Balsamic Strawberries with Arugula and Goat Cheese; Aunt Ida’s Apple Cranberry Noodle Pudding (Kugel)

Balsamic Strawberries with Arugula and Goat Cheese

Serves: 4-6 | Time: 15 minutes

3 cups strawberries, hulled and halved or quartered

1 tablespoon excellent balsamic vinegar or more to taste

Freshly ground black pepper

4 cups arugula leaves

Salt

1 tablespoon extra virgin olive oil

4 ounces goat cheese

Toss the strawberries with the vinegar and black pepper in a large salad bowl and let sit for 10 minutes.

Add the arugula, sprinkle with salt and toss again. Drizzle with olive oil and toss gently one last time.  Crumble goat cheese over the salad. Taste, adjust the seasoning and serve.

Source: “How to Cook Everything,” 2nd edition, by Mark Bittman.

Aunt Ida’s Apple Cranberry Noodle Pudding (Kugel)

Serves: 8-10

1 (12-ounce) package egg noodles

3/4 cup butter, melted

1/2 cup sugar, divided

2 teaspoons cinnamon, divided

4 large eggs

1 1/2 cups pineapple juice

3 apples (about 11/2 pounds total), peeled, cored and sliced 1/4 inch thick

1 (16-ounce) can whole cranberry sauce

3/4 cup toasted walnuts, chopped

Topping:

2 tablespoons butter, melted

1/2 cup toasted walnuts, finely chopped

1/4 cup firmly packed brown sugar

Set the oven rack in the middle position. Preheat oven to 350 F. Coat a 9x13 inch ovenproof glass baking dish with vegetable spray.

To make the pudding  Cook noodles in a large pot of boiling water 7 to 10 minutes or until just tender. Drain noodles and rinse under cold water. Place noodles in large bowl. Add melted butter, 1/4 cup sugar and 1 teaspoon cinnamon. Whisk eggs with pineapple juice to blend, add to noodles and stir to combine. Set aside.

Mix remaining teaspoon cinnamon with remaining 1/4 cup sugar and toss with apples in another bowl.

Spread half of noodles in prepared baking dish. Add all of the apples in an even layer. Spread cranberry sauce over apples. Sprinkle evenly with walnuts. Layer remaining noodles on top.

To make the topping  Toss melted butter with walnuts to coat and scatter over top of pudding. Sprinkle with brown sugar. Bake 35 to 45 minutes or until pudding is bubbling and top is golden brown. Serve warm or at room temperature.

Source: “Heirloom Cooking with the Brass Sisters,” by Marilyn Brass and Sheila Brass