I am totally on a roll.
First it was the Ugly but Delicious Sweet Potatoes and now it’s the unsexiest of all Jewish foods, the Noodle Kugel (koo-gl). If you say kugel with a nasal tone, it’s even more unsexy than ever. The word kugel reminds me of kegel, another unsexy term.
However, let me just go on the record and say this kugel has about the sexiest taste ever. Just take a gander at the ingredients…hello…how could it taste bad….it’s like dessert.
Kugels have been a staple of Jewish cooking for centuries. They are basically a starch (noodles or potatoes) with a thickening agent (oil, eggs, flour) and can be sweet or savory. This is the best side dish ever. Seriously, it goes with everything and your religious affiliation makes NO DIFFERENCE. You have to make this…yes, I’m twisting your arm.
With the impending celebration of Hanukkah, this will go perfectly with the EASIEST, MOST FOOLPROOF, BEST TASTING BRISKET you could ever make..
If Christmas is what you are celebrating, set this dish right next to your Baked Ham with Rum and Coke Glaze…it will wow your guests. The sweet yumminess will surprise them.
This is a very decadent recipe…it is “holiday food”. Partaking in too much will leave you unsexy, as your pants will no longer button.
Come on, I’ll show you…
Here is what you will need: Unsalted butter, egg noodles, eggs, sour cream, sugar, cream cheese, ground cinnamon, ground nutmeg and Granny Smith apples. Ohhh… the decadence here.
Bring a large pot of salted water to a boil. Add 1 pound broad egg noodles; cook al dente to package directions, about 6 minutes. Drain noodles and return to pot; set aside.
Put 6 eggs and 2 cups sour cream into the bowl of an electric mixer with a paddle attachment; mix on medium speed until combined.
Mix in 3/4 cup sugar, 3/4 cup butter and 12 ounces cream cheese. Set aside.
Heat 2 Tablespoons unsalted butter in a large skillet over medium heat. Stir in 2 Tablespoons sugar, 1/2 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg. Add 3 cups chopped Granny Smith apples and gently toss to coat. Cook, tossing occasionally, until soft and caramelized, 10 to 12 minutes.
Stir apples into egg mixture.
Pour the apples over the noodles, tossing gently to combine. Pour into a buttered 13 x 9 baking dish. Drizzle the remaining 2 Tablespoons butter over noodles and sprinkle with remaining 2 Tablespoons sugar. You can make one day ahead up to this point. Refrigerate and bring to room temperature before baking if you do.
Bake at 350 degrees until set and top is golden brown, about 30 minutes.
Transfer to a wire rack and let stand 15 minutes before serving.
You will soooooooo love this.
Give it a chance.
Noodle Kugel
Adapted from Martha Stewart
1 cup (2 sticks) unsalted butter, melted and divided, plus more for buttering dish
1 pound broad egg noodles
6 large eggs
2 cups sour cream (16 ounces), room temperature
1 cup sugar, divided
12 ounces cream cheese, room temperature
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 large Granny Smith apples, peeled, cored and chopped into 1/2 inch pieces (about 3 cups)
Bring a large pot of salted water to a boil. Add noodles; cook al dente to package directions, about 6 minutes. Drain noodles and return to pot; set aside.
Put eggs and sour cream into the bowl of an electric mixer with a paddle attachment; mix on medium speed until combined.
Mix in 3/4 cup sugar, 3/4 cup butter and cream cheese. Set aside.
Heat 2 Tablespoons unsalted butter in a large skillet over medium heat. Stir in 2 Tablespoons sugar, ground cinnamon and 1/4 ground nutmeg. Add apples and gently toss to coat. Cook, tossing occasionally, until soft and caramelized, 10 to 12 minutes. Stir apples into egg mixture. Pour the apples over the noodles, tossing gently to combine. Pour into a buttered 13 x 9 baking dish. Drizzle the remaining 2 Tablespoons butter over noodles and sprinkle with remaining 2 Tablespoons sugar. You can make one day ahead up to this point. Refrigerate and bring to room temperature before baking if you do.
Bake at 350 degrees until set and top is golden brown, about 30 minutes. Transfer to a wire rack and let stand 15 minutes before serving.
