A Lighter Kugel

Most kugels will stick to your ribs and thighs in perpetuity. The noodles or potatoes are bound together with mass quantities of cheese and eggs, then baked. There may be some raisins or other fruit in the recipe, but the net effect is high fat with a little starch thrown in.
When faced with what to bring to the memorial dinner for the matriarch of our Friday night group, Julian suggested a kugel. “Maybe Joan has a recipe.” Joan is Joan Nathan, author of several Jewish cookbooks. I selected the San Antonio Kugel recipe from her Jewish Cooking in America. The recipe contained only two eggs for a pound of noodles. The main thickening agent was pectin from grated pears and apples. The best part: With the exception of those who were allergic to gluten or eggs, the majority of people there could eat it.