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Elizabeth’s Break-the Fast Kugel (Milchig)

 

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Elizabeth’s Break-the Fast Kugel (Milchig)
 

 

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Recipe

Elizabeth’s Break-the Fast Kugel (Milchig)

I often double this recipe so we have enough for our break-the-fast crowd. In fact, once I multiplied it enough to serve 75! It easily doubles -- and triples -- just watch your baking time. And it freezes nicely so you can always have a pan ready to pull out for a mitzvah meal.

Times

  • Prep Time : 15 minutes min
  • Cook Time : 1 hour min
  • Ready Time : 16 min

Servings

8-10 servings

Ingredients

  • 8 wide egg noodles
  • 1-2 orange zest, freshly grated
  • 1 sour cream
  • 1 small curd cottage cheese You can use 1-2% fat or make it really rich and use 4%
  • 5 eggs
  • 1 dried cherries I often also add a cup of dried cranberries and/or golden raisins or all three
  • 1 peeled, diced Granny Smith apple
  • 1/3 granulated sugar
  • 4 whole milk
  • 1/2 melted, cooled butter (1 stick)
  • 1 graham cracker crumbs

Directions

Preheat oven to 350°F. Butter 13 x 9 x 2-inch glass baking dish.

Spread uncooked noodles over bottom of prepared dish and sprinkle with apples, dried cherries/cranberries/raisins. Whisk eggs, sour cream, cottage cheese, butter and sugar in large bowl until smooth. Whisk in milk and pour mixture over noodles. Let kugel stand 5 minutes.

Sprinkle graham cracker crumbs and cinnamon sugar evenly over kugel. (You can easily omit the graham cracker crumbs and just sprinkle with cinnamon sugar and it’ll be lovely.)

Bake kugel until set in center, about 1 hour. Cut kugel into squares.

Serve warm or at room temperature.

About davises88

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Compulsive baker. Inveterate recipe collector. Loves eggplant. Cooking is an exploration. Let's go.

 

comments

 

4 Responses to Elizabeth’s Break-the Fast Kugel (Milchig)

  1. What are the measurements for this recipe? Are the missing measures in cups and ounces?

  2. avatar says: Elizabeth

    How odd. I put them in. Oh well. Here you go. Shana tova.

    Elizabeth’s Break-the Fast Kugel (Milchig)
    8 ounces wide egg noodles
    1 cup dried cherries (or dried cranberries or golden raisins – I often add all three)
    1 cup peeled and diced Granny Smith apple (basically I use a whole apple)
    5 large eggs
    1 cup sour cream (not non-fat)
    1 cup cottage cheese (low-fat is fine, small curd)
    1/2 cup (1 stick) unsalted butter, melted, cooled (I often use salted butter if I have it on hand)
    1/3 cup sugar
    4 cups whole milk
    1/4 cup crushed graham cracker crumbs
    1-2 tablespoons orange zest
    Cinnamon-sugar to taste (I use an old cinnamon shaker and when it’s about half full, add sugar – and shake to mix)
    Preheat oven to 350°F. Butter 13 x 9 x 2-inch glass baking dish. Spread uncooked noodles over bottom of prepared dish and sprinkle with apples, dried cherries/cranberries/raisins. Whisk eggs, sour cream, cottage cheese, butter and sugar in large bowl until smooth. Whisk in milk and pour mixture over noodles. Let kugel stand 5 minutes.
    Sprinkle graham cracker crumbs and cinnamon sugar evenly over kugel. Usually I skip adding the crumbs and just sprinkle cinnamon sugar over the top.
    Bake kugel until set in center, about 1 hour. Cut kugel into squares. Serve warm or at room temperature.

  3. Where does the orange zest go?

    I made this for a sweet part of our dairy 2nd night Rosh Hashana dinner — omitted orange zest, used all the mentioned fruits plus some snipped dried apricots (for more golden color), and added about 1/2 tsp. good vanilla extract. Skipped the crumbs. YUM YUM YUM! Making it again for break-fast.

  4. avatar says: Elizabeth

    My sister is “Anna Banana”…how funny. I add the zest to the cheese/milk mixture. Have never added vanilla but it sounds nice.

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