Did you get all excited thinking I had a recipe? Sorry, my lovelies, I don't.
It's another year another noodle-free, matzoh-free Passover for me.
I won’t lie.
Matzoh ball soup is one of my all time favorites. Matzoh brei? I could live on the stuff.
Noodle kugel? Well, perhaps there is some light there. Maybe there is a possibility that I could make this into a GF/DF version? Have you? I could slip in some rice noodles with Lactaid milk but how to replace the sour cream? Oy, oy, oy, that is going to be quite a trick.
Every year I make this kugel [glutinous and dairy-ful recipe below]. They kvell in the aisles. Seriously, there’s fighting over leftovers.
But how to make an Allergic Girl friendly one, as well as the crowd-pleaser?
Here is the recipe for the traditional one, courtesy of Epicurious.com--go, play, make substitutions and tell me the results, I'm going try a few versions myself...
EASIEST NOODLE KUGEL
8 ounces wide egg noodles
1 cup dark raisins
5 large eggs
1 cup sour cream
1/2 cup (1 stick) unsalted butter, melted, cooled
1/3 cup sugar
4 cups whole milk
3 cups cornflakes, coarsely crushed
1/4 cup (packed) dark brown sugar
Preheat oven to 350°F. Butter 13 x 9 x 2-inch glass baking dish. Spread uncooked noodles over bottom of prepared dish and sprinkle with raisins. Whisk eggs, sour cream, butter and sugar in large bowl until smooth. Whisk in milk and pour mixture over noodles. Let kugel stand 5 minutes.
Mix cornflakes and brown sugar in bowl; sprinkle evenly over kugel.
Bake kugel until set in center, about 1 hour. Cut kugel into squares. Serve warm or at room temperature.
Serves 8 to 10.
Too Busy To Cook
Anita Hacker, Los Angeles CA
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PS I totally mixed up holidays. Kugel is for the New Year NOT passover. OY. However, in Fairway I discovered some GF Passover egg nodles from Israel: Gefen. So I'm going to make it anyway. The downside is that although Gefen IS GF, they use "Walnut Oil" in most of the GF noodle products. Go figure.