Kugel Secrets Revealed

Well, VittlesVamp has just begun its fourth year and I thought the occasion required some fanfare.

Curiously enough, I had some trouble getting the necessary city permits in order to throw a ticker tape parade, so I opted to go in another direction. A big direction. A monumental direction.

I decided to share with my loyal readers one of the most closely-guarded culinary secrets of all time.

Namely, my Noodle Kugel recipe.

As you can see from the golden, crispy casserole pictured above, my kugel is the real deal - sweet and creamy, studded with nuggets of dried fruit and topped with a buttery, cinnamon cornflake crunch.

So, without further ado:

Noodle Kugel
(serves 6)

8 oz. medium noodles, cooked
3 eggs
1 cup sour cream
1 cup cottage cheese
1/2 cup sugar
juice of 1/2 lemon
salt & pepper to taste
6 TBSP butter
1/2 cup dried fruit of choice, cut into small bits (my fave is snipping up dried apricots)
1/3 cup crushed cornflakes
1/2 tsp cinnamon

Melt 3 TBSP of butter in a baking dish. In a large bowl beat eggs well and combine with sour cream, cottage cheese, sugar, lemon juice, salt and pepper. Fold in cooked noodles and dried fruit. Pour into buttered baking dish and spread evenly. Melt remaining 3 TBSP of butter and combine with crushed cornflakes and cinnamon. Sprinkle over noodles. Cover and refrigerate overnight. Next day uncover and bake in a 350 degree oven for 1 hour. Let cool for 15 minutes before cutting into the kugel.