I wanted to impress my father in law who came to visit us couple weeks back by making this (What I thought was) traditional Jewish dish. Unfortunately he didn't like it, because it was not the regular kugel that he used to have. I guess this version was little bit unconventional.
I didn't put any topping as in the original recipe.
The result was delicious, I didn't understand why nobody like it,
except my sister and I?
Arthur SCHWARTZ'S "Jewish Home Cooking" Yiddish Recipe Revisited.
1½ cups 4-percents fat cottage-cheese (I substituted with low fat quark)
1 cup + 2 tbs sour cream (I substituted with crème fraîche)
2¼ whole milk
6 tbs butter (I didn't use any, except for greasing the ceramic baking dish)
2¼ vanilla extract
1 tsp grated orange zest
1 tsp grated lemon zest
1 tbs salt
18 ounces wide egg noodles
Topping: (which I completely omitted)
1 cups coarsely crushed corn flakes
2 tbs butter, melted
2 tsp ground cinnamon
- Preheat oven to 350⁰F. Grease a 9"x13" baking dish.
- In a large bowl, mix the eggs, and the rest of the ingredients except the noodle until smooth. Set aside.
- Bring water to a boil over high heat. cook the noodle until just before they are fully cooked, about 5 minutes (depending on the package direction). Drain.
- Mix the noodle and the eggs-cheese mixture, transfer to a baking dish. Bake for 35 to 45 minutes, until lightly browned.
- let stand at least 10 minutes before serving.
You might want to consider similar recipe at Rosa's Yummy Yums, Noodle Kugel, and Cathy of Noble Pig's for her Unsexy Jewish Food recipe. I have tried recipes from these two wonderful and talented ladies, I can assure you that their recipes are not just good looking, but also taste delicious.