by Gail M Feldman

Created on: September 15, 2010

Grape Kugel!

Kugel,or noodle pudding, is a traditional Jewish casserole dish that can be sweet or savory, dairy or parve (meaning that even for Jews who keep kosher it can be served with meat or dairy dishes).  Kugel is generally served on holidays. This recipe is for a nontraditional combination of fruit kugel (usually parve) and dairy kugel, and is definitely sweet!

Ingredients (per two servings):

Two dozen grapes, plus a handful for the topping
Sixteen ounces of broad egg noodles
Four eggs
Twenty ounces sour cream or plain, unsweetened yoghurt (we like a combination)
Twenty ounces ricotta or cottage cheese (ricotta is sweeter; for cottage cheese we prefer small curd)
One quarter cup golden raisins
One quarter cup dark raisins
One quarter cup dried cranberries
One quarter cup dried apricots
One half cup sugar (we like brown) plus two tablespoons
Two medium apples (we like a crisp variety such as Honeycrisp)
Six tablespoons of butter or butter spread (we like spread without trans fat)
Two graham crackers
One handful of raw rolled oats (we like small)
One quarter teaspoon salt
One half teaspoon cinnamon
One half teaspoon ginger
One teaspoon almond extract
One teaspoon vanilla

Directions:

Preheat the oven to 350 degrees Fahrenheit.

Boil salted water with a little oil, add the noodles, stir to separate noodles, and continue to boil for six minutes. Drain, rinse, and set aside in a large bowl.

Core and slice the apples; if you use an apple slicer you will end up with six pieces. Slice each of those into short, thick bits. Add to the bowl.

Slice or chop the apricots and add them to the bowl.

Melt the butter in the microwave. Portion off a tablespoon and a half. Add two tablespoons of sugar to the portioned off butter, stir to dissolve, and set aside. Mix the larger portion of butter and sugar, stir to dissolve, then pour into the large bowl, with the cheese, sour cream/yoghurt, raisins, cranberries and flavorings.

Slice each grape (minus the handful) into thirds and add these to the bowl as well. (Slice the handful into halves and set aside.)

Beat the eggs slightly and add them to the bowl. Mix thoroughly.

Grease a glass casserole dish (we like deep and square; we like to use canola oil spray rather than heavy grease) and spread the mixture evenly in it.

Crumble the graham cracker, combine with the oats and add the remaining butter/sugar mix. Make sure all the crumbs and oats are moistened; if they're not, feel free to melt a touch more butter as needed to moisten them. Top the mixture in the dish with this. Arrange the half-grapes in a pleasing pattern on top of the topping.

Pop the dish into the oven for 45 minutes, or until brown (but not burning) on top.

Serve hot or warm, for dessert or a snack, and enjoy!

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