Kugel for a Rainy Day

May 29, 2009 at 8:46 am 1 comment

Today is the first day of Shavuot, the holiday in Judaism that celebrates the Jews’ receiving the Torah at Mt. Sinai after 40 years of living and, more importantly, changing generations in the desert. If you’re not Jewish, or are but not observant, you’re probably celebrating the suspension of alt.-side-of-the-street parking today. If you’re an observant Jew, you’re likely relieved that it’s not a 3-day yontif (and you are most definitely not reading this blog). 

Besides getting over to shul for the holiday liturgy, one of the traditions of Shavuot is eating dairy foods. There are a number of reasons why this is so, and as with all things religious and ancient, some are more of a stretch than others, but there is also a bit of literary beauty to the custom as well. 

Anyway, whatever the reason, it’s still a good excuse to go dairy. Here’s a nice recipe for Quadruple Dairy Noodle Kugel from the Zen Kitchen. The writer of that blog tied this recipe to Chanukah, which I would say is misplaced. On Chanukah, the emphasis is on the miracle of long-lasting oil, thus any kugel recipe would be sweet and oily to nail down the food metaphor. On Shavuot, the food-tie is dairy. And on this rainy day, what could be more comforting?

 

1 12 oz. bag wide egg noodles
2 TB unsalted butter, cut into cubes
8 oz. cream cheese
4 TB sugar
2 tsp. kosher salt
1/2 tsp. freshly grated nutmeg
8 oz. sour cream
1 cup whole milk
6 large eggs
8 oz. cottage cheese
1 tsp. cinnamon

Preheat oven to 350F and grease/spray a 13 x 9 baking pan.

Boil the noodles in salted water according to the package directions. Err on the side of underdone, as they will continue to cook in the oven later. Drain and toss with butter to prevent sticking. Set aside.

Cream together the cream cheese, sugar, salt, and nutmeg until noticeably lighter in texture. Add the sour cream and mix until combined. Add the milk and eggs and beat for another minute or so. Add the drained noodles and stir until moistened. Fold in the cottage cheese.

Pour mixture into the prepared pan and sprinkle with cinnamon. Place on a middle rack in the oven and immediately decrease the temperature to 325. Bake for 35-45 minutes or until the center is just set and no longer jiggles. Remove from the oven and serve warm or allow to cool to room temperature.


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1 Comment Add your own

  • 1. Erica  |  May 29, 2009 at 11:04 pm

    Ooooh, this looks good. I usually just buy the packaged stuff – but I think I will give this a try.

    Reply

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