Saturday, January 15, 2011
Noodle kugel is an Ashkenazi Jewish casserole usually served as a side dish or a dessert. It is often prepared for the Sabbath and holidays.
Kugels were originally savory cakes made with flour. Eight hundred years ago, the flour was replaced with noodles or farfel; dairy products were added to create a custard-like consistency. More recent versions may contain raisins and cinnamon.
Kugel comes from the German word ball, since the dish was originally baked in a round pan. Contemporary kugels are most commonly baked in square or rectangular dishes.
12 ounces egg noodles
16 ounces small curd cottage cheese
4 ounces cream cheese
8 ounces sour cream
3/4 cup unsalted butter (1 1/2 sticks), melted
3/4 cup granulated sugar
1 tsp vanilla extract
1 or 2 Granny Smith apples, peeled and diced
1/2 cup golden raisins (optional)
1 cup corn flake crumbs
1/2 cup brown sugar
1 teaspoon cinnamon
1. Cook noodles according to instructions on packet. Drain and rinse with cold water.
2. In a large bowl beat eggs and add cottage cheese, cream cheese, sour cream, 1/2 cup butter, granulated sugar and vanilla. Beat well.
3. Gently fold in noodles, apples and raisins.
4. Pour into a greased 9 x 13 Pyrex dish.
5. In a small bowl mix corn flake crumbs, brown sugar and cinnamon. Add 1/4 cup melted butter and mix well. Sprinkle mixture on top of kugel.
6. Bake at 350F in a preheated oven for 75-90 minutes or until the topping is a rich golden brown.
7. Cool at room temp for 15 minutes. Serve warm.