Photo: Liz Rueven
Noodle kugel usually finds itself alongside the bagels at a Yom Kippur break fast. Kugel, sweetened with fruit and sugar, symbolizes a wish for a sweet year ahead. There are many variations on this theme and the following recipe provides tradition with a twist on the familiar.
A cottage cheese and sour cream base is blended with eggs, sugar, vanilla and lemon zest into a smooth custard, an extra step, but one that lends a creamy base. Next, the kugel is studded with plump golden raisins and apple, a combination with hints of the fall season ahead.
But there’s more. Because apples pair well with fennel, the sugar is whizzed with fennel seed, lacing the kugel with a faint licorice flavor.
Apple & Fennel Noodle Kugel
Dairy noodle kugel (pudding) is a satisfying addition to any brunch buffet. But it is most often associated with a celebratory break-the-fast meal. Decadently creamy and filling, this kugel points to Autumn with the inclusion of apples and fennel.
This recipe was contributed by Melissa Roberts.
This kugel is dairy.
- 2 Golden Delicious apples (1 lb total)
- ½ cup plus 2 tablespoons sugar
- 1 teaspoon fennel seed
- 12 ounces dried egg noodles
- ¾ cup golden raisins
- 5 tablespoons unsalted butter, divided, plus more for greasing dish
- 1 (1 lb) container sour cream
- 1 (1 lb) container small curd cottage cheese (4% fat)
- 1 cup 2% or whole milk
- 3 large eggs
- 2 large egg yolks
- 2 teaspoons vanilla
- 1 ½ teaspoons finely grated lemon zest
- ¾ teaspoon salt
- Position rack in center of oven and preheat to 350F.
- Generously grease a 3 ½ quart shallow (2 inch deep) baking dish with some butter.
- Peel apples, halve, and core. Cut each half into thirds, then thinly slice crosswise.
- Combine sugar and fennel seed in a food processor. Run machine until fennel breaks down (it won’t be finely ground, but break most of the fennel into pieces and infuse the sugar). Measure out 2 tablespoons and set aside. Leave remaining sugar in machine.
- Bring a 5 to 6 quart pot of water to a boil.
- Measure out 1 cup boiling water and combine with raisins. Let steep.
- Add 1 tablespoon of salt to pot, then cook noodles until al dente. Drain in a colander, then return to warm pot and add 3 tablespoons of the butter, tossing until noodles are coated.
- Combine sour cream, cottage cheese, milk eggs, vanilla, zest and salt in food processor with fennel sugar.
- Process until smooth.
- Add to pot with noodles.
- Drain raisins (discard water), then stir in sour cream mixture , raisins, and apples with noodles until combined.
- Transfer to buttered dish. Dot top with remaining 2 tablespoons butter and sprinkle with reserved fennel sugar.
- Cover dish with foil and bake until kugel is beginning to set but still slightly jiggly in center, 45 minutes to 1 hour hour.
- Remove foil and continue to bake until top is golden brown, 10 to 15 minutes more. Let stand 15 minutes before serving.
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