Eva Roskies’ Deluxe Kugel

Eva Roskies is a friend from Montreal – both from the Yiddishe Folkshuleh where, as children, we studied in the afternoon (after English school), and then from McGill University, were we did political science and crossword puzzles together. We remain friends although we see each other only once every few years. One day, when I visited Eva many years after I had left Montreal, she made this kugel – good Jewish soul food. I often serve it as a party hors d’ouevre (cut into small squares) at sophisticated cocktail parties.

6 eggs, at room temperature

1 pound creamed cottage cheese (or ricotta)

½ pound dry cottage cheese (or farmer’s cheese)

¼ pound cream cheese, at room temperature

1 cup sour cream

1¾ cup milk

6 tablespoons melted sweet butter

1 cup sugar

1 teaspoon salt

1 teaspoon vanilla

½ pound medium egg noodles, cooked (al denté), drained and cooled

Topping

2 tablespoons cinnamon

¼ cup sugar

½ cup slivered almonds

• Preheat oven to 350º Fahrenheit. 
• Beat the eggs until frothy. 
•  Add the three cheeses, sour cream, milk, melted butter and mix well. 
•  Add sugar, salt and vanilla and mix well. 
• Add noodles, mixing in by hand. 
• Pour into a 3-4 quart rectangular pan (about 3½ inches deep x 15 x 9).  The pan must be large enough so that the kugel will not bubble into the oven. You should have a good ½ clearance on top. 
• Mix together the cinnamon and sugar , and sprinkle over the top. 
• Sprinkle the slivered almonds evenly over the top. 
• Bake 1 hour. 
• Allow the kugel to cool. The cut into bite-size pieces.