I ♥ Noodle Kugel
Noodle kugel or pudding, is a traditional Jewish side dish. It is often a mainstay of festive meals, particularly on the Jewish Sabbath and other Jewish holidays. (The “u” is pronounced like the “ou” in “could.” Some pronounce it koogel, as in “food,” but what do they know!)
Every time my sons came home from college, I fixed them kugel. Usually, it never made it to the table, as witnessed by the following photo taken in 1995 when Kugel Boy was on holiday from U-Penn:
In addition to noodles, kugel contains butter, sugar, cinnamon, eggs and raisins, along with optional cottage cheese. The only food group it doesn’t contain is chocolate – and I’m working on that. It is baked in the oven and can be served hot or at room temperature. Personally, I like it hot, at room temperature or even cold. Here is my recipe:
3 eggs, beaten
3 T. sugar
¼ tsp. cinnamon
Pinch of salt
8 oz. broad or medium noodles, cooked and drained
4 T. butter, melted
½ C. raisins
Cottage cheese to taste
Lots of ♥
Combine eggs, sugar, cinnamon and salt. Add to the noodles. Add melted butter, raisins and cottage cheese. Mix thoroughly. Place in a liberally buttered 1 ½ quart casserole, and bake @400° until lightly browned (about 45 minutes). Serves 6
And I must issue a caveat on this recipe serving six people. That would be six people with the appetites of gnats. I usually double the recipe or make a recipe and ½. If you are entertaining, this recipe can be prepared the night before, covered with tin foil or plastic wrap, stored in the refrigerator overnight and baked the following day.
Should you happen to live in Metro Atlanta and want to try kugel – and don’t happen to be invited to my home that evening – you can get amazing kugel at The Brickery Grill and Bar on Roswell Road in Sandy Springs. Try it with the brisket sandwich or grilled chicken sandwich. My mouth is watering just thinking about it! Bruce and Sally Alterman are fabulous hosts; tell them Foxy G. sent you.