Tag Archives: kugel

Apple Kugel Crumble Cake

Yield:
8-10 servings

 

apple noodle crumble kugel cake

I love noodle kugel, especially my husband’s salt and pepper noodle kugel, which is always a hit at any Shabbat or holiday meal we serve it. But I really wanted to create a sweetened version of noodle kugel for Rosh Hashanah this year using some fresh, local apples.

I tried this recipe several ways until I found the right balance of apples, sugar, eggs and crumb topping. The result is a kugel that is sweet, but not too sweet, moist but still has a rich, crunchy crumb topping.

It brings together the goodness of a fall apple crumble, with the tradition of a noodle kugel. Oh yeah, and I decided it should get baked in a springform pan so that it looks like a “cake” which is just so much fun. Don’t worry – you can still serve it as a side dish.

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If you decide to bake yours in a springform pan, make sure the bottom is locked in place tightly before pouring the unbaked kugel mixture into the pan. If it isn’t, you could end up with a liquidy mess all over your kitchen. I mean, I am not saying that happened to me (it did), but just making a recommendation.

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Apple Kugel Crumble Cake

Posted on September 11, 2014

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Spring Zucchini Kugel

Yield:
12 servings

I didn’t grow up eating kugel. Ok, maybe let me rephrase that.

My grandmother made noodle kugel, but it was almost always dried out and as a kid I was usually too scared to actually eat it. Thankfully I married into a family with an arsenal of great kugel recipes including my husband’s grandmother’s Salt and Pepper Noodle Kugel and his mother’s Cakey Crunch Sweet Potato Kugel. And now I really love kugel, and have been trying my hand at making kugel more and more.

spring-kugel-2For the last few weeks, green has been everywhere, especially in the abundance of springtime vegetables at the farmer’s markets and grocery store. And as I have been watching the spring veggies arrive, I was trying to imagine how to incorporate the flavors of Spring into kugel.

Zucchini kugel is delicious by itself, but add some fresh, bright herbs like basil and mint, and you have an updated dish perfect for Spring. If basil and mint doesn’t quite appeal to your taste buds, you could also use fresh parsley for a more subtle flavor.

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Note: after sauteing the zucchini, make sure to drain as much liquid out as possible. If there is too much liquid in the zucchini, the kugel will turn out a mushy mess.

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Spring Zucchini Kugel

Posted on May 12, 2014

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Salt & Pepper Spaghetti Squash Kugel

While looking at cooked spaghetti squash one day and noticing its remarkable likeness to its namesake, spaghetti, I was inspired to experiment with a noodle kugel. I researched classic recipes for a “yerushalmi kugel” calling for caramelized sugar using 2 cups of oil and two cups of sugar, in addition to eggs. At first I attempted it, but seeing all that oil and sugar in the pan, I couldn’t bare to expose my beautiful and healthful squash to such a fatty fate and decided to experiment starting with just a teaspoon of sugar and a few tablespoons of oil. To my surprise and delight, the kugel came out light, fluffy and delicious.

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To cook the spaghetti squash, follow these directions which I love. I hope you enjoy this healthy alternative!

Salt & Pepper Spaghetti Squash Kugel

Posted on March 20, 2014

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Maple Squash Pudding

Yield:
6-8 servings

When I first tasted the delicious, and later ubiquitous, butternut squash kugel, I thought I was eating something healthy. However, there is a reason it tasted like cake: It was cake.

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My Shabbat host readily admitted that that kugel was full of flour, sugar and oil. That was many years ago. Since then, some version of a squash kugel (whether made from sweet potatoes, butternut squash or pumpkin), has graced most Shabbat tables at which I have had the pleasure of eating, including my own. I never could bring myself to make the classic cake-like recipe. Instead, for years I used a Hungry Girl recipe that called for egg beaters and artificial sweetener. As I no longer eat animal products or artificial sweeteners, I had to come up with my own healthy alternative.

I don’t think you’ll find an easier recipe that can be made so quickly and for a crowd. Plus, you can practice your inner Martha Stewart and decorate individual ceramic crocks, as I’ve done here, or one large serving dish.

squash-kugel-2Cooking tip: if you want to play with the servings, figure that you will use 1 small sweet potato per person or 1 large sweet potato for every two people. In addition, you will want 1 Tablespoon of maple syrup per large sweet potato.

Maple Squash Pudding

Posted on March 4, 2014

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Salt and Pepper Noodle Kugel

Yield:
8-10 servings

I didn’t grow up eating kugel regularly. My only exposure to kugel was on the one or two times a year we would all gather around my grandmother’s dining room table for Jewish holidays. My grandmother would serve two kinds of kugel which she would describe as “one sweet, one savory.” I would more aptly describe them as “dry and drier.”

When I was in college and dating “a nice Jewish boy” his mother made an incredible dairy noodle kugel with crushed pineapple, butter and sour cream. Now THAT was kugel. I was in love. And when I met my husband and his family, I fell in love with his Baba Billie’s salt and pepper noodle kugel.

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Like everything Baba Billie made, this kugel is not for the faint-hearted, or faint-stomached. This is not a light recipe, but it is good. You may look at the amount of oil and think, come on – really? Yes, really. I don’t make this every day, nor do I suggest making it every day. We make it a few times each year always to rave reviews. Everything in moderation, or so my father always says, and this kugel is no exception.

My husband likes to use regular wide noodles, but I opt for the super-duper extra wide. You can use either variety you like.

Like a little kick? Make sure to use hot paprika on top. If you prefer to play to it safe just use a sweet, smoky paprika instead.

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Salt and Pepper Noodle Kugel

Posted on February 11, 2014

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Cakey Crunch Sweet Potato Kugel

Yield:
16 servings

Most of my favorite recipes use wholesome, healthful ingredients that are local and seasonal. I don’t buy a lot of processed products or packaged snacks. I truly enjoy making things from scratch.

But once in awhile I find a recipe or a product that I simple cannot resist. Oreo cookies. Entenmanns’s Cheese Danish Twist. And most recently a sweet potato kugel my mother-in-law made last year using sweet potatoes, marshmallows and a box of cake mix.

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My sister-in-law and I sat at one end of the long kitchen table with two heaping platefuls of the addictive kugel, unable to prevent ourselves from eating yet another serving.

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Soon after the sweet potato kugel binge, I fell asleep with my daughter upstairs for a full hour and a half. Forget the turkey-induced snooze fest…my kugel nap was just divine.

I convinced my mother-in-law to hand over the recipe, and with just a few small tweaks, I share it with you all. But I warn you: there is no going back. Make this at your own risk. You may not be able to put down your fork.

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Cakey Crunch Sweet Potato Kugel

Posted on November 20, 2013

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Passover Recipes: Carrot Kugel



This recipe comes to us from Rivka at NotDerbyPie. Rivka is a native Washingtonian, back in her home town after stints in Manhattan and Jerusalem. Food is “merely” a hobby for her — she’s a consultant during the day — but she writes and photographs food beautifully, and she’s the author of some of our favorite and most popular recipes. Here she gives us a recipe for carrot kugel, adapted from everyone’s favorite sisterhood cookbook, “Second Helpings, Please.” Theirs is a year-round recipe (who doesn’t love a little carrot kugel after a long day at work?) but Rivka only makes it on Passover, and has adapted it to be both Passover friendly and slightly more delicious.

Carrot Kugel

Posted on March 27, 2012

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Passover Recipes: Spotlight on Potato Kugel

For years I lived a dark Potato Kugel-less existence. For some reason my mom never made it when I was a kid, and it wasn’t until high school that I experienced the true starchy joy of potato kugel. It’s a great side dish for any Shabbat meal, particularly in the winter, but for some reason it tastes particularly good on Pesach. And like the best Pesach foods, potato kugel has a simple but very rich flavor. Should you eat it every day? Definitely not. Should you have it right next to brisket on your plate during the seder? Absolutely.

And now, the only Potato Kugel recipe you’ll ever need…

Posted on March 19, 2012

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Watch That Kugel


Sometimes at the end of a long day I just want to go home and watch a nice looking man make me a kugel. My boyfriend’s out of town tonight, so I guess it’s just me and Dave Lieberman and some egg noodles. I might even go crazy and try making this.

Posted on January 18, 2012

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