Recipe: Noodle Kugel Eating Adventure
Jackie Alpers is a cookbook author and food photographer specializing in food history and culture.
These individually tailored mini noodle kugels range from savory to sweet for a choose-your-own-eating-adventure that pays homage to the evolution of this historically significant dish.
What is Noodle Kugel?
Noodle kugel is an Ashkenazi casserole that dates back to the 1500’s when noodles were first introduced to Western Europe via Italy and Asia.
History of Noodle Kugel
In the early 1800’s refined sugar became readily available and a popular addition to noodle kugel recipes, with some regions in Europe favoring the sweet version and some savory. Over the years, Jewish immigrants to the United States also began incorporating cottage cheese along with modern and mass-market ingredients including corn flakes and preserves.
According to this article from “The Nosher” noodle kugel, “exemplifies not only the variety within Ashkenazi Jewry, but even throughout the wider Jewish community.”
To this day noodle kugel remains a popular dish served on Jewish holidays. Manischewitz produces egg noodles that are kosher for Passover and surprisingly, the cereal used here as a crunchy topping, Honey Bunches of Oats, is also pareve.
This recipe for individual noodle kugel is modified from two kugel recipes, one savory and one sweet, that were passed down to me from my mother. It offers a range of options that starts with a common dairy and egg noodle base. Apricot preserves and crushed cereal are then incorporated in varying amounts for the sweeter options. Color coordinated The Silicone Kitchen Bento Baking Cups have been used to signify the different variations and to brighten up the presentation.
The Silicone Kitchen Tools Used:
The Silicone Kitchen Clip-On Strainer
The Silicone Kitchen Baking Mats
The Silicone Kitchen Bento Baking Cups
Prep time: 20 minutes
Cook time: 30 minutes
Yield: 14-16 pieces
Ingredients
6 ounces (about 3 cups) wide egg noodles
2 tablespoons grass-fed salted butter, melted
2 large eggs
3 ounces cream cheese, softened
2 ounces Greek yogurt
1 tablespoon sugar
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
3 ounces cottage cheese
For Sweet Apricot Noodle Kugel
2-3 tablespoons apricot preserves, preferably Bonne Maman
¼ cup crushed Honey Bunches of Oats or Corn Flakes Cereal
Instructions
In a large saucepan, boil the egg noodles according to package directions until al dente, about 5 minutes. Drain using a The Silicone Kitchen Clip-On Strainer, stir in the melted butter and set aside.
Preheat the oven to 350°F. In a mixing bowl, using a hand-held or electric whisk or immersion blender, vigorously whip the eggs until frothy then whisk in the softened cream cheese, Greek yogurt, sugar, cinnamon and salt until smooth. Using a The Silicone Kitchen Spatula, fold in the cottage cheese then stir into the drained noodles and stir until the noodles are well coated.
Using a spoon, completely fill a portion of The Silicone Kitchen Bento Baking Cups with the noodle mixture. Fill the remaining baking cups halfway with the noodle mixture, then spoon in a ½ teaspoon of apricot preserves and top with additional noodle mixture to fill. Top with crushed cereal and another ½ teaspoon of apricot preserves if desired - topping some with crushed cereal and some with both cereal and apricot.
Bake on a half-sheet pan lined with a The Silicone Kitchen Baking Mat for 30 to 35 minutes or until browned and bubbling.
Let cool for 10-15 minutes. The noodle kugels can be served in the baking cups or unmolded before serving.