I have a whole world in my bowl
My building's holiday party was this Sunday. I made
meringues flavored with cinnamon, nutmeg, allspice and ginger and with dried cranberries added for a bit of flavor and texture contrast.
The party was lovely. people were generous in how much they brought to the pot-luck celebration. Most of a gorgeous vegetable platter was left untouched.
I brought it home, roasted all of the vegetables and made soup. My son commented that it looked like industrial waste but tasted delicious.
Actually it looks like the crud I used to clean out of the industrial dish washer back in my dish washing days in college. It did taste really good despite it’s appearance.
I have Chanukah on the mind and was remembering seeing recipes for cheese kneidlach in some of my older cook books. There is a tradition to serve dairy at Chanukah because of the Judith and Holofernes story. ( Judith serves salty cheese to Holofernes, he slakes his thirst with lots of wine allowing her to hack off his head and save the Jewish people.)
I have been using substituting arepa flour for matza meal the last few times I have made kneidlach. Why you ask? for one it’s on the shelf right in front of me. I also love the slight perversity of making a really traditional dish in a multi-culti way. I also like the flavor of corn flour. I had finished the last of the cottage cheese for lunch so I used ricotta cheese instead. The kneidlach were spiced fairly traditionally with salt, pepper, parsley, ginger and smoked paprika.
I think I put the kneidlach into the water a bit early. The water ought to have been at a more vigorous boil
They were good though.
The soup was really filling. I added a big dollop of Korean hot pepper paste to my bowl. I am grateful to live in a place where Eastern Europe, Korea, Italy and Mezzo America call all coexist happily in one delicious bowl.