Noodle Kugel with Dried Cherries

Yield: 6-8 servings

1/2 pound wide kosher for Passover egg noodles

1 pound small curd, whole milk (or highest) cottage cheese

2 cups sour cream

1/8-1/4 tsp vanilla

1 teaspoon ground cinnamon

1/2 cup sugar

6 egg yolks, blended

1/2 stick butter, melted

1/2 cup dried cherries, roughly chopped

2 large (4 halves) graham crackers

~ 2 TB soft butter

(I garnish it with a few Luxardo cherries)

Preheat oven to 375 degrees F.

Boil the noodles in salted water until done (not al dente as softer makes for a more “custardy” kugel).

While they are cooking, in a large mixing bowl, combine cottage cheese and sour cream with vanilla. Blend in sugar and cinnamon. Blend in eggs and cherries.

Strain cooked noodles and add to the bowl…immediately pour melted butter over them to stay melted. Then fold the noodles into the dairy mixture.

Pour into a buttered, 9-by-13-inch baking dish.

Crumbled the graham crackers into a small bowl. The with your fingers, “smoosh” the soft butter into the cracker crumbs until your fingers almost come out clean and crumbs are separated. Sprinkle evenly over noodles.

Bake about 30 to 45 minutes until nicely browned on top.

Adapted from:  https://www.foodnetwork.com/recipes/dave-lieberman/noodle-kugel-recipe-1946564