Orange Currant Noodle Kugel2013-07-02
- Yield : 6 to 8 servings
- Prep Time : 25m
- Cook Time : 45m
- Ready In : 10m
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- 1/2 cup currants
- 11/3 cups sour cream
- 11/3 cups cottage cheese
- 3 large eggs
- 1/2 cup sugar
- 5 tablespoons unsalted butter, melted
- 1 tablespoon freshly grated orange zest
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 pound wide egg noodles
- 1 large Granny Smith apple
- 1/3 cup sliced blanched almonds
In a small bowl soak currants in hot water to cover 5 minutes and drain well.
In a blender blend together sour cream, cottage cheese, eggs, 1/4 cup plus 2 tablespoons sugar, 3 tablespoons butter, zest, vanilla, 1/4 teaspoon cinnamon, and salt until smooth.
Preheat oven to 350 degrees and butter a 2- quart gratin dish or other shallow baking dish.
In a kettle of salted boiling water cook noodles until tender, about 5 minutes, and drain well. Peel apple and grate coarse into a bowl. Add noodles and toss with sour cream mixture and currants. Transfer mixture to prepared dish.
In a small bowl stir together remaining 2 tablespoons sugar, remaining 1/4 teaspoon cinnamon, and almonds and sprinkle evenly over kugel. Drizzle top with remaining 2 tablespoons melted butter.
Bake kugel in middle of the oven 40 to 45 minutes, or until cooked through and golden.