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

Yamashiro
Los Angeles
by Lisa Dinsmore

yamashiro.jpgThough I've lived in Los Angeles for two decades, I still don't consider myself an Angeleno. Mostly because we rarely do anything that's considered interesting or hip in this vast and...

Read more...
Breakfast Quinoa, Canyons, and Bears, Oh My!
Arizona
by Susan Russo

macyscafe.jpgFour years ago Jeff and I took a memorable road trip through New Mexico and Arizona on the way to the Grand Canyon. I don't know what I loved more, the awe-inspiring landscapes or the...

Read more...
Plums Cafe & Catering: A Must Stop in Costa Mesa
Southern California
by Kitty Kaufman

plums cafe 1Here's what I like about California: People think nothing of driving 82 miles for lunch. (In New York, this never happens.) The Thin Man and I are now two of those people as we head out from La...

Read more...
Scampo
Boston
by Andrea Pyenson

libertyhotel.jpgI resisted checking out the Liberty Hotel when it opened last year in Boston’s former Charles Street Jail, despite rave reviews of its design and the hip scenes at its first restaurant, Clink,...

Read more...