How many kugels do we need? Six? Seven??
Courtesy of Sh*t Frum Girls Say, we must always consider whether we have enough kugels for Shabbat. Of course, kugel quality has a broad spectrum. Growing up, I hated kugel. This is attributable to the large quantity of pareve kugels my parents made for the Pesach Seder using farfel, vegetables, and… not much else.
Over the years, I have determined that only dairy kugels are worth eating as they are filled with as much fat as possible. I started making this one in college using a recipe which was featured in the Boston Globe. It generally needs a bit more time in the oven than listed, and is actually best after being reheated once in the microwave. Otherwise, I don’t change a thing, but generally serve a salad on the side to combat the enormous quantity of fat and sugar. Enjoy!
- Butter (for the dish)
- Salt, to taste
- 16 ounces medium egg noodles
- 1-1/4 cups (2-1/2 sticks) unsalted butter, softened
- 6 ounces cream cheese, softened
- 1 cup honey
- 5 eggs
- 1 cup sour cream
- Set the oven at 350. Generously butter a 9-by-13-inch baking dish.
- In a large pot of boiling salted water, cook the noodles according to package instructions until they are tender. Drain and spread evenly in the baking dish.
- In an electric mixer, cream the butter and cream cheese. Beat in the honey, followed by the eggs, one at a time. Beat in the sour cream. The mixture should be thick and creamy. Pour it over the noodles.
- Bake the kugel for 45 to 60 minutes or until it is set and golden brown. Let the kugel sit for 10 minutes. Cut into squares.
adapted from Boston Globe