Sweet or Savory? Which kugel should rule?
This holiday I made a savory kugel for Rosh Hashanah
and my mother’s sweet pareve kugel for Yom Kippur.The reviews are in… The savory Salt and Pepper Kugel was a great side dish. It stood up well to foods with bold flavors and sauces. And the paprika on top was a nice touch. The sweet Mom’s Noodle Kugel was an equal hit, standing up well to brisket and beckoning the next day for lunch. so the winner was…both!
Salt and Pepper Noodle Kugel
1 12 ounce package of wide or extra wide egg noodles
2 Tbsp minced garlic (from the garden)
1 Tbsp garlic powder
1 1/2 tsp salt
1 tsp pepper
6 eggs (from Powers Farm)
3-4 Tbsp olive oil
Preheat oven to 375 degrees. When oven is heated, add 3-4 heaping Tbsp of olive oil to baking dish and place pan in oven for the oil to heat. This step will make for a crispier kugel.
Bring a large pot of salted water to boil. Cook noodles as directed on package, around 7-8 minutes. Drain and set aside.
While noodles are cooking, whisk together eggs, garlic, garlic powder, salt and pepper.
Add cooked noodles to egg mixture and mix gently until completely coated.
Remove baking dish with hot oil from the oven and add noodles to the dish. It will sizzle slightly – this is a good thing. Sprinkle top with paprika.
Bake for 40 minutes uncovered or until noodles are desired crispiness.
Serve warm or room temperature. Enjoy!
Mom’s Noodle Kugel
1/2 -3/4 lb medium-wide egg noodles
3 eggs, separated
1 cup raisins
1/2 – 3/4 cup sugar
1 – 2 tsp cinnamon
1/2 tsp nutmeg
Preheat oven to 350F. Grease a 9×13 baking dish.
Beat egg whites until peaks form.In a large bowl, beat egg yolks, add sugar, spices and raisins, mix well.Drain noodles, add to egg yolk mixture.Fold in egg whites. Transfer to baking dish.Bake for 45 minutes.Cut into squares and serve. Enjoy!Serves 8 – 10.
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