Orange Currant Noodle Kugel |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Kugels are baked puddings that come in many forms; Their base may be noodles, matzo, or bread or cake crumbs; most are sweet but some are savory; and they may be served warm or cold. Traditionally part of Jewish sabbath and holiday meals, slightly sweet noodle kugels are often served as a side dish. The following kugel would also work well as a dessert. Ingredients:
1/2 cup currants |
1 1/3 cups sour cream |
1 1/3 cups cottage cheese |
3 large eggs |
1/2 cup sugar |
5 tablespoons unsalted butter, melted |
1 tablespoon freshly grated orange zest |
1 teaspoon vanilla |
1/2 teaspoon cinnamon |
1/4 teaspoon salt |
1/2 pound wide egg noodles |
1 large granny smith apple |
1/3 cup sliced blanched almonds |
Directions:
1. In a small bowl soak currants in hot water to cover 5 minutes and drain well.
2. In a blender blend together sour cream, cottage cheese, eggs, 1/4 cup plus 2 tablespoons sugar, 3 tablespoons butter, zest, vanilla, 1/4 teaspoon cinnamon, and salt until smooth.
3. Preheat oven to 350°F. and butter a 2-quart gratin dish or other shallow baking dish.
4. In a kettle of salted boiling water cook noodles until just tender, about 5 minutes, and drain well. Peel apple and grate coarse into a bowl. Add noodles and toss with sour cream mixture and currants. Transfer mixture to prepared dish.
5. In a small bowl stir together remaining 2 tablespoons sugar, remaining 1/4 teaspoon cinnamon, and almonds and sprinkle evenly over kugel. Drizzle top with remaining 2 tablespoons melted butter.
6. Bake kugel in middle of oven 40 to 45 minutes, or until cooked through and golden.
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