A kugel is traditionally baked in a single large pan, but using a muffin tin is a bit more elegant--and produces an abundance of tasty browned edges. Serve the kugels as part of your Yom Kippur break the fast spread. They are also satisfying as a main brunch dish or an accompaniment to pot roast or baked chicken.
YIELD: Makes 6 to 8 main-course or 12 side-dish servings
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- 6 ounces medium egg noodles (1 3/4 cups)
- 1 stick (1/2 cup) unsalted butter
- 3 cups chopped onions (2 large)
- 1 1/4 cups sour cream
- 1 1/4 cups small-curd cottage cheese (10 ounces)
- 1 tablespoon poppy seeds
- 4 large eggs
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- a muffin tin with 12 (1/2-cup) muffin cups
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- Put oven rack in middle position and preheat oven to 425°F.
- Cook noodles in a 6- to 8-quart pot of boiling salted water until al dente, about 5 minutes. Drain in a colander and rinse under cold water, then drain well.
- Melt butter in a 12-inch heavy skillet over moderate heat and brush muffin cups with some of butter. Add onions to skillet and cook, stirring occasionally, until well browned, about 20 minutes. Transfer onions to a large bowl and stir in noodles, sour cream, cottage cheese, and poppy seeds. Lightly beat eggs with salt and pepper, then stir into noodle mixture until combined well.
- Divide mixture among muffin cups and bake until puffed and golden, 20 to 25 minutes. Loosen edges of kugels with a thin knife and cool kugels in pan 5 minutes before serving.
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