5-Fruit Kugel Recipe - Cooking Index
5-Fruit Kugel Recipe - Cooking Index
| 8 oz | Medium-wide noodles | |
| 1/4 cup | Dark seedless raisins | |
| 12 | Pitted dates - cut in small pieces | |
| 10 | Soft pitted prunes - cut in small pieces | |
| 1 | Sweet apple - peeled - and coarsely chopped | |
| (golden delicious or Washington state) | ||
| 12 | Unsweetened canned pineapple chunks - drained and cut in small pieces | |
| 2 tablespoons | Fresh lemon juice | |
| 1 cup | Part-skim ricotta cheese | |
| 1 cup | Reduced-fat sour cream | |
| 1/4 cup | Honey | |
| 1/4 teaspoon | Salt | |
| 1/4 teaspoon | Freshly grated nutmeg | |
| 1/2 teaspoon | Ground coriander | |
| 1/2 teaspoon | Ground cardamom | |
| 1/2 teaspoon | Cinnamon | |
| 2 tablespoons | Granulated sugar | |
| (or firmly packed light brown sugar) | ||
| 2 tablespoons | Frozen orange juice concentrate | |
| (or frozen pineapple juice concentrate) | ||
| 2 tablespoons | Melted sweet pareve margarine | |
| (or sweet margarine/butter blend) - plus | ||
| 1 1/2 teaspoons | Cold sweet pareve margarine - to grease casserole | |
| 2 teaspoons | Egg yolks (large) | |
| 3 teaspoons | Egg whites (large) |
Preheat oven to 350F. Cook noodles in a large pot of boiling water until tender but not oversoft. Pour into a colander and drain well. Transfer to a large bowl.
Put raisins, dates, prunes, apple, and pineapple into a small bowl. Stir in lemon juice.
In a third bowl, combine and blend ricotta cheese (stir it up first), sour cream, honey, salt, spices, sugar, and concentrate. Stir in melted shortening. Put eggs into a cup and beat with a fork; combine with mixture. Pour over noodles and fold in. Then fold in fruits.
Grease an 8- or 9- by 12-inch Pyrex casserole with shortening. Fill with kugel, distributing fruit evenly. Cover tightly with a sheet of heavy-duty aluminum foil and bake for 40 minutes. Uncover and bake until surface looks set (about 10 minutes). Remove from oven and place on a trivet to cool for 10 minutes before cutting into serving pieces. Serve warm or at room temperature.
May be served as a side dish or a dessert. This recipe serves 8 to 10.
Source:
FRANCINE PRINCE'S NEW JEWISH CUISINE by Francine Prince
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