I didn’t know what a kugel was. I’d always heard of them, but never had one. Therefore, I had nothing to judge this against, so, I felt it turned out pretty good. Now that I’m reading up a little online about what a kugel actually is, I’m thinking I can continue to tweak this recipe, perhaps with the addition of dairy. In any case, I think I did figure out that a kugel is a loose term for a kind of casserole dish and can be sweet (e.g., apple kugel) or savory (e.g., noodle kugel). Here’s even a gluten-free potato kugel recipe for those following along at home. And here’s something called the Top 10 Kugel Recipes. Hmmm. That’s a lot kugel, or kugels?
Also, this is fulfilling part of my current mission to try new recipes using quince. (Coming soon: quince jello!)
This recipe is SCD-compliant, baby.
4 eggs, separated
1/2 c. nut flour (I used hazelnut)
1/2 c. raisins
3 T honey
juice of 1/2 lemon
1/8 tsp kosher salt
- Preheat the oven to 325F.
- In a mixing bowl, blend the honey and egg yolks together. It helps to drizzle the honey into the yolks slowly while whisking. Ask a friend for help here.
- In a separate bowl, beat the egg whites until stiff.
- Peel and grate the quince using a box grater. Don’t use the tiny shred, use the more medium shred size.
- Add the shredded quince to the honey-yolk mixture.
- Add the lemon juice, salt, and raisins and mix together with a wooden spoon.
- Now gently fold in the egg whites.
- Pour this batter into a well butter glass baking dish (8×8 or circle works well).
- Bake at 325F for an hour. You will likely need to put foil over the top for the final 15 minutes to keep it from browning too much.
- To serve, drizzle honey over and would be nice served with dairy (SCD yogurt), I think. Mmmm.