Make Ahead

Lokshen Kugel for 2 (in the spirit of Eric Kim, Table for One)

by:
September 19, 2022
0
0 Ratings
  • Prep time 15 minutes
  • Cook time 15 minutes
  • Serves 2
Author Notes

This is a classic raisin version of a German Jewish pudding, often served at Rosh Hashanah or on Shabbat. It can also be served at any brunch or dinner. In the spirit of Eric Kim's old Table for One column, I have reduced the original, which served 12, to serve 2. One can celebrate alone & save an extra portion, or have a cozy dinner for two. By cutting the recipe so radically, the spices almost disappear. If you want, add more cinnamon and vanilla. Last, I have experimented with other flavorings. For a Provencal taste, use lavender instead of the cinnamon or the vanilla. Or use another extract - almond, rum or orange - instead of the vanilla. Last, try rose water or orange flower water for a Middle Eastern note. Adapted from "The Joy of Israel" a 1977 cookbook by Ricky Friesem and Gerry Hornreich. —Nancy

What You'll Need
Ingredients
  • 2 tablespoons unsalted butter, melted
  • 80 grams dried noodles (or 1 and 1/8 cup). Long or short, any brand. Some like egg noodles; I prefer Italian brands made with bronze dies.
  • 1/3 cup cottage cheese, creamy or full fat
  • 1/2 cup sour cream, full fat
  • 2 teaspoons milk, full fat
  • 1 egg (2 oz, about 60g or called "large" in USA grocery stores)
  • 2 tablespoons raisins
  • 1 1/2 teaspoons brown sugar
  • 1 pinch ground cinnamon
  • 1 dash pure vanilla extract (or other flavoring - see headnote)
Directions
  1. Butter the pan - ovenproof pottery or metal, about 2 cups volume. Or two small ovenproof dishes. Heat oven to 350F.
  2. Cook noodles in boiling salted water about two minutes less than package directs. Drain and let cool a bit (so as not to prematurely cook the raw egg when you mix all the ingredients).
  3. In a medium size bowl, mix the dairy, sugar, raisins, seasonings and raw egg. Add the drained, slightly cooled noodles and mix again. Pour into prepared ovenproof dish and smooth out evenly.
  4. At this stage, you could interrupt the recipe and store the mixture (covered) one day in the fridge, or about a month in the freezer.
  5. Put the kugel in the oven, bake about 15 minutes or until cooked through and lightly browned. (Or defrost from the freezer and then bake.)
  6. Store cooked leftovers up to 5 days in the fridge, or 1-2 months in the freezer.
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