The High Holidays are fast approaching and it seems everybody I know is in menu-planning mode. A good cheese kugel is great for lunch during Rosh Hashana or for breaking the fast on Yom Kippur.
I know a lot of recipes call for some sugar, but I prefer to leave it out of cheese kugels — leave it for the apple or other fruit versions. I like my cheese kugel to have a little tang and will either add sour cream, or in this case, buttermilk to the recipe. The topping is optional, and it is delicious without it, but perhaps just a little more delicious with it.
Serve with extra sour cream on the side or if you must have a little sweetness, some sliced strawberries in syrup.
Buttermilk Cheese Kugel
375 grams egg noodles — wide
5 large eggs
2 cups buttermilk
1/2 cup melted butter
375 grams dry curd cottage cheese
1 teaspoon salt
Optional Topping
2 tablespoons melted butter
1/2 cup dry bread crumbs
pinch salt
2 tablespoons chopped parsley
Cook the noodles following the instructions on the package. Drain well and transfer to a large mixing bowl.
In a medium mixing bowl, mix together the eggs, buttermilk, melted butter, salt and cottage cheese. Pour this mixture onto the noodles and stir to thoroughly mix.
Lightly butter a 2 quart (liter) casserole and pour the noodle mixture into the pan.
If you choose to add the optional topping, mix all of the topping ingredients together in a small bowl and sprinkle the mixture on top of the noodles.
Bake the kugel in a preheated 375º oven for 1 hour, or until the top is golden brown and the kugel has set.
