Tag Archives: kugel

Joy’s Pineapple Kugel for Passover

27 Mar

Passover pineapple kugel

This is a very easy Passover recipe from my machatenista Joy Gardin. If you are not Jewish, you may not know that very useful Yiddish term for the mother-in-law of your child. A child’s father-in-law is a mechutan and together they are the machatunim. 

Anyway, this makes a nice change at Passover because it doesn’t contain any matzo meal, farfel or anything else to give it a distinctive Passover taste. It would be a good recipe for gluten-free people as well. Serve it as a side dish or even for dessert, because it’s sweet enough.

Ingredients:

4 eggs
½ cup oil
½ cup sugar
4 Tbs. potato starch
1 Tbs. vanilla sugar (optional)
1 tsp. baking powder (optional)
1 20 oz. can crushed pineapple, drained

Directions:

Preheat oven to 350 degrees.

Mix all ingredients except pineapple and stir well. Add drained pineapple and mix. Bake in a 9-inch round pan for about 40 minutes or until firm and lightly browned.

Serves 6 to 8

 

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Passover Apple Kugel

1 Apr

Passover Matzoh Apple KugelHere’s one of my favorite Passover recipes. I’ve been making it just about every year for 40 years. I got it from my cousin, Linda Israel, who invited us to a seder at her home soon after we were married. This recipe can easily be doubled.

(Note: Due to the Passover holiday, Bobbie’s Best Recipes will not be published next week.)

Ingredients:

3 boards of matzoh
2 medium apples
3/4 cup raisins
1/2 cup sugar
2 Tbs. margarine, melted
3 eggs, well beaten
rind of half a lemon, grated
1/2 tsp. cinnamon
pinch of salt

Directions:

Preheat oven to 350 degrees.

Soak the matzoh in cold water until it is soft. Drain and break  it up into small pieces in a large bowl. Peel and chop the apples and add to matzos along with the sugar, raisins, melted margarine, lemon rind, cinnamon and salt. Mix together with the beaten eggs.

Pour into a greased casserole or square baking pan. Bake for 45 minutes. Cut into squares to serve.

Serves 6 to 8

Bundt Noodle Kugel

24 Dec

Bundt Noodle KugelNeed a fancy-shmancy but easy-to-make dish to bring to a festive New Year brunch? This is just the thing!

This recipe came from a Detroit newspaper but I can’t remember which one. It says it comes from Barbara Klein of West Bloomfield, who got it from her mom, Irene Eagle. The original recipe was very sweet, so I cut back on the sugars a little.

The hardest part is getting the kugel out of the Bundt pan without breaking it, so be sure to grease the pan very well. When you pour the melted butter into the pan, be sure to swirl it around so it coats the entire bottom of the pan.

Ingredients:

½ cup melted butter, divided
½ cup dark brown sugar
1 cup chopped walnuts
1 16-oz. package medium noodles
1 tsp. salt
4 eggs, beaten
1 tsp. cinnamon
⅓ cup sugar
8 oz. cream cheese, softened
3 apples, cored, peeled and sliced
¾ cup yellow raisins

Directions:

Preheat oven to 350 degrees.

Cook the noodles according to the package directions and drain. Spray a bundt pan with cooking spray. Pour ¼ cup of the melted butter into the bundt pan. Sprinkle the brown sugar over the butter and place the chopped nuts over the brown sugar.

In a large bowl, mix the remaining ingredients. Add the noodles and mix thoroughly. Pour into the bundt pan and bake about an hour until the kugel is firm and brown.

Remove from oven, loosen the sides with a spatula and turn the pan upside down on a serving plate. Scrape out any topping that remains in the Bundt pan and press onto the kugel.

Serves 12

Jerusalem Noodle Kugel

24 Jan

ImageA kugel is a pudding. A Jerusalem kugel uses caramelized sugar, which gives it a nice, deep, brown color, lots of oil, and lots of black pepper, which makes it both sweet and spicy. Most recipes call for cooking the noodles first, then caramelizing the sugar and pouring it over the noodles, then adding the eggs. I used to do it this way, but it was a little tricky, because when the caramelized sugar hit the noodles, it tended to form chunks and not coat the noodles evenly. This problem was solved when I found a Jerusalem kugel recipe in the New York Times. It’s a little time intensive, but it’s easier to get a good result.

You still have to be careful when caramelizing the sugar. If you let it go even 30 seconds too long, it will burn. And if you’ve never done it, you may not know what to expect. This is what happens when you mix the sugar with the oil and heat it: First the sugar will seem to dissolve, but much of the oil will remain separate. As the mixture continues to cook, it will seem to solidify as the oil is absorbed, and you’ll have clumps of moistened sugar. Keep stirring. Finally the sugar will start to melt and turn brown. Stir it constantly and watch it like a hawk. As soon as the color is golden brown, almost as dark as you want, pull it off the flame – I say “almost” because the hot syrup will continue to cook for short while.

I make it a little differently than the original New York Times recipe, which calls for 12 ounces of noodles (actually, they call for a mixture of angel hair pasta and fettucine), ½ cup oil, 1½  cup sugar and 4 eggs. The Times also suggests baking the kugel in a Bundt or tube pan. but I prefer an oblong pan.

This makes a very large kugel, enough to feed 12 or more. To make a smaller kugel, use 8 ounces of noodles, ⅓ cup oil, 1¼ tsp. salt, ½ tsp. black pepper, 1 cup sugar and 3 eggs, and bake in an 8-inch square pan.

Ingredients:

1¾ cups sugar
5 fluid oz. vegetable oil, plus a little more for greasing the pan
6 cups water
2½ tsp. salt
¾ to 1 tsp. ground black pepper
16 oz. package egg noodles
5 large eggs, well beaten

Directions:

Place 1 cup of sugar and the 5 fluid oz. of oil (between 1/2 cup and 3/4 cup) in a heavy 8-quart saucepan or Dutch oven. Stir constantly over medium heat until the sugar caramelizes, about 10 to 20 minutes. (See comments above for helpful hints.) Remove from heat and cool for about 15 minutes; the sugar will harden. (Be sure to take your wooden spoon or other stirring implement out of the pot before the mixture cools!)

Pour 6 cups of water into the pan with the sugar mixture and bring to the boil. The hardened sugar will slowly dissolve. Add the salt, pepper and remaining sugar. When the water boils, add the noodles. Cook until the water is almost completel absorbed/evaporated, stirring occasionally so that the noodles don’t stick to the bottom of the pot. Remove from heat and cool slightly, stirring occasionally to release the heat.

Preheat the oven to 350 degrees.

When the oven is ready, add the eggs to the noodles and stir well. Pour into a greased 9 x 13-inch pan. Bake for about an hour, until the top is nicely browned. Cut into squares to serve.