Noodle Kugel | Easier Eats
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Baked Noodle Pudding | Sweet Custard and Dried Fruits | Miami New Year Lokshen Kugel
Ingredients below after the description:
If you never made noodle pudding you MUST make this. If you have, try this one for a holiday and your guests will dreaming about it!
Delicious cold, warm it's like a thousand hot donuts for the soul! So easy quick and delicious for parties because you can cut small squares that stay warm on a plate for hours. They are also great to pack for a snack or school. This Baked Noodle Pudding or Sweet Custard with Dried Fruit also called Lokshen Kugel is Over-the-Top decadence.
For 800 years this noodle pudding has evolved from a Savory dish in Eastern Europe to sweet and savory variations worldwide. This is my favorite recipe, which comes from a small deli in Miami in 1968 whose immigrant owners enriched it to the max and became huge regional caterers.
This is a sweet and dairy pudding they made on New Year's. Everything was prepared several days ahead and baking took place on the day of the holiday. On that day, from those two ovens, from a 1200 square foot storefront, thousands of these went out the door.
Often called Noodle Kugel or Lokshen Kugel, sweet noodle pudding recipes abound. Jewish cultures have variations dairy holidays and New Years (Rosh Hashana), Christians often make variations for Easter, Christmas or during Lent. Some put in sour cream, others cream cheese or cottage cheese, and some cream or milk.
I must admit that there is no such thing as a bad noodle pudding, or noodle anything for that matter, but this recipe is the best of all worlds because it has all the above. Sour cream and cream cheese give it a smooth moist dense body. Cottage cheese adds light neutral Kurds. And the cream together with the eggs and butter create a rich custard binding everything together.
The fruits are both sweet and tart, signifying that each new year has sweet and sour moments, but the sweet flavor overcomes the sour.
Unlike many kugels, all the fruits in this recipe are dried, so they don’t add to the water content and destroy the creaminess of the custard. Dried fruits were available in old European markets, but canned fruit cocktail and pineapples were not.
An equal amount of a good non dairy coffee creamer (like “Rich’s” brand in the US) can be substituted for all the dairy items, and margarine for butter, for an excellent non-dairy version.
Finally, the Miami twist I haven't seen anywhere else taking it literally over the top is a thin topping of cornflake streusel! The taste tells the tale of this recipe, another one that is really easy once you make it once, and even forgiving on many of the ingredients and measurements, but you’ll have to stop yourself from making it again as soon as it’s gone or you’ll be doing it every day!
HERES THE KUGEL RECIPE:
(makes 1-9x13pan - 9-12 people)
340g (12 oz) uncooked wide egg noodles
324 (6) large eggs
225g (1 Cups) sour cream
225g (1 Cup) Half and Half or Cream
225g (1 cup) 4% cottage cheese
225g (8 oz) cream cheese, softened
198g (1 cup) White sugar
56g (1/4 cup) melted unsalted butter
3g (1/2) tsp salt
50g (1/3 cup) golden raisin
50g (1/3 cup) dried apricotchopped
50g (1/3 cup) dried cherries split
75g (1/3 cup)tart apple chopped
4g (1 tsp) Vanilla
56g (1/2 Cup) Crushed Corn Flakes or Bread Crumbs
50g (1/4 cup) Cinnamon sugar
Bake @ 350F for 50 minutes covered then 15 minutes uncovered with topping
How To Make Kugel with 'Barbra Streisand': Hanukkah Spectacular
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Welcome to the MUNCHIES Hanukkah spectacular, hosted by Dani Luv! To help us say farewell to Hanukkah on the final night of the Festival of Lights, our great pal “Barbra Streisand” (impersonator) makes us some luscious noodle kugel, one of her favorite Jewish recipes.
This sweet treat made from egg noodles, cottage cheese, sour cream, cinnamon, and sugar is the most delicious way to wrap up another joyous year of Hanukkah. Barbra swears this recipe is better than “you know what” because “people, people who need kugel” are the luckiest people in the world. Grab a glass of Manischewitz and toast to a happy Hanukkah!
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What Celian Eats: Chef Claire Saffitz's Sweet Noodle Kugel
In this episode of What Celian Eats, Chef Dominique Ansel and his 1-year old son, Celian, welcome Chef and cookbook author Claire Saffitz to his brand new NYC test kitchens at Dominique Ansel Workshop. Here, Claire shares her grandmother's recipe for Sweet Noodle Kugel, a traditional Jewish classic that's a bit savory and sweet, and deliciously satisfying.
#WhatCelianEats
Here's the recipe:
Sweet Noodle Kugel
By Claire Saffitz
Serves 12-15
Ingredients:
1 stick (4 ounces) unsalted butter, cut into tablespoon-sized pieces, plus more for the pan
12 ounces dried wide egg noodles
Kosher salt
1 pound full-fat cottage cheese, at room temperature
8 ounces sour cream, at room temperature
⅓ cup granulated sugar
Pinch of ground cinnamon
4 large eggs, separated, at room temperature
Method:
1) Arrange an oven rack in the center position and preheat the oven to 350°F. Line a 13x9-inch baking dish, preferably metal, with aluminum foil and butter the foil generously. Set the pan aside.
2) Place the butter pieces in a large mixing bowl. Cook the noodles in a large pot of boiling salted water just until tender but still toothsome, then transfer the noodles to the bowl with the butter using a spider (it’s okay if some of the water piggybacks on the noodles into the bowl). Stir the mixture until the butter is melted.
3) To the bowl with the noodle mixture, add the cottage cheese, sour cream, granulated sugar, and cinnamon and stir until everything is well combined. Add the egg yolks and stir until incorporated. Set the bowl aside.
4) In a separate clean bowl, beat the egg whites with a hand mixer (or in the bowl of a stand mixer fitted with the whisk attachment) starting on low and increasing to medium high until they form medium peaks. Scrape the egg whites into the bowl with the noodle mixture and fold gently to combine.
5) Scrape the mixture into the prepared pan and smooth into an even layer. Bake until the surface is golden brown all over and the noodles are crispy in places, 45 to 55 minutes. Let the kugel cool completely, then use the foil to lift the kufel out of the pan and onto a cutting board. Cut into squares and serve.
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Ina Garten NOODLE KUGEL by WomenChefs
See in 90 seconds how to make Ina Garten's Noodle Kugel recipe. Perfect as a side for any occasion.
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Noodle Kugel With Caramelized Onions & Brown Butter with Jake Cohen | At Home With Us
Jake Cohen is in his mother-in-law's kitchen whipping up his savory twist on this high holiday classic. Here the OG back-pocket pasta, noodle kugel gets amped up with brown butter and caramelized onions for an easy and addictive casserole. GET THE RECIPE ►►
INGREDIENTS
1 stick unsalted butter, plus more for greasing
2 tablespoons olive oil
2 yellow onions, thinly sliced
2 cups cottage cheese
1 cup sour cream
1 1/2 tablespoons kosher salt, plus more to taste
6 eggs
Freshly ground black pepper, to taste
12 ounces wide egg noodles
2 tablespoons minced sage
1 teaspoon minced thyme
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.