Kugel was the name of the game at the Jewish Museum of Maryland’s Great Kugel Cook-Off on Oct. 8. About 100 people turned out to taste 11 different kugel recipes, enjoy arts and crafts, tour exhibitions and, especially, to learn which kugel cook would take home a trophy. JMM Program Director Trillion Attwood explained that the event was inspired by last year’s highly successful chicken soup cook-off.
Kugel Cook-off judges included Jmore Associate Editor Simone Ellin, CinéBistro Executive Chef Mark Davis, Events Coordinator for Eddie’s of Roland Park Amy Simon, WTMD radio Mid-Day Host Sam Gallant, and JMM Executive Director Marvin Pinkert.
The winners of the Kugel Cook-off were as follows:
Kugel Champion 2017: Aimee Harmon-Darrow for Aimee’s Sweet Noodle Kugel
Best Sweet Kugel 2017: Beth Hogan for Mom-Mon’s Tropical Kugel
Best Nontraditional Kugel 2017: Bill Maker for Modified Mom’s
Best Savory Kugel 2017: Rachel Murinson for Rachel’s Pizza Kugel
People’s Choice 2017: Ilene Dackman-Alon for Bobby Sue’s Break Fast Kugel
Director’s Choice 2017: Shelly Malis for Shelly’s Delicious Noodle Kugel
Best Under 16 Kugel 2017: Rachel Murinson, for Rachel’s Pizza Kugel
A yummy time was had by all.
Get some of the winning kugel recipes:
[box type=”shadow”]Kugel Champion – Aimee’s Sweet Noodle Kugel
Ingredients:
1 pound wide egg noodles
4 eggs (separated)
1 cup sugar
1 pound cottage cheese (small curd)
1 pound sour cream
¾ cup. butter, melted
½ teaspoon salt
1 teaspoon cinnamon (or more if desired)
2 teaspoon vanilla extract
1-1.5 cups dried fruit, chopped (raisins, cranberries) (fresh fruit can be used as well)
Cooking Instructions:
Preheat the oven to 350 degrees. Prepare a 13×9 casserole dish with cooking spray. Cook the noodles as instructed. Beat the egg whites until stiff and put in the refrigerator.
In a large bowl mix together the noodles, sugar, egg yolks, cottage cheese, sour cream, almost all the butter (saving a little to pour on top), salt, cinnamon, vanilla extract, and dried fruit. Once mixed, fold in the egg whites. Pour mixture into the casserole dish. Pour the remaining butter on top and then sprinkle with cinnamon.
[/box]
[box type=”shadow”]People’s Choice Winner – Bobbie Sue’s Break Fast Kugel
Ingredients:
1/2 pound medium noodles (cooked and drained)
6 eggs
16 ounces. creamed cottage cheese
8 ounces farmers cheese
4 ounces cream cheese
1 cup sour cream
2 cups milk
6 tablespoons melted butter or margarine
1 teaspoon salt
1 teaspoon vanilla
1 cup sugar
Directions:
In a large bowl, beat eggs well and add rest of the ingredients – beat until almost smooth.
Mix with noodles.
Grease 13 x 9 pyrex
Pour into pyrex and sprinkle with cinnamon and sugar
Bake at 325 degrees for 1 hour.
Put large cookie sheet under Pyrex in case of overflow.[/box]
[box type=”shadow”]Director’s Choice Winner – SHELLY’S DELICIOUS NOODLE KUGEL
Ingredients:
1 lb wide noodles
6 eggs
1 cup sugar
1 pound creamed cottage cheese
½ pound farmer cheese
¼ pound cream cheese
1 cup sour cream
2 cups milk
1 teaspoon vanilla
1 teaspoon salt
Topping:
Corn flakes crumbled
Brown sugar
Cinnamon
3 tablespoons melted butter
Instructions:
Cook noodles. Cream all other ingredients together. Grease large roasting pan. Pour drained cooked noodles into roasting pan. Pour creamed ingredients over noodles. Mix corn flakes, brown sugar and cinnamon. Sprinkle over noodle mixture. Drizzle melted butter over top.
Bake at 350 for 1 hour 15 minutes[/box]
[box type=”shadow”]Best Savory Kugel and Under 16 Best Kugel – Rachel’s Pizza Kugel (dairy)
Ingredients:
1 cup flour
2 cups tomato sauce
½ cup shredded mozzarella cheese
½ cup shredded cheddar cheese
1 cup zucchini
6 eggs
2 teaspoons. Italian spice
Directions:
Mix eggs, flower, tomato sauce, cheese, & spice in bowl. Thinly slice zucchini and combine with mix. Put in lightly greased pan. Bake 45 minutes at 360 degrees.[/box]
[box type=”shadow”]Best Nontraditional Kugel – Modified Mom’s Gluten Free Kugel
Original Recipe
Directions:
Noodles: 1 lbs. Medium or Broad
Cottage (or Pot) cheese: 1 – 1 ½ pounds.
Sour cream: ½ – 1 pint
Eggs: 3 or 4
½ teaspoon cinnamon
½ stick butter
Cinnamon Sugar
Gluten Free Double Recipe:
Noodles: 18 ounces. Jovial Tagliatelle, 11.6 Gefen Fusion Medium
Cottage Cheese: 2 pounds. Small curd, 1 l pound. Large
Sour cream: 2 pints
Eggs: 8
1 teaspoon cinnamon
1 stick butter
Cinnamon Sugar
Directions:
Boil noodles in salted water 5 minutes, drain, return to pot. Heat oven to 350 degrees, melt butter in 13”x11” inch dish. Stir cinnamon into noodles, then add cottage cheese, sour cream, eggs, and salt for eggs, stir to even mixture; taste for salt. Coat bottom of dish with butter, pour remainder into pot and stir into noodles. Pour mixture into dish, even out. Sprinkle with cinnamon sugar, back for ½ hour or so. Let cool, then refrigerate. Remove from refrigerator, cut into pieces, reheat. Serve![/box]
[box type=”shadow”]Mom-Mon’s Tropical Kugel (pareve)
Ingredients:
- 1 can crushed pineapple
- 2 cups shredded coconut
- 1 package yellow cake mix (butter)
- 6 ounces I can’t believe it’s not butter
- 1-2 cups pecan halves
Directions:
Dump pineapple into pan, sprinkle with coconut. Then sprinkle cake mix over this. Then place slivers of margarine over top of all. Place pecans and push them down into cake mix. Bake 45 minutes or until lightly brown at 350 degrees.[/box]
Top photo: Jessica Goldberg’s kugel entry (Lisa Shifren Photography)
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