A traditional food this time of year is noodle Kugel. I will find my mother’s traditional recipe and share it. But today, that is not what I made. Mostly because I didn’t have the right ingredients. And because I couldn’t find the recipe. And ran out of time. So I consulted Joan Nathan’s holiday cookbook for inspiration, then proceded to largely ignore it. Also because I didn’t have most of the ingredients. Etc.
Luckily what I came up with was delicious, if a bit bizarre, even by my own rather generous standards. Still, it worked for what I needed. A quick and easy yet festive and unique one dish holiday meal without meat. Would also be great as a side dish as part of a more traditional meal.
- One pound wide egg noodles
- 8 oz low fat sour cream
- 8 oz fat free Israeli or French feta, soaked in fresh water to reduce salt
- Grated zest of one lemon
- Handful of raisins, soaked in calvados to cover
- 2 dried figs, chopped and soaked in armagnac to cover
- 2 egg whites
- 2 TB Sugar
- 1/2 tsp Cinnamon
- 1/2 tsp Hawaij for coffee
- Handful Chopped pecans
- 1 tb Butter
- Soak feta and fruit while bringing a large pot of water to boil and preheat oven to 350°F
- Boil noodles for about 7 minutes, until cooked am dente
- Drain noodles, allow to cool slightly, return to pot, and mix well with other ingredients
- Spray medium baking pan with non stick butter flavour cooking spray
- Spoon mixture into pan.
- Top with crushed pecans and dot with butter
- Bake for 30 minutes or until crisp and golden brown
- Drink an atonement cocktail made with the reserved soaking alcohols (see previous post) while it bakes
- Serve warm or at room temperature with an Israeli pinot noir.