Shel, my Baubie Bessie's favorite kugel was a matzo meal kugel dripping with schmaltz. She was a subscriber to the old country culinary maxim, "It's no good unless the schmaltz runs from the beard." :eek: Hence, we have no family recipe for kugel that won't harden your arteries and
those of anyone who's in the vicinity just by reading it.
However, a friend (my cantor, actually) who makes a wonderfully dairy-rich noodle kugel that's not too sweet. I can get the recipe for it from her if you like.
In the mean time, here's one I adapted from Raymond Sokolov's The Jewish-American Kitchen
. Don't even think of using the low fat or fat free stuff though!Lokshen Kugel
1 stick butter, melted
1 pound broad egg noodles, cooked
3 cups (1.5 pounds) cottage cheese
3 cups sour cream
6 eggs, lightly beaten
1 cup (or more if you like) granulated sugar
1/2 cup raisins
1-1/2 cups plain bread crumbs (dry)
1 teaspoon cinnamon (I use Vietnamese from Penzey's)
2-3 tablespoons brown sugar
- Preheat the oven to 350 degrees F. Use some of the butter to grease a 3-quart baking dish.
- In a large bowl combine the cottage cheese, sour cream, eggs, sugar, and raisins. Mix well. Add the drained noodles and mix well. Turn the mixture into the buttered baking dish.
- Combine the bread crumbs with all but 2 tablespoons of the remaining melged butter, the cinnamon, and the brown sugar. Cover the top of the pudding with this mixture and drizzle the rest of the butter over the top. Bake the kugel for about 1 hour, until the top is nicely browned and the kugel is bubbling. Makes 10-12 servings.