Cherry Pecan Noodle Kugel Is A Delicious Variation Of Everybody’s Favorite Side Dish
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Cherry Pecan Noodle Kugel
Cherry Pecan Noodle Kugel is the answer to what to do with the leftover cherries after you make the Roasted Bourbon Balsamic Salmon from our previous post. (I am sure you have plenty of ideas for the leftover bourbon, although that will keep indefinitely.) Noodle pudding belongs on the table at every dairy meal. Although this noodle pudding (or kugel as it is also known) is technically a side dish, this one especially deserves a place of honor and is delicious on its own, straight from the pan. (We won’t tell.)
So, is kugel a side dish or a dessert? I suppose it depends on how much sugar is in it. Every family has their own recipe, and it is a wonderful winter dish (although I wouldn’t turn it away any time of year.) Traditionally, it has a base of noodles or potatoes and is rich with soft cheese such as ricotta or cottage cheese, and eggs.
Can kugel be made ahead of time?
The kugel can be assembled one day ahead and then baked just before serving. Or it can be baked ahead, and reheated in a 300 degree oven until warm. It can also be wrapped tightly in plastic wrap and foil and frozen. I have heard rumors about leftover kugel, but have never actually seen any. It tends to get eaten very quickly.
Is kugel always sweet?
No, there are savory variations of kugel that we will be bringing to you.
What can I serve with kugel?
Because of the dairy in the recipe, we would suggest fish or vegetables.
Products used in making this recipe:
Pyrex 1107101 Basics Clear Oblong Glass Baking Dishes, 2 Piece Value Plus Pack Set
OXO Good Grips Cherry and Olive Pitter, Red
DI ORO Premium Flexible Silicone Spatulas – The Best Egg, Pancake, and Flipper Silicon Spatula – Versatile 600ºF Heat Resistant Rubber Turner to Meet All Your Kitchen Needs
OXO Good Grips Utensil Set, 3-Piece
Cherry Pecan Noodle Kugel
- 4 tablespoons unsalted butter melted
- 1/2 cup dark brown sugar
- 1 cup pecans chopped
- 12 ounces wide egg noodles
- 6 tablespoons unsalted butter chopped into pieces
- 16 ounces sour cream
- 15 ounces ricotta cheese
- 3/4 cup sugar
- 4 eggs beaten
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1 cup cherries fresh or frozen; pitted
Preheat the oven to 350 degrees.
Spread melted butter to coat bottom and sides of a 9x12 baking dish. Sprinkle the bottom evenly with the brown sugar, followed by the pecans.
Cook the egg noodles in boiling water for 5 minutes, or until they are barely tender. Drain and place in a large bowl.
Coat the noodles with the 6 tablespoons of butter.
Add sour cream, ricotta and sugar to the noodles. Mix well.
Add the eggs, vanilla and salt to the bowl and stir until well combined.
Gently fold in the cherries.
Pour the noodle mixture over the pecans. Cover with foil and bake for 40 minutes.
Remove foil and bake for 10 minutes more, or until the top is browned and the center is set.
Remove kugel from the oven and cool on a wire rack for 15 minutes before cutting.
This recipe is adapted from Bubbe And Me in the Kitchen