Noodle Kugel
Last night was the first night of Hanukkah and if you didn’t make your latkes, brisket (this one is unconventional)and kugel, don’t despair, there are seven nights to go!
When I make Noodle Kugel, I use a recipe from Ina Garten. I’ve read the reviews that complain of the blasphemy of replacing the traditional cottage cheese with ricotta. I never considered that sacrilege, possibly because I grew up eating more Italian food than Jewish and therefore ricotta and pasta seems more natural to me than cottage cheese and pasta. With that said, I hadn’t noticed these comments before and I imagine that cottage cheese just might add a bit more moisture and texture to the dish and could most likely be easily substituted. I know from experience that this recipe is forgiving. Ina calls for a pound of egg noodles but the typical bag of egg noodles that I buy is only 12 oz. Sometimes I remember to boil an additional 4 oz, other times I do not. Regardless, the kugel turns out fine, just a bit more custardy (less dense) with the fewer noodles.
Bottomline, if you don’t have a family recipe for Noodle Kugel and are looking for one or if you are wondering, “What the heck is a kugel?” this is a great recipe to try. Neither Ina Garten nor I would steer you wrong. Happy Hanukkah!
Note: I’ve been having some trouble with my recipe program and needed to try a new one here. I’m hoping that the formatting works and that this recipe ends up in my Index. If you happen to like this recipe card better than the last–or have any WordPress tips for me–please let me know!
Noodle Kugel
Ingredients
- 1 lb wide egg noodles
- 5 extra-large eggs
- 4 c half-and-half
- 1/4 c light brown sugar, packed
- 2 tsp pure vanilla extract
- 1/2 tsp ground cinnamon
- 1 1/2 Tbls kosher salt
- 1/2 tsp freshly ground black pepper
- 1 c ricotta cheese
- 1 c golden raisins, optional
Instructions
- Preheat the oven to 350 degrees F. Butter a 10 by 13 by 2 1/4-inch baking dish.
- Cook the noodles in boiling water for 6 to 8 minutes, until tender. Drain.
- In a large bowl, whisk together the eggs, half-and-half, brown sugar, vanilla, cinnamon, salt, and pepper. Stir in the ricotta and raisins, if using. Add the drained noodles.
- Pour the noodle mixture into the baking dish.
- Place the filled dish in a larger pan and pour in enough hot water to come halfway up the sides. Cover the entire assembly with aluminum foil.
- Bake for 45 minutes, then remove the foil and bake for another 45 minutes, or until the custard is just set.