Kugels are baked puddings that come in many forms; Their base may be noodles, matzo, or bread or cake crumbs; most are sweet but some are savory; and they may be served warm or cold. Traditionally part of Jewish sabbath and holiday meals, slightly sweet noodle kugels are often served as a side dish. The following kugel would also work well as a dessert.

　　

Ingredients

Serves 6 to 8 as a side dish or dessert

　　1/2 cup currants

　　1 1/3 cups sour cream

　　1 1/3 cups cottage cheese

　　3 large eggs

　　1/2 cup sugar

　　5 tablespoons unsalted butter, melted

　　1 tablespoon freshly grated orange zest

　　1 teaspoon vanilla

　　1/2 teaspoon cinnamon

　　1/4 teaspoon salt

　　1/2 pound wide egg noodles

　　1 large Granny Smith apple

　　1/3 cup sliced blanched almonds

　　

Step 1

In a small bowl soak currants in hot water to cover 5 minutes and drain well.

　　

Step 2

In a blender blend together sour cream, cottage cheese, eggs, 1/4 cup plus 2 tablespoons sugar, 3 tablespoons butter, zest, vanilla, 1/4 teaspoon cinnamon, and salt until smooth.

　　

Step 3

Preheat oven to 350°F. and butter a 2-quart gratin dish or other shallow baking dish.

　　

Step 4

In a kettle of salted boiling water cook noodles until just 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.

　　

Step 5

In a small bowl stir together remaining 2 tablespoons sugar, remaining 1/4 teaspoon cinnamon, and almonds and sprinkle evenly over kugel. Drizzle top with remaining 2 tablespoons melted butter.

　　

Step 6

Bake kugel in middle of oven 40 to 45 minutes, or until cooked through and golden.