Supper Club VI: Sweet Kugel
Wonton soup may not be a traditional Jewish food, but kugel is one of the classic Jewish soul foods that hadn't made the cut for last year's Supper Club, so we knew we were going to have it this time around. My sister loves the Smitten Kitchen blog, so she suggested we use their recipe.
Cream Cheese Noodle Kugel
Makes 12 servings
1 pound wide egg noodles
2 8-ounce packages cream cheese, softened
1 pound (16 ounces) creamed cottage cheese, full fat
1 1/2 cups sugar
1 stick salted butter, melted, plus more for greasing the baking dish
8 eggs
2 teaspoons vanilla
1 teaspoon cinnamon
1 cup dried cherries (we used a 5oz package)
1. Preheat oven to 350°F. Grease a 9×13 glass baking dish with salted butter.
2. Parboil the noodles (5 to 7 minutes) and drain them in a colander.
2. In a very large bowl beat cream cheese until fluffy, add cottage cheese and beat for another minute. Scrape bowl down well.
3. Add sugar and combine, then melted butter, and scrape down the bowl another time.
4. Add the eggs one at a time, beating between additions.
5. Add cinnamon, vanilla and mix. Stir in dried cherries.
6. Mix in the drained egg noodles.
7. Pour into prepared baking dish and bake for one hour before checking to see if the center is set. Ours needed another 10 minutes.
The recipe was a great success. The kugel was sweet and delicious, but was admittedly very heavy. I had originally thought that we would need three batches to feed seventeen people, but fortunately my sister disabused me of that notion. The two kugels that tigerlily_blue and Ethan started about two hours before Supper Club began at 6pm were more than sufficient. With all the other food our guests had already eaten and that was yet to come, nobody had a second piece that night. We ended up having about half a kugel left, and that was after some people took leftovers home with them. In fact, Brent sent me a picture the next day of his older daughter giving a thumbs up while she noshed on kugel for breakfast.
This is dead simple, so I'm sure I'll make it again. Heck, I've got most of the ingredients for a third batch in my house at this very moment :-)
After all these openers, it was finally time for the main event.
Cream Cheese Noodle Kugel
Makes 12 servings
1 pound wide egg noodles
2 8-ounce packages cream cheese, softened
1 pound (16 ounces) creamed cottage cheese, full fat
1 1/2 cups sugar
1 stick salted butter, melted, plus more for greasing the baking dish
8 eggs
2 teaspoons vanilla
1 teaspoon cinnamon
1 cup dried cherries (we used a 5oz package)
1. Preheat oven to 350°F. Grease a 9×13 glass baking dish with salted butter.
2. Parboil the noodles (5 to 7 minutes) and drain them in a colander.
2. In a very large bowl beat cream cheese until fluffy, add cottage cheese and beat for another minute. Scrape bowl down well.
3. Add sugar and combine, then melted butter, and scrape down the bowl another time.
4. Add the eggs one at a time, beating between additions.
5. Add cinnamon, vanilla and mix. Stir in dried cherries.
6. Mix in the drained egg noodles.
7. Pour into prepared baking dish and bake for one hour before checking to see if the center is set. Ours needed another 10 minutes.
The recipe was a great success. The kugel was sweet and delicious, but was admittedly very heavy. I had originally thought that we would need three batches to feed seventeen people, but fortunately my sister disabused me of that notion. The two kugels that tigerlily_blue and Ethan started about two hours before Supper Club began at 6pm were more than sufficient. With all the other food our guests had already eaten and that was yet to come, nobody had a second piece that night. We ended up having about half a kugel left, and that was after some people took leftovers home with them. In fact, Brent sent me a picture the next day of his older daughter giving a thumbs up while she noshed on kugel for breakfast.
This is dead simple, so I'm sure I'll make it again. Heck, I've got most of the ingredients for a third batch in my house at this very moment :-)
After all these openers, it was finally time for the main event.