Not Your Bubbe’s Kitchen Lisa Meng Not Your Bubbe’s Kitchen Lisa Meng

Two Kugel Recipes for a Delicious Break Fast

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It’s September, and my thoughts turn to the High Holy Days — and food. Growing up, my grandma always served kugel for Rosh Hashanah and Break Fast.  She had one recipe for kugel, a sweet one. I’ve since learned that there are as many kugel recipes as there are Jewish mothers!  Sweet, savory, sweet and savory together (cheddar cheese and raisins). My grandma only used golden raisins in cakes and kugels, so that’s what I use.  Unfortunately, her kugel recipe was never written down, so it’s lost.

The sweet kugel recipe is one I got from a friend at my synagogue in Arlington, TX, Congregation Beth Shalom. I’ve made a few changes to it such as leaving off the crumb topping. I’ve been making this recipe for over 30 years and it never disappoints.

Did you know that Sisterhood makes between 35-40 kugels for our Break Fast? One of the favorites is the lox kugel. This is Susan Kerman’s recipe which she created. It’s definitely my all-time favorite savory kugel. I’ve adapted it to a family size 9x13 pan.

Do you have a favorite kugel recipe you'd like to share? Send it to us, or post it in the comments.

May you have a sweet New Year!

- Marsha Wilson

Sweet Kugel

Legend:  T=tablespoon; t=teaspoon; c=cup

  • 8 oz. egg noodles
  • 1 c. sour cream
  • 1 c. cottage cheese
  • 4 eggs, beaten
  • 1 (8 oz.) can crushed pineapple in its own juice
  • ½ c. sugar
  • Cinnamon, 1-2 shakes
  • 1 t vanilla
  • ½ c. golden raisins
  • 1 stick butter or margarine, melted

Preheat oven to 350℉.  Spray a 9x13 inch pan with non-stick spray.  Cook egg noodles, drain. Mix ingredients from sour cream through raisins. Add cooked noodles. Add melted margarine. Pour into pan.

Topping

  • 1/3 cup sugar
  • 1 t. or more to your taste cinnamon

Mix sugar and cinnamon. Sprinkle over mixture.

Cover with aluminum foil. Bake 30 minutes, Uncover and bake another 15-20 minutes, until a knife stuck into the kugel comes out clean. This recipe freezes well.  

This recipe can be doubled. Make sure you use a deep dish 9x13 pan.  It will take longer to bake - 1 hour to 1 hour 15 minutes.

Lox Kugel

  • 12 ounces egg noodles, cooked
  • 1 large onion, coarsely chopped, sauteed in canola oil on medium low heat until     caramelized a medium brown color. Cool slightly
  • 2 c. milk or half and half 
  • 8 ounces cream cheese, softened 
  • 1 c. cottage cheese
  • 1 c. sour cream
  • 7 eggs, beaten
  • 6 ounces lox or smoked salmon, finely chopped (I used a food processor)
  • 1/4-1/3 cup capers
  • 1 T. dried dill
  • Salt and pepper to taste
  • 1 stick butter or margarine, melted

Preheat the oven to 350℉. Spray a 9x13x pan with Pam. Mix cream cheese, eggs, milk, sour cream, and cottage cheese together until well mixed. Fold in the rest of the ingredients. Pour into the greased pan. Cover with aluminum foil and bake for 45 minutes. Remove foil and bake an additional 15 minutes. Test for doneness by sticking a butter knife in the kugel. If it comes out clean it's done. This kugel can be frozen.

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