Well it is that time of year again...Rosh Hashannah. One of Cassie's favorite New Year's treats is kugel. For those who have never had kugel it is a dish made with either egg noodles or matzoh (during passover) with cottage cheese, sour cream and eggs. Kugel can take many forms, but Cassie mainly grew up with her grandmother's sweet kugel. When she found this savory individual kugel recipe on epicurious.com she knew we would be making these for Rosh Hashannah. When Jason tried them he decided that these kugel may need to make semi-regular appearances through-out the year. They are made in regular muffin tins for an individual kugel for each person. This recipe makes 12 kugels. Sorry for the less than perfect photo on these. The weather was gloomy and they didn't stick around for an extra day to try again.
Browned Onion Kugel
Recipe from Gourmet February 2005 found through Epicurious
6 oz. egg noodles
1 stick unsalted butter
3 c. chopped onions
1 1/4 c. sour cream
1 1/4 c. cottage cheese
1 T. poppy seeds
4 large eggs
1 t. salt
1/4 t. black pepper
1) preheat oven to 425 degrees.
2) Cook noodles until aldente, drain in colander and then rinse with cool water and drain well.
3) Melt the butter in a skillet over moderate heat. Brush the muffin cups with butter. Add the onions and cook, stirring occasionally, until well browned (~20 minutes). Transfer to a large bowl and sir in noodles, sour cream, cottage cheese and poppy seeds. Lightly beat the eggs with salt and pepper and then mix in to the rest of the ingredients until well combined.
4) Divide the mixture evenly between the 12 cups of the muffin tin and bake until puffed and golden, about 20-25 minutes. Let cool 5 minutes before serving.
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