petrossian_fondue.jpg

petrossian_cake.jpg

Killer Kugel

by Susan Salzman
Print Email

kugel.killerI don’t make a lot of kugels.  I don’t make them because my kids don’t really eat them and as much as I want to eat the whole tray, it would take me a month to work off the calories.  My grandma used to make them all the time.  What I loved most about her kugels were the left overs.  

The following day, for breakfast, she would cut off a slice, put some butter in a saute pan and literally pan fry the slice of kugel.  Like the kugel really  needs anymore butter than it already has.  Yet, it is a childhood memory that is rests comfortably on my tastes buds.

My sister-in-law, Tammy is the official kugel creator in our family.  She makes them all time and her 3 kids devour it.  Tonight, my kids experienced kugel for one of the first times (in the past, they  have turned their noses up at it).  They are kugel converts. This kugel would make anyone a convert!

I am guilty of eating seconds.  It is that good!

Killer Kugel
Adapted from The NY Times
Yield:25-30 servings

Ingredients:
1 lb. wide egg noodles
1 pound cream cheese
1/2 lb. plus 3 tablespoons unsalted butter
1 1/3 cups sugar
1 pint sour cream
1 teaspoon vanilla
8 large eggs
1/2 cup crushed pineapple, drained
4 oz. pecans, toasted
1 teaspoon vanilla

Instructions:
Grease a 13″ x 9″ glass or ceramic baking dish with 1 tablespoon of butter.

Cook noodles according to package, drain.

Put cream cheese and 1/2 pound butter in food processor until smooth. Add 1 cup of sugar until combined. Add sour cream, vanilla, and eggs and process until well mixed. Fold mixture into drained noodles and add the pineapple. Pour mixture into prepared dish. Cover with plastic wrap and refrigerate over night.

Remove from refrigerator about an hour before baking. Preheat oven to 350°F and bake for 50 minutes. Combine pecans, 1/2 cup sugar, and cinnamon and sprinkle on top of kugel. Dot with remaining 2 tablespoons butter and bake another 20 minutes. Serve room temperature

Susan Salzman writes The Urban Baker blog to explore her dedication to good food in the hope of adding beauty to the lives of her family and friends.  

 

Comments   

0 #1 LA Reader 2012-12-12 08:38
I made your potato pancakes that are a little southern last night w/brisket. But even so, I definitely have to try this. Kugel never sounds appealing and this sounds completely delicious.
Quote

Add comment


Security code
Refresh

Restaurant News

Mozza Mozza
Los Angeles
by Maia Harari

ImageMario Battali’s newest haunt in L.A.

Mozza Osteria, Mario Battali’s newest adjunct to his Mozza Pizza just opened on Melrose, just west of Highland. Though most new restaurants in LA advertise...

Read more...
Myers + Chang
Boston
by Kitty Kaufman

changmyers 1We're at the popular "funky indie diner with interpretations of Chinese, Taiwanese, Thai and Vietnamese specialties." It's Myers + Chang in Boston's South End, a place we've been wanting to try....

Read more...
Seattle's Best: Salumi Artisan Cured Meats
Washington
by Amy Sherman

meatballsandwichsalumiHave you been to Seattle? If you have, perhaps you've experienced what I have--that everyone there is awfully nice. I don't mean to generalize but from all of my visits over the years including a...

Read more...
Authentic Eats at La Cevicheria and Mateo's on West Pico
Los Angeles
by David Latt

cervichiaAnyone who lives in Los Angeles knows this is a great city to enjoy ethnic food. It is easy to eat affordably priced meals at any number of national and regional restaurants including those that...

Read more...