Kugel… you’ve gotta love that word. It’s roots are Eastern European, just like my own. My mother’s been making this dish for as long as I can remember. Eating it brings back warm family memories of holiday dinners with relatives no longer with me.
Kugel is generally served as a side dish with dinner, but with apples and golden raisins in it, and it’s custard-like consistency, you could even serve it as a dessert. Yep, you wanna dive right in. You can eat it as is, or if you really want the maximum kugel experience, you can serve it with a dollop of sour cream or apple sauce. Yes, yes I know it’s a bit high in calories, but we only eat it a couple times a year. It couldn’t hurt.
Recipe by Marion Clofine, (my mother)
- 2 cups hot, cooked noodles (I used the fine noodles, but wider noodles work equally as well)
- 2 T softened butter
- 2 eggs, well beaten
- 1/2 cup sugar
- 1 cup sour cream
- 1/2 t salt
- 1 cup cottage cheese
- 1/3 c milk
- 1 t pure vanilla extract
- 1/2 c golden raisins
- 1 Granny Smith apple cut into very thin pieces
- 1/4 c sugar & 2 t cinnamon combined together to sprinkle on top
- Mix hot noodles with butter until butter melts.
- In medium bowl, whisk eggs, sugar, sour cream and salt together. Fold in cottage cheese, then milk and vanilla.
- Gently fold noodles into this mixture. Add raisins* and apples.
- Pour mixture into 8 x 8 pan that has been coated in cooking spray. Sprinkle top with cinnamon/sugar mixture. Bake in 325 degree oven for 50-60 minutes until lightly browned and when inserted toothpick comes out clean.
* I soak the raisins in warm water for 10 minutes to plump them up. A plump raisin is a good raisin.
Check out this recipe in The Basics, an online lifestyle magazine.