He blundered through the 2004 election. Now he’s on the way to deep-sixing this year’s Democratic bid to take the House and maybe the Senate. Leave it to Kerry to shoot the Dems in the foot. Here’s an election-night dish that’s sure to please, especially if you require comfort food to stave off agita while watching the returns.

Reba’s Kugel

Reba Dunn, my husband’s grandmother, was a classic Jewish cook. This kugel is light, airy, and custardy, not like the typical concoction which tends to sink like ballast in your stomach. The secret is substituting very fine noodles for the traditional wide ones. Cut the amount of noodles a bit and it turns out more souffle-like.

1 lb. fine noodles
7 eggs
1lb. whole milk cottage cheese
3/4 c. sugar
1 tsp vanilla
1 large container sour cream
1 tsp. grated lemon rind
1/2 tsp. lemon

For topping:

1 stick melted unsalted butter
1 tsp. sugar
1 tsp. Cinnamon
2 c breadcrumbs

Cook noodles and drain. Add cottage cheese, sugar, vanilla, sour
cream, lemon rind and lemon and beat with a mixer or food processor until well
combined and the noodles are chopped into small pieces. Pour into 9×13 inch
buttered pan. Mix topping ingredients and spoon over kugel. Bake at
350 degrees for 45 minutes to 1 hour. The kugel should be set and jiggle
when you gently shake the pan.

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