Milk and Honey Kugel

"Sweetness drops
From your lips, O bride;
Honey and milk
Are under your tongue." Song of Songs, 4:11

Kugel has long been a culinary and cultural staple of Ashkenazic Jewish cuisine. In the Song of Songs, the Torah is compared to milk and honey. On the day the Torah was received by the Jewish people -- the holiday of Shavuot -- we eat dairy, often with fresh, preserved or dried fruits, to remind us of the richness and sweetness the Torah brings to our lives. While blintzes are traditional, I find them time consuming, tedious, and more trouble than they are worth. I like to make a rich, sweet kugel instead!

Yield: 10 servings as a side dish
Collections: Jewish Pasta

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Milk and Honey Kugel Recipe

Ingredients
Preparation Instructions

Preheat oven to 350 degrees.

Cook noodles in boiling water as directed on package. While noodles are cooking, in a stand mixer or bowl beat the eggs until well-beaten. Add cream cheese, cottage cheese, sour cream, milk, vanilla, salt, cinnamon and sugars. Beat on high until very well mixed, about 2 minutes.

Spray a lasagna pan or 13x9x2 baking pan with non-stick cooking spray. When the noodles are done, drain. Toss with melted butter, raisins and pineapple.

Pour noodles into prepared pan. Pour the custard mixture over and move the noodles around to make sure they are evenly distributed and surrounded by the custard. Bake uncovered for 50 to 55 minutes. It should be barely set -- not dry. Cool for 30 minutes before eating.

Yield: 10 servings as a side dish
Helpful Hints

Try substituting chopped apples and walnuts for the pineapple, or dried mango and a bit of coconut, or chopped dried apricots, or even some chocolate chips! Just be sure you choose ingredients which don't release a lot of moisture.

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