Kugel
By Tested & perfected in the Sur La Table kitchen
Images
Serves
Yield: 8 servings
Ingredients
- 1 cup golden raisins
- 1/2 cup orange juice
- 12 ounces extra-wide egg noodles
- 1/2 cup (1 stick) unsalted butter, plus more for pan
- 1/2 cup granulated sugar
- 3 cups full-fat cottage cheese
- 2 cups full-fat sour cream
- 2 teaspoons vanilla extrac t
- 2 teaspoons ground cinnamon
- 2 teaspoons kosher salt, plus more for boiling pasta
- Zest of 1 lemon
- 6 large eggs
Procedure
Preheat oven to 400°F. Generously butter a 13 x 9 baking dish.
1. In a small saucepan, heat the orange juice to a simmer. Remove the saucepan from the heat and stir in the raisins to hydrate. Set aside.
2. Bring a large pot of water to a boil and generously salt. Cook the egg noodles, 4 minutes, until al dente. Drain the noodles and return to the pot.
3. Stir the butter into the noodles until melted. Fold in the sugar, cottage cheese, sour cream, vanilla, cinnamon, salt and lemon zest. Mix well to combine.
4. Drain the raisins and discard the juice. Fold the raisins into the noodles.
5. To a small mixing bowl, whisk the eggs. Pour the eggs over the noodle mixture. With a spatula, fold the eggs into the noodle mixture, making sure the eggs are distributed evenly.
6. Transfer the noodle mixture to the prepared baking dish, using the spatula to spread the noodles evenly.
7. Bake the kugel, rotating pan halfway through, until custard has set, and the crust is golden brown, 35-40 minutes.
8. Let cool at least 20 minutes before slicing.
1. In a small saucepan, heat the orange juice to a simmer. Remove the saucepan from the heat and stir in the raisins to hydrate. Set aside.
2. Bring a large pot of water to a boil and generously salt. Cook the egg noodles, 4 minutes, until al dente. Drain the noodles and return to the pot.
3. Stir the butter into the noodles until melted. Fold in the sugar, cottage cheese, sour cream, vanilla, cinnamon, salt and lemon zest. Mix well to combine.
4. Drain the raisins and discard the juice. Fold the raisins into the noodles.
5. To a small mixing bowl, whisk the eggs. Pour the eggs over the noodle mixture. With a spatula, fold the eggs into the noodle mixture, making sure the eggs are distributed evenly.
6. Transfer the noodle mixture to the prepared baking dish, using the spatula to spread the noodles evenly.
7. Bake the kugel, rotating pan halfway through, until custard has set, and the crust is golden brown, 35-40 minutes.
8. Let cool at least 20 minutes before slicing.
Kugel
By Tested & perfected in the Sur La Table kitchen
Serves
Yield: 8 servings
Ingredients
- 1 cup golden raisins
- 1/2 cup orange juice
- 12 ounces extra-wide egg noodles
- 1/2 cup (1 stick) unsalted butter, plus more for pan
- 1/2 cup granulated sugar
- 3 cups full-fat cottage cheese
- 2 cups full-fat sour cream
- 2 teaspoons vanilla extrac t
- 2 teaspoons ground cinnamon
- 2 teaspoons kosher salt, plus more for boiling pasta
- Zest of 1 lemon
- 6 large eggs
Procedure
Preheat oven to 400°F. Generously butter a 13 x 9 baking dish.
1. In a small saucepan, heat the orange juice to a simmer. Remove the saucepan from the heat and stir in the raisins to hydrate. Set aside.
2. Bring a large pot of water to a boil and generously salt. Cook the egg noodles, 4 minutes, until al dente. Drain the noodles and return to the pot.
3. Stir the butter into the noodles until melted. Fold in the sugar, cottage cheese, sour cream, vanilla, cinnamon, salt and lemon zest. Mix well to combine.
4. Drain the raisins and discard the juice. Fold the raisins into the noodles.
5. To a small mixing bowl, whisk the eggs. Pour the eggs over the noodle mixture. With a spatula, fold the eggs into the noodle mixture, making sure the eggs are distributed evenly.
6. Transfer the noodle mixture to the prepared baking dish, using the spatula to spread the noodles evenly.
7. Bake the kugel, rotating pan halfway through, until custard has set, and the crust is golden brown, 35-40 minutes.
8. Let cool at least 20 minutes before slicing.
1. In a small saucepan, heat the orange juice to a simmer. Remove the saucepan from the heat and stir in the raisins to hydrate. Set aside.
2. Bring a large pot of water to a boil and generously salt. Cook the egg noodles, 4 minutes, until al dente. Drain the noodles and return to the pot.
3. Stir the butter into the noodles until melted. Fold in the sugar, cottage cheese, sour cream, vanilla, cinnamon, salt and lemon zest. Mix well to combine.
4. Drain the raisins and discard the juice. Fold the raisins into the noodles.
5. To a small mixing bowl, whisk the eggs. Pour the eggs over the noodle mixture. With a spatula, fold the eggs into the noodle mixture, making sure the eggs are distributed evenly.
6. Transfer the noodle mixture to the prepared baking dish, using the spatula to spread the noodles evenly.
7. Bake the kugel, rotating pan halfway through, until custard has set, and the crust is golden brown, 35-40 minutes.
8. Let cool at least 20 minutes before slicing.