tag:blogger.com,1999:blog-5376628436133716219.post3832912207348047054..comments2024-03-28T14:45:46.850-07:00Comments on Why I hate physics: Lockshin KigelMarty Greenhttp://www.blogger.com/profile/17624084719249673373noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-5376628436133716219.post-51788730706113120662013-06-14T11:00:47.731-07:002013-06-14T11:00:47.731-07:00I tried to google kugel,
Now I want to giggle kige...I tried to google kugel,<br />Now I want to giggle kigel. JBnoreply@blogger.comtag:blogger.com,1999:blog-5376628436133716219.post-56627071744945599442013-03-07T09:59:07.758-08:002013-03-07T09:59:07.758-08:00You could try asking Chav (Ev) for her recipe!
Xo...You could try asking Chav (Ev) for her recipe! <br />Xoxo RhonAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5376628436133716219.post-80779847985818048182013-01-22T11:30:43.604-08:002013-01-22T11:30:43.604-08:00I forgot to say, instead of the actual cheese, wha...I forgot to say, instead of the actual cheese, what I add to the ricotta cheese is plain yoghurt. Most people would probably add sour cream, but I like the taste of yoghurt and usually have it on hand.<br /><br />Also, I often add to the apples the juice of a 1/2 or a whole squeezed lemon (I previously mentioned the lemon <i>zest</i>, but not the lemon <i>juice)</i>.) This give it a great 'veinedikke' taste. <br /><br />This is a nice heimishe recipe for such a cold winter spell! I'll have to make it... (I can't put the accent stroke on the 'e' on 'heimishe').Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5376628436133716219.post-86103806027265009032013-01-21T21:55:24.307-08:002013-01-21T21:55:24.307-08:00Fellow 'Galitzianer' here. We pronounced i...Fellow 'Galitzianer' here. We <i>pronounced</i> it 'kigel', but we always <i>spelled</i> it 'kugel': It was just understood. Anyhow, I'm a creative cook, and like to experiment, add , try this, try that...<br /><br />I like to use ricotta cheese instead of cottage cheese: it has a sweeter, richer flavour. And try brown sugar instead of white sugar. If you like raisins, you might like to add a 1/2 cup or so (soak them first for at least an hour).I also like to use the finely grated zest of a lemon, as well as 1/2 teaspoon of vanilla. And it absolutely must have some sweet spices, like cinnamon and nutmeg.<br /><br />Variations: If you are in the mood, try adding some cranberries. If you want something a little more exotic, try grating some fresh ginger (great with the apples) and adding rosewater instead of the vanilla. Cardamom adds a wonderful scent redolent of bazaars in warmer climes... You might want to experiment with apples and <i>pears</i>...or in warmer months, plums. Or, try mixing the apples with those jars of sour cherries.<br /><br />Personally, I haven't used cheese with it... but I wouldn't use marble cheddar. Instead, I would try either gruyere or asiago or one of the British cheeses, like cheshire. or wensleydale.. or maybe even peppato (an Italian cheese heavily spiced with pepper). And good cheese makes a world of difference: Get them from a 'real' cheese place, like de Luca's, and not from the local supermarket.<br /><br />Just some suggestions for you.Anonymousnoreply@blogger.com