Esthers Cherry Noodle Kugel

Tuesday, April 3, 2012

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As I write this post, I’m hanging my head in shame.  You see, dear readers, I’ve been holding out on you.  Not intentionally, mind you, but holding out just the same.  The other day, as I was sifting through recipes to include in my Easter brunch roundup, I re-read my old post on Savory Vegetable Noodle Kugel and realized something.  In that post I told you about a fab recipe for a Cherry Noodle Kugel that I was going to share.  And, I never did.  I swear, I meant to!  It just never happened.  My sin was one of omission, and I intend to rectify it right now!    Since this week also marks the beginning of the Jewish celebration  of Passover, I think it’s the perfect time to do it.    Besides, it gives me an excuse to make this wickedly good kugel again.

Now, before I get thousands of comments informing me that Jews don’t eat wheat products during Passover, let me say that I do know that.  However, Passover is a Jewish holiday and kugel is a Jewish dish, so I’m using one to segue into the other.  Besides, I also know that there are “Passover noodles” made with potato starch, and other gluten-free pasta products available at the supermarket.  Any of them would work in this dish.

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I acquired this recipe more years ago than I care to remember from a sweet, Jewish “Bubbe” named Esther.  She and her husband, Jerry, had been old friends of my family for ages.  Since my own grandparents were already gone, I kind of secretly adopted them as surrogates.  Esther was originally from Brooklyn, so she definitely knew a few things about kugel.  Come to think of it, she knew a few things about brisket too.  And, matzoh balls.  But that’s a story for another day. 

Where my vegetable kugel is a savory dish, Esther’s kugel is a sweet one, making it a great choice for dessert.  It also makes for a tasty breakfast and a very satisfying late night nosh.  It’s rich and creamy and fruity.  And, who doesn’t love that?

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The recipe for this dish couldn’t be easier.  A simple custard made from eggs, milk, cream cheese, sour cream and sugar is whizzed up in the blender.  Then, it is poured over cooked egg noodles and baked.  A topping of cherry pie filling is added during the last fifteen minutes of baking time.  When everything is browned and bubbly, the kugel is done.  That’s it!

I like to use super fine egg noodles in this kugel, because it gives the dish a smoother, more custardy texture.   Feel free to use the wider ones if that’s what you prefer.  Your kugel won’t be any less scrumptious – and it will be scrumptious.

Whatever you celebrate, make. this. kugel.  You’ll be glad you did.  And, if Esther were here, she would be too.

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10 responses to Esthers Cherry Noodle Kugel

  1. On April 03, 2012 at 2:28pm, Rosa said...

    Mmmhhh, divine! That is such a wonderful dessert.

    Cheers,

    Rosa

  2. On April 03, 2012 at 10:03pm, Smith Bites said...

    Oh Susan how I’ve missed you so!!!! And heavens does this look good – I’ve never had kugel but it looks fab!

  3. On April 04, 2012 at 11:17am, Adam @UnorthodoxEpicure said...

    Delicious!

  4. On April 05, 2012 at 10:17am, JenMarie said...

    Can’t wait to try this! I love Kugel and Cherry pie filling is one of my favorites.
    Also, I awarded you with the Versatile BLogger award on my site, cause I love your blog! Check it out!

  5. On April 15, 2012 at 2:04am, How to Make Vanilla said...

    Never had Kugel. I’ll have to add it to my todo list after this.

  6. On April 18, 2012 at 6:30am, michelle @ The Village Cook said...

    Oh this looks soooo good. The cherries got me. Now, don’t wait too long to share the brisket recipe! ;) hint, hint. Looking forward to learning about your drool-worthy food “porn” pictures this weekend!!!

  7. On April 22, 2012 at 7:28pm, Angi @ Making Mayhem said...

    Susan,
    Hi! Just wanted to say THANKS! for posting (way back in 2009) an article on how to use Google Sites to make a printable recipe link. Been trying to figure out how to do something like this for awhile! And your recipes and food pics look fabulous…I’ll be back!

    Angi

  8. On September 23, 2012 at 5:41pm, karen kossack said...

    going to a ‘thankgiving’ at the campground next week, was going to make cornbread stuffing, as i have for 4yrs.. there are already 5 stuffing comming already! until i found your cherry noodle kugel recipe! cant wait to make it! im sure it will be a show stopper!! thank you

  9. On October 18, 2013 at 6:25pm, Jerrie said...

    I can’t figure out what kind of fine egg noodles to use in Ester’s Cherry Noodle Kugel. I really want to try this recipe. It looks so delicious I can almost taste it. Please explain the noodles. In the picture they look so small they almost look like rice or macaroni noodles but they aren’t or the recipe wouldn’t say fine egg noodles. Also, Susan makes the comment “you can use wider noodles…..” which really sounds like egg noodles. I have never heard of fine or super fine egg noodles – med, wide and extra wide, yes. Do you have to get them in a specialty store? Please HELP!!! I really want to make this!!! THANKS

  10. On November 27, 2013 at 8:18am, Sandy said...

    Hi! My aunt, who was famous for her kugel passed away recently. We don’t have her recipe. I told my mother that I would bring a kugel to her this weekend and I’m planning on making your recipe. What I’m planning on doing is cooking for the 35-40 minutes at home and then not adding the cherry topping until I get to my mother’s. Do you think I should reheat without the cherries first? And if so for how long? Thanks!

1 pings to Esthers Cherry Noodle Kugel

  1. On May 05, 2012 at 2:02am, This Weeks Delish! pinged...

    [...] is something about Noodle Kugels… I just think they’re so interesting. This is a CHERRY Noodle Kugel and it looks [...]

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Hello and welcome to SGCC! I’m Susan, a professional writer, food columnist, recipe developer, wife, mother, daughter and sister, who used to be a lawyer in a previous life. My love of food comes from a long line of wonderful and creative Italian home cooks who didn’t always have a lot, but knew how to make a lot out of what they had. I hope that you enjoy yourself while you’re here, and visit often! read more >>

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