While living in Charleston, South Carolina, Kahal Kadosh Beth Elohim’s sisterhood hosted a Kugel Cook-Off. Can you imagine what a pleasing delight this event turned out to be? KKBE’s (short for Kahal Kadosh Beth Elohim), bakers and cooks got out their loved and treasured kugel recipes and began to practice until they thought their recipe was a winner.
There were several categories — with sweet, savory, and traditional being the most popular. I decided to bring in Ken’s mother’s traditional as well as a new recipe that I had never made before, but intrigued me. When you see the ingredients, you may see why.
Judges were brought in — with one being Nathalie Dupree, who is the Post and Courrier’s weekly food journalist.
There were many great-tasting kugels on display and to my delight, my new recipe placed second within the sweet category. I will treasure the memory of this cook-off as well as my love for Charleston, SC, KKBE and our delightful family of friends.
Should you decide to make this kugel, please know that it is addictive and you will want to make it over and over again.
Honour your guests with this delightful kugel at your next dinner party, I assure you, they will dearly love the apples, cinnamon and the hint of wine and the richness of the cream.
Apple Supreme Kugel
Ingredients for Noodle Mixture:
12 ounces medium egg noodles
3 cups milk
1 cup whipping cream
1 cup sweet wine
1/2 cup sugar
1/4 cup sugar
3 egg yolks
1/2 cup sour cream
Ingredients for Fruit Mixture:
1 teaspoon cornstarch
1 tablespoon dark rum
1 teaspoon vanilla extract
1/2 cup frozen apple concentrate (thawed)
3 tablespoons butter
1/4 cup brown sugar
3/4 cup dried cherries or dried cranberries
1/2 cup golden raisins
3 – 4 large apples
Cook the noodles in the milk, cream, wine and 1/2 cup of sugar until soft (about 20 minutes).
In a bowl, mix the eggs, egg yolks, sour cream and the remaining 1/4 cup of sugar together.
Peel and slice the apples, sprinkle with lemon juice and set aside.
After the noodles are slightly cooled and not piping hot, add one stick of softened butter, mix the egg mixture into the noodles with the heat off.
Preheat the oven to 375 degrees.
In another bowl, whisk together the cornstarch, rum, vanilla and apple juice concentrate.
In a sauté pan, melt the butter, add the brown sugar and apples. Arrange the apple slices so they are not on top of each other and are flat.
Sauté for one minute and add the rum and apple juice mixture. Cook the apple mixture until somewhat thickened and then stir in the dried cherries or cranberries. As a different variation, I sometimes omit adding in the cherries and cranberries and use golden raisins instead.
In a 2 1/2 quart, buttered or sprayed with Pam, casserole dish, alternate the noodle mixture and the fruit mixture in 5 layers (3 noodle and 2 fruit), beginning and ending with noodle layers.
Bake uncovered for 35 to 45 minutes or until top begins to get lightly brown. If you usually bake your kugel in a baking dish inside of a larger baking dish with water, this is a plus, as this kugel will taste even better! Baking the kugel in this manner will create a lighter and more custard type, which may delight your taste buds even more!
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