Last night's passover menu -

my Mom's kugel

The kugel my mother made used egg noodles as the base and contained a can of crushed pineapple. I have not made it in years. I know that this is sacrilegious, but it is really good as a side with ham!

 
The flavor was just meh. Like it needed a boost of orange rind or something

The ingredients were:
1 lb dark chocolate
4 oz butter
4 oz strong coffee
1 cup sugar
8 eggs

I probably over baked it, although I did less than the recipe said. Without the raspberry sauce, it was just flat

 
I can't get into his link - it just goes to a google reader sign in page. But I'll check Smitten

 
What kind of chocolate did you use? I always get different results, depending on the brand and

the cacao percentage. When a recipe doesn't specify the percentage, as in your recipe, the standard is usually about 60%.

 
Yes, but to be kosher for Passover, if it has flour it must be done very specifically...

No more than 18 minutes from the time the flour and water combine to the finished baked product. That's why there is matzoh and "kosher for Passover" matzoh, which costs more. Same with any baked good.

 
Ah . . . here in lies the dilemma and the difference between Passover . . .

and regular day kugel . . .

"My" Passover kugel is made with matzoh, so it's "good to go" for Passover - though I have to say that we were never kosher or strict about the Passover rules. While matzoh was abundant in the house during the week, there was no restrictions on regular bread, etc. Coming from a "mixed marriage" from 1946. our celebrations of "religious" holidays were more cultural than religious.

That said, there are two types/thoughts on kugel . . . one is savory and the other is sweet. My Aunt, bless her soul, was of the sweet bent, while my Mom's was savory. Mom's was more on the bent of an altered Mac and Cheese . . . see the appended recipe. So, so good. I don't cook Mac and Cheese or Kugel anymore (or at least not very often) but now I have a craving. OY!

BEBE’S NOODLE KUGEL

1 LB. NOODLES (BROAD EGG NOODLES), COOKED ACCORDING TO PACKAGE DIRECTIONS
1 LB. COTTAGE CHEESE
1/2 PINT SOUR CREAM
VELVEETA CUT INTO CUBES (1/2 LB.?)

MILK

MIX INGREDIENTS AND PUT IN BUTTERED CASSEROLE.
ADD A LITTLE MILK; SPRINKLE UNSEASONED BREAD CRUMBS OVER TOP AND DOT WITH BUTTER.

BAKE AT 350  FOR 1 HOUR.

Enjoy!

 
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