Celebrating the Season of Gratitude

Photo by Evelyn Lim

Photo by Evelyn Lim

As Thanksgiving approaches, many of us start thinking about what we’re grateful for. I asked my Facebook friends and got some interesting answers:

  • I’m grateful that you and I are still breathing, still know each other and still have our wits about us!
  • I am grateful for so many births and young people in the family for filling a small part of the space lost from loved ones departed. I am grateful those departed are forever woven into the fabric of our lives and not so gone after all.
  • I’m grateful more than anything for lessons in human awareness. Learning how to be kinder, more compassionate, whatever the circumstance, for speaking up for what is true to me instead of suppressing emotions. Those close to me would say this is a very good thing.
  • I’m thankful for my mom. Even though she’s been gone for almost 10 years, she’s still my best friend and my rock. Every day, I still feel like she’s right by my side. I’m so thankful for all the days I was able to laugh, hug, and hear her voice.
  • I am most grateful for all those I know who are more about “us” than “me,” who have a social conscience.
  • I am most grateful for the full, rich life I have, which has nothing to do with “stuff” and everything to do with having an awesome son, amazing and loving family and friends, and a deep spiritual connection to my religion.
  • Having worked in hospice for the last 10 years, I have learned to be grateful for the things that we take for granted. I find myself, daily, being grateful for my wonderful parents, who nurtured me, gave me a strong Jewish identity including moral guidelines and a strong sense of awe for the miracles that are daily with us. Due to this safe, nurturing home, all of the other blessings in my life have followed.

One thing I am grateful for is being a board member of WISDOM, Women’s Interfaith Solutions for Dialogue in Metro Detroit, an amazing and diverse group of women committed to fostering interfaith connections through friendship.

In fact, a book by WISDOM members, Friendship & Faith, was one of the first books published by Read the Spirit!

In about 10 days, WISDOM will host one of its periodic potluck dinners, where participants are encouraged to bring dishes that represent their religious or ethnic heritage.

This is a good month for a WISDOM potluck, because it perfectly defines the type of Season of Gratitude event envisioned by the  Interfaith Leadership Council of Metropolitan Detroit (IFLC).

Lincoln's Thanksgiving Proclamation

Lincoln’s Thanksgiving Proclamation

We associate Thanksgiving with the Pilgrims, and churches and villages in the colonial and early American periods often held annual harvest dinners similar to the first Thanksgiving.

But Thanksgiving didn’t truly become an American holiday until 1863, when President Abraham Lincoln’s issued a Thanksgiving Proclamation, inviting “my fellow citizens in every part of the United States, and also those who are at sea and those who are sojourning in foreign lands, to set apart and observe the last Thursday of November next, as a day of Thanksgiving and Praise to our beneficent Father who dwelleth in the Heavens.”

You’ll find lots of fascinating historical materials about Lincoln and Thanksgiving at our Lincoln Resource Page. In addition, the IFLC has prepared a guide, available online, to help congregations and organizations plan a Season of Gratitude event—a “salon” (discussion group), or meal, or a combination—that is open to people of all faiths. “The event should celebrate and demonstrate gratitude for all of the diverse contributions people make to our civic community,” notes the IFLC’s guide.

Here is the recipe for the dish I plan to bring to the WISDOM potluck: Jerusalem kugel. A kugel is a pudding, It’s most often made of noodles, but can also be made of potatoes, corn, rice, zucchini or just about any grain or vegetable bound with eggs and baked. Most people pronounce it with a “u” like in “sugar,” but others say “koogle” or even “kiggle.”

A Jerusalem kugel is a sweet-and-spicy noodle pudding, with lots of caramelized sugar and black pepper.

I’m also planning to bring it to my sister’s house for Thanksgiving dinner, because Thanksgiving this year coincides with Chanukah. That’s a subject for another blog. Suffice it to say that traditional Chanukah foods use a lot of oil, usually to fry the food in. This dish is not fried, but it does use a lot of oil so it qualifies.

Jerusalem kugel for sale at a Jerusalem market

Jerusalem kugel for sale at a Jerusalem market

Most recipes direct you to cook the noodles, then caramelize the sugar in the oil and add it to the noodles with the eggs. I adapted this recipe from one that appeared in the New York Times in 2005. You caramelize the sugar first, then add water to it for cooking the noodles. I found this to be an easier method that results in a smoother consistency, without little hard bits of caramelized sugar in the kugel. It’s somewhat time-consuming but well worth the effort.

You have to be careful when caramelizing the sugar. If you let it go even 30 seconds too long, it will burn. And if you’ve never done it, you may not know what to expect. This is what happens when you mix the sugar with the oil and heat it: First the sugar will seem to dissolve, but much of the oil will remain separate. As the mixture continues to cook, it will seem to solidify as the oil is absorbed, and you’ll have clumps of moistened sugar. Keep stirring. Finally the sugar will start to melt and turn brown. Stir it constantly and watch it like a hawk. As soon as the color is golden brown, almost as dark as you want, pull it off the flame–I say “almost” because the hot syrup will continue to cook for short while.

This makes a very large kugel, enough to feed 12 or more. To make a smaller kugel, use 8 ounces of noodles, ⅓ cup oil, 1¼ tsp. salt, ½ tsp. black pepper, 1 cup sugar and 3 eggs, and bake it in an 8-inch square pan.

Jerusalem Kugel

Jerusalem Kugel

Ingredients

  • 1¾ cups sugar
  • 5 fluid oz. vegetable oil, plus a little more for greasing the pan
  • 6 cups water
  • 2½ tsp. salt
  • ¾ to 1 tsp. ground black pepper
  • 16 oz. package egg noodles
  • 5 large eggs, well beaten

Instructions

  1. Place 1 cup of sugar and the 5 oz. of oil in a heavy 8-quart saucepan or Dutch oven. Stir constantly over medium heat until the sugar caramelizes, about 10 to 20 minutes. (See comments above for helpful hints.)
  2. Remove from heat and cool for about 15 minutes; the sugar will harden. (Be sure to take your wooden spoon or other stirring implement out of the pot before the mixture cools!)
  3. Pour 6 cups of water into the pan with the sugar mixture and bring to the boil. The hardened sugar will slowly dissolve.
  4. Add the salt, pepper and remaining sugar. When the water boils, add the noodles. Cook until the water is almost absorbed/evaporated, stirring occasionally so that the noodles don’t stick to the bottom of the pot.
  5. Remove from heat and cool slightly, stirring occasionally to release the heat.
  6. Preheat the oven to 350 degrees.
  7. When the oven is ready, add the eggs to the noodles and stir well. Pour into a greased 9 x 13-inch pan or a Bundt pan. Bake for about an hour. Cut into squares or slices to serve.
https://www.readthespirit.com/feed-the-spirit/celebrating-season-gratitude/

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Categories: Side DishesUncategorized

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  1. Duncan Newcomer says

    Well, kugel is a favorite dish of mine. I’ll send this to my step-daughter in Israel. It also does fit Lincoln in this way: At the end of the Spielberg movie “Lincoln” he is talking with Mary (and I have no reason to doubt that this took place) in a carriage ride about the future and his desire is to go, not so much to England or Paris, as is her’s, but to Jerusalem! To see the places of King David and Solomon. Men he would understand and want to know. Men who could understand him.

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