This sweet Apple Noodle Kugel recipe is perfect for celebrating Jewish holidays! Sour cream, cottage cheese, and a cinnamon-sugar topping help make this total comfort food.
Ever since we got DNA tested, Jeff and I have been making jokes about “the food of our people.” He was surprised to discover that, even though his (our) last name is Farley, there is no direct Irish heritage.
However, he’s apparently 15.8% Iberian, which means I have now christened him my Iberian Ham. My results were slightly more straight forward, and I found them amusing: I’m 95% Ashkenazic Jew.
Certainly not a boring history, but not the most exciting results when you’re wondering if you’re going to see something unexpected.
Food is a big part of the Jewish holidays, and I’ve always been especially partial to kugel. My mom’s Sweet Pecan Kugel is still one of my favorites.
With Chanukah around the corner, I thought I’d prepare a more basic noodle kugel recipe with a touch of fall flair. Using chopped, tart apples adds a subtle texture and fruity acidity similar to what you’ll find in pineapple kugels.
Should I back up slightly? Are you wondering what kugel even is?
What is kugel?
Kugel is a Jewish casserole, typically made from egg noodles or potatoes.It’s a traditional Ashkenazi Jewish dish, often served on Shabbat and Yom Tov. It’s a wonderful side dish for all Jewish holidays, especially at brunch gatherings.
Sometimes at Passover you’ll see matzo kugels. There are both sweet and savory versions, and sweet kugels can range from subtly sweet (like this one) to bordering on almost dessert levels of sweetness (such as the sweet pecan kugel referenced above).
How far in advance can you prepare noodle kugel?
Noodle kugel can be prepared up to 48 hours in advance. Before serving, reheat it at 300 degrees F for 15-20 minutes, or until warm in the center.
Alternately, you can prepare the recipe up to Step 5 (omitting the cinnamon sugar topping). Cover the casserole dish and refrigerate unbaked for up to 24 hours, then add the topping and bake it just before serving.
This sweet Apple Noodle Kugel recipe is perfect for celebrating Jewish holidays! Sour cream, cottage cheese, and a cinnamon-sugar topping help make this a perfect comfort food dish.
1Granny smith apple,coarsely chopped (approximately 2 cups)
For the topping:
2teaspoonsgranulated sugar
1teaspoonground cinnamon
Pinchof kosher salt
Instructions
Preheat oven to 375 degrees F. Grease a 9-by-13-inch casserole dish with butter or baking spray.
Bring a large pot of salted water to a boil. Cook the noodles for 4 minutes, then drain and set aside.
In a large mixing bowl, Whisk together the butter, cottage cheese, sour cream, sugar, eggs, and cinnamon. Stir in the noodles, raisins and chopped apples.
Prepare the topping: in a small bowl, combine the sugar, cinnamon and salt using a fork.
Pour filling into the prepared casserole dish, and top evenly with the cinnamon sugar mixture.
Bake until custard is set and top is golden brown, approximately 40 to 45 minutes.
Notes
Noodle kugel can be prepared up to 48 hours in advance. Reheat it at 300 degrees F for 15-20 minutes, or until warm in the center. Alternately, you can prepare the recipe up to Step 5 (omitting the cinnamon sugar topping). Cover the casserole dish and refrigerate unbaked for up to 24 hours, then add the topping and bake it just before serving.
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Kugels are a mainstay of festive meals in Ashkenazi Jewish homes, particularly on the Jewish Sabbath and other Jewish holidays or at a tish. Some Hasidic Jews believe that eating kugel on the Jewish Sabbath brings special spiritual blessings, particularly if that kugel was served on the table of a Hasidic Rebbe.
Once it's baked, a kugel needs to cool, otherwise it will fall apart when slicing. Give it at least an hour to cool and set up, then slice and serve it warm or at room temperature.
Noodle kugel is a traditional baked dish that's usually served during Jewish holidays, but this version is so good, you're going to want to make it any time of the year for any occasion. It can be sweet or savory, and this one most definitely goes the savory route.
ILOC tip: if you can't find farmer cheese, just do a full pound of cottage cheese instead. If you prefer farmer cheese to cottage cheese, then skip the cottage cheese altogether. Don't really want to use cream cheese? No problem, just use 1 pound each of cottage cheese and farmer cheese.
You could say Sephardic food is the original Mediterranean fusion cuisine. The kosher laws also impact what Jews eat. There is no pork or shellfish allowed, and Jews will not mix meat and dairy in the same meal, so if a chicken is on the table, you won't find butter or cheese.
The name of the dish comes from the Yiddish word kugel meaning 'sphere, globe, ball'; thus the Yiddish name likely originated as a reference to the round balls of dough that were placed in the center of the cholent, a traditional Shabbat stew, to cook alongside it and absorb its flavors for its later use as a side dish ...
Do You Eat Noodle Kugel Hot or Cold? While noodle kugel should be removed from the oven and cooled for at least 30 minutes after baking, it can be eaten at any temperature. Eaten warm, when just set, noodle kugel's texture is more akin to a baked mac and cheese (the extra-crunchy noodles on top might be the best part.)
Kugel is traditionally served as a side dish alongside something meaty like brisket or roast chicken. In this case it would normally be served warm, but it can also be refrigerated and eaten cold the next day. Sweeter versions can also be eaten hot or cold, and taste great with fresh cream or vanilla ice cream.
Kugel, though, a much loved dish made especailly during Hanukkah, Rosh Hashanah and the breaking of the fast after Yom Kipppur is a recipe I don't get asked for too much.
Even though kugel is a baked dish, there are multiple reasons for its inclusion on the table on just about every Jewish holiday you can think of. Not only is it often present during Hanukkah celebrations, it is often served on the High Holy Days of Rosh Hashanah and Yom Kippur, and is a staple for Shabbat meals.
There are two possible causes for rubbery cheese. First, this can happen when an excess amount of rennet is used. Use a bit less rennet next time. It can also happen if cheese is overworked or overcooked, and all the butterfat runs down the drain.
Also called twaróg, tvorog, or syr, among other names. Found in almost every Slavic, Baltic, and Germanic country. American-Style Farmer's Cheese. This is basically cottage cheese that has been pressed to remove water.
There are noodle kugels, ones that combine noodles with vegetables or fruits, all-vegetable ones (no noodles), and kugels made with matzo meal (instead of noodles and flour) for Passover. My favorites are the classics: the potato and lokshen kugel below. This potato kugel is especially wonderful for Hanukkah.
The kugel was born in Eastern Europe as a leftover bread pastry with fat and eggs and only eight centuries ago evolved into the lokshen (noodle) kugel we know today. Rice kugels were invented in the 16th century thanks to Ottoman influences, and the popular Polish potato kugel showed up in the nineteenth century.
Introduction: My name is Greg O'Connell, I am a delightful, colorful, talented, kind, lively, modern, tender person who loves writing and wants to share my knowledge and understanding with you.
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