Memories of Shabbat
By Rachel Gordin Barnett
Lyssa’s Shabbat Tablescape
Shabbat – the day of rest –is the weekly celebration for Jews around the planet. I have memories of my mother lighting the Sabbat candles and, with her face covered by her hands, saying the prayers. Sometimes there were tears as she prayed, but this was obviously a special time for my mother to reflect upon the week that had ended with sundown.
This year, I think hosting Shabbat dinners at my home is a tradition I may begin again. Fortunately, there are many wonderful recipes to try and some excellent new cookbooks to find new recipes. Shabbat by Adeena Sussman and for something Italian and Jewish, Portico by Leah Koenig are two books that I have found wonderful recipes. Of course, the traditional recipes in Kugels & Collards is always our “go to!” Grandma Ida’s Lokshen Kugel is still my favorite kugel recipe!
One of the earliest posts to the Kugels & Collards blog comes from Lyssa Kligman Harvey. She reminisces about her Grandma Ida’s Shabbos dinner.
What are your Shabbat memories? Do you continue your families’ tradition? Let us know!
Grandma Ida’s Lokshen Kugel
By Lyssa Kligman Harvey
My grandmother, Ida Lomansky Kligman (1901-1984) cooked Jewish dishes like a woman from the “old country.” She was born in Poland and came to America with her younger sister, Bluma. She met my grandfather, Louis Kligman, and they married in 1925.
I remember going to synagogue on Friday nights at the Marion Street synagogue and then having Shabbat dinner with them in their home on Kilbourne Road and in their duplex on Bull Street in Columbia. Grandma made chicken in a pot, brisket and of course for the holidays she made this authentic kugel!
Ingredients
8 oz. of wide flat noodles uncooked
1 cup of sour cream
3 oz. cream cheese
½ cup of sugar
¾ stick of butter
3 eggs
1 cup of milk
1 tsp salt
1 cup of apricot jam
Raisins (optional)
Topping
2-3 cups of crushed Corn Flakes
¼ cup of sugar
Cinnamon
Directions
Boil noodles and drain. Add ¾ cup of butter. Cream the sugar and cream cheese. Beat eggs and add to the mixture. Add the milk and apricot jam slowly. Mix all together. Put in a 9 x 12 buttered Pyrex pan. Add the topping. Bake 45 minutes - 1 hour at 350 degrees. Serves 6-8. Freezes well.
Ida Lomansky Kligman, Columbia, SC, circa 1935.
