I often double this recipe so we have enough for our break-the-fast crowd. In fact, once I multiplied it enough to serve 75! It easily doubles — and triples — just watch your baking time. And it freezes nicely so you can always have a pan ready to pull out for a mitzvah meal.
Elizabeth’s Break-the Fast Kugel (Milchig)
Servings
8 Servings
Ingredients
- 8 wide egg noodles
- 1-2 orange zest freshly grated
- 1 sour cream
- 1 small curd cottage cheese You can use 1-2% fat or make it really rich and use 4%
- 5 eggs
- 1 dried cherries I often also add a cup of dried cranberries and/or golden raisins or all three
- 1 peeled diced Granny Smith apple
- 1/3 granulated sugar
- 4 whole milk
- 1/2 melted cooled butter (1 stick)
- 1 graham cracker crumbs
Instructions
- Preheat oven to 350°F. Butter 13 x 9 x 2-inch glass baking dish.
- Spread uncooked noodles over bottom of prepared dish and sprinkle with apples, dried cherries/cranberries/raisins. Whisk eggs, sour cream, cottage cheese, butter and sugar in large bowl until smooth. Whisk in milk and pour mixture over noodles. Let kugel stand 5 minutes.
- Sprinkle graham cracker crumbs and cinnamon sugar evenly over kugel. (You can easily omit the graham cracker crumbs and just sprinkle with cinnamon sugar and it’ll be lovely.)
- Bake kugel until set in center, about 1 hour. Cut kugel into squares.
- Serve warm or at room temperature.
My sister is “Anna Banana”…how funny. I add the zest to the cheese/milk mixture. Have never added vanilla but it sounds nice.
Where does the orange zest go?
I made this for a sweet part of our dairy 2nd night Rosh Hashana dinner — omitted orange zest, used all the mentioned fruits plus some snipped dried apricots (for more golden color), and added about 1/2 tsp. good vanilla extract. Skipped the crumbs. YUM YUM YUM! Making it again for break-fast.
How odd. I put them in. Oh well. Here you go. Shana tova.
Elizabeth’s Break-the Fast Kugel (Milchig)
8 ounces wide egg noodles
1 cup dried cherries (or dried cranberries or golden raisins – I often add all three)
1 cup peeled and diced Granny Smith apple (basically I use a whole apple)
5 large eggs
1 cup sour cream (not non-fat)
1 cup cottage cheese (low-fat is fine, small curd)
1/2 cup (1 stick) unsalted butter, melted, cooled (I often use salted butter if I have it on hand)
1/3 cup sugar
4 cups whole milk
1/4 cup crushed graham cracker crumbs
1-2 tablespoons orange zest
Cinnamon-sugar to taste (I use an old cinnamon shaker and when it’s about half full, add sugar – and shake to mix)
Preheat oven to 350°F. Butter 13 x 9 x 2-inch glass baking dish. Spread uncooked noodles over bottom of prepared dish and sprinkle with apples, dried cherries/cranberries/raisins. Whisk eggs, sour cream, cottage cheese, butter and sugar in large bowl until smooth. Whisk in milk and pour mixture over noodles. Let kugel stand 5 minutes.
Sprinkle graham cracker crumbs and cinnamon sugar evenly over kugel. Usually I skip adding the crumbs and just sprinkle cinnamon sugar over the top.
Bake kugel until set in center, about 1 hour. Cut kugel into squares. Serve warm or at room temperature.
What are the measurements for this recipe? Are the missing measures in cups and ounces?