Saturday, September 23, 2006
Noodle kugel topped with lots of slivered almonds. I used Joan Nathan's recipe, from Jewish Cooking in America. In addition to the creamy filling of cottage cheese, sour cream, milk, and eggs, I used golden raisins, dried apricots, and about half of a Granny Smith apple. This all bakes together with the wide egg noodles til it's bubbling and delicious.
From Joan Nathan's Jewish Cooking in America:
Noodle Kugel Served at the American Embassy in Rome
1/2 lb broad noodles (I actually used most of the 12 oz package ... worked fine)
2 c cottage cheese
2 c milk
1/3 c butter or margerine, melted
2 tsp cinnamon
1/2 c plus 2 Tbs sugar
3 large eggs
1 tsp salt
1 c sour cream or yogurt
1/4 c raisins (cranberries would be good too!)
1/4 c dried apricots or other dried fruit
1/4 slivered almonds
(Note: I used diced apple too, but I think three fruits was a bit too much, too sweet, so I'd pick two of the three--apricots, raisins, and apples--and go from there.)
1. Cook the noodles according to the directions on the package and drain.
2. Combine the cottage cheese, milk, butter/margerine, 1 tsp cinnamon, 1/2 c sugar, eggs, salt, sour cream/yogurt, raisins, and apricots. Fold in the noodles.
3. Place in a greased 9 x 12-inch casserole.
4. Sprinkle with the remaining 1 tsp of cinnamon and 2 Tbs sugar. Cover with almonds.
5. Bake in a preheated 350-degree oven for 45 min. to 1 hour, or until firm. Serve as a side dish with a fish or dairy meal or as a dessert.
Update: I've decided this is a bit sweeter than I'd prefer -- it's good, but this is what I make more often now.