los angeles guest suites

 

pom couscous

pom steak

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

R+D Kitchen and M Cafe
Los Angeles
by David Latt

newcafes.jpgYabu, Il Fornaio and Musha are my favorite restaurants. They have great food and they're comfortable and affordable. I'd go to them every week if I could. Having said that, without realizing it,...

Read more...
Eat at Jae's, Live Forever - Boston Sushi
Boston
by Kitty Kaufman

jaes 4A long time ago, in the previous century before sushi was ubiquitous - although it was making headway piece by piece - I was introduced by my friend Liz to an up-and-comer named Jae who was doing...

Read more...
The Dream Away Lodge
New England
by Michael Tucker

dream-awayWhy did I love our dinner at this place so much? Could it be that The Dream Away Lodge is rumored to have been a brothel during the Depression years, which speaks of a rich history of satisfying...

Read more...
Fig in Fairmont Miramar
Los Angeles
by S. Irene Virbila

figreview.jpgAgainst all odds, not one, but two excellent hotel restaurants have opened in the last few months. First, we had the Bazaar by José Andrés, the dynamic tapas restaurant in the new SLS Hotel at...

Read more...