Laurel Herman
Chef Instructor, Culinary Storyteller, Ancestral Foods

Good Things Come to Those Who Wait: Linda’s Apple Kugel

Apple Kugel. (Laurel Herman Pottery Design Tracy Herman)

Circa 1980s Tucson, Arizona. My son was maybe 1 or 2. No matter where we lived we were surrounded by friends who embraced us as family. Most friends we met at Shul. Some memories are ingrained in your soul. When I think of the holidays, I think of Linda and Andy Kunsberg. I loved our dinners and time spent together. Life did what life does and we moved in different directions.  When we moved to the UK, Andy and Linda came to visit. The kids grew up and we find each other many years later.  Little did Linda know how much of an impression her kugel made on me. But it is more than food. There is Linda in this  kugel.  There isn’t a year that I don’t mention it. Time is irrelevant.

Special people leave an imprint on your heart for a lifetime. I caught up with Linda and got her hand written recipe.  I surprised my family, and needless to say the magical kugel disappeared shortly after it arrived at the table. Time and distance can never erase the memory and the bond of friendship  This recipe can easily adapt. Coconut sugar for white sugar. Gluten free flour for all purpose  With love and gratitude, Laurel

Apple Kugel

5 medium apples peeled,

1/2 cup raisins

1/2 cup flour (Passover cake meal for Pesach)

1/2 cup sugar

4 eggs seperated

Grate apples and set aside. In a large bowl, with a wooden spoon, beat the egg yolks until light in color. Gradually beat in the sugar until thick. Stir in the apples flour and raisins. Beat egg whites in a separate bowl until stiff. Fold into the batter. Pour in to 2 1/2 quart greased casserole dish. With a spatula, even the mixture in  the pan. Bake at  350 for 40 minutes. Note: check you oven as bake times may be quicker.

About the Author
Laurel Herman is a Chef Instructor, Culinary Storyteller, and Culinary Medicine practitioner, residing in Richmond, Virginia. A classically trained chef in the European style( Thames Valley University, London, U.K. and The Institute for Integrative Nutrition) Her style is anything but classic, its fun, and relaxed. Laurel's passion is bringing people together through food goes back to growing up in a home which welcomed everyone. She has taught at various venues throughout the Richmond area. Now retired, but never from the love of food, active on Instagram Laurel also loves doing her podcast Chai talk with Laurel on Spotify. Her books, The Blissed Out Chef was published in 2015 and the Inner Kitchen, Balboa press in 2011.
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