Return to Main Recipes Page/Return to Home Page
Kugel:
Topping:
Position rack in middle of oven and preheat to 350°F. Lightly butter a 13"x9" inch baking dish.
Make Kugel:
Whisk the eggs and sugar in a medium bowl. Add the sour cream, mascarpone, vanilla and zests and whisk until just combined. Do not overwhisk or the Mascarpone will separate. Pour over the noodles and mix to combine. Spread evenly in the baking dish.
Make the Topping and Assembly:
Bake until kugel feels set when pressed in the center, about 30 minutes. Let stand 10 minutes. Cut into squares and serve warm.
Poster's Notes:
It got rave reviews, the citrus flavor is fantastic. This is so fine, I would resist the temptation to reduce the fat or sugar content.
Posted by Sharon Kuritzky
Nutritional Info Per Serving: N/A
1 (12-oz.) package medium egg noodles
8 tablespoons (1 stick) unsalted butter, cut into 8 pieces and softened
5 large eggs
3/4 cup granulated sugar
24 oz. sour cream (2-1/2 cups)
8 oz. Mascarpone cheese (comes in small tubs)
1 tsp. vanilla extract
Grated zest of 1 orange
Grated zest of 1/2 lemon
1-1/4 cups crushed cornflakes
2 tablespoons light brown sugar
1 tsp. ground cinnamon
1/4 tsp. freshly grated nutmeg
8 tablespoons butter (1 stick), melted
Bring a large pot of lightly salted water to a boil over high heat and add noodles. Cook until just tender (about 8 minutes). Drain well and return to pot. Add the butter and stir until butter melts and coats the noodles.
Mix the cornflakes, brown sugar, cinnamon and nutmeg. Sprinkle evenly over the kugel and drizzle with the melted butter.
I made this Friday AM for a melava malka (Saturday night). Since I baked it in a disposable foil pan, I turned it upside down (when cold) on a sheet of Reynolds "Release" foil, cut into small squares, about 30, then placed the foil pan back over it and flipped it back so the topping was on top. I heated it in a 350°F oven (uncovered) for about 20 minutes after Shabbos and took it over to the melava malka and served it warm.