Not Kegel… But a KUGEL-icous Recipe for Thanksgiving

Sounds like Kegel, but it’s not.

It’s KUGEL!

Another carb-filled recipe for holiday entertaining!

And why not? Carbs are awesomely satisfying  — once in a while — tugboat man and I don’t eat like this very often, but everyone LOVES my Kugel!.

This is not a vegan recipe, but it’s delicious, and my son and DIL request it every year for Thanksgiving and Hannukah. To vegan-ize it, just delete the eggs.                                                                                                             

What IS Kugel?

Kugel is a savory or sweet pudding of potatoes or noodles usually served as a side dish. It’s of German/Jewish origin.

Our family’s traditional Kugel is the sweet noodle kind and my mom’s version is to die for.

Really. It’s spectacular hot or cold.

It’s one of those recipes you can make a day in advance and it keeps getting better and better.

If you have any leftovers– which we never do — it freezes pretty good.

I limit myself to making it only a couple times a year and I eat as much as I want and just work out a bit harder and a bit longer to burn off the calories, so there’s really no guilt.

Angel Boy’s Grandma’s Kugel

Ingredients:
One large package wide egg noodles
One large can fruit cocktail in juice
One small can pineapple pieces in juice
One large can canned peaches and pears in heavy syrup, yes, you read that right
At least 3 Granny Smith apples, sliced with about 1/3 cup sugar and 1-2 TBS cinnamon
3 eggs
2 tsp vanilla
One lemon,  juiced and zested

Directions: This is a good dish to make in advance especially if you’re also planning to make apple pie (which I am) ‘cos you can just prepare all the apples for both dishes. The secret to this dish is a LOT of cinnamon. If you think you have enough, add a little bit more!

1. Cook a whole package of wide egg noodles and drain.
2. Add 3 beaten eggs with vanilla; it will be super slippery.
3. Add the lemon juice and zest to the apple slices.
4. Drain all the canned fruit but keep the juices; you will need them.
5. Mix together all the canned fruits.
6, Butter one large and one medium deep baking dish.
7. Add a layer of noodles, then a layer of canned fruit, a layer of apples, then another layer of noodles, a layer of the canned fruit, sliced apples, more noodles, more canned fruit and apples, ending with a final layer of noodles.
8. Pour over any remaining egg mixture, and a cup or so of the fruit juices. Be very liberal with the juice. It will all get soaked up as the kugel bakes.
9. Jason’s grandma would dot the whole thing with a bunch of Crisco, like ¼ cup, which sounds gross, but I still follow her recipe. Some people use butter, but we don’t. Other recipes add cottage cheese and raisins, but I’ve only made it my mom’s way, although I’m sure it would be delicious.
10. Bake covered at 300 degrees for about an hour or so depending on the pan size. Take cover off for final 15 minutes. Excellent reheated and/or cold.

Bon apetit!

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6 thoughts on “Not Kegel… But a KUGEL-icous Recipe for Thanksgiving

  1. Pingback: Don’t Be Sarah This Thanksgiving… |

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  3. Pingback: “Put on your yarmulke, it’s time for Chanukah!” |

  4. Pingback: Bitter+Sweet | Enchanted Seashells by Princess Rosebud

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