World Kugel Day Recipes

The Winner! Artichoke & Brie Kugel Bites
Recipe by Debbie Foster

12 oz. wide egg noodles
8 oz. container of onion & chive cream cheese
2 cans of artichoke hearts, drained
Small wheel of brie, remove crust and cut into small cubes
6 oz. fat free greek yogurt
1/2 cup buttermilk
8 egg whites
2 cloves of garlic, minced
For crispy topping:
1 1/2 cups grated mozzarella cheese
(3/4 for kugel, 3/4 for topping)
1 1/2 cups corn flakes
1/2 stick butter, melted
kosher salt, ground pepper

Directions: Preheat oven to 375 degrees and liberally coat 24 mini-cupcake pans with non-stick spray. Cook noodles per package directions. With an electric mixer, combine cream cheese, artichoke hearts, brie, yogurt, buttermilk, egg whites, garlic and ¾ cup grated mozzarella. Make sure all ingredients are incorporated well. Fold in noodles with a spatula, making sure the noodles are evenly coated. In a Ziploc bag, combine ¾ cup cheese, melted butter and corn flakes. Seal bag well and crush ingredients together with hands. Spoon about 2 tbsp kugel mixture into each cup. Sprinkle corn flake topping on top. Bake for 15-20 minutes.

Coyote Kugel
Recipe by Arthur Rosenblum

6 large Yukon Gold potatoes
1 1/2 yellow onions, diced
Kernels from 3 ears of fresh corn
3 garlic cloves, diced
3 medium jalapeño peppers, seeded & diced
3 large eggs, beaten
3 green onions, diced
2 cups fresh cilantro, chopped
5 tablespoons + 1 teaspoon canola or olive oil, divided
1 heaping tablespoon matzo meal
1 teaspoon baking powder
1/8 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon black pepper

Directions: Preheat oven to 350 degrees. Spread 2 tablespoons of oil in 9×13 glass baking dish. Place the corn kernels in a 12″ skillet with one tablespoon oil and sprinkle with one teaspoon sugar. Sauté corn over medium-high heat for about 15 minutes. Sautee garlic in one teaspoon oil until it starts to brown. Grate potatoes in food processor and then place them, in three batches, back into the processor with chopping blade and chop for three seconds. Add corn, jalapeño peppers, eggs, green onions, cilantro, matzo meal, baking powder, cayenne pepper, salt and black pepper to the potatoes and mix. Place potato mixture in a colander in sink and drain thoroughly. Put potatoes back into mixing bowl, add the remaining two tablespoons of oil and mix. Place potato mixture in baking pan and bake for one hour and 10 minutes.

Tomato Kugel
Recipe by Ellice Krivel

1 lb. wide egg noodles
1 lb. cottage cheese
4 eggs
1/2 cup milk
1/2 cup sour cream
1/4 lb. melted margarine (1 stick)
1/2 teaspoon pepper (if desired)
1 teaspoon salt (if desired)

Directions: Put cottage cheese and eggs into into processor or blender and blend smooth – you can use mix master or put through strainer to get same results. Have cooked noodles in a large bowl.  To noodles add the cottage cheese mixture, sour cream, milk and melted margarine.  Mix gently but thoroughly.  Grease or use pam in a 9×13 baking dish (glass) or other, not metal.  Pour in 1/3 of creamed noodles, then put in a layer of fresh sliced tomatoes, another layer of noodles, tomatoes, and finish with noodles (you can use only three layers – noodles, tomato, noodles).  Bake at 350° for approximately 50 minutes – until set and browned.

Carrot Kugel
Recipe by Hindy Mintz

4 lbs. carrots, cooked and mashed very well
1 stick of margarine
1 cup flour
3/4 cup brown sugar
1/4 cup sugar
4 eggs
1 teaspoon vanilla
2 teaspoons baking powder
1/3 cup melted margarine
3/4 cup brown sugar
1/4 cup flour
1 cup Grape Nuts cereal

Directions: Melt margarine and mash with the carrots. Add eggs, sugars and vanilla. Beat well. Add flour and baking powder. Pour into prepared 9×13 pan. Combine topping ingredients and mix until forms coarse crumbs. Pour over carrot mixture. Bake at 350 degrees for 11/2 hours.

Sweet Noodle Kugel
Recipe by Harriet Klapper

12 oz. wide egg noodles
1 1/2 boxes golden raisins
24 oz. cottage cheese
24 oz. sour cream
6 apples
8 eggs
1 cup sugar
1/2 lb. margarine or butter
Sliced almonds

Directions: Boil noodles in salted water until al dente. Drain. Set aside.  Separate eggs. Peel and cut apples into small slices. Add cheese, sour cream, sugar, apples  and raisins to egg yolks. Mix well. Beat egg whites. Blend into egg yolk mixture. Melt margarine  in microwave. Spread melted margarine into two large baking pans. Blend in half the melted margarine  into noodle and egg mixture. Mix well. Pour into two pans. Sprinkle almonds on top of each pan of kugel.  Bake in 350 degree oven for 45 minutes or until slightly browned. Serve warm. Can be frozen.

Thai Coconut Curry Kugel with Roasted Peach-Sriracha Jam
Recipe by Daniel Asher

16 oz. wide egg noodles, cooked, rinsed and tossed lightly with toasted sesame oil
1/2 cup organic sour cream
1/2 cup organic ricotta cheese
1/2 cup marscapone cheese
2 cups coconut milk
1/4 cup thai red curry paste
1/2 cup organic brown sugar
1 teaspoon saigon cinnamon
1/2 cup cried currants
1 cup roasted salted peanuts, chopped fine
1 teaspoon virgin organic coconut oil

Bring coconut milk, brown sugar and thai curry paste to a low summer, whisking occasionally. Let cool. In large stainless bowl, whisk together eggs, sour cream, ricotta, marscapone, currants and cinnamon. Add cooled coconut milk mixture, then toss with noodles until well coated and mixed. Grease 9×9 baking pan with the coconut oil. Pour noodle mixture into pan and press down so surface is uniform. Bake at 350 degrees for 35 minutes, until coconut custard is firm. Top with chopped peanuts and let cool slightly. Serve warm with peach Sriracha jam.

Sriracha Peach Jam
3 large organic colorado peaches, peeled and diced
2 carrots, peeled and diced
1 mango, peeled and diced
1 tablespoon Braggs raw apple cider vinegar
11/2 tablespoons Sriracha sauce
Pinch habanero powder
Pinch sea salt
Puree all ingredients in high powered blender. Bring to boil on stovetop in small saucepan, then let cool.