As I was reminiscing about living in NYC, and getting kugel from the local kosher deli. And I thought why not...I could do this. If my grandparents could see me now they would be so proud, and very shocked! I remember once when I was younger visiting my grandma in the Bronx and eating at a kosher deli, I asked for an egg-cream with my pastrami sandwich.....oooh, the looks of daggers I received. I might know a fraction more than I did then, like meat and dairy don't go together, but that is about it sadly. Along with kugel, I do love me a nice big bowl of matzo ball soup and a knish...now my goal is to make those in GF fashion.
This week started with kugel, and it came out great. I really think the key was the noodle. And since traditional kugel calls for egg noodles, us GF-ers are kind of out of luck, or so I thought. But one of my new favorite gluten-free products, a corn pasta from Hungary, Cornito fit the bill! Corn pasta from Hungary, who would have thought? But it is delicious and not only tastes just like traditional egg noodles, it is pretty cheap. I stock up on them for $2.79 at the Gluten-Free Trading Company in Milwaukee, about an hour and a half north of Chicago. I used the sea wave shaped pasta, and I thought it worked extremely well, and even a gluten eater would have an extremely hard time telling the difference.
This tasty dish disappeared in under 24 hours from our kitchen.
8 oz egg-type noodle (I recommend Cornito)
1/2 cup dried cranberries
1 1/2 cup sour cream
1 1/2 cup part-skim ricotta cheese
2 tablespoons butter, melted
1/4 cup sugar
1/2 teaspoon vanilla
1/4 teaspoon cinnamon
1 cup crushed corn Chex
1/4 cup brown sugar
Pre-heat the over to 350'
Boil the noodles for about 4 minutes.
Meanwhile mix the sour cream, ricotta, eggs, butter, sugar, vanilla and cinnamon.
Drain the noodles, and spread evenly in an 8x8 glass pan, sprinkle with the cranberries, and cover with the cheese mixture. Let sit 5 minutes.
Meanwhile place the corn Chex and brown sugar in a plastic bag and crush into crumbs. Spread evenly over the kugel.
Bake for about an hour or until a knife comes out clean from the center.
Enjoy warm and as leftovers for breakfast the next morning!