This recipe comes from my friends Allison Beck [of Washington, D.C.] and Larry Chernikoff’s collection of family recipes. Larry’s mother was a Garfinkle. When I made this dish for the students in my University of North Carolina “Shalom Y’all” seminar, which explores the history of Jewish southerners, one of my students said, “This is THE BEST.”
Note: Recipes in Marcie Cohen Ferris’s book Matzoh Ball Gumbo were compiled from a diverse mix of Jewish Southerners who have blended religion and region through home cooking.
- 1Preheat the oven to 350°. Grease a 13 × 9 inch glass baking dish.
- 2Bring a large covered pot of water to a boil over high heat. Add the noodles and cook according to package directions. Drain and return to the cooking pot. Toss with 2 tablespoons of the melted butter. Cover and set aside.
- 3In a large bowl, place the sour cream, eggs, cream cheese, sugar, vanilla, salt and the remaining melted butter. Beat with an electric mixer at low speed until nearly smooth (a few lumps don’t matter).
- 4Spread half the noodles in the bottom of the prepared baking dish. Sprinkle with the apples, raisins, pecans, and 1/2 teaspoon cinnamon. Cover with the remaining noodles. Pour the sour cream mixture over all. Sprinkle with the remaining 1/2 teaspoon cinnamon.
- 5Cover with foil and bake for 30 minutes. Uncover and bake 30 to 40 minutes more, until puffed and set at the edges and almost set in the center. Cool on a wire rack a few minutes before serving.
From MATZOH BALL GUMBO: CULINARY TALES OF THE JEWISH SOUTH by Marcie
Cohen Ferris. Copyright © 2005 by Marcie Cohen Ferris. Used by
permission of the University of North Carolina Press.
This recipe, while from a trusted source, may not have been tested by the CHOW food team.