JewishFood Contest Winner: The Love Potion Kugel

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Over on our JewishFood facebook page we just finished running a Jewish food contest, searching for the best homemade Jewish dish. Entrants had to upload a picture of their original homemade recipe to the wall of our facebook group. Four finalists were chosen, and members of the group voted on who took home the $100 Williams-Sonoma giftcard prize.

Well, mazel tov to Rachel Tepper, whose Love Potion Kugel won our contest! Rachel writes for the online home of  Washingtonian Magazine about food and Washington art and culture. In addition, Rachel authors her own blog, Plight of the Pumpernickel.

Here’s what Rachel has to say about the creation of her recipe:

They say the key to a man’s heart is through his stomach. I do know one thing for certain: Jewish men love kugel. The timeless love affair between Jewish men and the Ashkenazi delectable is well documented and on a personal level, has played a role in my own dating life. One Rosh Hashanah during my college years, I decided to make dinner for several of my dearest friends. This, for me, meant baking a kugel solo for the first time in my young life. Needless to say, it was well received. Not a week later, I began dating one of them. I thank the kugel.  Two of my roommates, impressed by the power of the kugel, requested the recipe to see if it would work for them. Each baked a kugel, and each found herself dating a Jewish man soon after. Coincidence? I think not. The recipe is now referred to as “The Love Potion,” and I still receive e-mails from friends requesting a list of ingredients. When one of us finds herself single, we’re often known to remark, “Guess it’s time to bake a kugel!”

Recipe
Ingredients:

– 1/2 pound of wide egg noodles
– 1/4 pound of melted butter
– 4 large apples
– 2 eggs beaten
– 3/4 cups of apple jelly
– 2 teaspoons cinnamon
– 1 cup of brown sugar
– 1 teaspoon salt

Directions:

Cook the noodles and drain the liquid. Place in a large bowl, add butter and mix
well. Then add the remaining ingredients except the eggs, and chill. Add eggs as soon as you’re sure the noodles are cool enough so you don’t wind up with scrambled eggs. Place mixture evenly in pan and bake it at 350 Degrees for 30 minutes. Then turn the heat down to 300 degrees, and bake for 2 hours. Be sure to watch it—it should be slightly crispy on top, but it might not need the full 2 hours.

Serve warm to your heart’s desire.

Posted on July 15, 2010

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10 thoughts on “JewishFood Contest Winner: The Love Potion Kugel

  1. Margie

    Uhhh….what do you do with the apples? Slice them or chop them? In my kugel, I always used white raisins but think the apples sound great.

  2. Jacquie Hassan

    I am beyond astonished that you think serving a man, any human being actually, this quantity of butter and salt. And presumably after a dairy or parev meal or isn’t that important to you?

  3. FAL

    A rather incomplete sounding recipe although the ingredients sound tasty. The 30 minutes plus 2 hours = 3 1/2 hours of baking sounds a bit outrageous. I would love to hear back from anyone who actually makes this.

  4. FAL

    CORRECTION: sorry i meant 2 1/2 hours…which is still an outrageous amount of time for a kugel. This isnt cooking for the army.

  5. Asher

    I prefer to bake with white raisins. Black raisins have a tendancy to become bitter in the oven. My Grandma passed down a hand written applesauce cake recipe that didn’t specify. Although in english, it could have easily been a combination of Dutch and Hebrew not quite yiddish. This yellowed shard of paper was at least a hundred years old. One of those cryptic things that refers to the oven temp as med-hot. After a couple of years, my mom pulled me aside and gave the rest of the recipe, filling in the blanks about the white raisins. All the difference. This is a Hannukkah recipe at our house. As for apples, I prefer heirloom for baking anything. All things good for the table!! Shalom

  6. sam lee

    Sounds great! but you must stress that the kugel is dairy. Otherwise people might eat it at a meat dinner which is usual when kugel is served

  7. gert epstein

    Would also like to know how to prepare the apples and what size pan is used? Sounds wonderful and would like to prepare this for the family……Thanks

  8. Carolyn-Happpy Cooker 2

    I would think a 9×13 pan, sprayed with Pam prior to putting in the Kugel. I am not Jewish, but I am a baker and teach cooking classes. Check an older version of Betty Crocker and see if She has Kugel listed, I bet there is or a Joy of Cooking or a Fannie Farmer cook book.
    Happy Cooking

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