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Author Notes: This Kugel bakes up light like a soufflé. It’s a staple of our Hanukkah table. You could definitely serve it for dessert, but we never do. (PS we have no idea who “Marcia” was, but long ago she shared the recipe with a family member who first brought it to our table.) It is very important to use only vermicelli, or the soufflé-like texture will not occur. —ChefJune
Serves 12 or so
- 1/2 pound vermicelli, cooked al dente
- 8 large eggs, beaten
- 1 1/4 cups cane sugar
- 2 teaspoons pure vanilla extract (I use Nielsen-Massey)
- 2 cups 1 teaspoon whole milk (or heavy cream)
- 4 ounces softened cream cheese
- 1/2 cup small curd cottage cheese
- 2 cups quartered dried apricots
- 2 ounces melted unsalted butter
- 2 teaspoons ground Saigon cinnamon
- Cook the noodles. Drain them well and set aside in a large bowl.
- Heat oven to 350 degrees F. Butter a 9 x 13-inch pan.
- Beat the eggs with the sugar and vanilla. Stir into the noodles.
- Use a hand blender to combine the milk and cheeses. Add to the noodles along with the apricots, butter and cinnamon. Pour mixture into the prepared pan.
- (At this point, the kugel can be covered and refrigerated for 1 day.)
- Bake kugel for 45 minutes, or until tester comes out clean.
- 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 Vegetarian Holiday Side