Thursday, May 24, 2012

Cheese Kugel for Shavuot

My mother started making this for me around the time of my bar mitzvah, after I tasted somebody else's cheese kugel and begged her to learn to make it. She came up with this recipe and it's been a favorite of mine since. I prepared this kugel to bring to a wonderful family that's hosting me for lunch over Shavuot and I just had to do some quality control and taste test. (Shhh, don't tell them!)  Well, it was delicious and if you make this kugel I guarantee you will think so too.

Chag sameach!

Cheese Kugel

1 lb medium egg noodles
5 eggs (room temperature) beaten until bubbly
1/2 lb cottage cheese (small curd)
1/2 lb cream cheese
1/2 lb pot cheese
1/2 lb farmers cheese
1/4 lb sweet butter
1 pint sour cream
1 tsp vanilla extract
1/2 c sugar
1 tsp salt
8 oz whole milk
Dash of nutmeg
1/2 c slivered almonds
1/2 c light brown sugar

Preheat oven to 350 degrees.

Cook the noodles according to the directions on the package.

In a mixer, mix together the eggs and the sugar.

Add all the dairy ingredients except for the milk and mix on a low setting for 3 minutes.

Very slowly add the milk, vanilla, salt, and nutmeg.

Combine the cheese mixture  in a very large mixing bowl with the drained noodles and mix thoroughly.

Pour the mixture slowly into a greased 9"x13" pan or baking dish. Place onto a cookie sheet to catch spillover and for easier transport.

Bake for 1/2 hour. While baking, mix together the brown sugar and almonds in a small bowl.

Remove the kugel from the oven and and sprinkle the topping evenly over the noodles. Bake for 1 hour.

For easiest slicing, refrigerate the kugel overnight and slice it while cold before reheating. The kugel also freezes beautifully if tightly wrapped up. 

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