The timeliness of this recipe is a little off, being that Passover has long since passed over us, but who says you can't eat noodle kugel all year 'round?
I had the hardest time finding full-fat, large-curd cottage cheese, so I ended up using 2% fat/large curd cottage cheese. Being that there are two whole sticks of butter in this recipe, I think it was probably for the best.
Noodle Kugel
From: Smitten Kitchen
Ingredients
1 pound wide egg noodles
8 eggs
2 cups sugar
2 sticks butter, melted
2 pounds large curd, full-fat cottage cheese (two 16oz containers ... math!)
2 teaspoons vanilla
Salt
1. Preheat oven to 350 degrees.
2. Bring a large pot of water to a boil and boil the noodles for about 5-7 minutes. Drain.
3. Meanwhile, in a large bowl or in an electric mixer, beat together eggs until fluffy. Gradually add in the sugar, cottage cheese, butter, vanilla, and a pinch of salt.
4. Pour the mixture into a 9x13 oven safe dish. Bake the kugel for 1.5 hours (start checking it after an hour or so), until the kugel is set. The noodles on top will get pretty crispy!
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