We’re excited about this mouth-watering kugel from our contributor, Danielle Padula. Her mission, and our dream, was to create a kugel with a beautiful balance of spices that could shine through without being overpowered by cream.
What Danielle made for us has true richness without all the fat, yet sings with flavor. Make a lot; we’re sure your guests will want seconds and thirds on this one!
(Food Schmooze® listener Danielle Padula, is a home cook, food writer and staffer in the test kitchen at Fine Cooking magazine.)
Ingredients
- 12 ounces egg noodles preferably wide
- 2 tablespoons butter unsalted
- 2 shallots medium, peeled and thinly sliced
- 4 eggs large
- 2 cups cottage cheese 4% milk fat is best
- 1½ cups plain Greek yogurt
- 1/2 cup maple syrup real
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1/2 cup raisins
Servings:
Instructions
- Cook noodles according to package directions and drain. Place in 9’’x13’’ greased baking dish and set aside.
- Position rack in the center of the oven and heat to 350 degrees. In a small skillet, melt butter and cook shallots over low heat until translucent and slightly golden, about 3 minutes. Set aside to cool.
- In a medium bowl, whisk together the eggs. Add the rest of the ingredients and the buttered shallots. Mix to fully combine.
- Pour mixture into the baking dish and toss to completely coat the noodles. Bake for 45 minutes, or until golden brown on top. Let cool for 5-10 minutes before serving.
