Here is a rich dairy version of my mother's noodle kugel, a sweet eggy side or main dish. I have enriched it with ricotta and cream. Orange zest and cinnamon are the traditional flavors. I always add dried apricots and raisins; dried cherries go well too. —creamtea
dried apricots, coarsely chopped, or dried sour cherries
light or dark raisins
wide egg noodles
whole-milk ricotta cheese
unsalted butter, melted and cooled
grated zest of one orange
In This Recipe
Pre-heat oven to 350º and butter a 9-inch square glass baking dish.
Fill a large pot with cold water and bring to the boil.
Place dried fruits in a small heatproof bowl and remove a ladleful or two of the boiling water to the bowl of fruits to soften.
Back to the kettle of boiling water: salt it well and add the egg noodles. Boil per package directions or until tender (about 9-10 minutes). Drain in a colander, rinse with cold water, and set aside.
In a large bowl, combine eggs, ricotta, cream, butter, sugar, cinnamon, vanilla and zest. Add pinch of salt. Whisk briskly to combine.
Drain fruits and add to egg mixture. Stir noodles in, and fold to combine well. Pour mixture into pan. Cover with foil and bake 20 minutes, then uncover and bake 20-40 minutes longer (keep an eye on it) to brown the top.