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.

Spring Onion and Asparagus Crostata

  

Spring crostata

Spring is here and we can finally enjoy delicious—and healthy—fresh vegetable delicacies, like this Italian-inspired Spring Onion and Asparagus Crostata. What makes it really stand out is its crust—made from a rich cream cheese dough traditionally used in rugelach, the famous Jewish curled-up cookie. You’ll love this savory twist… with spring herbs and caramelized onions.

Spring Onion and Asparagus Crostata
Makes 2 tarts (crostatas), serves 12 as a main course or 20 as an appetizer

Ingredients:

  • 2 yellow onions
  • 2 tsp. olive oil
  • 8 oz. cream cheese, room temperature
  • 1/2 lb. butter, unsalted, room temperature
  • 1 Tbsp. sugar
  • 1 tsp. salt, divided
  • 1/3 cup plus 2 Tbsp. Parmesan, divided
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
    (If you do not have whole wheat flour, just use 2 cups plus 2 Tbsp. of all purpose flour.)
  • 1/2 cup minced chives, or other spring herbs you like
  • 2 spring onions
  • 2 bunches of asparagus
  • 1 lb. ricotta
  • 1/4 tsp. pepper

 

Directions:

1.  Begin by caramelizing the onions. Slice your 2 yellow onions thinly. In a pan over medium heat, cook the sliced onions until they become translucent. Then, put the onions on low and cook for 30-40 minutes stirring occasionally. While the onions cook, prepare your crust.

Cut your chives2.  In a mixer, blend cream cheese and butter. Add in the sugar, 1/2 tsp. of salt and 2 Tbsp. of Parmesan. While this is blending, use scissors to snip the chives until you have 1/2 cup of minced chives. Add the all purpose flour and whole wheat flour to the mixer and stir on low so the flour stays in the mixing bowl. When the dough begins to come together, add in the chives. Once the dough forms a ball, take it out of the mixer and wrap it in plastic wrap to make 1 large disc of dough. Refrigerate for at least 30 minutes. You can also make the dough a day in advance if you prefer.

3. Preheat your oven to 350°F. Remove your caramelized onions from the pan and let them cool. With a mandolin, a sharp knife or the slicer on your box grater, thinly slice 2 spring onions. Set the onion aside.

4.  In a separate bowl, mix the ricotta, 1/2 cup of grated Parmesan, 1/2 tsp. of salt and pepper. Take the dough out of the fridge. If you have chilled the dough overnight, it may need about 30 minutes on the counter before it is workable.

5. Trim the asparagus by snapping off the thick bottoms. They should snap naturally at the beginning of the tender part of the stalk. Cut the asparagus in half horizontally and then in half again vertically.

Crostata dough5. Cut the dough in half. Roll out one half of the dough into a circle. It does not have to be a perfect circle since a crostata is a rustic dish. The dough should be between 1/8 to 1/4 inch thick. Spread 1/2 of the caramelized onions around the edge of the dough. Curl the dough over and tuck it into the base of the crostata crust. With scissors, snip little vents along the curled crust. Repeat with the second half of the dough and caramelized onions.

Cutting the crostata dough6. Top the crust with 1/2 of the ricotta filling. Layer 1/2 of the spring onion slices on top of the ricotta filling. Carefully arrange the asparagus over the onions. Repeat with the second crust and the other 1/2 of the ricotta filling, spring onion slices and asparagus.

7. Bake on a cookie sheet lined with parchment paper for 45-55 minutes. The crust will become golden brown along the edges.

8. Serve with a spring salad.  If you have leftover asparagus, you can shave the raw asparagus with a vegetable peeler and top with a homemade salad dressing or whatever dressing you have in your fridge. Look for pea shoots at the grocery store or farmer’s market; they make great spring salads as well.

Spring crostada served