Crunchy Noodle Kugel a La Great-Aunt Martha

The aroma of cinnamon and baked custard always takes me back to Great-Aunt Martha’s kitchen. It wasn’t fancy, but it was always filled with warmth, laughter, and the irresistible scent of her noodle kugel. The top, a shatteringly crisp, golden-brown crust, yielded to a soft, creamy interior, studded with plump, sherry-soaked raisins. It was a dish that spoke of tradition, love, and a generous spirit, a culinary hug from a woman who knew how to feed the soul.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 25-35 minutes
• Total Time: 45-55 minutes
• Servings: 8-12
• Yield: 1 large kugel
• Dietary Type: Dairy

Ingredients

• 1 cup raisins
• Sherry wine or orange juice
• 1 lb egg noodles
• 6 tablespoons unsalted butter, cut into pieces, more for pan
• 4 large eggs
• 3 cups cottage cheese
• 1 cup sour cream
• 1/3 cup sugar
• 1 teaspoon ground cinnamon
• 1 lemon, zest of, grated
• 1 pinch salt

Equipment Needed

• Microwave-safe bowl or small saucepan
• 11 x 17 inch jellyroll pan
• Large pot
• Large mixing bowl
• Whisk
• Grater or zester

Instructions

1. Begin by plumping the raisins. Place them in a microwave-safe bowl or small saucepan and cover with sherry wine or orange juice. I prefer sherry for its deeper, richer flavor, but orange juice offers a brighter, tangier alternative.
2. Heat the raisins on the stovetop for about 3 minutes, or in the microwave for approximately 1 ½ minutes, until the liquid is steaming hot. This step is crucial for ensuring the raisins are plump and juicy, adding bursts of sweetness throughout the kugel. Let the mixture cool while you prepare the rest of the ingredients.
3. Preheat your oven to 400 degrees F (200 degrees C). Generously butter an 11 x 17 inch jellyroll pan. Ensuring every corner and edge is coated will prevent the kugel from sticking and help achieve that coveted golden-brown crust.
4. Cook the egg noodles according to package directions until al dente. Avoid overcooking; slightly firm noodles will hold their shape better in the kugel. Drain the noodles thoroughly.
5. Immediately return the hot, drained noodles to the pot. Add the 6 tablespoons of butter and toss until the butter is completely melted and evenly coats the noodles. This buttery coating is essential for richness and flavor.
6. In a large bowl, whisk together the eggs, cottage cheese, sour cream, sugar, cinnamon, lemon zest, and salt. Ensure the mixture is smooth and well combined. The lemon zest adds a bright, aromatic note that complements the sweetness of the kugel.
7. Drain the raisins, discarding the sherry or orange juice. Add the drained raisins and the buttered noodles to the bowl with the cheese mixture. Mix everything together gently but thoroughly, ensuring the noodles are evenly coated with the creamy mixture.
8. Spread the mixture evenly into the prepared jellyroll pan. Smooth the top with a spatula or the back of a spoon to ensure even baking.
9. Bake in the preheated oven for 25 to 35 minutes, or until the top is crusty and golden brown. Keep a close eye on it towards the end of the baking time to prevent burning. The kugel is done when a toothpick inserted into the center comes out clean.
10. Let the kugel cool slightly before cutting into squares. Serve warm or at room temperature. It’s delicious either way!

Expert Tips & Tricks

• For an extra crispy top, sprinkle a thin layer of breadcrumbs mixed with a bit of melted butter over the kugel before baking.
• If you don’t have sherry or orange juice on hand, you can use apple juice or even just water to plump the raisins.
• To prevent the kugel from sticking to the pan, you can line the pan with parchment paper before buttering it.
• If the top of the kugel is browning too quickly, tent it loosely with foil during the last 10 minutes of baking.
• For a richer flavor, use full-fat cottage cheese and sour cream.

Serving & Storage Suggestions

Kugel is best served warm, but it’s also delicious at room temperature. Cut it into squares and arrange on a platter for an elegant presentation. It pairs beautifully with a dollop of sour cream or a sprinkle of powdered sugar.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a 350°F (175°C) oven for 10-15 minutes, or microwave in short bursts until heated through.

Kugel can also be frozen for longer storage. Wrap individual squares tightly in plastic wrap and place them in a freezer bag. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	550.9 kcal	N/A
Calories from Fat	204 g	37%
Total Fat	22.7 g	34%
Saturated Fat	11.6 g	57%
Cholesterol	192.1 mg	64%
Sodium	379.8 mg	15%
Total Carbohydrate	67.2 g	22%
Dietary Fiber	2.7 g	10%
Sugars	23.3 g	N/A
Protein	21.2 g	42%

Variations & Substitutions

• Gluten-Free: Use gluten-free egg noodles and ensure all other ingredients are gluten-free certified.
• Lower-Fat: Use reduced-fat cottage cheese and sour cream. You can also reduce the amount of butter.
• Fruit Variations: Substitute the raisins with other dried fruits like cranberries, apricots, or chopped dates.
• Savory Kugel: Omit the sugar and cinnamon. Add sautéed onions, garlic, and herbs like dill or parsley for a savory twist. Consider adding shredded cheese like cheddar or Gruyere.

FAQs (Frequently Asked Questions)

Q: Can I make this kugel ahead of time?
A: Yes, you can assemble the kugel a day in advance and store it in the refrigerator. Add a few extra minutes to the baking time when you’re ready to bake it.

Q: Can I use different types of cheese?
A: While cottage cheese is traditional, you can experiment with other soft cheeses like ricotta or farmer cheese. Just be sure the texture is similar.

Q: What if I don’t have a jellyroll pan?
A: You can use a 9×13 inch baking dish, but the kugel will be thicker and may require a slightly longer baking time.

Q: How do I prevent the kugel from sticking to the pan?
A: Buttering the pan generously is key. You can also line the pan with parchment paper for extra insurance.

Q: Can I freeze the kugel?
A: Yes, kugel freezes well. Wrap individual portions tightly in plastic wrap and store them in a freezer bag for up to 2 months.

Final Thoughts

Crunchy Noodle Kugel, a La Great-Aunt Martha, is more than just a recipe; it’s a taste of tradition, a celebration of family, and a testament to the power of simple ingredients transformed into something extraordinary. I encourage you to try this recipe and create your own memories in the kitchen. Don’t be afraid to experiment with variations and substitutions to make it your own. And most importantly, share it with loved ones and enjoy the warmth and comfort this dish brings. Bon appétit!