Savory Old World Noodle Kugel
Most dairy noodle kugels are sweet but this delicious one is made with salt and pepper – and fried on the stove. Watch Rukhl Schaechter and Eve Jochnowitz prepare it in this latest episode of the Forverts cooking show, Est Gezunterheyt.
ס׳רובֿ רעצעפּטן פֿאַר אַ מילכיקן לאָקשן־קוגל זענען זיסע אָבער דער אָ געשמאַקער קוגל איז געמאַכט מיט זאַלץ און פֿעפֿער — און ווערט געפּרעגלט אויפֿן אויוון. זעט ווי שׂרה־רחל שעכטער און איוו יאַכנאָוויץ גרייטן עס צו אין דעם קאַפּיטל פֿון דער פֿאָרווערטס־קאָכפּראָגראַם, „עסט געזונטערהייט‟
How To Make Kugel with 'Barbra Streisand': Hanukkah Spectacular
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Welcome to the MUNCHIES Hanukkah spectacular, hosted by Dani Luv! To help us say farewell to Hanukkah on the final night of the Festival of Lights, our great pal “Barbra Streisand” (impersonator) makes us some luscious noodle kugel, one of her favorite Jewish recipes.
This sweet treat made from egg noodles, cottage cheese, sour cream, cinnamon, and sugar is the most delicious way to wrap up another joyous year of Hanukkah. Barbra swears this recipe is better than “you know what” because “people, people who need kugel” are the luckiest people in the world. Grab a glass of Manischewitz and toast to a happy Hanukkah!
Check out all of our Hanukkah Spectacular videos:
How-To Make Sufganiyot with Uri Scheft of Breads Bakery:
How-To Make Applesauce with Liz Alpern:
How-To Make Slow Roasted Short Rib with Michael Solomonov: Hanukkah Spectacular:
How-To Make Dark Chocolate Hanukkah Gelt with Eliot Glazer:
How-To Make Sunchoke Latkes with Einat Admony:
How To Make Edible Candles with Mentalist Marc Salem:
Check out for more!
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SWEET NOODLE PUDDING AKA SWEET NOODLE KUGEL
Also called Noodle Pudding, the sweet noodle kugel is a popular dish at Jewish holidays, especially Hanukkah. It can be made with any noodle or pasta type you have at hand and it’s a delicious combination of noodles, eggs, butter and sugar, perfect for ending a lovely evening with your family.
Check out the written recipe here:
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Best Ever Noodle Pudding
This traditional Jewish dish is sometimes called noodle pudding, but it's best known as noodle kugel!
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Baked Noodle Pudding | Sweet Custard and Dried Fruits | Miami New Year Lokshen Kugel
Ingredients below after the description:
If you never made noodle pudding you MUST make this. If you have, try this one for a holiday and your guests will dreaming about it!
Delicious cold, warm it's like a thousand hot donuts for the soul! So easy quick and delicious for parties because you can cut small squares that stay warm on a plate for hours. They are also great to pack for a snack or school. This Baked Noodle Pudding or Sweet Custard with Dried Fruit also called Lokshen Kugel is Over-the-Top decadence.
For 800 years this noodle pudding has evolved from a Savory dish in Eastern Europe to sweet and savory variations worldwide. This is my favorite recipe, which comes from a small deli in Miami in 1968 whose immigrant owners enriched it to the max and became huge regional caterers.
This is a sweet and dairy pudding they made on New Year's. Everything was prepared several days ahead and baking took place on the day of the holiday. On that day, from those two ovens, from a 1200 square foot storefront, thousands of these went out the door.
Often called Noodle Kugel or Lokshen Kugel, sweet noodle pudding recipes abound. Jewish cultures have variations dairy holidays and New Years (Rosh Hashana), Christians often make variations for Easter, Christmas or during Lent. Some put in sour cream, others cream cheese or cottage cheese, and some cream or milk.
I must admit that there is no such thing as a bad noodle pudding, or noodle anything for that matter, but this recipe is the best of all worlds because it has all the above. Sour cream and cream cheese give it a smooth moist dense body. Cottage cheese adds light neutral Kurds. And the cream together with the eggs and butter create a rich custard binding everything together.
The fruits are both sweet and tart, signifying that each new year has sweet and sour moments, but the sweet flavor overcomes the sour.
Unlike many kugels, all the fruits in this recipe are dried, so they don’t add to the water content and destroy the creaminess of the custard. Dried fruits were available in old European markets, but canned fruit cocktail and pineapples were not.
An equal amount of a good non dairy coffee creamer (like “Rich’s” brand in the US) can be substituted for all the dairy items, and margarine for butter, for an excellent non-dairy version.
Finally, the Miami twist I haven't seen anywhere else taking it literally over the top is a thin topping of cornflake streusel! The taste tells the tale of this recipe, another one that is really easy once you make it once, and even forgiving on many of the ingredients and measurements, but you’ll have to stop yourself from making it again as soon as it’s gone or you’ll be doing it every day!
HERES THE KUGEL RECIPE:
(makes 1-9x13pan - 9-12 people)
340g (12 oz) uncooked wide egg noodles
324 (6) large eggs
225g (1 Cups) sour cream
225g (1 Cup) Half and Half or Cream
225g (1 cup) 4% cottage cheese
225g (8 oz) cream cheese, softened
198g (1 cup) White sugar
56g (1/4 cup) melted unsalted butter
3g (1/2) tsp salt
50g (1/3 cup) golden raisin
50g (1/3 cup) dried apricotchopped
50g (1/3 cup) dried cherries split
75g (1/3 cup)tart apple chopped
4g (1 tsp) Vanilla
56g (1/2 Cup) Crushed Corn Flakes or Bread Crumbs
50g (1/4 cup) Cinnamon sugar
Bake @ 350F for 50 minutes covered then 15 minutes uncovered with topping
NOODLE KUGEL
The ultimate in comfort food is a good kugel and this one hits all the notes for the Hanukkah season! It's also super easy and makes a nice amount for bigger dinners or take aways/pot lucks.
NOODLE KUGEL
12 oz. extra-wide egg noodles
2 tsp. kosher salt, plus more
½ cup (1 stick) unsalted butter, plus more for pan
8 large eggs
½ cup sugar
1 lb. full-fat cottage cheese
1 lb. full-fat sour cream
2 tsp. vanilla extract
1 tsp. ground cinnamon
Preheat oven to 350°. Cook 12 oz. extra-wide egg noodles in a large pot of boiling salted water, stirring occasionally, until al dente, about 4–5 minutes. Drain, leaving a little bit of water clinging to the noodles.
Generously butter a 13x9 baking dish (we prefer glass for even heating, but metal is okay, too).
Make the creamy sauce: Cut 1 stick butter into a few big pieces and transfer to a small heatproof bowl. Microwave until butter is melted, about 1 minute. Let cool slightly. Whisk 8 large eggs and ½ cup sugar in a large bowl until sugar is dissolved and eggs are frothy, 1–2 minutes. Add 1 lb. full-fat cottage cheese, 1 lb. full-fat sour cream, 2 tsp. vanilla extract, 1 tsp. ground cinnamon, and remaining 2 tsp. salt to egg mixture. Whisk vigorously to combine. Pour in melted butter and whisk again to combine.
Add hot noodles to the mix and combine well.
Transfer noodle mixture to prepared baking dish, tipping dish to evenly distribute. For a really crispy top, pull a few noodles to the surface so that they’re poking out over the sauce.
Bake kugel, rotating pan halfway through, until custard has souffléed, top is browned, and noodles on the surface are crispy, 50–55 minutes.
Let cool at least 20 minutes before slicing.
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