This luxurious kugel is a standout dessert that combines the comfort of baked noodles with the richness of cottage cheese and eggs. The batter is generously studded with macerated dried fruits like prunes, raisins, and glazed cherries, creating bursts of sweet and tart flavor in every bite. Spiced with cinnamon, cloves, and a hint of black pepper, it offers a sophisticated complexity that balances the sweetness of the fruit. The egg whites are whipped to stiff peaks and folded in, giving the kugel a uniquely light, airy, and soufflé-like texture despite its dense ingredients. It is an elegant yet comforting dish perfect for Shabbat dinners, holidays, or as an impressive finale to a special meal. Serve it warm or cold, allowing the flavors to meld and deepen.
The Rothschild Of Kugels
Description
This luxurious kugel is a standout dessert that combines the comfort of baked noodles with the richness of cottage cheese and eggs. The batter is generously studded with macerated dried fruits like prunes, raisins, and glazed cherries, creating bursts of sweet and tart flavor in every bite. Spiced with cinnamon, cloves, and a hint of black pepper, it offers a sophisticated complexity that balances the sweetness of the fruit. The egg whites are whipped to stiff peaks and folded in, giving the kugel a uniquely light, airy, and souffl&# 195;©-like texture despite its dense ingredients. It is an elegant yet comforting dish perfect for Shabbat dinners, holidays, or as an impressive finale to a special meal. Serve it warm or cold, allowing the flavors to meld and deepen.Ingredients
Directions
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Cook 8 oz (250 g) wide noodles according to package directions until tender, then drain thoroughly.
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Macerate 1/2 cup each of raisins, glazed cherries, and dried prunes with the grated rind of 1/2 lemon, 1/2 teaspoon cinnamon, 1/4 teaspoon powdered cloves, 1/4 teaspoon freshly ground black pepper, and 1/2 cup rum or brandy for at least 12 hours, or up to 24 hours.
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Preheat the oven to 350ðF (180ðC/Gas Mark 4).
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In a large mixing bowl, crumble 1/2 cup (100 g/4 oz) cottage cheese.
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Add the drained cooked noodles, the macerated fruit mixture (including the liquor), and 1/2 cup melted butter or fat to the bowl with the cheese. Mix well.
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In a separate bowl, beat 4 large egg yolks with 1/4 cup (50 g/2 oz) sugar until the mixture is thick, pale, and lemon-colored.
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Fold the egg yolk and sugar mixture into the noodle and fruit mixture.
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In a clean, dry bowl, beat the 4 egg whites until they form stiff, snowy peaks.
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Gently fold the beaten egg whites into the noodle mixture until just combined, being careful not to deflate the mixture.
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Pour the batter into a round 9 1/2-inch (24 cm) baking tin that has been greased with oil or butter.
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Place the baking tin inside a larger roasting pan filled with hot water (water bath) so the water comes about halfway up the sides of the tin.
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Bake for 1 hour, or until the kugel is set and the top is golden brown.
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Remove from the water bath and let cool slightly in the tin. Serve warm or cold.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 89.7kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 3.9mg1%
- Total Carbohydrate 23.7g8%
- Dietary Fiber 1.1g5%
- Sugars 22.2g
- Protein 0.9g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For those who do not consume alcohol, substitute the rum or brandy with pineapple juice, or syrup flavored with almond extract. For the brandy component, apple cider, peach syrup, or apricot syrup works well.
The kugel can be served either hot or cold, depending on preference. Allowing it to cool completely helps it set firmly for slicing.
Ensure the egg whites are beaten to stiff peaks for the best texture; this gives the kugel its characteristic lightness despite the heavy ingredients.
