a little of each

A family's cookbook

Sweet Noodle Kugel March 29, 2013

Filed under: Pasta and Grains — alittlemoreofeach @ 2:31 pm
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I served this at a “Christmas Luncheon” in 2005 while working in Knoxville, Tennessee. And then again when I started work at Jacobs in Tampa in 2011. The dish gets strange looks, or maybe it’s the name that causes people to raise an eyebrow, but the people who try it love it. I always hope for leftovers. It’s the best kugel I’ve ever had.

 

Ingredients

1 lb wide egg noodles, cooked

¼ cup butter, melted

6 egg yolks

2 cups sour cream

2 cups cottage cheese, small curd is preferred

¾ cup sugar

6 oz. dried apricots, sliced and diced

6 egg whites

2 cups Rice Krispies

½ cup Brown sugar

¼ cup butter, melted

 

Directions

Mix the noodles and melted butter together. Set aside. Mix the egg yolks, sour cream, cottage cheese, sugar and apricots together and then blend it with the noodle mixture. Beat the egg whites until stiff and fold them into the noodle mixture. Put the mixture into a greased 9 x 13 dish. Toss together the Rice Krispies, brown sugar, and butter, and spread the topping on top of the noodle mixture. Bake the kugel for 50-60 minutes at 350.

 

Apricot Sweet Potato Kugel

Filed under: Sides — alittlemoreofeach @ 2:25 pm
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From Williams-Sonoma

 

Ingredients 

2 ¾ cups apricot nectar

2 Tbl sugar

salt and pepper

pinch of allspice

3 small yams (1 ½ lbs)

2 sweet potatoes (1 lb)

6 Tbl heavy cream, plus extra for drizzling

1 Tbl unsalted butter

3 Tbl minced fresh chives

 

Directions

Heat oven to 400 degrees. Butter an 8 x 8 baking dish. In a large frying or sauté pan, combine apricot nectar, sugar, ¾ tsp salt, 1/8 tsp pepper and allspice, and stir to blend. Peel one yam and cut crosswise into rounds ¼-inch thick. Add to pan and stir to coat. Repeat with remaining yams and potatoes. Bring mixture to a boil over medium heat. Reduce heat, cover and simmer until veggies begin to soften, about 8 minutes. Remove from heat. Using a slotted spoon, transfer veggies to prepared dish. Set aside. Return  liquid in the pan to a medium-high heat. Add cream. Boil, stirring occasionally, to reduce liquid to 1-½ cups, about 10 minutes. Pour liquid over yams and potatoes. Dot surface with bits of butter. Bake kugel uncovered until veggies are very tender, top is deep brown in places, and liquid is almost absorbed, about one hour. Remove from the oven and let stand for 15 minutes. Serve, drizzled with cream and sprinkled with chives.