Tempting Tuesday: Noodle Kugel

Warm, creamy, sweet noodle kugel is the stuff of dreams. With all the fuss about macaroni and cheese nowadays, noodles are becoming chic again. I’ll take kugel though, any day, any way, anyhow.  Cinnamon, butter, sugar – what’s not to love?

Usually kugel is baked either in a deep casserole baking dish or a standard 9×13 baking pan. The deeper dish makes the custard in which the noodles are put to bed, makes it creamier. This recipe is the result of a most happy accident. My grandma Ninny, of which I have previously written, was putting together baked dishes for a huge family get-together. She mixed up the kugel and realized…oops. The suitable baking dishes are taken. But, the bundt pan was free and clear. She decided to add the brown sugar and pecans just to give it a little extra bling and by golly, history was made in the kitchen that day.

Hanukah and other holidays need kugel. So does Christmas, Thanksgiving, and the third Sunday in January or February – whenever you want the kitchen to be warm and filled with the aromas of vanilla, cinnamon, and butter. I have sometimes not unmolded this and just served it for people to scoop into with the serving spoon, surprising them with the pecans and praline-y crust. However you decide to serve, enjoy and please, try not to eat too much.

Praline Noodle Kugel
3/4 C (1-1/2 sticks) salted butter, melted and divided
3/4 C packed brown sugar
1 C pecans coarsely chopped
1 pound egg noodles
4 large eggs, lightly beaten
1/2 c. cream
1 tsp ground cinnamon
2 tsp. vanilla extract
1/2 C white sugar
½ c. golden raisins or craisins
2 tsp salt

Start a large pot of water boiling. Preheat oven to 350.
Pour half the melted butter into a 12 cup mold, tube pan, or bundt pan, and swirl around the bottom and up the sides. Mix brown sugar and pecans and press into the sides of the pan into the butter.
Cook the noodles in boiling water, al dente. Drain. In a large bowl, mix hot noodles with a few pats of butter. Mix the noodles with the eggs, the remaining melted butter, raisons, cinnamon, vanilla, white sugar and salt.
Gently spoon noodles into the prepared mold, taking care not to dislodge brown sugar and pecans. Bake at 350 for 1-1/4 hours or until top is brown. Let stand 15 minutes before unmolding. Top will be slightly hard, like a praline.
Serve warm, cold or at room temperature with a dollop of whipped cream.  NOTE: This can be baked in a regular baking dish or casserole. Butter dish and spoon in noodle mixture. Press brown sugar mixture on top of kugel and adjust baking times, until custard Is set, but still jiggely and creamy.  Makes 12 servings.

free clip art photo

free clip art photo

%d bloggers like this: