Orange currant noodle kugel
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Currants |
| 1⅓ | cup | Sour cream |
| 1⅓ | cup | Cottage cheese |
| 3 | larges | Eggs |
| ½ | cup | Sugar |
| 5 | tablespoons | Unsalted butter; melted |
| 1 | tablespoon | Freshly grated orange zest |
| 1 | teaspoon | Vanilla |
| ½ | teaspoon | Cinnamon |
| ¼ | teaspoon | Salt |
| ½ | pounds | Wide egg noodles |
| 1 | large | Granny Smith apple |
| ⅓ | cup | Sliced blanched almonds |
Directions
In a small bowl soak currants in hot water to cover 5 minutes and drain well.
In a blender blend together sour cream, cottage cheese, eggs, ¼ cup plus 2 tablespoons sugar, 3 tablespoons butter, zest, vanilla, ¼ teaspoon cinnamon, and salt until smooth.
Preheat oven to 350 degrees and butter a 2- quart gratin dish or other shallow baking dish.
In a kettle of salted boiling water cook noodles until tender, about 5 minutes, and drain well. Peel apple and grate coarse into a bowl. Add noodles and toss with sour cream mixture and currants. Transfer mixture to prepared dish.
In a small bowl stir together remaining 2 tablespoons sugar, remaining ¼ teaspoon cinnamon, and almonds and sprinkle evenly over kugel. Drizzle top with remaining 2 tablespoons melted butter.
Bake kugel in middle of the oven 40 to 45 minutes, or until cooked through and golden.
Yield: 6 to 8 servings
Converted by MC_Buster.
Per serving: 2300 Calories (kcal); 141g Total Fat; (54% calories from fat); 72g Protein; 197g Carbohydrate; 878mg Cholesterol; 2104mg Sodium Food Exchanges: 0 Grain(Starch); 8 Lean Meat; 0 Vegetable; 4½ Fruit; 25 ½ Fat; 6 ½ Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9378 Converted by MM_Buster v2.0n.