quadruple dairy noodle kugel

Not being Jewish myself, some of my friends look at me funny when I share my passion for certain Jewish delicacies. Latkes, tzimmes, challah -- this goy loves 'em. It probably stems from my Grandmother growing up in Brooklyn in the early to mid-20th century, where Jews and Italians shared neighborhoods and traditions. So as a nod to my Jewish friends this Hanukkah, I offer my recipe for noodle kugel, a baked custard that is rich and satisfying on its own or as an accompaniment to a holiday meal:

1 12 oz. bag wide egg noodles
2 TB unsalted butter, cut into cubes
8 oz. cream cheese
4 TB sugar
2 tsp. kosher salt
1/2 tsp. freshly grated nutmeg
8 oz. sour cream
1 cup whole milk
6 large eggs
8 oz. cottage cheese
1 tsp. cinnamon

Preheat your oven to 350F and prepare a 13 x 9 baking pan with no-stick spray.

Boil the noodles in salted water according to the package directions. Err on the side of underdone, as they will continue to cook in the oven later. Drain and toss with butter to prevent sticking. Set aside.

With a whisk or hand mixture, cream together the cream cheese, sugar, salt, and nutmeg until noticeably lighter in texture. Add the sour cream and mix until combined. Add the milk and eggs and beat for another minute or so. Add the drained noodles and stir until moistened. Fold in the cottage cheese.

Pour the mixture into the prepared pan and sprinkle with cinnamon. Place on a middle rack in the oven and immediately decrease the temperature to 325. Bake for 35-45 minutes or until the center is just set and no longer jiggles. Remove from the oven and serve warm or allow to cool to room temperature.

This dish can be eaten as a side or, if you double the sugar and add some dried fruit (raisins, apples, apricots, etc.), it makes a great dessert. It can be made a bit healthier by using reduced fat versions of the dairy products with no major problems. Happy Hanukkah!