The Passover Kugel Stack

  

Kugel Stack Completed

We all know so many ways to use up Thanksgiving leftovers, but the recipes are few and far between when it comes to Passover leftovers. Here is a tasty way to use up what’s left after your seder. You can make this recipe from scratch, but it’s better with leftovers. If you want meat, you can keep it kosher by skipping the cheese. Add in some of the seder horseradish to give it some spice. You can make your stacks as high or low as you like. I like to have four layers. Whether you stack them high or low, they will be delicious!

Kugel Stack

Ingredients:

  • leftover potato kugel, chilled overnight
  • leftover roasted or steamed asparagus, green beans or other green vegetables
  • leftover tsimmes or one baked sweet potato
  • 10 oz. pack of white mushrooms, cleaned and finely chopped (or leftover brisket if you’re using meat)
  • one small shallot
  • 2-3 Tbsp. vegetable oil
  • fresh mozzarella, sliced (if you’re doing dairy)
  • a pinch of kosher salt

Slices of kugel ready to be crisped in a pan.

Directions:

1. Slice your chilled kugel evenly. The amount of kugel you have left over will determine how many stacks you can make.

2. In a pan, heat the vegetable oil. Once the oil begins to shimmer, add the slices of kugel and cook until golden brown on both sides. Set the slices aside on a plate while you prepare the other ingredients.

3. Finely chop the shallot. If needed, add a little extra vegetable oil to the pan that you cooked the kugel in. Sauté the shallots over medium-low heat.

4. Toss the mushrooms in with the shallots and turn the heat to medium-high. Once the liquid begins to cook off of the mushrooms and they begin to brown, add a pinch of salt. This is your mushroom duxelles. If you prefer, you can use the leftover brisket instead and skip the mozzarella on top.

5. Turn the broiler on and make sure your rack is low enough that the stack has room to sit under the broiler. On a baking pan lined with foil, place one slice of kugel. Top that with a row of sliced asparagus or green beans. Top that with another piece of kugel and a spoonful of mushroom duxelles (or a piece of brisket). Top with another slice of kugel and add a spoonful of tsimmes or a slice of sweet potato. Top with a final piece of potato kugel and add a slice of mozzarella. Leave the cheese off if you are using brisket. If you need a toothpick or skewer to stabilize the stack, you can push one into the kugel stack being careful that it is not right under the broiler.

6. Place the stack under the broiler until the cheese begins to bubble and brown. Enjoy!

Gingerbread Sufganiyot (Hanukkah Doughnuts)

  

 

sufganiyot_stackChristmas and the first night of Hanukkah fall on the same day this year. Growing up the child of a divorced, interreligious family, this would have blown my mind even more than it does as an adult. While I was raised primarily in my Jewish mother’s home, my brother and I spent every Christmas with my dad, stepmother and half-sister, and we loved it. I mean, loved it. Sure, the extra presents were nice (very nice), but the experience of both holidays was nothing short of warmth.

Now, at 36, as I think back to having to shuffle between houses for holidays, I feel nothing but warmth. I loved lighting the menorah and the smell of the match as it lit a fresh batch of Hanukkah candles. I equally loved the smell of eggnog and the sound of Nat King Cole’s classic Christmas record as I helped my dad and family decorate the tree. I never once felt I was compromising my enriched and grounded Jewish identity as I played along with my dad and stepmom in pretending, for the sake of my beloved half-sister, that Santa and his reindeer were, in fact, on the roof trying to figure out how to get down the chimney.

Somehow, my family figured out how to give my brother and me a safe and inviting interreligious experience growing up and never asked us to choose. It was our normal, and it was perfect. I hope this recipe helps you bring some of that warmth into your home.

Gingerbread Sufganiyot

Ingredients

For the doughnuts:

  • 1 and 2/3 cups all-purpose flour
  • 2 Tbsp. sugar, plus ½ cup extra for coating
  • 1 tsp. salt
  • 2 tsp. active dry yeast
  • 2 eggs
  • ¼ cup plus 2 tsp. warm water
  • 4.5 Tbsp. room-temperature butter
  • 4 cups neutral oil for frying (like canola)

 

For the filling:

  • ½ cup cream
  • ¼ cup milk
  • 1 tsp. vanilla extract
  • 2 Tbsp. cinnamon
  • 2 Tbsp. ginger
  • 1 Tbsp. allspice
  • ¼ Tbsp. nutmeg
  • ¼ Tbsp. ground cloves
  • 2 egg yolks
  • 2 Tbsp. sugar
  • 2 Tbsp. cornstarch

 

Instructions

1.  Place all doughnut ingredients, except the butter, into the bowl of a stand mixer fitted with the dough hook. Work on a low speed for about 4 minutes, or until well-combined and elastic.

2.  With the mixer still running, add the butter piece by piece, until it’s all worked in and incorporated. There should be no visible pieces. This will take about 5-8 minutes.

3.  Scrape down the sides of the bowl, cover with plastic wrap and set aside in a warm place to rise until doubled in size.

4.  While the dough is rising, make the filling. Place the cream, milk, vanilla and gingerbread-spice mixture into a small saucepan over medium heat.

5.  In a small bowl, whisk together the egg yolks, sugar and cornstarch. When the milk begins to bubble around the edges, remove it from the heat and slowly whisk it into the egg mixture.

6.  Pour the mixture back into the pan over medium heat, whisking constantly. Cook until it boils and becomes very thick, about 1-2 minutes. Once the mixture is the consistency of soft butter, scrape it out into a bowl, cover and set aside to cool completely.

doughnut dough

7.  When the dough has risen, punch it down and scrape it out onto a well-floured surface. Make sure your hands are properly floured and pat the dough into a rectangle, about ½-inch thick, and cut out nine doughnuts using a well-floured 2.5-inch round biscuit cutter or large glass. Place the doughnuts on a lined baking sheet, cover with plastic wrap and set aside to rise for 45 minutes, or until puffy.

8.  When the doughnuts are finished their second rise, place about 2 inches of oil into a high-sided pan (or use a deep fryer) and heat over a low flame, until it reaches 350 degrees (or until a small piece of dough dropped in the oil bubbles and rises to the surface).

9.  Fry the doughnuts a few at a time (don’t crowd the pan) for about 1 minute each side, or until golden brown and cooked through.

10.  Drain on paper towels and toss in the ½ cup sugar.

Inject doughnuts with gingerbread

11.  To fill the doughnuts, I use a flavor injector, like you would use for a turkey. I find this the easiest way to get the cream in. Alternatively, you can place the mixture into a piping bag fitted with a ¼-inch nozzle. Press the piping bag into the side of each doughnut and squeeze until you can feel the weight of the doughnut increase slightly.

Find more Hanukkah recipes here

Gingerbread dougnuts

Thanksgiving Dinner Bread Pudding

  

thanksgivingbreadpud-12

Bread pudding—essentially made from stale bread and custard—originated in England as a poor family’s dessert. Every culture handles its leftovers differently; in Jewish cooking, the most common pudding recipes include kugel and matzo brei. This particular savory version uses eggs and chicken stock for the custard instead of milk, and the bread is seasoned with all the flavors of Thanksgiving. If you don’t have stale bread for this, save your bread ends instead, using a variety of different breads (other than sandwich bread).

thanksgivingbreadpud-5-2

Thanksgiving Dinner Bread Pudding

Ingredients:

  • 1-lb. loaf French or Italian bread
  • 4 onions
  • 2 Tbsp. olive oil
  • 3 stalks celery
  • 4-5 sprigs fresh sage leaves, chopped
  • 3-4 sprigs fresh thyme
  • 1 lb. ground turkey
  • 6 eggs
  • 1 Tbsp. brown sugar
  • 1/4 cup fresh cranberries, chopped
  • 1 Tbsp. vegetable, grapeseed or canola oil
  • 1 3/4 cup low-sodium chicken stock
  • 1 cup dried cranberries
  • Kosher salt
  • Ground pepper

 

Optional topping:

  • 1 cup potato chips
  • 1/4 tsp. ground ginger
  • 1/4 tsp. dried oregano
  • 1/2 tsp. dried sage
  • 1/2 tsp. dried rosemary

 

thanksgivingbreadpud-1-2

Directions:

1. Preheat oven to 350 degrees. Cube bread into 1-inch pieces. Bake the bread cubes on a baking sheet for 20 minutes. Turn the oven off and leave the cubes in the oven as it cools.

2. Chop onions and sauté over medium heat with olive oil. Chop the celery into a small dice and toss it in with the onions. Cook for 10 minutes until the onions are translucent and the celery softens slightly.

3. Add 1 Tbsp. sage into the onion mixture. Over the onion mixture, strip the leaves off of two sprigs of thyme by running your fingers, pinched, along the stem (try the opposite direction if that doesn’t work well). Add 1 tsp. salt and 1/2 tsp. pepper and stir until mixed. Take the onion mixture out of the pan and put 1/4 cup in a medium-sized bowl to cool. Put the rest aside in another bowl to cool.

4. Take the bread cubes out of the oven and preheat the oven to 350 degrees again. Toss the bread cubes in with the larger portion of the onion mixture and set aside.

5. Once cool, add the ground turkey into the ¼-cup onion mixture. Separate two eggs, keeping the whites. Add the two egg yolks to the ground turkey. Add 1 tsp. salt, 1 tsp. pepper, brown sugar and 1 Tbsp. sage. Add fresh cranberries and mix together until uniform.

thanksgivingbreadpud-2

6. In the same pan you used for the onions (no need to rinse it!) add vegetable, grapeseed or canola oil. Form small, burger-sized patties with the turkey mixture and fry them over medium-high heat for about 4 minutes a side. They should be browned on the outside and opaque in the middle. Put the patties aside on a plate to cool. Once cool enough to touch, break them into large pieces.

thanksgivingbreadpud-7

7. Toss the patty pieces with the bread cubes and onion mixture. Any juices on the plate can be added to the mixture as well.

8. Add four additional eggs to the two egg whites. Whisk with a fork and add a pinch of salt and pepper. Pour eggs and chicken stock over the bread-pudding mix. Add the remaining thyme and sage, plus the dried cranberries. The best way to mix it all is with your hands. If the mixture is still fairly dry, add another 1/2 cup of stock.

9. Put 1 tsp. vegetable oil in a 9×13 glass baking dish and grease the dish with a paper towel. Gently lay the mixture into the dish. Pat down lightly. If you have extra mixture, you can bake it separately in a small dish. Bake for 30-45 minutes, uncovered. After 30 minutes, sprinkle the potato-chip mixture on top and continue baking. Serve with roasted vegetables, green beans or a nice fall salad.

Serve with some roasted vegetables, green beans or a nice fall salad.