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:

Calories 390 Fat 28 g

Sodium 267 mg Sat. fat 12 g

Carbohydrates 31 g Calcium 61 mg

Protein 6 g Cholesterol 97 mg

Dietary fiber 2 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:

Calories 130 Fat 6 g

Sodium 630 mg Sat. fat 1 g

Carbohydrates 16 g Calcium 28 mg

Protein 4 g Cholesterol 70 mg

Dietary fiber 1 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:

Calories 49 Fat 0 g

Sodium 15 mg Sat. fat 0 g

Carbohydrates 12 g Calcium 2 mg

Protein 0 g Cholesterol 0 mg

Dietary fiber .5 g

Diabetic exchanges per serving: ½ other carb.