In the Kitchen: Noodle Kugel for Rosh Hashanah
Chef Alisha Rudacevsky of Rudy's Delicatessen joined The Rhode Show Friday to make Noodle Kugel.
The Rhode Show is WPRI 12's daily lifestyle show for having fun, eating well, and living life.
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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Noodle Kugel With Caramelized Onions & Brown Butter with Jake Cohen | At Home With Us
Jake Cohen is in his mother-in-law's kitchen whipping up his savory twist on this high holiday classic. Here the OG back-pocket pasta, noodle kugel gets amped up with brown butter and caramelized onions for an easy and addictive casserole. GET THE RECIPE ►►
INGREDIENTS
1 stick unsalted butter, plus more for greasing
2 tablespoons olive oil
2 yellow onions, thinly sliced
2 cups cottage cheese
1 cup sour cream
1 1/2 tablespoons kosher salt, plus more to taste
6 eggs
Freshly ground black pepper, to taste
12 ounces wide egg noodles
2 tablespoons minced sage
1 teaspoon minced thyme
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Noodle Pudding (Kugel)
A traditional Jewish side dish, Noodle Pudding or Kugel is a flavorful treat that can be sweet or savory and feeds a large, happy crowd. In this version, the sour cream and cream cheese combined with raisins and almonds create a dish with layers of texture from smooth to chewy and crunchy. And the apricot glaze is, as they say, the icing on the cake.
How to make sweet noodle kugel
Even though this noodle kugel is sweet, it’s a side dish and not a dessert. It can be served warm or cold, and many people add different toppings or fresh whipped cream.
This noodle casserole is a staple in Ashkenazi (Eastern European) homes and is served during on Friday nights (during Shabbat or the Sabbath) and the holidays. Since the Jewish New Year or Rosh Hashanah is right around the corner, I’m sharing this easy sweet noodle kugel recipe that anybody can make.
Find more recipes on my blog
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