Today's brunch was s sweet noodle kugel. This style of kugel is called "Jerusalem kugel". It's usually made much larger, but I was only feeding a few people.
Made a dark caramel, added butter (it is usually dairy free, but I prefer butter over oil), cooked egg noodles, eggs, almonds, cinnamon, dry ginger, plenty of black pepper and a fair amount of salt. Baked, in a low oven all night long in a tightly sealed pot so keep the moisture inside. Then served warm with some tart and slightly sweet cornichons. The long bake gives it this signature brown color and flavor.
