Kugel
Kugel is just so damn good and definitely a once a year must. I made this one last night.
16 ounces egg noodles (wide)
1 pint cottage cheese
1 pint sour cream
1 cup sugar
6 tbsp. unsalted butter
6 eggs
cinnamon/sugar (optional currants or raisins)
Preheat the oven to 350.
Boil the noodles until they are done and then strain. Put them back in the pot and egg the butter, sugar, sour cream, cottage cheese and eggs ( you could add 1 cup of raisins or currants here if you wanted). Mix thoroughly. Put this into a greased baking pan. Sprinkle with cinnamon and sugar. Bake for an hour and serve either warm or room temperature.
Comments (Archived):
So yummy.My mom’s luxion kugel was always desert for our family gatherings. Reminds me that I need to get her recipe.A friend of mine in LA has started a company to market her family’s kugel. Great stuff @ http://www.facebook.com/pag…
Happy new year from Colorado!
back at you.
Yum, your recipe looks delicious! I use a recipe from myAunt Nonie’s kitchen located in Passaic, New Jersey! I’m a sales executive by day (selling social media tech) andin my spare time I started Kugel Company. We’re planning to launch the Company at the Fancy Food Show in San Francisco this coming January!My vision is to make Kugel into a dessert, side dish orsnack that can be easily prepared (in the microwave) and enjoyedall year long by everyone. I know that moms are looking for quick-to-make foods for theirkids, and because noodles are the foundation of Kugel, we’ve got a sweet and asavory version that will rival mac-n-cheese and yet can be sophisticated fordessert with a cup of coffee. We recently secured our first round of seed investors andestablished our board of advisors. Please feel free to follow us on Facebookand on Twitter @kugelco. I can be reached at [email protected]
The *one* dish my husband says that I can’t compete with his mom is kugel. Looking for some good competition. Will try this for sure! Happy New Year.
trust me. you will rock on this one.
I will try yours. My mother in law put some crushed cornflakes over the top and spotted with more butter.To Michele Locker, I am a bit ashamed to say that almost every week I buy a ready made kugel in the frozen food section of Barry’s Village Deli. There is a market for premade kugel. I defrost it : cut a piece, put in a bowl add a small bit of water at the bottom of the bowl and zap away. It is delicious.
a kugel a day isn’t a bad idea.
Yum. Talk about comfort food.My grandmother used to make a Hungarian version, “makos nudli” which was egg noodles w ground poppy seeds, lots of butter and sugar. It was all about feeding your whole family on about $0.53. A quite different taste, totally delish. Carbo bomb. The poppies must be totally fresh, that’s the key.
love the poppyseeds with anything. nice.
Another good one — seasonal — plum dumplings (in potato dough). Had those?
oooh. those sounds amazing. recipe?
I will look, i have a few tho possibly in metrics. This is one of those where you stand next to mom and observe the consistency of the dough (e.g. make it shaggy, not too runny, blah blah). You can do apricots or strawberries too. But plums are best.
plums are perfect for cooking
Exactly.I’ll dig up a recipe for you.It’s one of those things where when people hear it they go WTF? And then eat them and go OMG. Haha
Ellen, is the one at Barry’s Deli made by them and then frozen? Is it only bc of the holidays or do they always have it? I couldn’t find one in all of Los Angeles, SF and Seattle. The idea is not really to sell it to the Tribe… i’m hoping to start a Kugel revolution… Comfort foods that kids of all ages love (in moderation of course)! And, not to compete with anyone’s mother’s recipe!
Hi Joanne, On a different note, I was wondering whether you would have 15 minutes sometime for an interview on my blog for a not-for-profit called RealAcad that I am an active alumnus of. It’s a feature I started recently called ‘Interviewing Real Leaders’ and here is a sample of the 1st interview I did (my mom :)) – http://www.alearningaday.co…Do let me know if you’d have some time. I’d be honored! 🙂
I made Kugel for 40 people, have been making it for more than twenty years and people come to break the fast just for this annual delicacy of jewish delight and calories. I must say that i have always added raisans and sugar!
I like currants but the kids nixed them
our family is in the “crushed corn flakes” part of the kugel sphere but we don’t like raisins so we put in applesauceleftover kugel is my favorite breakfast
I’m with you on the “crushed corn flakes!” There is something about covering that warm goodness with a crunchy topping that makes it complete. The problem is, Kellogg’s Corn Flakes… the tastiest one to use… is made using high fructose corn syrup. Wondering if anyone has found an all – natural corn flake as a topping???
I bet whole foods has a good substitute
I live in Newton, Ma. Barry’s Village Deli is located in the Waban section of Newton on Windsor Street. . I don’t know who makes their kugel. It has no label. They also sell chicken in a pot with matzo balls and kreplach and noodles which I know they make. There is a line of knishes and other really interesting Jewish delicacies in their frozen food section. Their corned beef is the absolute best in the area.Women in Newton have brought their soup pots to have Barry’s fill them up with chicken soup and matzo balls. Of course they cater. The day before the holidays, there is a line out the door as women pick up soup, cooked chicken or turkey, chopped liver, tsimmas, cooked pot roast etc. It seems like no one cooks themselves. They just heat up Barry’s food.