Alsatian Pear Kugel With Prune Compote Joan Nathan Recipes

ALSATIAN PEAR KUGEL WITH PRUNES

Steps:

• Preheat the oven to 350 degrees. Grease a 9-inch springform pan with 2 tablespoons of the oil.
• Peel the pears and cut all but one of them into 1-inch cubes.
• Heat the remaining 3 tablespoons of the oil over a medium-high heat in a skillet. Lightly sauté the onions until they are translucent. Remove from the heat and salt lightly, allowing them to cool slightly.
• Soak the bread for a few seconds in lukewarm water and squeeze dry. Put in a large bowl, and, using a wooden spoon or spatula, mix with 1/4 cup of the sugar and the butter or pareve margarine. Stir in the eggs, onions and half of the diced pears, setting aside the remaining pears for the sauce.
• Pour the batter into the spring form pan and bake for 2 hours.
• While the kugel is cooking, make the sauce. In a heavy saucepan set over medium-high heat, put 1 cup of water, the remaining 1/2 cup of sugar, the prunes, cinnamon, lemon juice and the remaining diced pears. Cook this compote mixture uncovered for 30 minutes.
• Finely grate the remaining pear and stir it into the cooked compote.
• When the kugel is done, remove from the oven and set on a rack to cool for about 20 minutes. Unmold from the pan onto a serving platter, and spoon half of the compote over it. Serve the remaining compote on the side.

ALSATIAN PEAR KUGEL WITH PRUNE COMPOTE (JOAN NATHAN)

Steps:

• Preheat oven to 350 F, and grease a 9-inch springform pan with 2 Tbs. of the oil. Peel pears and cut all but one of them into 1-inch cubes.
• Heat remaining 3 Tbs. of the oil over medium-high heat in a skillet. Lightly sauté onions until they are translucent. Remove from heat, salt lightly and allow them to cool slightly.
• Soak bread for a few seconds in lukewarm water, and squeeze dry. Put in large bowl and, using wooden spoon or spatula, mix with 1⁄4 cup of the sugar and the butter or parve margarine. Stir in eggs, onions and half of the diced pears, setting aside remaining pears for the sauce.
• Pour batter into the springform pan, and bake for 1 1⁄2 to 1 3⁄4 hours.
• While the kugel is cooking, make the sauce. In a heavy saucepan set over medium-high heat, put 1 cup water, the remaining 1⁄2 cup sugar, the prunes, cinnamon, lemon juice and the remaining diced pears. Cook this compote mixture uncovered for 30 minutes.
• Finely grate the reserved whole pear and stir it into the cooked compote.
• When the kugel is done, remove from oven and set on a rack to cool for about 20 minutes. Unmold from the pan onto a serving platter, and spoon half of the compote over it. Serve the remaining compote on the side.

ALSATIAN PEAR KUGEL WITH PRUNES

Steps:

• 1. Preheat oven to 350°F. Coat a 9-inch springform pan with 2 tablespoons evoo. Peel the pears and cut all but one of them into 1-inch cubes. 2. Heat remaining 3 tablespoons of evoo over medium-high heat in a skillet. Lightly sauté onions for 3 to 5 minutes, until they are translucent. Remove from heat, salt lightly, and allow them to cool slightly. 3. Soak the bread for a few seconds in lukewarm water, and squeeze dry. Put in large bowl and mix in vegan butter and ¼ cup of the sugar. Stir in eggs, onions, and half of the diced pears. Set aside remaining pears for the sauce. 4. Pour batter into the pan, and bake at 350°F for 90 to 115 minutes. 5. While kugel is cooking, make the sauce. In a heavy saucepan over medium-high heat, add 1 cup water, ½ cup sugar, prunes, cinnamon, lemon juice, and the remaining diced pears. Reduce heat to simmer and cook this compote mixture uncovered for 30 minutes. 6. Finely grate the whole pear and stir into the cooked compote. 7. When the kugel is done, remove from the oven and cool for about 20 minutes. Remove from the pan onto a serving platter, and spoon half of the compote over it. Serve remaining compote on the side. Source: Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France

JOAN NATHAN'S RUGELACH (CINNAMON, CHOCOLATE, OR APRICOT)

Steps:

• To make the dough, place the cream cheese and the butter in an electric mixer fitted with a paddle. Cream at a low speed until combined, about 2 minutes. Add the flour and salt and mix until a very soft dough is formed, about 2 more minutes. Cover with plastic wrap and refrigerate for at least 2 hours.
• Preheat the oven to 350 degrees and line 2 cookie sheets with baking parchment (or a Silpat baking mat).
• Mix the ingredients for the apricot or chocolate filling and divide the dough into 4 balls. On a lightly floured surface roll the balls out into 4 circles about 1/8-inch thick and 9 inches in diameter. Spread the apricot or chocolate filling over the dough. If using the cinnamon-sugar filling, brush the melted butter on first, then sprinkle the combined cinnamon and sugar.
• Using a dull knife, cut each circle into 16 pie-shaped pieces about 2 inches wide at the circumference. Roll up from the wide side to the center. Place the rugelach on the lined cookie sheets. Bake in the oven on the middle and lower racks, switching after 12 minutes, also switching back to front. Continue baking about 13 more minutes, or until golden brown. Remove the rugelach to racks to cool.
• Sprinkle the apricot and chocolate rugelach with confectioners' sugar just before serving.