This was amazing! I get requests at every holiday and then some to make this again and again.
My mother passed away when I was only 12 years old and she was only 47. She was more of a ballbuster than a ballabusta. Needless to say, there weren’t many recipes passed down from generation to generation, there wasn’t any time or she might have.
I like to cook, and my family likes to eat, and they appreciate my cooking most of the time. I always look for inspiration when cooking. This week’s inspiration…The Jewish holidays. Nothing says Rosh Hashanah and Yom Kippur than kugel.
Kugel, which means “ball” in German, originally referred to balls of noodle dough encased around a fruity filling and steamed in covered pots. Kugels evolved over time into baked casserole dishes. Today there are recipes for both sweet kugels (generally dairy) and savory kugels (usually pareve).
My girlfriend Gayle is very fortunate to have her mother come up from Florida and cook for her and her extended family. For days she cooks, preparing the perfect holiday meal. In a panic, I called her for some of her recipes which she lovingly wrote out by hand. I will save these for the rest of my life.
I made the noodle kugel and received a standing ovation.
1. 1lb medium egg noodles
2. 1 cup sugar
3. 1 1/2 sticks of margarine melted
4. 2cups Apricot Nectar (juice aisle)
5. 2 cups Coffee Rich-(in the freezer) I used heavy cream
6. 6 eggs lightly beaten
7 . 11×13 pan -sprayed with Pam ( I used one that you can throw away)
8. Melt 1 1/2 sticks margarine
9. 1/2 cup sugar
10. 1 2/3 cups graham cracker crumbs (baking aisle)
11. 2 tsp cinnamon (sprinkle on top)
1. Boil noodles al dente (drain)
2. Add ingredients 2-6
Pour in pan and bake for 30 minutes at 375 degrees
3 While cooking mix topping together
4. After 30 minutes lower temp to 350
5. Put topping on kugel
6. sprinkle with 2 teaspoons of cinnamon
7. put back in the oven for 30-40 minutes
8. cool for at least 4-5 hours.
I served it warm.
I also reheated the leftovers in the microwave the next morning and had it with my coffee.
Maybe, I should just move my Peloton into the kitchen.
Related articles by Zemanta
- Joan Nathan on Rosh Hashana Cooking (dinersjournal.blogs.nytimes.com)
- Khoresht Fesenjaan (Persian Chicken with Pomegranate Sauce) Via Culture Mom (stacyknows.blogspot.com)
4 thoughts on “Gayle’s Mothers’ Noodle Kugel”
You had leftovers? Impossible!! I’ve made a similar recipe using cottage cheese, sour cream and pineapple chunks and sans the topping for a zillion years. Add the brisket and we’re all in heaven/ Right? Happy, healthy New Year to all. May it be sweet and sensational! j
Another year… another quick response to this “delicious” post: l’shanah tovah to you and all your followers, Stacy! May the New Year be good to you and may you be able to stick to one piece of kugel. Not really a chance in hell, huh??
Gayle’s Mom’s Noodle Kugel is the best I’ve had! Last year I was lucky enough to take some home and I saved it in little tinfoil packages in the freezer–it was that good!!!
This looks very similar to Mimi’s Noodle Pudding that is on my catering menu. I hope folks who don’t have time to cook or don’t have a relative that makes this will call me to do it for them! And We DELIVER!
Comments are closed.