Noble Pig

Never Miss A Recipe

· 69 Comments

Unsexy Jewish Food – Noodle Kugel

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.  

Never Miss a Recipe

Subscribe by Email

Comments

  3. You’re making serious business of food cathy…first ugly, then unsexy! LOL…this is very funny indeed. But seriously, with all the ‘ooomph’ that’s gone into it…I think it’s very very sexy in small portions! Thanks for the introduction to Jewish food; a first for me, & I’m lovin’ it!

    Reply

  6. Don’t you love how such a sweet yummy dish is considered part of the main meal and not dessert! Must be the sour cream and noodles. Gotta love the Jewish heritage. And Clearly you didn’t enter this into the Boston Globe Kugel contest, because this recipe so would have won!

    Reply

  8. yes, i’ve heard all about the kuh-gull (as my jewish friends call it here in the nyc metro area) and am not really a fan. i much prefer LATKES (potato pancakes for the uninitiated).

    as a kid, my mom would serve up potato pancakes as a side with PORK chops. the ultimate jewish dinner. 🙂 lolz.

    Reply

  15. You got this from Martha Stewart? I cannot believe that I never saw this recipe. I am a MS fan and faithfully subscribe! Anyway, that is a very interesting recipe. That sure was a pretty plate on which it was served. Again, good photography.

    Reply

  18. , Wow thanks Cathy! I have always wondered what kugal was – knew it was a Jewish sidedish, but didn’t know for sure what was in it. I just might have to try some, it looks delish!

    Reply

  21. I worked at a Jewish school for three years and got to sample all of the food of all of the Jewish holidays (as well as fresh challah every Friday!) You’re right, kugel doesn’t always win the pretty-prize, but you made it look fabulous!

    Reply

  23. I guess I’ll have to stick with kegel as your kugel is off limits for me. BUT, I’ve totally enjoyed your blog. I’ve never been here before. Found you via Lo!

    I snickered all the way through kugels, bad hair, and cheap whiskey. Great writing!

    I’ll be back, regardless of whether I can eat the food.
    🙂

    Melissa

    Reply

  24. I was convinced of the goodness with all that butter and sour cream. Add the apples so it can pretend to be healthy, and you’re really peddling some unsexy goodness, aren’t you? But, to quote a recent commenter, that’s what January’s for!

    Reply

  31. Well – I have tried this for the very first time earlier this year – it was a wild interesting dish – and as I prepare for a Hanukkah dinner next week before my fellow goes off to Israel for 6 weeks on business…I just might end up making this, along with serving it next to the ham and other interesting dishes I made during passover that I might repeat – I am learning more about Jewish food than my own guy who was born in Israel…but lucky for us – he eats bacon too… lol – along with my gorgeous bodacious baked ham…

    Reply

  33. you are so funny…glad you didn’t umm mix up the terms in writing this.
    I love this dish, hubby hates it–only because there are apples in there. If I hadn’t told him there were apples in there I bet he would eat it. I have to wait about 2 years before making it and say to him “…it’s all pasta, and so tasty..” Then he’ll eat it. Oy!

    Reply

  36. I had to click through my email reader because this looks wonderful! I’m going to make it! Or try anyhow!

    My mom is Jewish and she’s forever talking about Kugel and those potato pancakes, I can’t recall what they’re called. But kugel always stands out because her Rabbi’s wife supposedly makes a kugel that’s to die for. I think this recipe here is gonna give Mrs. Rabbi a run for her money!

    Reply

  38. Food can’t be un-sexy and your Kugel is a siren luring the innocent to the table. Great recipe. I have an award for you on my site – to take or not. I just wanted you to know I’m a fan and why.

    Reply

  39. If you have some of that over there and don’t bring me some, consider our friendship over. This is my absolute favorite thing you make – remember how much of it I ate last year at dinner? I think I am still working it off but it was soooooooo worth it. Bring. It. Over. Please.

    Reply

  42. Kugel is sexy, however if you eat it too much, YOU WILL NOT BE TOO SEXY!
    because it is so fattening!

    Cath, I love your recipe. I grate an apple into mine, and instead of cream cheese, I use cottage cheese. It is my favorite of all holiday dishes!
    Stacey Snacks

    Reply

  50. Served on such a vibrant blue surface, it looks downright gorgeous. Think I may just have to get in touch with my inner Jewish mother.

    (and on an odd front, I had JUST typed the word “kegel” within minutes of reading this post. Not a purty word.)

    Thanks for the well wishes. Feeling infinitely better. (and 5 pounds lighter…the hard way.)

    Reply

  51. This is sort of like Jewish macaroni and cheese with out macaroni or orange powder. You won me with every ingredient required. You call this a holiday food. Do Saturdays count as holidays?

    Reply

  55. This looks like a ‘comfort food’ recipe. I am big on comfort foods, they get me by quite well sometimes, and most people love them. Looks like a recipe I will make for a potluck, and we go to potlucks several times a month !

    Hmmm, kugel, kegal! Thought provoking.

    Reply

  58. I’m of two minds about making this for my husband. It’s sweet and it’s starchy – two things that make him happy. OTOH, it has sour cream. He probably won’t notice the sour cream when he eats it, but if he accidentally finds out – there will be hell to pay. So many dairy products just gross him out. It’s not just the lactose intolerance. If he likes the dairy, he’ll eat a Lactaid, but sometimes creamy stuff just turns his stomach.

    Other than latkes, I have so few ideas for traditional Hanukah foods for him. I would love to make a brisket, but that’s not going to happen with Sir Pickypants and the “I can’t handle red meat” tummy.

    Reply

Leave a Reply to Leslie Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.