Recipes from Jayne Cohen’s “Jewish Holiday Cooking”

Spinach Cheese Squares

2 lb. fresh spinach, or two 10-ounce packages frozen spinach, thawed
3 T. unsalted butter, plus butter or oil for greasing pan
1/2 C. chopped shallots, or 1 C. chopped onion
Salt and fresh ground black pepper
4 oz. cream cheese, softened
4 oz. crumbled feta
½ lb. farmer cheese
4 large eggs
2 t. dried oregano or mint
3/4 C. fresh dill, finely chopped
1/2 C. flat-leaf parsley, finely chopped
3 T. matzoh meal
3 T. shredded cheddar or grated Parmesan cheese
3 -4 T. pine nuts, lightly toasted (optional)

1. Preheat the oven to 350°. If using fresh spinach, wash thoroughly removing any tough stems. Wilt in a saucepan over medium heat. Place the cooked fresh or the thawed frozen spinach in a colander and press out as much liquid as possible with your hands or the back of a spoon. Chop finely.
2. Saute the shallots or onion in butter until softened. Add spinach and cook 3-5 minutes. Season with salt and pepper and cool.
3. Blend cream cheese, feta, and farmer cheese in a food processor. Add eggs and process until smooth. Crumble in oregano or mint. Add the spinach mixture, dill, and parsley, and pulse about 15 seconds. Do not puree.
4. Grease a 13 x 9-inch baking pan and sprinkle the bottom and sides with matzoh meal. Pour in spinach batter. Sprinkle with the cheese, scatter the pine nuts over the top, and bake for about 40 minutes, until lightly golden. It should feel slightly firm, but will not set until it has cooled for at least 20 minutes.
5. Serve warm (reheat if necessary) or at room temperature, cut into squares.
Yields 6-8 servings.

Upside-Down Caramel Cranberry Pecan Noodle Kugel

For the topping:
10 T. unsalted butter, plus additional for greasing pan
2 ½ C. fresh cranberries, washed and patted dry
1 C. lightly toasted pecans, coarsely chopped
1 1/3 C. packed dark brown sugar
¼ t. salt

For the kugel:
Salt
12 oz. wide, flat egg noodles
4 T. unsalted butter, melted
1/2 C. dried cranberries (if very dry, plump them in very hot water for 20 minutes and drain before using)
8 oz. cream cheese, softened and cut into bits
1 C. small curd creamed cottage cheese, strained if desired
1 C. sour cream
5 large eggs
1 t. vanilla extract
1/2 C. pure maple syrup or granulated sugar

1. Generously butter the bottom and sides of a 13 x 9-inch glass baking dish and scatter the topping cranberries and pecans evenly on the bottom.
2. In a heavy saucepan, combine brown sugar, butter and salt, and cook over medium heat until the mixture comes to a boil. Pour this caramel evenly over the cranberries and pecans.
3. For the kugel, bring 5 quarts of cold water and 1 ½ t. of salt to a rapid boil in a large pot. Add the noodles and cook until just tender. Drain the noodles and return them to the pot. Stir the butter in until melted and let cool.
4. Mix the dried cranberries in with the noodles.
5. In a large bowl, beat the cream cheese on low speed until smooth and fluffy. Gradually beat in the cottage cheese, sour cream, eggs, vanilla, maple syrup or sugar, and a generous pinch of salt. Add the noodles and toss until thoroughly combined.
6. Spoon the cheese-noodle mixture evenly over the prepared cranberry-pecan topping in the pan. Smooth the top, cover the pan with foil, and refrigerate at least four hours or overnight.
7. Preheat the oven to 350°. Bring the kugel to room temperature. Set it on a cookie sheet lined with foil. Uncover and bake for about one hour, until the top is golden-brown and a knife inserted in the center comes out clean. Cool until kugel is set.
8. To serve, run a thin-bladed knife around the edges to loosen, place a large platter or cutting board over the baking pan and invert. Serve warm or at room temperature.
Yields about 12 servings.

Jewish Sautéed Apple Cake

For the apples:
2-3 T. avocado, canola or mild oil, plus additional for greasing pan
8 C. mixed tart and sweet apples, peeled and sliced 1/2-inch thick
1/2 C. packed brown sugar
1/2 t. salt
1 T. fresh lemon juice
2 t. ground cinnamon

For the batter:
2 1/2 C. unbleached all-purpose flour
2 t. baking powder
1 t. ground cinnamon
1/4 t. salt
1/8 t. freshly grated nutmeg
3 large eggs
1 1/4 C. sugar
3/4 C. mild oil
1/2 C. unsweetened applesauce
2 t. vanilla extract

1. Generously grease a 10-inch springform pan.
2. To prepare the apples, heat oil in a large, heavy skillet (avoid nonstick) and sauté apples until they are golden brown. Sprinkle with brown sugar and salt, and cook until the sugar dissolves and the apples are very tender and lightly caramelized. Sprinkle with lemon juice and cinnamon, and cook for about 3 more minutes. Set the apples aside to cool.
3. Preheat the oven to 350°.
4. To make the batter, mix together flour, baking powder, cinnamon, salt, and nutmeg.
5. In a separate bowlbeat the eggs and sugar with an electric mixer until pale and thick, about five minutes. Beat in oil, applesauce and vanilla.
6. Gradually beat in the dry ingredients until batter is smooth.
7. Pour half the batter into the prepared pan. Cover with half the apples. Spoon the remaining batter over the apples and arrange the rest of the apples on top. Bake until a toothpick inserted in the center comes out clean; this may take up to two hours or more.
8. Cool on a rack before removing the sides.
Yields 10-12 servings

— Recipes courtesy of “Jewish Holiday Cooking” by Jayne Cohen