Merry Christmas, bloggies! I thought long and hard about a quintessential Jewish recipe to make for you this Christmas. Something festive, seasonal and of course tasty. Then I had it- I knew exactly the meal to make! It’s too perfect, really! But, you will have to wait just a bit longer to enjoy, as I am saving it for next week. Trust me, it is worth the wait! Instead, I bring you noodle kugel. Kugel is traditionally served as a sweet addition to your brunch. As a young Jew, you could make me pretty gosh darn happy by serving up some bagels, lox, a Sunday New York Times and kugel. These days, my brunches typically consist of a plate of bacon (sorry Kosher kids!) and enough mimosas to sedate a donkey. But traditionally, it is all about the kugel. Let’s get cooking!
Here is all you need to make your own kugel. I healthified mine up a bit, but included the original measurements below so you can choose your version- a bit o butter, or a whole lotta butter. I trust you will choose wisely.
Why yes that is Luke Perry on my kitchen wall. Thank you for noticing. First step, cook noodles according to directions until al dente.
Mix up your milk, eggs, sugar, vanilla and salt. You can use a whisk for mixing, but using a hand mixer will give you frothier base and fluffier kugel.
Then, add your sour cream or yogurt
After your noodles are cooked, drain well and return to the pot. Then, it’s decision time. Add a little butter, or a whole lotta butter. Whatever your little heart desires. Buttahhh!
Toss noodles into your mixture, and combine well.
This is looking pretty fantastic if I do say so myself!
I don’t know where I got that utensil, or what the heck it is for, but it does a fine job crushing cereal. Mix your cornflakes with cinnamon, sugar and butter.
Bake for one hour until golden. Brunch is served. You won’t even miss the bacon.
Trust me, your guests won’t stop kvelling.
- Noodle ingredients:
- 1 pound wide egg noodles
- 1/2 cup butter (healthy version, 1/6 cup)
- 1 cup whole milk (healthy version, low fat)
- 4 large eggs (yolks are healthy! And give texture to your kugel.)
- 3/4 cup sugar (healthy version, 1/2 cup)
- 2 1/2 teaspoons vanilla
- 1 teaspoon salt
- 1-pound container sour cream (healthy version, Greek yogurt)
- 1-pound container cottage cheese (healthy version, low fat)
- Topping ingredients:
- 3 cups crushed cornflakes
- 3 tablespoons sugar
- 1 1/2 teaspoon cinnamon
- 3 tablespoons soft butter, cut into bits (this topping is so tasty, I shunned all healthy versions)
- Preheat to 350.
- Butter a 13 by 9 by 2 inch glass or ceramic dish.
- Cook noodles according to directions until al dente.
- Drain well, then return to the pot and add amount of butter of your choosing, totally coating the noodles.
- Mix together milk, eggs, sugar, vanilla, and salt.
- Then stir in sour cream or Greek yogurt.
- Lastly, mix in cottage cheese.
- Combine your noodles with the mixture, and transfer into the dish.
- To make the topping, toss together cornflakes, sugar, cinnamon and butter and sprinkle evenly over noodles.
- Bake kugel for 1 hour until golden brown. Let stand at least 5-10 minutes before serving. Serve warm or at room temperature.