I always made my grandmother’s noodle kugel. The Lithuanian recipe. My husband and I were visiting my best friend’s mother, and she had one which caused Michael to say “Jess, this is better than yours.” I looked at Dove because I KNEW she didn’t cook. I’d known her all my life and knew this. So I asked for her recipe. She walked over to the Rolodex and handed me Zabar’s business card. I had one airshipped to DC where we lived, deconstructed it, and revamped my recipe. I serve it at an annual Channukah party, and my recipe serves 40. I’ve cut back the proportions, but know that it’s a very forgiving recipe — it’s good hot or cold. It will keep in the fridge for several days, but will not freeze. I hope you enjoy it, it exemplifies the spirit of the celebration: warm, sweet and filling.
- 2 – 1 pound bags of noodles
- 3 pounds cottage cheese, whir in blender or food processor until smooth
- 1 pound cream cheese, softened
- 1 pound sour cream
- 1 stick UNSALTED butter, melted and cooled
- A little more butter
- 2 – 16 oz cans crushed pineapple in its own juice
- 1 cup raisins (dark, light, or mixture)
- 6 – 8 eggs, depending on size
- 1 cup walnuts, chopped (optional)
- 1 – 2 cups white sugar
- 1 – 2 cups brown sugar
- Vanilla (the real extract, not imitation)
Preheat oven to 350o
Boil water for noodles
Cook noodles, drain
Mix together cottage cheese, cream cheese, sour cream, and butter in the biggest bowl available
Add pineapple, raisins, and walnuts, if using
Add 1 cup of white sugar and 1 cup of brown sugar. Stir well
Sprinkle cinnamon and nutmeg over the top. Add a good tablespoon of vanilla. Stir well.
Let it sit at least 10 minutes and then TASTE – adjust sugar and spices to taste.
Let stand at least 10 minutes. Taste again. Adjust if necessary.
Break eggs into a separate bowl and whisk together. Pour over cheese mixture and mix well.
Butter WELL two BIG glass pans, like pyrex oblongs – you don’t want the pans too deep
Pour mixture in pans (You might need more pans)
Cover with tin foil and bake half an hour
Remove tin foil and bake until top is nicely browned.
Let sit 10 minutes before serving.