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Author Notes: 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
ounces dried apricots, coarsely chopped, or dried sour cherries
cup light or dark raisins
ounces wide egg noodles
cup whole-milk ricotta cheese
tablespoons heavy cream
cup unsalted butter, melted and cooled
cup granulated sugar
teaspoon ground cinnamon
teaspoon vanilla extract
grated zest of one orange
- 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.
- This recipe was entered in the contest for Your Best Jewish-Inspired Recipe
- This recipe was entered in the contest for Your Best Recipe with Dried Fruit
- This recipe was entered in the contest for Your Best Recipe for When You Want It to Feel Like Fall
- This recipe was entered in the contest for Your Best Festive, Crowd-Feeding Breakfast