A kugel is a puddinglike dish, best eaten hot. Noodle kugel is slightly sweet, but not a dessert. Try it for lunch, with a salad or some fruit.
Serves 6
• ¾ lb. flat egg noddles
• 3 eggs
• ¼ cup sugar
• ⅔ lb. hoop or farmer cheese, crumbled
• ½ tsp. salt
• ½ tsp. cinnamon, and more for garnish
• ¼ tsp. nutmeg
• ¼ cup butter
• sour cream (optional)
1. Dump the noodles into heavily salted boiling water and boil them for 8 to 10 minutes, or until they are tender but still firm. Drain them immediately.
2. Beat together lightly the eggs, sugar, crumbled hoop cheese (or farmer cheese), salt, cinnamon, and nutmeg. Cut ½ the butter into small bits. Stir together the noodles, the egg and cheese mixture, and the cut-up butter.
3. Preheat the oven to 350 degrees. Put 1 tablespoon butter in a medium-sized casserole and heat it in the oven until the butter is melted. Tilt the casserole around so that the sides are coated with butter and spoon in the kugel mixture. Sprinkle a little more cinnamon on top and dot it with the remaining butter.
4. Bake the kugel for 25 to 30 minutes, or until the top is golden brown.
