchanges per serving: 1 bread/starch, 1 fat.
Cranberry Orange Relish √
Makes 2 1/2 cups.
From Rye Delicatessen & Bar, Minneapolis.
• 3 tbsp. water
• 1 tsp. lemon juice
• 1 c. sugar, divided
• 1/2 lb. fresh or frozen cranberries
• 1/2 c. orange juice
• Zest and juice from 1/2 medium orange
• 1 tsp. fresh ginger, peeled and minced
• 1/8 tsp. salt
Directions
In a saucepan, combine 3 tablespoons water, lemon juice and 3/4 cup sugar. Start on high heat, stir until sugar dissolves, about 2 minutes, then reduce to simmer and stir occasionally until caramel colored, about 15 minutes.
Add cranberries, 1/2 cup orange juice plus zest and juice from 1/2 orange, ginger, salt and remaining 1/4 cup sugar to saucepan. Bring to a boil and then reduce and simmer for 20 to 30 minutes, stirring occasionally. Remove from heat, transfer to serving bowl and cool quickly. Store refrigerated.
Nutrition information per 2 tablespoons:
Calories49Fat0 g
Sodium15 mgSat. fat0 g
Carbohydrates12 gCalcium2 mg
Protein0 gCholesterol0 mg
Dietary fiber.5 g
Diabetic exchanges per serving: ½ other carb.
