Jeff Nathan is the host of public television’s New Jewish Cuisine
, the only international kosher cooking series, and executive chef of the Abigael’s Group in New York City. Jeff also writes a monthly column for New Jersey Jewish News
and is the director of culinary development of the Hain Celestial Group.
Mascarpone and Citrus Kugel
Makes 10 to 12 servings
For a holiday meal, weekend lunch, brunch, or any time that you’re feeling indulgent, make this sweet, over-the-top kugel. Okay, I know it has sour cream and mascarpone and butter, but few Jewish cooks ever got famous for their diet cuisine. Just go for it and head to the gym the day after. And keep saying to yourself that the kids need a lot of calcium for their growing bones.Kugel
•One 12-ounce package medium egg noodles
•8 tablespoons (1 stick) unsalted butter, cut into 8 pieces and softened
•5 large eggs
•3⁄4 cup granulated sugar
•24 ounces sour cream (2 1⁄2 cups)
•8 ounces mascarpone
•1 teaspoon vanilla extract
•Grated zest of 1 orange
•Grated zest of 1⁄2 lemonTopping
•1⁄2 cup crushed cornflakes
•2 tablespoons light brown sugar
•1 teaspoon ground cinnamon
•1⁄4 teaspoon freshly grated nutmeg
•8 tablespoons (1 stick) unsalted butter, melted
1. Position a rack in the center of the oven and preheat the oven to 350°F. Lightly butter a 13 x 9-inch baking dish. To make the kugel, bring a large pot of lightly salted water to a boil over high heat. Add the noodles and cook just until tender, about 8 minutes. Drain well and return to the pot. Add the butter and stir until the butter melts and coats the noodles.
2. Whisk the eggs and sugar in a medium bowl. Add the sour cream, mascarpone, vanilla, and orange and lemon zests, and whisk just until combined. Do not overwhisk, or the mascarpone will separate. Pour over the noodles and mix to combine. Spread evenly in the baking dish.
3. To make the topping, mix the cornflakes, brown sugar, cinnamon, and nutmeg. Sprinkle evenly over the kugel and drizzle with the butter.
4. Bake until the kugel feels set when pressed in the center, about 30 minutes. Let stand 10 minutes. Cut into squares and serve warm.