Monday, September 26, 2011

Apricot Noodle Kugel

I know that technically a kugel is "a baked Jewish pudding or casserole, similar to a pie, most commonly made from egg noodles or potatoes, though at times made of apples, spinach, broccoli, cranberry, or sweet potato." because obviously I looked it up. But in my mind, a kugel is definitely made with egg noodles and lots of rich, white creaminess with something sweet and fruity mixed in. What I always loved about it as a kid was how it was served as a side dish with the main meal, but tasted like dessert. I definitely felt like I was getting a away with something. I don't know how kugel pulled that one off. Kudos kugel.

Yield: 10-12 servings

1 cup golden raisins
1 cup orange juice (or enough to cover the raisins)
12 oz. egg noodles (homestyle or the widest you can find)
1 stick unsalted butter, cut into pieces (plus more for the pan)
8 large eggs
16 oz. cream cheese, softened
8 oz. sour cream (1 cup)
2 teaspoons vanilla extract
2 pinches of salt
2 cups apricot jam or preserves (about 24 oz.)
2 tablespoons dark rum

1.       Place raisins in a small saucepan and add the orange juice (enough so they’re all submerged). Heat only until the juice starts to simmer. Remove from heat and set aside for 1 hour.
2.       Preheat oven to 375º F. Butter a 9- x 13-inch baking dish.
3.       Cook noodles in boiling water for about 6-7 minutes and drain (they should be slightly underdone). Immediately return noodles to the pot and add the butter. Stir until butter melts.
4.       In a large bowl, whisk together the eggs, cream cheese, sour cream, vanilla, salt and 1 1/2 cups of the apricot jam.
5.       Drain the raisins (don’t clean the saucepan). Add the raisins to the cream cheese mixture. Stir until thoroughly combined.
6.       Stir the mixture into the noodles until well combined. Spread noodle mixture evenly into the prepared pan. Can be made ahead (cool completely, then cover and refrigerate). Bring to room temperature before proceeding.
7.       Place the remaining 1/2 cup apricot jam in the saucepan. Add the rum and heat until warm and spreadable (add a little more rum if needed).
8.       Spread warm jam over the top of the noodles (it’s okay if the top isn’t completely covered). Bake until set and kugel gets a little bubbly around the edges, about 45-55 minutes. Serve warm or at room temperature.

raisins soaking in orange juice
hot noodles and butter
adding eggs to cream cheese & sour cream
everything added and whisked (except for the raisins--
I almost forgot those and added them later)
cream cheese mixture mixed with noodles
draining the soaked raisins
adding the raisins (it really doesn't
matter if you do it now or before)
all mixed
in the pan
heating the apricot jam and rum
(I like to use Polaner All-Fruit)
I like to spoon (or in this case, spatula) little
dollops around and then spread them.
jam mixture dolloped
jam mixture spread
apricot noodle kugel
on a fork


Judie Cleland said...

I wish we lived closer♥

Elizabeth (Foodie, Formerly Fat) said...

This kugel was so good I had to force myself not to take some home when you offered. It was delicious!

Randi said...

Rum soaked raisins in noodle kugel! Didn't think it could get any more decadent than it already was with the all the dairy and eggs. But you did it! Looks scrumptious.

Susan said...

@Randi: The rum is actually mixed in with the jam on top, but it's funny you said that, because I tried a version with rum-soaked raisins and decided I liked the orange juice better.

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