The Nosh Pit - New Twists on Old Jewish Favorites

(clockwise) Gefilte Fish Loaf, Hot and Sour Matzo Ball Soup, Vegan Potato Leek Latkes, Masala Knishes

It could get messy, but it will always be memorable. Every week in the Nosh Pit, we’ll lead the gathering of an impassioned group of foodies, offering delectable dishes, seasonal treats, and other goodies to nosh upon.

We’ll introduce the timely scenario – what to bring to an obligatory sports party or contribute to a spring picnic--and share some auspicious recipes. Spice up a soiree, diversify your dinner, or help convince those reluctant souls that ‘soy substitute’ is not synonymous with ‘stale.’

Recipes are best shared, passed from one sated soul to the next, with everyone adding just their own flair, and creating endless yummy possibilities. At a concert, people shed inhibition and share passion in a moment of synergy and excitement; they will do the same in the Nosh Pit, directing their unparalleled enthusiasm towards food.

Depending on where you are located around globe, the calendar may read Spring – if even the weather isn’t following suit. For many it’s a time of renewal and change. When it comes to the kitchen, and here in the Nosh Pit, there is never a need to reinvent a standard, but there is no reason not to try and spice things up.

There are Jewish foods that are timeless and universal, from bagels to blintzes, from cabbage to kugels. These classic pieces of cuisine are just that, staples that adhere to dietary laws and have been at the base of culture’s love of food for centuries. With that mindset, as we stay aware of the past while heading towards the future, we present a few new twists on old Jewish favourites.

New Twists on Old Jewish Favorites

Broccoli Kugel from Joy of Kosher

Ingredients:

• 1 (2-pound) bag frozen chopped broccoli cuts, thawed and drained
• 1 cup light mayonnaise
• 4 eggs
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon coarse black pepper
• 1 pinch cayenne pepper

Directions:

1. Preheat oven to 375 degrees F.
2. Liberally grease a 9-inch round baking dish with non-stick cooking spray.
3. In a large bowl place broccoli, mayonnaise, eggs, salt, black and cayenne peppers and mix well.
4. Pour broccoli mixture into prepared baking dish.
5. Bake at 375 degrees for 1 hour and 15 minutes until set and edges are golden brown.

Cran-Apple Crunch Kugel from Joy of Kosher

Nobody will suspect you didn't spend half an hour peeling and slicing apples! The fresh, tart cranberries will totally throw them off, and they're the perfect balance to the super sweet pie filling.

Ingredients:

• 1 (21-ounce) can Comstock apple pie filling
• 2 cups fresh cranberries
• 2 tablespoons sugar
• 2 tablespoons light brown sugar
• 1/2 cup flour
• 1/4 cup margarine, cut into chunks
• 1/2 teaspoon cinnamon

Directions:

1. Preheat oven to 375 degrees F. Spray a 9-inch round baking dish or deep pie plate with non-stick baking spray.
2. Place apple pie filling and cranberries in prepared dish, mix to combine and smooth into an even layer.
3. In a small bowl, mix together sugars, flour, margarine and cinnamon until crumbly. Sprinkle over apple-cranberry mixture.
4. Bake, uncovered, at 375 degrees for 45 minutes or until crumbles are golden brown. This is best served right out of the baking dish.

Vegan Leek and Potato Latkes from Vegetarian Times

Boiling the potatoes in their skins keeps the flesh from absorbing extra moisture. Serve latkes with applesauce, if desired.

Dilled Yogurt:

• 1 cup unsweetened plain soy yogurt
• 1 Tbs. chopped fresh dill

Latkes:

• 6 medium Yukon gold potatoes (1½ lb.)
• 1 pinch salt
• ¼ cup plus 1 Tbs. olive oil, plus more for frying, if necessary
• 1 medium leek, white and pale green parts halved and cut into ¼-inch-thick slices (2 ⅔ cups)
• 2 Tbs. plain dry breadcrumbs
• 6 sprigs dill, for garnish

1. To make Dilled Yogurt: Stir together yogurt and dill in small bowl; season with salt and pepper, if desired. Chill 1 hour.

2. To make Latkes: Place unpeeled potatoes in large saucepan, and cover with 1 inch water. Add salt, and bring to a boil. Cover, reduce heat to medium-low, and simmer 30 minutes, or until potatoes are very tender when pierced with fork. Drain potatoes, and rinse under cold water. Let stand until cool enough to handle.

3. Heat 1 Tbs. oil in large nonstick skillet over medium heat. Add leek, and season with salt and pepper, if desired. Sauté 5 minutes, then cover, reduce heat to medium-low, and cook 5 to 7 minutes more, or until leek is soft but not brown, and liquid has evaporated.

4. Peel potatoes, and mash with potato masher in large bowl. Stir in leek mixture and breadcrumbs, and season with salt and pepper, if desired. Shape 1/4 cup potato mixture into 2 1/2-inch patty, and place on plate. Repeat with remaining potato mixture until you have 18 patties.

5. Heat remaining 1/4 cup oil in large nonstick skillet over medium heat. Add 4 Latkes to pan, and brown 3 minutes per side, turning carefully with 2 spatulas so oil doesn’t splatter. Add more oil to pan if it becomes dry. Garnish with Dilled Yogurt and dill sprigs, if using.

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