Make Ahead

Orange-scented Noodle Kugel

March  8, 2016
3 Ratings
Photo by creamtea
  • Prep time 15 minutes
  • Cook time 30 minutes
  • Serves 6
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

What You'll Need
  • 3 ounces dried apricots, coarsely chopped, or dried sour cherries
  • 1/4 cup light or dark raisins
  • 8 ounces wide egg noodles
  • 4 large eggs
  • 1/2 cup whole-milk ricotta cheese
  • 2 tablespoons heavy cream
  • 1/4 cup unsalted butter, melted and cooled
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • grated zest of one orange
  • 1 pinch salt
  1. Pre-heat oven to 350º and butter a 9-inch square glass baking dish.
  2. Fill a large pot with cold water and bring to the boil.
  3. 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.
  4. 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.
  5. In a large bowl, combine eggs, ricotta, cream, butter, sugar, cinnamon, vanilla and zest. Add pinch of salt. Whisk briskly to combine.
  6. 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.

See what other Food52ers are saying.

  • Niknud
  • creamtea

2 Reviews

Niknud March 8, 2016
Love kugel! All the kugel! Never had it with orange before so it's going on the list - any excuse to make kugel, right?
creamtea March 8, 2016
Rachael, you're so right. I usually make it pareve and love it. But thought I'd try my hand at the dairy version.