Battle of the Kugel

Since today is Passover I have 2 recipes here for kugel... one is kosher and the other is definitely not but they are equally delicious!! If you like sweet (as opposed to savory) dishes then both of these are a must try.... Jewish or not!!!!! They go great with any meat, poultry, or pork (which is also not kosher but a good savory compliment) main dish.

Noodle Kugel

6 tbsp butter

1/2 cup sugar

6 eggs, separated

4 tbsp sour cream

1 lb cottage cheese (creamed, if you can find it)

salt

topping:

3 tbsp butter, melted

1/3 cup graham cracker crumbs

1/4 cup sugar

Cook noodles according to package and then drain. Add butter, cottage cheese, sour cream, yolks, salt and sugar to the cooked noodles. Beat egg whites and the fold into mixture. Pour into baking dish. Combine topping ingredients and sprinkle over casserole. Bake at 325 for 45 minutes.

Apple-Matzoh Kugel (I actually halved this recipe because the below amounts makes 12 servings)- from Epicurious

4 large apples, Granny Smith, cored and cut into medium dices

1/2 cup light brown sugar

1/4 cup orange juice

6 plain matzohs

8 eggs 1 tsp salt

1 tsp ground cinnamon

1 1/2 cups sugar

1/2 cup butter, melted

1 cup golden raisins

1 cup dried apricots, chopped

4 tbsp butter, cut into small pieces

Preheat oven to 350. Toss the apples with the brown sugar and orange juice and set aside. Break the matzoh into 2 to 3 inch pieces and soak in 1 cup of warm water until soft but not mushy. Set aside.

While matzoh soaks, beat the eggs with a whisk in a large bowl. Add the salt, sugar, cinnamon, melted butter, raisins and apricots. Squeeze the liquid from the softened matzoh and add the matzoh to the egg mixture with the apples. Stir the kugel well and pour into a lightly greased casserole dish. Dot the top with the 4 tbsp of butter.

Bake the kugel for 1 hour. Cover the top with foil if it begins to brown too early. Remove from oven and cool to room temperature.