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Wow--18! Do you make them with raisins? I do a round raisin Challah every year for Rosh Hashanah and Yom Kippur. I use my ancient bread machine to mix and knead, then shape and let rise one more time before baking in the oven.

Yes, raisins and cinnamon and sugar -- they are a little sweeter than a normal Friday night challah. My recipe makes three at a time. I'm going to double it this time and make 6 at a time, but that still means going through the motions three times. And I knead it by hand -- I don't have a bread machine.

Suzy

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" There is more stupidity than hydrogen in the universe, and it has a longer shelf life."
- Frank Zappa

Shana Tova everyone! I love the kreplach pictures. My mom and I are thinking of making kreplach for the meal before Yom Kippur.

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Hillary
http://chewonthatblog.com <--A Chicago Food Blog!

Sujormik - is your kugel made with noodles or potato? I sounds very sweet, which is what I'm going for. I decided to spruce up the presentation on whatever kugel I decide to make and serve them as individual muffins/cupcakes. I think this would work better with potato kugel, but I'm more partial to noodle kugel so I want to give it a try.



Would your recipe work in muffin tins? It also sounds very sweet and I love that it includes the applesauce.

Thanks!

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www.foodiereflections.com

HI,

Can Kugel be frozen and still have respectable taste and texture?

Regards,

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Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
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With noodle kugel, I have done so with success. Don't think potato would work out.

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...defended from strong temptations to social ambition by a still stronger taste for tripe and onions." Screwtape in The Screwtape Letters by CS Lewis

Fuckerberg on Food

I get the best results by freezing noodle kugels in the unbaked state. This works for both sweet cheese kugels and savory pareve kugels. They are OK if frozen baked but you have to reheat carefully or they dry out and get hard.

Potato kugels freeze fine if baked first. So do carrot kugels.

I haven't tried freezing a matzo kugel or a challah kugel; I think I would at least parbake it first.

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LAZ
Dining Chicago
Index to LTHForum Recipes, 2004-2008

We'll find out about the matzah kugel this year -- my mother is having carpal tunnel surgery tomorrow, so she already made her soup stock (in my freezer) and handed me a matzah kugel. I was a little upset because I told her I was coming over the Saturday before the holiday and would be cooking, cleaning and setting up for her for three days and fully expected to make the matzah kugel at that time, but she insisted that she wanted to do it in advance. I will report back to let you know if it held up or was a pile of mushy matzah farfel with vegetables.

Suzy

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" There is more stupidity than hydrogen in the universe, and it has a longer shelf life."
- Frank Zappa

The Serious Eats challah recipe has become my go-to challah recipe, and I particularly like the double application of egg wash, which gives the challah the exact crust I desire. Also, it's incredibly easy thanks to the use of instant yeast (I get mine at Gene's sausage shop in Lincoln Square), where you don't have to worry about proofing, water temp, etc.

I up the honey in the recipe just a little too. Just be careful about the honey chosen - I've used stronger flavored honey and because this is not a very strong flavored bread, stronger honey can slightly overwhelm. Also, I add additional rising time in the refrigerator, which I think adds just a little flavor to the finished project. And of course, you can add raisins, or top with sesame or poppy seeds as you desire (I love sesame seeds and almost always add them).

Here's this holiday's version abridged, start to finish:

Has anyone ever frozen chopped liver? We ended up with much too much, in the only one that eats it in the house, and I don't want to employ a cardiologist.

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I have-when I packed it up, I first placed in plastic wrap then in a tight fitting container. After defrosting, pulsed it in the food processor with a touch of oil and added some freshly sauteed onion and hard-boiled* egg white to perk it up a bit. Was just fine.

*Edited to add "hard-boiled"--wouldn't make much sense otherwise!!

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“The problem with people who have no vices is that generally you can be pretty sure they’re going to have some pretty annoying virtues.” Elizabeth Taylor

I freeze it all the time. No problems. It probably won't keep forever, because of the high fat content, but for a few month, it's just fine.

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LAZ
Dining Chicago
Index to LTHForum Recipes, 2004-2008