RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Jerusalem Kugel #3, Orange - pareve
When I visited my parents in Florida, I discovered they have been on the lookout for interesting recipes in either the PALM BEACH JEWISH JOURNAL NORTH or the the PALM BEACH JEWISH TIMES so I could post them on their behalf to the newsgroup. Here is their first contribution by proxy. Karen Selwyn Jerusalem Noodle Kugel (Sweet and Feisty Pepper and Orange Kugel) oil 12 ounces fettucine noodles 1/2 cup sugar 1/2 cup orange juice 2 whole eggs 3 eggs whites 1-1 1/4 teaspoons black pepper (freshly ground recommended) 1/4 cup oil Preheat oven to 350 degrees. (Make ahead directions supplied below in which case don't pre-heat.) Use first oil in ingredient list to coat a 13" X 9" baking dish. Cook fettucine to the al dente stage. Menawhile, combine orange juice and sugar in a small saucepan and bring to a boil, sitrring constantly. Cook, stirring, over high heat for about 8 minutes, or until the mixture has an aroma and the edges just begin to turn golden. (A line drawn across the sauce with a spoon should take to the count of four to completely fill in.) Combine eggs and egg whites, and beat lightly with a fork. Sitr in the black pepper and oil and set aside. (If your timing is right, the noodles should be done now.) Drain the noodles, put them in the baking dish and stir in the caramelized orange sauce. (If the sauce has thickened beyond pouring stage, warm it, stirring, over low heat until it liquifies.) Let the noodle mixture cool for 5 minutes, then stir in the egg mixture. The dish can be made in advance to this point. Let it cool. Cover with plastic wrap, then with foil and freeze. The night before you serve it, remove the foil and transfer the frozen dish to the refrigerator. If necessary, remove plastic wrap. Cover the baking dish with foil, poking a few holes in it to let the steam escape. Bake the freshly made or thawed kugel in a preheated oven for 1 hour. Notes from article: If you prefer a more sedate dish, cut the pepper back to less than a teaspoon. Source: PALM BEACH POST 9/5/97 Gertrude and Martin Peller Notes from KPS: Faye Levy, writing in her INTERNATIONAL JEWISH COOKBOOK, supplies an explanation for this seemingly paradoxical name. Kugel is an Ashkenazic specialty, but Jerusalem residents of both Ashkenazic and Sephardic backgrounds prepare versions of a sweet kugel with either cayenne or black pepper.
