My mother used to make this dish to accompany a savoury meal – not just for Christmas, she made it on other holiday occasions. I make it only at Christmas if I’m asked to – otherwise I’d simply eat the whole thing myself….
I was asked a couple of weeks ago to make the sweet kugel for Christmas dinner. The dish used to be my youngest sister’s favourite, I asked if she wanted one for her freezer. So, I was making two. Last night a friend was discussing her modest Christmas dinner with her husband and her mother – I offered to make one for her, too.
Over the last few days I have been collecting the ingredients – this afternoon I made the kugels.
It’s a tricky dough – flour, egg, water, small amount of oil, pinch of salt. It’s very stretchy and sticky. Once rolled out (on a heavily floured board) it gets covered with cranberry sauce, strawberry jam, sliced apples, raisins, a drizzle of vegetable oil, sprinkled with cinnamon and sugar. THEN you try rolling it (like a strudel – which is what this kugel sort of is). I flop the edges toward the centre, then finally get my hands underneath, turn it over, and drop it into an oiled round baking dish.
Small kugels like these bake for about an hour and a half at a 325 oven. If the top starts getting too dark, I cover them with foil.
I let them cool – while still a bit warm I removed them from the baking dish (if I put them in the fridge in the original dish everything sticks and it takes a long soak to clean things up.)
Ready to be put in an oven proof dish to reheat covered with foil for about 30 minutes and then served with the turkey!
(I put a spoon in the one for my sister – it’s definitely good.)