How to make Sweet Noodle Kugel Latkes with Bourbon Raisin Jam w/ Chanie Apfelbaum
FOR THE SWEET NOODLE KUGEL LATKES
- 12 ounces egg noodles, medium, not curly
- 4 eggs
- 16 ounces ricotta cheese
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/ 2 teaspoon kosher salt
- 2/ 3 cup sugar
- 3/ 4 cup flour
- Butter, for frying
- Sour cream, for serving
- Bourbon raisin jam, for serving, recipe below
TO MAKE THE SWEET NOODLE KUGEL LATKES
Bring a pot of salted water to a boil and add the egg noodles. Cook for 7-8 minutes and drain well.
While the noodles are cooking, add the remaining ingredients, besides for the butter, to a bowl and mix until creamy. Stir in the pasta.
Heat the butter in a nonstick frying pan.
Using a 1/4 cup measuring cup or ice cream scoop, portion out the noodle mixture and fry until golden brown on both sides.
Serve with sour cream and bourbon raisin jam.
- 1 cup raisins
- 1 cinnamon stick
- 3/ 4 cup apple cider
- 1/ 2 cup bourbon
- 1 lemon, juiced
- Pinch salt
TO MAKE THE BOURBON RAISIN JAM
Bring the mixture to a simmer and cook over medium heat for 10-15 minutes, until the liquid is reduced and thickened. Pulse in a food processor or blender until desired consistency is reached (I prefer it on the chunky side!).