RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Noodle Kugel with Currants and Apple - dairy
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. 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 margarine, melted 1 tablespoon freshly grated orange zest 2 teaspoons vanilla 1/2 teaspoon cinnamon 1/4 teaspoon salt 1/2 pound wide egg noodles 1 large Granny Smith apple (or more to taste) 1/3 cup sliced blanched almonds In a small bowl soak currants in hot water to cover 5 minutes and drain well. In a blender blend together sour cream, cottage cheese, eggs, 1/4 cup plus 2 tablespoons sugar, 3 tablespoons margarine, zest, vanilla, 1/4 teaspoon cinnamon, and salt until smooth. Preheat oven to 350°F. and spray well a 2-quart gratin dish or other shallow baking dish. 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. 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 margarine. Bake kugel in middle of oven 40 to 45 minutes, or until cooked through and golden. Serves 6 to 8 as a side dish or dessert. Gourmet February 1994
