Oh Moosewood. How I have missed you long these summer nights, when feasting from the freshness of the earth I have not had your recipes to guide my hand!
I'm back in Rochester and that means back to the Moosewood and my Vegetable Tuesday adventures. I'm easing back in. This recipe is one I tried last year but never blogged. It is easy and produces a simple, rich dish you can serve as a dessert or an entree. Once you've had a noodle kugel it quickly becomes a comfort food, something you can eat on cold or sad nights and feel warmth inside of your stomach and a little boost to the soul. I'm always surprised to find out that few people seem to have experienced kugel before, but I am always happy to introduce them to such a fabulous new food.
Ingredients:
4 cups raw wide flat egg noodles, boiled in salted water, drained, and buttered
3 eggs
1 1/2 cups cottage cheese
3/4 cup sour cream (or yogurt)
8 oz. cream cheese
1/2 tsp. vanilla extract
2 tsp. cinnamon
1/4 cup honey
few dashes salt
2 medium cooking apples or 2 fresh, ripe peaches, sliced
1 cup bread crumbs
2 tsp. cinnamon
1/4 cup wheat germ
1/4 cup brown sugar
Directions:
1) Combine bread crumbs to brown sugar in a separate bowl and set aside as crumb mixture.
2) Combine eggs to salt in a blender and beat together until smooth.
3) Combine buttered noodles, egg mixture, and peaches together. Spread into a well-buttered casserole dish.
4) Top with the crumb mixture and dot with butter. Bake uncovered for 35 minutes at 375F.
5) Serve warm or chilled.
You can omit the sour cream and the butter on the noodles or on the top. The dish is plenty rich enough without it! You can also probably use neufchatel instead of cream cheese for a more low fat version. I like to use wheat noodles in this dish, I feel like it gives it a deeper, healthier flavor. You can also use different flavorings-- for this one I used almond extract and added some sliced almonds to the crumb mixture on the top.
Serves 6-8. Enjoy!
I'm back in Rochester and that means back to the Moosewood and my Vegetable Tuesday adventures. I'm easing back in. This recipe is one I tried last year but never blogged. It is easy and produces a simple, rich dish you can serve as a dessert or an entree. Once you've had a noodle kugel it quickly becomes a comfort food, something you can eat on cold or sad nights and feel warmth inside of your stomach and a little boost to the soul. I'm always surprised to find out that few people seem to have experienced kugel before, but I am always happy to introduce them to such a fabulous new food.
Ingredients:
4 cups raw wide flat egg noodles, boiled in salted water, drained, and buttered
3 eggs
1 1/2 cups cottage cheese
3/4 cup sour cream (or yogurt)
8 oz. cream cheese
1/2 tsp. vanilla extract
2 tsp. cinnamon
1/4 cup honey
few dashes salt
2 medium cooking apples or 2 fresh, ripe peaches, sliced
1 cup bread crumbs
2 tsp. cinnamon
1/4 cup wheat germ
1/4 cup brown sugar
Directions:
1) Combine bread crumbs to brown sugar in a separate bowl and set aside as crumb mixture.
2) Combine eggs to salt in a blender and beat together until smooth.
3) Combine buttered noodles, egg mixture, and peaches together. Spread into a well-buttered casserole dish.
4) Top with the crumb mixture and dot with butter. Bake uncovered for 35 minutes at 375F.
5) Serve warm or chilled.
You can omit the sour cream and the butter on the noodles or on the top. The dish is plenty rich enough without it! You can also probably use neufchatel instead of cream cheese for a more low fat version. I like to use wheat noodles in this dish, I feel like it gives it a deeper, healthier flavor. You can also use different flavorings-- for this one I used almond extract and added some sliced almonds to the crumb mixture on the top.
Serves 6-8. Enjoy!
2 comments:
Have eaten kugel for 50 years and this is one of the best recipes I've found.
Kate
Thank you for the recipe. It is the best kugel, except for my grandmother's. Bet
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