Sweet Summer Kugel Bites

  

Sweet summer kugel

For summer, we are taking inspiration from the layers of an Italian lasagna as well as the sweetness of kugel. Lasagna is of course a classic Italian dish. Its creamy, rich filling is a perfect comfort food for the chilly days of fall and winter. In Jewish kitchens, noodle kugel (Lokshen Kugel) makes an appearance several times a year. It is a great dairy option for a Yom Kippur break fast and a favorite for Shavuot when we eat dairy.

These mini sweet summer lasagna-kugels let you take the in-season fruits of summer and layer them between a delicious ricotta filling and pasta. They are great served warm with some grilled fruit for a sweet and light meal at breakfast, lunch or dinner, or they can be enjoyed straight from the fridge for a little after-camp snack or picnic treat. This can be made as a single dish in a large pan or as individual minis in a muffin tin.

Sweet Summer Mini Kugels

Ingredients:

  • 8-10 lasagna noodles or 6 oz. of wide egg noodles
  • 1 cup of whole milk ricotta
  • 2 oz. of cream cheese
  • 1 egg
  • 1 lemon, zested
  • 1 tsp. of vanilla
  • 4 Tbsp. of sugar, divided
  • 1 1/2 cups of fruit preserves or a bowl of cherries, a bowl of raspberries and a bowl of apricots (about 2 cups of stewed fruit)
  • 1/2 cup of sour cream

 

summer kugel prep

Directions:

1. Begin by cooking and straining the pasta so it has time to cool.  Add 1 Tbsp. of sugar and the vanilla into the pasta water and bring it to a boil.  Add the pasta and cook until al dente (as noted on the box). If you are using muffin tins for individual kugels, I recommend using the egg noodles because they fit more easily into the cups. Preheat your oven to 350°F.

2.  You can use preserves if time is an issue, but this is a perfect way to use up fruit that is becoming a bit overripe or isn’t so pretty anymore and you want to cook with it. In a small saucepan, add the fruit (peel and all is OK) and a tablespoon of water. Cover the pot and cook on medium-low until the fruit softens. Then take the lid off and cook on low until the fruit breaks down into the consistency of a compote or apple sauce.

ricotta egg mixtureFruits with skins like apricots will separate from the skins and you can just pull out the skins from the pot. If you like your kugel to be a bit sweeter, then add some sugar to the mixture a teaspoon at a time to taste.

3. Set the preserves aside in a bowl to cool.

4. In a bowl, mix the ricotta, egg, lemon zest and 2 Tbsp. of sugar. If you are using the egg noodles, once the pasta has cooled, add 1 Tbsp. of the ricotta mixture to the pasta and toss to coat.

kugel filling

5. Now you layer your kugel (like a traditional lasagna). If you are using lasagna noodles, add 1 Tbsp. of the ricotta mixture to the bottom of a 9×9 inch glass baking dish. Then add a layer of noodles, a layer of the ricotta mixture, a layer of fruit, a layer of lasagna noodles and a thin layer of the ricotta on top.

If you are using egg noodles and a muffin tin, put cupcake liners in each spot. Take the noodles that have been tossed with a little of the ricotta mixture and put a thin layer of them on the bottom. Add a layer of ricotta and a layer of fruit. The advantage of muffin tins is that you can do a variety of flavors. I did cherry, raspberry and apricot. Top the fruit with a layer of the egg noodles.

mini kugels ready to bake

6. Bake at 350°F for 35 minutes for the individual kugels until the top is lightly golden brown. For the larger kugel, cook for 45 minutes to an hour. Cook time depends on how juicy your fruit is. The top will be golden brown and the fruit will bubble up a little when done.

7. For the topping which can be drizzled on top, mix 1/2 cup of sour cream with 1 Tbsp. of sugar. Drizzle over slices at the table.

summer kugel with pineapple

Serve with a fruit salad or some grilled fruit for a full, fruity, sweet meal.

Tu B’Av Cherry Soup

  

Tu B'av Cherry Soup

Jewish tradition commemorated romance long before St. Valentine’s Day was established as a means to Christianize and tone down the revelry associated with the Pagan holiday of Lupercalia—a fertility festival. Tu B’Av was originally a minor holiday celebrated in Israel after the second Temple was built in 349 BCE and falls on July 31 this year. According to the Talmud, “the daughters of Jerusalem would go dance in the vineyards and whoever did not have a wife would go there.” The vineyards would be outside the walls of Jerusalem away from the Temple Mount, an expression of joy away from the sadness of destruction.

In modern Israel, the holiday has been resuscitated. Girls dress in white, there is dancing on beaches and in fields, red roses are given and love songs are dedicated on the radio to the paramour’s love. Picnics and outdoor grilling are traditional much like our Fourth of July celebrations. Foods that can be served cold and transported easily are popular as well as simple grilled meats.

Here is a traditional Hungarian Cold Cherry Soup that can easily be transported in a thermos or container, is very simple to make, can be served as a first course or dessert, and is Pink, the color of love! So #ChooseLove by creating your own traditions as the full moon rises over your summer day on Tu B’Av and enjoy the people and activities you love. Snap some fun pictures and share them on our #ChooseLove gallery!

Combine cherriesHungarian Cherry Soup (Meggy Leves)

Serves 6-8

Ingredients:

  • 1 16 oz. or 2 10 oz. bags frozen tart or sweet cherries with juice
  • 8 whole cloves
  • 2 cinnamon sticks
  • Grated zest of ½ medium lemon
  • ¼ cup sugar
  • 3 cups water
  • 1/2 cup dry red wine (Zinfandel or Shiraz would be good) or orange juice
  • ½-1 teaspoon almond extract, optional (according to taste)
  • Kosher salt, as needed
  • Habara’s (Thickening Mixture)
  • ¾ cup sour cream or non-fat Greek yogurt
  • 2 tablespoons confectioner’s sugar or more according to taste
  • 1 tablespoon all purpose flour

Directions:

Boil cherries1.  Combine the first seven ingredients in a 3 quart saucepan. Bring to a boil and then simmer for 10 minutes until cherries are tender and flavors have combined.

2.  Remove 8 cherries for garnish. Set aside. Discard cinnamon sticks and whole cloves.

3.  Pass the cherries and liquid through a food mill to puree. Alternatively, blend the mixture in a blender until mixture is fairly smooth. Return pureed soup to the pan. Add the almond extract (if using) and a pinch of salt. Re-heat soup on low heat while you make the Habaras.

4.  In a 1 quart bowl, whisk the sour cream, confectioner’s sugar and flour together.

5.  Whisk some of the hot soup into the sour cream mixture and then add all of the mixture back into the pot of soup. Simmer soup, whisking constantly, for 3 minutes or until thickened.

Making cherry soup

6.  Cover surface of soup with plastic wrap to prevent a tough skin from forming on the top and chill. When ready to serve, spoon into bowls and garnish with reserved cherries.

Tina’s Tidbits:

If you have the time, a cherry pitter, and an older child you could make this soup with fresh cherries. However, the attention span of most children under the age of 10 will lose interest before all cherries are pitted.

This soup is very easy to make and its flavor can be adjusted to a child’s palate by adding some almond extract and/or a little more sugar if necessary.

Sour cherries (the traditional type for this recipe) are very hard to find. However, the frozen, sweet variety is not that sweet and will adapt in any recipe calling for tart cherries.

Habaras is a traditional mixture that is used for thickening soups. The flour may be eliminated if you can’t eat gluten. Just add a few tablespoons more confectioner’s sugar as it helps thicken the soup because it contains three percent cornstarch.

soup and cookies

Now, try this soup with our Tu B’Av molten chocolate cookies for a really sweet Tu B’Av!