Gluten-free Noodle Kugel, not just for the holidays!! Recipe from @DarylWoodGerber

From Daryl aka Avery:

Noodle kugel is not just for the holidays!   

If you've never had kugel, yes, it's a traditional Jewish dish, often served on the sabbath and holidays, but it can be made throughout the year. It consists of egg noodles and eggs and lots of other delicious treats.  I learned to make this after my husband and I got married. He's Jewish; I'm Christian. We had lots of things to learn about each other's religions and have found common ground in food. [He likes my yule log, which I'll share in December.]

Anyway, kugel. I'd never had it before, but I quickly became an expert at making it. To me, it's like apple pie in a casserole!

When I had to start eating gluten-free, I had to give up all sorts of delicious treats, and when the Jewish holidays came around, I thought, "Oh, no! What am I going to do? No one makes gluten-free egg noodles!"  

Now, there are some good gluten-free matzo crackers, but you can't use matzo to make noodle pudding.  And, yes, there are some delicious pastas (spaghetti, fettuccine, lasagna and macaroni elbows), but no noodles. 

Until now! I found a "long" egg noodle that is fabulous! It's made by Jovial.

I got so excited, I went right home and made noodle pudding, and my family couldn't tell the difference from my "regular" version.

So, please, for the holidays, if you need to eat gluten-free and you used to enjoy noodle kugel, try this recipe!  If you can eat wheat, then you can make this recipe just the same, using regular egg noodles.

Noodle Kugel

(serves 8)

1/2 cup golden raisins  

12 ounces egg noodles (use gluten-free if necessary; Jovial brand is great!)

1/2 stick butter, melted

1 pound cottage cheese (2 cups)

2 cups sour cream

1 cup sugar

6 eggs

1 teaspoon ground cinnamon

1 green apple, peeled and chopped fine

2 tablespoons cinnamon sugar for topping * (see below)

Directions:

Preheat oven to 350 degrees F.

Presoak raisins in hot water while preparing the rest.

Fill a large pot 2/3 full with water. Bring to a boil. Boil the noodles for about 4-6 minutes, stirring often so they don't stick together. Strain the noodles. Rinse. Set aside.

In a large mixing bowl, combine melted butter, cottage cheese, sour cream, sugar, eggs, cinnamon, and chopped apples. Drain raisins and add to mixture. Stir well. Add noodles. Stir again.

Pour the mixture into a greased 9-by-13-inch baking dish.

Sprinkle with cinnamon and extra sugar. (I used 2 tablespoons sugar and 1 teaspoon cinnamon.)

Bake until custard is set and top is golden brown, about 30-35 minutes. Then reduce heat to 300 degrees F and bake another 10 minutes.

Remove from oven and let sit 10 minutes before serving.

Savor the mystery!

Daryl Wood Gerber aka Avery Aames
Tasty ~ Zesty ~ Dangerous!

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