Apple-Honey Kugel
Similar to a bread pudding held together by a rich, creamy custard, our apple-honey kugel is a perfect dessert for fall, as well as a fine dish for your Rosh Hashanah table. The tart apples lend a gentle sweetness and bright flavor complemented by raisins, cinnamon and nutmeg. Feel like mixing it up a bit? Additional fruits and some toasted nuts would fit right with the rest of the recipe. Start to finish: 1 hour (15 minutes active). Serves 16
Ingredients
16-ounce tub mascarpone
16-ounce tub sour cream
½ cup light cream
¾ cup honey
6 eggs
½ teaspoon ground nutmeg
½ teaspoon kosher salt
¾ cup raisins
2 apples, peeled, cored and diced small
16 ounces egg noodles, boiled until just al dente
2 tablespoons sugar
1 tablespoon cinnamon
Directions
Heat the oven to 350 F. Coat a 9-by-13-inch baking dish with cooking spray.
In a food processor, combine the mascarpone, sour cream, light cream, honey, eggs, nutmeg and salt. Process until smooth.
In a large bowl, mix together the raisins, apples, cooked egg noodles and the egg mixture. Spoon into the prepared pan.
In a small bowl, mix together the sugar and cinnamon, then sprinkle over the top of the kugel. Bake until the custard is set and slightly puffed, 35 to 45 minutes. Serve warm or at room temperature.
Nutrition information per serving: 420 calories; 200 calories from fat (48 percent of total calories); 22 g fat (12 g saturated; 0 g trans fats); 150 mg cholesterol; 46 g carbohydrate; 2 g fiber; 24 g sugar; 10 g protein; 125 mg sodium.
Carrot, Parsnip, Beet and Sweet Potato Tzimmes
Though tzimmes — a traditional part of the Rosh Hashanah meal — generally is considered a sweet stew of carrots and other root vegetables, we decided to take our version in a slightly different direction. We kept all the essentials — carrots bolstered by parsnips, beets and a sweet potato — but instead of a stew texture, we aimed for more of a roasted vegetable dish with a deliciously sweet sauce. That sauce comes from yet more classic ingredients, including raisins and dates, as well as honey and orange juice, and just a bit of cinnamon. The result is comforting and familiar, but just a little different. Start to finish: 1½ hours (30 minutes active). Serves 12
Ingredients
1 pound carrots, peeled and thinly sliced
1 pound parsnips, peeled and sliced
1 pound beets, peeled and sliced
1 medium sweet potato, peeled and sliced
¾ cup golden raisins
1 cup chopped dates
1 cup orange juice
Zest of 2 oranges
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 teaspoon cinnamon
½ cup honey
Directions
Heat the oven to 350 F.
In a large casserole dish, combine the carrots, parsnips, beets, sweet potatoes, raisins and dates.
In a medium bowl, whisk together the orange juice, orange zest, salt, pepper, cinnamon and honey. Pour the mixture over the vegetables, then bake for 1 hour, or until tender. Stir the mixture several times during baking. Serve hot or at room temperature.
Nutrition information per serving: 190 calories; 5 calories from fat (3 percent of total calories); 0 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 48 g carbohydrate; 6 g fiber; 34 g sugar; 3 g protein; 230 mg sodium.
