Prep 15 mins
Cook 1 hr
Makes individual savory kugels with the aid of a muffin tin. A great side dish for a spicier main course or roasted meats (the cook temp and time is very nearly the same as that for a pork tenderloin). The leftovers are a nice snack cold, too. Though I've never done so, I believe they would probably freeze well. This recipe makes quite a lot, but is easily halved. If you end up with more batter than muffin tin space, you can bake the remainder in individual ovenproof ramekins. Recipe from Epicurious.com, though tweaked a bit by me. Preparation time does not include time to cook the noodles.
- 6 ounces fine egg noodles, cooked according to package,rinsed and well drained
- 1⁄2 cup unsalted butter
- 3 cups chopped onions
- 1 1⁄4 cups sour cream
- 1 1⁄4 cups small curd cottage cheese
- 1 tablespoon poppy seed
- 4 eggs
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper
- Put oven rack in middle position and preheat to 375°F.
- Melt butter in a 12-inch heavy skillet over moderate heat.
- Brush muffin tin (s) with some of the butter.
- Add onions to skillet and cook slowly and stirring occasionally until golden, about 20 minutes.
- Don't burn the edges; adjust your heat lower if need be.
- Transfer onions to a large bowl; allow to cool slightly then stir in noodles, sour cream, cottage cheese, and poppy seeds.
- In another bowl, lightly beat the eggs with the salt and pepper.
- Stir the eggs into the noodle mixture until well combined.
- Divide mixture among the muffin cups (you can fill very nearly to the tops) and bake until golden and puffed, 40 to 45 minutes.
- Cool kugels in pan 5 minutes; loosen edges with a thin knife or spatula, and serve.
These need something. I did half the recipe, but it needs some sort of spice. Maybe some red pepper flakes, or something. Very bland, even with all the onion. I only used about a cup of chopped onion.