Thursday, October 6, 2011

Chocolate Chip Noodle Kugel: National Noodle Day

There's nothing like celebrating two holidays at once. Today is National Noodle Day, and I've been thinking of making a Lokshen (Egg Noodle) Kugel for the Breaking of the Fast at the end of Yom Kippur. Why not put the two together? So here's a recipe for a fabulous Noodle Kugel with Chocolate Chips. It's a sweet Kugel anyway, so why not add chocolate chips?

A bit of  history on Kugel. It's a traditional Ashkenazic Jewish dessert or side dish. Kugel is Yiddish for ball, but it is sometimes translated as pudding or casserole, and related to the German Gugelhupf. The first Kugel were plain-- made from bread and flour, and salty rather than sweet. About 800 years ago, their flavor and popularity changed when cooks in Germany replaced bread mixtures with noodles or farfel. Eventually eggs were incorporated. The addition of cottage cheese and milk created a custard-like consistency which is common for today's dishes. In the 17th century, sugar was introduced, which gave the option of serving kugel as a side dish or dessert. In Poland, Jewish women sprinkled raisins and cinnamon into recipes. Hungarians took the dessert concept further with a hefty helping of sugar and some sour cream.

Today many people add corn flakes, graham cracker crumbs, ground gingersnaps or caramelized sugar on top. Some people layer the dish with sliced pineapples or apricot jam. So it's not surprising that I like a Chocolate Chip Kugel! Happy Noodle Day! Enjoy this today or any time!

Chocolate Chip Noodle Kugel

12 oz pkg medium wide noodles boiled & drained
4 tbsp butter, melted
8 eggs
3/4 cup sugar
1 pint (16 oz) cottage cheese (large curd)
2 cups sour cream
1 tsp. Madagascar vanilla
3/4 cup chocolate chips

Preheat oven to 350.
Butter sides and bottom of 9 x 13 Pyrex or another Pan.
Beat together eggs and sugar. Add cottage cheese, sour cream, melted butter and vanilla and mix with wooden spoon.
Fold in noodles and chocolate chips.
Pour mixture into buttered pan.
Bake at 350°F for 40-60 minutes until just set.


Foodwanderings said...

Janet, Did you know the first time I had kugel was when I came to the US?! White fish salad and matzo balls too though not the chicken soup, that is a classic worldwide:). Your kugel version looks delicious!

Terry Odell said...

My recipe uses fruit cocktail. I'm thinking chocolate sounds yummier.

Janet Rudolph said...

Thanks so much for stopping by... no white fish salad and matzo balls in India? Went to a Kosher restaurant in Mumbai, but then I figure most of the vegetarian restaurants were Kosher by default. :-) Never had kugel there.

Janet Rudolph said...

Terry, I usually use raisins --black & golden. Love the fruit with the 'cream' and noodles. There's an ice cream place in Boston that has Kugel ice cream with real noodles.. I haven't tried it. Can only dream..

Terry Odell said...

I've done raisins. Often in addition to the fruit cocktail (which my kids loved). Or just a single kind of fruit. I've got a whole bunch of different dried fruits--maybe I'll toss those in this year.

homemade chocolate india said...

It is very surprising because I also like Chocolate Chip Kugel and also i made all the chocolates in my house. like dark milk chocolates, strawberry flavoured chocolate, coffee flavoured chocolate etc. Thanks for sharing your opinion.

Anonymous said...

Made Chocolate Kugel with a package of Chocolate Linguini I got at a gourmet shop. Yummy