Cookie Monster wrote:I wanted to thank Joan for a lovely time at her dessert exchange. The Kugel and roasted carrots were delicious.

⬆️+1.

thanks everyone for coming out. it was, as usual, a really relaxing, enjoyable evening though i was so absent minded that i accidently left half a pan of kugel out overnight on the counter. it really, really pained me to have to toss it out...i'm glad everyone enjoyed it. let me know if anyone wants the recipe- it's dead simple to make.
special thanks to ms. ingie for the great pics. someday i'll learn how to upload pics to lthforum....

boudreaulicious wrote:Everything looks lovely, as always, but that blood orange cake--oh my goodness! I would love the recipe if it's available!!

Here's the recipe: http://www.annies-eats.com/2014/01/29/blood-orange-loaf-cake/

Ms. Ingie wrote:

boudreaulicious wrote:Everything looks lovely, as always, but that blood orange cake--oh my goodness! I would love the recipe if it's available!!

Here's the recipe: http://www.annies-eats.com/2014/01/29/blood-orange-loaf-cake/

Thank you sooo much!!

Hi Joan, can you post the recipe for the kugel, I would love to try it at home.

here's my kugel recipe- adapted from gil marks -'the world of jewish cooking' to make it savory, rather than sweet.
RECIPE: ASHKENAZIC LUKSHEN EN KAESE KUGEL ( jewish ashkenazic style noodle and cheese pudding)
(use a 2- 3 quart casserole, or a 9” x 9” square cake pan. double the recipe as i did and use a 13” x 9” lasagna pan)

1 lb. wide egg noodles (not pasta)
1T. sugar
1/2 c. raisins or dried apricots, diced
1 lb. cottage cheese
2 small onions, diced
1 large tart apple, (such as a granny smith, fuji, or gala) diced (don’t peel)
4-5 large eggs (the more eggs, the more tender the dish)
10T. butter, unsalted, at room temperature
1-1/4t. salt
half a dozen grinds of fresh black pepper
1 lb. (2 cups) sour cream


first off, preheat the oven to 350 degrees, grease your pan, and bring a large pot of water to boil for the noodles. add 1T. salt to the water. while the water’s heating up, saute the diced apple and onions in 2T. of the butter on low heat about 10 minutes, stirring occasionally, until lightly browned. remove from heat. in a medium bowl, whisk together the eggs, sugar, salt, pepper. stir in the cooked apples/onions and raisins. and in a large bowl, big enough to hold all the cooked noodles, put the butter and slice it up. cook the noodles as directed on the package, drain and stir into the butter. add the other ingredients, mix well, and transfer to your pan, smoothing the top evenly. bake about 45 minutes in the middle of the oven. serve warm or at room temperature, cutting into squares. leftover kugel will keep, refrigerated, for several days. reheat, loosely covered with foil until warm. enjoy!!