New year, new recipes

Melinda Strauss has amassed a following on social media (@therealmelindastrauss) of over 1.2 million, a space where people can’t get enough of her Jewish recipes and stories. In her new book Eat Jewish, she pairs over 100 traditional and modern kosher recipes with key stories and insights into the tradition, history, and culture. Her recipes draw on chags, her family’s favourite Shabbat dishes, and her parents’ and grandparents’ creations.

Sweet Raisin Noodle Kugel (image above)

Often referred to as a sweet lokshen kugel, this is Miranda’s Grandma Dorothy’s non-dairy extra-sweet noodle kugel.

serves 8 to 10

Kugel

1 tablespoon plus ¼ teaspoon kosher salt, divided

1 package (12 ounces, or 340 g) wide egg noodles

4 large eggs, beaten

¾ cup (150 g) granulated sugar

1 cup (225 g) unsalted butter

or vegan butter, melted

½ teaspoon ground cinnamon

1 cup (145 g) raisins

Topping

1 cup (90 g) cornflake crumbs

1 tablespoon granulated sugar

½ teaspoon ground cinnamon

2 tablespoons neutral oil

1 Preheat the oven to 350°F (175°C/gas 4) and grease a 9 by 13-inch (23 by 33 cm) baking dish.

2 Heat a large saucepan of water to boiling over high heat and add 1tablespoon of the salt. Add the noodles and cook for 1 minute less than the package directs for al dente. Drain.

3 In a large bowl, add the beaten eggs, sugar, melted butter, cinnamon, and the remaining

¼ teaspoon salt; whisk until smooth. Fold in the cooked noodles and the raisins. Add the mixture to the prepared baking dish, using a rubber spatula to scrape it from the bowl and smooth it out into an even layer.

4 Make the topping: in a small bowl, add the cornflake crumbs, sugar, cinnamon, and oil; stir to combine. Sprinkle the mixture onto the kugel.

5 Bake until golden brown and crispy on top, about 1 hour. Let cool slightly, about 10 minutes.

6 Serve family-style in the dish.

Note: can be stored in the refrigerator in an airtight container for four days

Cinnamon Bun Challah Pudding

serves 8 to 10

Bread Pudding

½ cup (115 g) unsalted butter or vegan butter, softened, or ½ cup (120 ml) neutral oil

1 cup (200 g) packed light brown sugar, divided

2 teaspoons ground cinnamon, divided

1 large braided challah

3 large eggs

1½ cups (360 ml) milk or non-dairy milk

1 teaspoon vanilla extract

½ teaspoon kosher salt

Icing

1 cup (100 g) icing sugar

2 tablespoons milk or non-dairy milk

½ teaspoon vanilla extract

1 Preheat the oven to 350°F (175°C/gas 4) and grease a 9 by 13 inch (23 by 33 cm) baking dish.

2 In a small bowl, stir together the butter, ½ cup (100 g) of the brown sugar, and 1 teaspoon of the cinnamon to make a thick paste. Transfer the paste to the prepared baking dish and spread it into a thick even layer.

3 Using a serrated knife, cut challah into 2 inch (5 cm) cubes. Arrange the cubes in the baking dish in an even layer.

4 In a large bowl, add the eggs, 1½ cups (360 ml) milk, 1 teaspoon vanilla and the remaining ½ cup (100 g) brown sugar, the remaining 1 teaspoon cinnamon, and the salt; whisk until fully combined. Add the egg mixture to the baking dish, distributing it evenly over the bread. Set aside until the bread fully absorbs the liquid.

5 Bake until the top is golden brown, 30 to 35 minutes. Let cool slightly for 15 minutes.

6 Meanwhile, make the icing. In a small bowl add the icing sugar, 2 tablespoons milk and 1/2tsp teaspoon vanilla and whisk until smooth and thick. Drizzle the icing over the bread pudding while it’s still warm. Serve immediately.

Note: can be stored at room temperature in the baking dish, covered tightly with foil or cling film, for three days. It can be frozen without icing, but thaw overnight and warm it in the oven at 350°F (175°C/gas 4) for 15 minutes before serving. Drizzle on the icing after it is warmed through.

Pomegranate-Braised Pot Roast

This is Miranda’s Rosh Hashanah pot roast because it contains symbolic New Year foods such as pomegranate seeds, dates and leeks.

serves 8 to 10

4lb (1.8kg) braising steak

3 teaspoons kosher salt, divided

11/2  teaspoons black pepper, divided

4 tablespoons extra-virgin olive oil, divided

2 leeks, white and light green parts sliced into thin rounds

1 cup thinly sliced mushrooms

2 cloves garlic, minced

1 cup (240 ml) beef stock

1 cup (240 ml) pure pomegranate juice

1 tablespoon honey

1 tablespoon Dijon mustard

1 tablespoon onion soup mix

1 teaspoon paprika

1 teaspoon garlic powder

½ teaspoon dried ground thyme

Pomegranate seeds, for garnishing

Fresh thyme, for garnishing

1 Pat the roast dry with paper towels and season with 2 teaspoons of the salt and 1 teaspoon of the pepper.

2 In a large, heavy-bottomed pot with a lid, heat 2 tablespoons of the oil over medium-high heat until it shimmers, about 2 minutes. Add the meat and sear it all over, about 5 minutes per side. Transfer to a large plate.

3 Reduce the heat to medium. Add the remaining 2 tablespoons oil, the leeks, and mushrooms; cook, stirring occasionally, until beginning to caramelise, 4 to 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the stock and juice; stir until the browned bits loosen from the bottom of the pot. Stir in the honey, mustard, soup mix, paprika, garlic powder, dried thyme, the remaining 1 teaspoon salt and the remaining ½ teaspoon pepper. Return the meat to the pot and bring to a boil over medium-high heat. Reduce the heat to low, cover, and let simmer until the meat is tender and the sauce has reduced by half, 2 to 3 hours.

4 Transfer the meat to a cutting board and let rest for 15 minutes. Cut into ¼ inch thick (6 mm) slices. Serve warm on a platter topped with the sauce, pomegranate seeds and fresh thyme.

Note: can be stored in the refrigerator in an airtight container for five days.

Eat Jewish is published by Rock Point, £22