Rosh Hashanah: An Easy Kugel Recipe | Richmond Moms

Leah Koenig is a food writer for magazines (The New York Times, The Wall Street Journal,Food52, Epicurious,Departures) and the author of 6 cookbooks, including The Jewish Cookbook – a collection of more than 400 Jewish recipes from around the globe, published by Phaidon this month. We asked this Brooklyn, NY-basd mom of two to share one of her favorite recipes for Rosh Hashanah—check out her recipe for kugel, below. For more, go to leahkoenig.com 

 

Jam & Poppy Seed Kugel

 

“I love to serve sweet noodle kugels on Rosh Hashanah (the Jewish New Year), when there is a custom of eating sweet foods as a symbol of our hope for a sweet year to come. This kugel variation, which originates in Hungary, pairs dusky poppy seeds and generous dollops of jam to a sweet noodle kugel, making it equally delicious as a side dish, a dessert, or the centerpiece for brunch.”

 

Serves 8 to 10

 

12 oz wide egg noodles
1/3 cup vegetable oil
1 cup unsweetened applesauce
6 large eggs
3/4 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon, plus more for dusting
1 1/2 tablespoons poppy seeds
1/3 cup cherry or apricot or jam

 

  1. Preheat the oven to 350 degrees and lightly grease a 9×13 inch baking dish. Bring a medium pot of water to a boil over high heat; add noodles and cook until just short of tender, 5 to 7 minutes; drain and set aside.
  2. Whisk together the oil, applesauce, eggs, sugar, vanilla, salt, and cinnamon in a large bowl until fully combined. Grind the poppy seeds in a spice or coffee grinder until just ground but not powdery (about 10 seconds). Add the ground poppy seeds and the cooked noodles to the egg mixture and stir to fully combine. 
  3. Transfer the mixture to the prepared baking dish. Take a teaspoon of the jam and dot it on top of the kugel, using the spoon to nestle it in the noodles. Repeat the process several more times with the remaining jam, taking care to space the jam out evenly across the kugel. Bake until kugel is set and golden brown, about 40 minutes. Remove from oven and transfer to a wire rack to cool for about 20 minutes before slicing. Just before serving, use a fine mesh sieve to lightly dust kugel with more cinnamon. Serve warm or at room temperature. 

 

Leah Koenig’s Cheese Latkes

Leah Koenig’s Cheese Latkes

Thank you to Leah Koenig, author of The Jewish Cookbook, for sharing this recipe, which originally appeared on Food 52.                                      Credit: Mark Weinberg    These sweet rendition of latkes will be a hit at Hannukah, but also a fun,...

Honey & Jalapeño Sweet Potatoes

Honey & Jalapeño Sweet Potatoes

  Looking to mix up your usual marshmallow-topped sweet potatoes this Thanksgiving? Try this spicy and sweet take on taters, which uses fresh peppers and honey for an updated, elevated take on the classic. Thank you to our food contributor Kathleen Ashmore for...

No-Peel Apple Almond Crisp

No-Peel Apple Almond Crisp

  This easy crisp makes for a healthy Thanksgiving dessert or a yummy breakfast any morning. Skip peeling the apples, and you'll save time and boost the fiber content. Thank you to our food contributor Kathleen Ashmore for sharing. Go to kathleenashmore.com to...

Join The Local Moms Network Community

Stay up-to-date with what is happening in-and-around The Local Moms Network community with local events, community highlights, and exclusive deals.