Molly Yeh's Plum Hazelnut Kugel Girl Meets Farm Food Network

Molly uses spiced egg noodles to create a sweet, creamy and super nostalgic comfort food!
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage with a taste of the Midwest, too.

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Plum Hazelnut Kugel
RECIPE COURTESY OF MOLLY YEH
Level: Easy
Total: 1 hr 30 min
Active: 30 min
Yield: 10 to 12 servings

Ingredients

Kugel:

1/4 cup (56 grams) unsalted butter, plus more for the dish
Kosher salt
1 pound wide egg noodles
1 pound whole-milk ricotta
1 pound sour cream
1 cup (240 grams) whole or 2% milk
3/4 cup (150 grams) granulated sugar
1 tablespoon (15 grams) vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
5 large eggs
1/2 lemon, zested and juiced

Topping:

1 cup (140 grams) raw unsalted hazelnuts, chopped
1 cup (30 grams) corn cereal, crushed with your hands
1/4 cup (56 grams) unsalted butter, melted
1/4 cup (50 grams) light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon kosher salt
2 large (or 3 small) plums, pitted and sliced
1/4 cup turbinado sugar

Directions

For the kugel: Arrange an oven rack in the middle position; preheat the oven to 325 degrees F. Grease a 9-by-13-inch baking dish (or deep 9-inch square dish) with butter.

Bring a large pot of salted water to a boil over medium-high heat. Cook the egg noodles for 4 to 5 minutes, until theyre just shy of desired doneness. Drain and toss with the butter while still hot. Set aside to cool.

In a large mixing bowl, combine the ricotta, sour cream, milk, granulated sugar, vanilla, cinnamon, cardamom, eggs, lemon zest and juice and 1 teaspoon salt and whisk until smooth. Add the cooled noodles and toss to combine. Transfer to the prepared pan. You can cover and refrigerate overnight or continue right on to the topping.

For the topping: Mix together the hazelnuts, corn cereal, melted butter, brown sugar, cinnamon, cardamom and salt in a bowl. Scatter evenly over the kugel. Bake until the kugel is set and the center puffs up; begin checking at 40 minutes.

Remove the kugel from the oven and increase the heat to a low broil. Top the kugel with the plums and turbinado sugar, making sure to cover as much of the nut mixture as you can with the fruit. Broil until the plums are glossy and the edges have curled; begin checking at 5 minutes. Remove and cool slightly. Scoop into bowls. Keep leftovers in an airtight container in the refrigerator for 3 to 4 days.

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Molly Yeh's Plum Hazelnut Kugel | Girl Meets Farm | Food Network
https://www.youtube.com/watch?v=oLksXisAv8I