Monthly Archives: October 2012

Noodle Kugel

This is a very Jewish time of year. I should know. We’ve just had the two biggest Jewish holidays of the year, so I’m sure many people have reached their limit for Judaism, but not me! Specifically, I’m not yet (and never shall be) at capacity for Jewish food, so I was thrilled when my friends suggested the theme for our weekly brunch be “Jewish Food”.  Have I told you about brunch? It started as an experiment to make Liege waffles and evolved into a weekly Sunday morning tradition.  We do it potluck style and rotate bringing different courses of the meal. Booze is a course, right?

So here we have kugel. I like to describe it as sort of a bread pudding – if you lost the bread and used noodles instead. There’s an eggy, custardy base with cinnamon and sugar (and apples and raisins) that’s baked until golden and crunchy on top.Why are crunchy noodles good, by the way? We strive for “al dente” only to throw them into the oven the dry out. This is true for kugel and baked ziti and surely many other things that I can’t think of right now. The point is, crunchy, baked noodles are good, cinnamon and sugar are good, brunch is good. There’s no way to go wrong with this. Also good, is the Hebrew Hammer.

Apple and Raisin Noodle Kugel

Ingredients

  • ½ lb wide egg noodles
  • 3 eggs
  • ¼ cup sugar
  • 8 oz cottage cheese
  • 8 oz sour cream
  • 4 tbsp melted butter, cooled
  • 1 tsp cinnamon
  • ¼ tsp salt
  • 1 apple, peeled and chopped into small cubes (any apple will work, I used Gala)
  • ½ cup raisins

Directions
Preheat the oven to 350°F. Butter an 8-inch square baking dish.

Bring a large pot of water to a boil and parboil noodles until al dente, 4-5 minutes; drain and set aside. In a large bowl, whisk together eggs and sugar until smooth. Whisk in cottage cheese, sour cream, and butter until combined.

Add cinnamon, salt,  apple and raisins to mixture and stir with a wooden spoon to combine. Stir in noodles. Pour mixture into prepared baking dish and smooth top. Bake until top is golden and kugel is set, about 35 minutes.

Note: you can assemble the kugel the night before then bake it in the morning. This feature makes this dish fabulous for brunch!