|Thanksgiving eats: Kugel's on the right, but where's the turkey? (Photo by Nagisa Kamae)|
The kugel was my contribution, along with a strange-looking menurkey--a menorah shaped like a turkey--to commemorate Hanukkah arriving on the same day as Thanksgiving, supposedly for the first time since 1888!
|Our menurkey! (Photo by Nagisa Kamae)|
(Adapted from The Shiksa in the Kitchen)
About 15 servings
1 cup raisins (optional)
1/2 cup apple or grape juice (optional)
1/2 cup water (optional)
12 oz. wide egg noodles
1 cup cream cheese, softened*
1/2 cup white sugar
1/4 cup brown sugar
6 large eggs
2 cups sour cream*
1 cup ricotta*
1/4 cup unsalted butter, melted
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup cornflakes, crushed
1/2 teaspoon cinnamon (or more, to taste)
1 to 2 tablespoons sugar
1/4 cup walnuts or pecans (optional)
*You can substitute low-fat versions of any of these, though nonfat isn't recommended.
1. Preset oven to 350 degrees F. Put dried fruit, juice and water (or rum) in a small saucepan and bring to a boil, then simmer on low for about 15 minutes. Drain and allow to cool.
2. Cook noodles until soft, taking care not to overcook. Rinse in cool water and drain well.
3. Using a mixer, food processor or blender, mix together (on low to medium speed for mixer, pulsing for food processor or blender) cream cheese and sugars until well combined.
4. Add eggs one at a time, incorporating each before adding the next. Add sour cream, ricotta, butter, vanilla, cinnamon and salt, and mix until smooth.
5. Combine noodles with the liquid mixture. Add raisins, if using.
6. Spray a 9-by-13-inch baking dish with nonstick cooking spray. Pour mixture into the dish making sure to spread it evenly on the dish. At this point, if you're having guests later in the same day or the next, it's possible to cover the uncooked kugel and let it sit overnight, baking the next day. Some kugel recipes actually recommend this step.
8. Bake for 60 minutes, turning halfway through. The kugel should be golden brown on top and the center should be firm. Let the kugel rest for 15 to 20 minutes before slicing. It can be warmed in a low oven before serving.
If you've got a family recipe for kugel you wish to share, please feel free. I make no claims to making "the best," as undoubtedly the one your mother or grandmother served will trump mine any day! And that's as it should be.