Ok. Let's talk kugel.
A kugel translates from Yiddish to any baked pudding in Eastern European Jewish culture.
My favorite is a noodle kugel. Also known as a noodle pudding.
There are 2 types of noodle kugel. A sweet kugel and a savory one (which has no sour cream or cottage cheese).
The sweet one (made with dairy) was to be served with a meal that was free of meat, and the savory one could be served along side a meat dinner (hence, making it kosher). It can be confusing.
Just think of it this way: No milk with meat.
Since I am not kosher, I can eat the dairy one whenever I want!
Most Jewish people serve this gorgeous kugel at Hanukkah or Rosh Hashanah (Jewish New Year).
It is quite heavy, so save up your calories.
You can reduce calories and fat by using low fat sour cream and cottage cheese.
This is like my turkey pot pie. I make it only once a year.
I once made it for Easter for my husband's family along side a pork roast and everyone loved it! and it is the PERFECT Christmas pudding!
We like to mix up the cultures around here!
There are many different recipes for noodle kugel. Some people use crushed pineapple, or a cornflake topping or sliced almonds.
I happen to be partial to this recipe, it is my grandmother's.
BEST Noodle Pudding (Kugel):
16 oz. of extra wide egg noodles
1 1/2 cup of sour cream
1 1/2 cup of cottage cheese
1 stick of butter, melted
1 tsp cinnamon
1 tsp vanilla extract
zest of an orange
pinch of salt
1/2 cup of raisins or currants
1 medium sized apple, peeled and grated
Cook and drain your noodles. Rinse under cold water.
In a large bowl beat all the ingredients together until combined, then add your noodles.
Grate in the apple at the end.
Pour into greased 9 x 13 casserole and sprinkle with cinnamon.
Bake uncovered at 375F for 30 minutes until top is golden and pudding is set.