The summerist of all the kugels! That’s a word now. Blueberry Goat Cheese Kugel with Meyer Lemon Glaze is where it’s at! Y’all, I know I’ve said it before, but this summer has been busy to quite busy (on the busy scale). But I mean that in the best of ways! I’m finishing up the ole cookbook (coming to a store near you Summer 2016!), went on an epic trip to the motherland aka Israel (post coming soon!), staycationed (another real word) away in Austin, and have even more shenanigans coming up in the next few weeks! But Jew know, it’s all awesome stuff. Sometimes you just have to remember to take a step back and really taste the falafel (or is it smell the roses?) Regardless, while you’re soaking it all in, don’t forget the kugel.
Blueberries in kugel?? What kind of wacked out shenanigan is this??
It’s true, I went a little Crazy with my Kugel (also the name of my new favorite Indie band.)Most noodle kugels (sort of a sweet, cheesy, noodle casserole, but better tasting than that sounds) teeter the line between sweet and savory. So I took the plunge into sweet with sweet blueberries, tangy goat cheese and a Meyer lemon glaze so tasty you’re going to want to lick it off your lovers. I mean fingers. Lick it off your fingers.Anyhoo…I added some almonds for crunch too, which really brings the whole thing together. I recommend it!
Blueberry Goat Cheese Kugel with Meyer Lemon Glaze
- For noodles:
- 1 pound wide egg noodles
- 1/2 cup butter plus more for buttering pan
- 1 cup whole milk
- 4 large eggs
- 3/4 cup sugar
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon lemon extract
- Zest from 1 Meyer lemon can use a regular lemon
- 1 teaspoon salt
- 1/2 pound container sour cream
- 1/2 pound goat cheese
- 1- pound container cottage cheese
- 2 pints fresh blueberries washed and dried very well
- 1/2 cup slivered almonds
- For Meyer lemon glaze:
- 2 cups powdered sugar
- 1 tablespoon juice from a Meyer lemon
- Preheat oven to 350 degrees F. Then butter a 13x9-inch glass or ceramic deep baking dish.
- Cook noodles in salted water according to package directions until al dente.
- Drain well, then return the noodles to the pot, add butter and gently mix, completely coating the noodles. Admire the delicious simplicity of buttered noodles.
- In a large bowl, whisk together milk, eggs, ½ cup sugar, vanilla extract, lemon extract, lemon zest and salt. Then mix in sour cream, goat cheese and cottage cheese.
- In a separate bowl, mix blueberries with remaining ¼ cup sugar and set aside. Combine the dairy mixture with the noodles. Then mix in blueberries just until combined.
- Transfer mixture to the baking dish and bake for 1 hour or until golden brown. After 50 minutes, sprinkle kugel with almond slices and bake for the last 10 minutes to toast almonds.
- While kugel is cooling, whisk together Meyer lemon juice and powdered sugar in a bowl. Add a little water if needed to get a consistency that you can drizzle over the kugel but that isn’t too runny. Drizzle glaze right before serving, or refrigerate separately if not planning on serving right away. Kugel can be served warm or at room temperature.
The Blueberry Goat Cheese Kugel with Meyer Lemon Glaze recipe originally appeared in The Jewish Week!