by Estee Kafra, Spice It Right!
Dairy noodle kugel is a favorite with all ages. When I made this recipe for the first time, I had some family members over for a kiddy swimming party in the backyard. While the children splashed and had a great time, the adults sat around watching and schmoozing. I pulled the three kugels out of the oven just as everyone was arriving, and by the time they left, there wasn’t a single bit left over. From this I surmised two important things: first, that three noodle kugels can disappear faster than one thinks, and second, that it was definitely delicious enough to make it into my food column!
1 package (10 1/2 oz.) fine egg noodles
1 package (10 1/2 oz.) medium egg noodles
2 Tbsp butter
16 oz. cottage cheese
16 oz. farmer cheese
8 oz. sour cream
8 oz. cream cheese
1 1/2 cups sugar
2 Tbsp vanilla sugar
1/4 cup butter
1 1/2 cups panko crumbs (or breadcrumbs)
1 cup sugar
1/2 tsp ground cinnamon
Preheat oven to 350° F.
Cook noodles with 2 tablespoons butter, according to package directions. Drain but do not rinse.
While noodles are cooking, make crumb topping.
Topping: Melt butter in pan and add crumbs, sugar, and cinnamon. Mix to form coarse crumbs. Remove from heat as soon as ingredients are combined.
Place remaining kugel ingredients in a large bowl and mix well (you can use an immersion blender). Add cooked noodles and stir well until everything is combined.
Line three round 9–inch pans or an 11–inch x 16–inch roasting pan with parchment paper and pour batter into it. Cover with crumb topping. Bake 1 1/2 hours. Smaller kugels
may take less time to bake, so check them after an hour of baking.
Yield: 3 Small or 1 Large Kugel
NOTE: Panko is a Japanese-style breadcrumb that remains crispier during baking than regular breadcrumbs. It is available in most kosher grocery stores.
Recipes: Dairy Dishes, Noodle Kugel, KosherAdd a comment