The Remix: Shavuot Kugel
Out of the oven, ready to slice. Amy Kritzer/JW
The Meyer lemon glaze takes this noodle pudding to another level.
This is the next installment in our series The Remix, in which we seek to gently rework the more challenging dishes in the Jewish culinary canon. With a little bit of love, we’re convinced we can make any dish delicious, even ones that seem a bit bizarre to the modern palate.
Shavuot is coming up and usually that means cheesecake, cheesecake and more cheesecake. I get the rationale. Receiving the 10 Commandments is a pretty big deal, and cheesecake is serious dessert. Baking a cheesecake takes time, patience and skill. Kind of like a d’var Torah, or sermon, wrapped up in a pretty, high-calorie dessert. But we did it last year, in lollipop form. Perfect for a midnight snack during your all-night study session.
Blintzes are also dairy friends, and I’m not one to turn down a straight-up cheese plate. And then there is kugel. The name evokes something your Aunt Muriel would whip up. Don’t get me wrong; I love my Aunt Muriel; she’s supersweet. But even she isn’t nearly as sweet as a typically saccharine kugel.
So how do we remix this? Tart blueberries, goat cheese and toasted almonds balance the sugar rush. But it’s the Meyer lemon glaze that will have you licking your fingers and brings this kugel to dessert level, and definitely worthy of Shavuot.
Amy Kritzer is a food writer and recipe developer in Austin, Texas. She blogs at What Jew Wanna Eat.