I had some sad news today. Someone I went to school with lost her mom recently. Her facebook post brought a hard tear to my eye. It made me think of my Mom even more. Who else do you call for a family recipe when you’re making kugel for Rosh Hashana? Turns out she has alot, but they are dessert ones and this menu calls for a savoury dish. She came to the rescue with a straightforward recipe. You’ll need to double or triple the quantities for a crowd. In this case 24 or more.
1 package or 1 lb. broad (curly) noodles
1 3 oz. package of Philadelphia cream cheese
1 stick (4 oz.) butter
salt and white pepper to taste
Preheat oven to 350°F, with rack in middle of oven. Grease a baking dish with butter. Use a bigger pan for a crowd, a smaller pan for fewer people.
Cook the noodles as directed, drain. Melt the butter while the noodles are cooking, add cream cheese and blend until the mixture is smooth. Put the noodles in the greased baking dish, pour the butter and cream cheese mixture over and mix well.
Beat the eggs, add the salt and pepper. Once the noodles have cooled, pour the egg mixture over and mix well. Place in the oven. Cook a smaller pan for about 45 minutes, a larger pan for about an hour, until it is light brown on the top. If it is cooked through, but not brown, put under a broiler until done, keeping a constant watch.
For this meal, I’ll cook it until mostly done, then finish it off in the oven at their place.
If you have a great savoury kugel out there, please get in touch.