Make Ahead
Lokshen Kugel (in the spirit of Eric Kim, Table for One)
- 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
Ingredients
-
2 tablespoons
unsalted butter, melted
-
80 grams
dried noodles (about 1c dried). Any - short, broken up long, egg noodles or sturdy Italian ones..
-
1/3 cup
cottage cheese or ricotta, your choice
-
1/2 cup
sour cream, full fat
-
2 teaspoons
milk, full fat
-
1
egg (2 oz, about 60g, "large" in USA grocery stores)
-
2 tablespoons
raisins (or whateer dried fruit you have)
-
1 1/2 teaspoons
brown sugar
-
1 pinch
ground cinnamon
-
1 dash
pure vanilla extract (or other flavoring - see headnote)
Directions
- Butter the pan - ovenproof pottery or metal, about 2 cups volume. Or two ovenproof dishes like ramekins. Heat oven to 350F.
- 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).
- 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.
- 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.
- 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.)
- Store cooked leftovers up to 5 days in the fridge, or 1-2 months in the freezer.
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