| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Jewish | 1 | Servings | |
INGREDIENTS
| 8 | oz | Lasagna noodles |
| 4 | Eggs | |
| 1/2 | c | Sugar |
| 1 | c | Small curd cottage cheese |
| 1 | c | Sour cream |
| 1 | c | Milk |
| 1/2 | c | Kahlua |
| 1/4 | c | Unsalted butter, melted |
| 1/2 | c | All purpose flour |
| 1/4 | c | Packed brown sugar |
| 2 | oz | Semi sweet chocolate, finely chopped |
| 1 | ts | Instant espresso powder |
| 1 | ts | Unsalted butter, chilled and chopped |
| Whipped cream (optional) |
INSTRUCTIONS
TOPPING I wasn't sure about this one, as it is quite different. But it has been asked for, so here it is. The recipe is from Hiram Walker's, Kahlua's Comedy Club. That's the same Hiram Walker of distiller fame. Cook noodles in 4 quarts of boiling water until tender--about 10 minutes. Drain and set aside. Beat eggs with sugar, and rest of ingredients, including butter and blend well. Pour 1 cup mixture into a buttered 9 inch baking dish. Top with 1/4 of noodles, arranged in a single layer. Repeat layering until all ingredients are used up. Cover and refrigerate 4 hours minimum. Preheat oven to 350F. Combine topping ingredients, except butter. With fingers, rub cold butter into mixture to form coarse crumbs. You may make topping up to two days in advance. Sprinkle topping evenly over kugel. Bake at 350F until firm in center. About 1 hour. Cool slightly. Cut warm kugel into serving squares and serve with whipped cream, if desired. From: Katie E Green <kgreen@u.washington.edu Posted to JEWISH-FOOD digest V96 #55 Date: Sat, 19 Oct 1996 08:57:37 -0700 (PDT) From: jefffree@eskimo.com
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