Starry Wisdom

Entropic Words from Neilathotep

Tuesday, January 10, 2012

Side Dishes (part 2)

Finally, it is time for my second installment of Hanukkah side dishes – and this time I bring you the recipe for noodle kugel. Kugels are a very common Ashkenazic side dish, and they can range from sweet to savory, but in my family the sweet has always reigned supreme. This recipe is actually courtesy of my mom’s good friend, and our next door neighbor growing up, Joan Futterman. Joan is a fantastic cook, and her Kugel recipe is, well, also fantastic.

Sweet Noodle Kugel
Servers at least 10

  • 16 ounce wide egg noodles
  • 16 ounce container cottage small curd cottage cheese
  • 16 container sour cream
  • 8 ounce cream cheese, softened
  • 1 stick butter, melted
  • 6 eggs, beaten
  • 1 tsp vanilla
  • 1 tsp orange juice
  • 1 tsp lemon juice (optional)
  • ¾ cup sugar
  • 1 cup golden raisins
  • 3 chopped or thinly sliced peeled large apples
  • â…“ cup cinnamon sugar mixture
  • â…“ cup graham cracker crumbs
  • 1 stick melted butter
  1. Preheat the oven to 350°F
  2. Cook the noodles until al dente, and drain
  3. Mix the rest of the ingredients together, except for the graham cracker crumbs and cinnamon sugar
  4. Fold mixed ingredients into noodles
  5. Put mixture into a greased 9×13 inch baking dish
  6. Sprinkle graham cracker crumbs and cinnamon suger on top
  7. Bake uncovered for 60 minutes. Check after 50 minutes to make sure it is not burning
  8. Let rest for 20 minutes before slicing. The kugel may be served hot,at room temperature, or even cold

And yes, this is not a dessert, this is eaten with the main course!

posted by neil at 10:56 pm
under cooking  

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