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Rosh Hashanah Recipes

Rosh Hashanah is right around the corner!

Dairy Free Noodle Kugel



For noodles

  • 1 pound dried wide egg noodles

  • 1 stick (1/2 cup) margarine butter, cut into pieces

  • 1 cup almond milk

  • 5 large eggs, lightly beaten

  • 1/2 cup sugar

  • 2 teaspoons vanilla

  • 1/2 teaspoon salt

  • 2 (1-pound) containers of soy cream cheese

  • 1 (20-ounce) can crushed pineapple, drained

For topping

  • 2 cups cornflakes, coarsely crushed

  • 2 tablespoons sugar

  • 1/2 teaspoon cinnamon

  • 2 tablespoons margarine, cut into bits




  1. Put oven rack in middle position and preheat to 350°F. Spray a 13- by 9- by 2-inch glass or ceramic baking dish with olive oil.

  2. Cook noodles for 2 minutes less than package directions. Drain well in a colander, then return to warm pot and add margarine, tossing until noodles are coated.

  3. Whisk together almond milk, eggs, sugar, vanilla and salt until combined, then whisk in soy cream cheese. Stir in pineapple and add to noodles, stirring to coat well, then spoon into baking dish.

  4. Stir together cornflakes, sugar, and cinnamon and sprinkle evenly over noodles.

  5. Dot with margarine and bake until kugel is set and edges are golden brown, about 1 hour.

  6. Let stand 5 minutes before serving.

Savory Noodle Kugel




  • 2 tbsp butter

  • 4 cups chopped leeks

  • 1 bunch swiss chard, chopped (stems and leaves separated)

  • 1 cup golden raisins

  • 1 tbsp cinnamon

  • zest of 2 lemons

  • 8 oz egg noodles

  • 4 eggs

  • 2 cups high-quality, whole milk ricotta

  • splash of milk

  • salt and pepper to taste





  1. Preheat oven to 375F.

  2. Soak golden raisins in a glass of boiling water. Add cinnamon and stir. Set aside.

  3. Sautée leeks in 2 tbsp of butter. When just soft, set aside.

  4. In the same pan, sautée chard stems until tender. Set aside.

  5. Drain out most of the water from the cup of raisins. Add remaining raisins and liquid to pan, along with lemon zest and chard leaves. Sautée quickly (don’t let it get overly wilted) and set aside.

  6. Boil pasta until al dente. Strain into a coolander, rinsing with cold water to prevent over-cooking.

  7. Whisk together eggs, ricotta, a splash of milk and a generous pinch of both salt and pepper.

  8. Mix all ingredients together, and place in a medium-sized, greased glass baking dish.

  9. Bake for 35 minutes, broil for final 2-3 minutes if you prefer a crunchier “crust”.
Ruth's Simple Brisket


  • 3-4lb brisket (1st cut/flat)

  • 6-8oz. chili sauce

  • 1 can whole berry cranberry sauce

  • 1 pkg. onion soup mix


  1. Preheat oven to 350

  2. line roasting pan with heavy duty aluminum foil

  3. Mix together chili sauce, cranberry sauce and onion soup mix

  4. Cover brisket with sauce mix

  5. Cover pan with more foil

  6. Cook for 4 hours

  7. Cool completely before slicing against the grain

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