Crunchy Noodle Kugel à La Great Aunt Martha Recipes

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CRUNCHY NOODLE KUGEL A LA GREAT-AUNT MARTHA



Crunchy Noodle Kugel a La Great-Aunt Martha image

Posted and developed by Melissa Clark, in the New York Times on 9/12/2007, for Rosh Hoshana. Not at all for the health conscious.

Provided by Kumquat the Cats fr

Categories     Cheese

Time 1h

Yield 8-12 serving(s)

Number Of Ingredients 11

1 cup raisins
sherry wine or orange juice
1 lb egg noodles
6 tablespoons unsalted butter, cut into pieces, more for pan
4 large eggs
3 cups cottage cheese
1 cup sour cream
1/3 cup sugar
1 teaspoon ground cinnamon
1 lemon, zest of, grated
1 pinch salt

Steps:

  • Put raisins in a micro-wave safe bowl or small saucepan and cover with sherry or orange juice. Heat on stove top (3 minutes) or microwave (1 1/2 minutes) until liquid is steaming hot. Let cool while you prepare kugel mixture.
  • Preheat oven to 400 degrees F. Butter an 11 x 17 inch jellyroll pan. Cook noodles according to package directions and drain well. Immediately return noodles to pot and add butter. Toss until butter melts.
  • In large bowl, whisk together the eggs, cottage cheese, sour cream, sugar, cinnamon, lemon zest and salt. Drain raisins and add to bowl along with butter noodles. Mix well.
  • Spread mixture in prepared pan and smooth top. Bake until top is crusty and golden, 25 to 35 minutes. Serve warm or at room temperature.

Nutrition Facts : Calories 550.9, Fat 22.7, SaturatedFat 11.6, Cholesterol 192.1, Sodium 379.8, Carbohydrate 67.2, Fiber 2.7, Sugar 23.3, Protein 21.2

EXCITING NOODLE KUGEL



Exciting Noodle Kugel image

This savory kugel, a Jewish baked noodle pudding, comes from a 1950 spiral-bound cookbook that was compiled by the women of a synagogue in suburban Larchmont, N.Y. They called it Exciting Baked Noodles, and it included what were then considered secret ingredients: Worcestershire and Tabasco sauce. To update it, use high-quality pappardelle egg noodles, which add richness. A sprinkling of chives brings flecks of color to the finished casserole.

Provided by Joan Nathan

Categories     dinner, casseroles, noodles, main course

Time 45m

Yield 6 servings

Number Of Ingredients 12

Butter to grease pan
8 ounces medium egg noodles, preferably high-quality pappardelle
1 1/2 cups cottage cheese (with curds, not creamed or whipped) or farmer cheese
1 1/2 cups sour cream
1/2 medium onion, finely minced
1 clove garlic, chopped
1 tablespoon Worcestershire sauce
Dash of Tabasco sauce
1 teaspoon salt, or to taste
Freshly ground pepper, to taste
2 tablespoons grated Parmesan
1/4 cup chives, sliced

Steps:

  • Heat oven to 350 degrees. Butter the inside of a 2 or 2 1/2-quart casserole or gratin dish.
  • Bring a pot of water to a boil, add the noodles and cook until al dente, about 7 minutes. Drain the noodles, put in a medium bowl, and toss with cottage or farmer cheese, sour cream, onion, garlic, Worcestershire sauce, Tabasco and salt and pepper.
  • Spoon into the buttered dish and sprinkle with the Parmesan and chives. Bake until golden and crusty on top, 35 to 40 minutes.

Nutrition Facts : @context http, Calories 350, UnsaturatedFat 5 grams, Carbohydrate 34 grams, Fat 17 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 10 grams, Sodium 404 milligrams, Sugar 5 grams, TransFat 0 grams

CRUNCHY NOODLE KUGEL à LA GREAT-AUNT MARTHA



Crunchy Noodle Kugel à la Great-Aunt Martha image

The genius of this sweet noodle kugel - the rich, custardy casserole that is a staple of Jewish cooking - is that its top is designed to offer maximum crunch while its interior remains creamy and luscious. The secret: use a jellyroll pan, which means that there is a greater amount of kugel surface area to brown in the oven, and bake it at a slightly higher temperature. Soaking the raisins in sherry or orange juice adds flavor, and also keeps them from burning in the extra-hot oven.

Provided by Melissa Clark

Categories     dinner, lunch, casseroles, noodles, main course, side dish

Time 1h

Yield 8 to 12 servings

Number Of Ingredients 11

1 cup raisins
Sherry or orange juice
1 pound egg noodles
6 tablespoons unsalted butter, cut into pieces, more for pan
4 large eggs
3 cups cottage cheese
1 cup sour cream
1/3 cup sugar
1 teaspoon ground cinnamon
Grated zest of 1 lemon
Pinch of salt

Steps:

  • Put raisins in a microwave-safe bowl or small saucepan and cover with sherry or orange juice. Heat on stove top or in microwave oven until liquid is steaming hot (about 1 1/2 minutes in microwave or 3 minutes on stove). Let cool while you prepare kugel mixture.
  • Preheat oven to 400 degrees. Butter an 11-by-17-inch jellyroll pan. Cook noodles according to package directions and drain well. Immediately return noodles to pot and add butter. Toss until butter melts.
  • In a large bowl, whisk together the eggs, cottage cheese, sour cream, sugar, cinnamon, lemon zest and salt. Drain raisins and add to bowl along with buttered noodles. Mix well.
  • Spread mixture in prepared pan and smooth top. Bake until top is crusty and golden, 25 to 35 minutes. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 446, UnsaturatedFat 6 grams, Carbohydrate 54 grams, Fat 18 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 9 grams, Sodium 326 milligrams, Sugar 19 grams, TransFat 0 grams

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