The perfect side dish for your Hanukkah feast is a classic sweet noodle kugel. We swapped the traditional raisins and added dried tart cherries and lemon juice for some extra tang that will hold up to the smoke from the Woodcreek 4-in-1 Pellet Grill.
4 tablespoons salted butter
1 package wide egg noodles
4 tablespoons unsalted butter, melted
2 cups sour cream
1¾ cup cottage cheese
¾ cup sugar
3 large eggs, lightly beaten
¼ cup lemon juice
Zest of 2 lemons
1½ teaspoon vanilla extract
¼ teaspoon kosher salt
1 cup dried tart cherries
1 teaspoon ground cinnamon
No nutrition information available
- Preheat pellet grill to 375 F
- Use 4 tablespoons salted butter to coat a 9x13-inch glass or ceramic baking dish and set aside.
- Bring a large pot of water to a boil.
- Add the egg noodles and boil for 5 to 6 minutes.
- Drain the noodles.
- Toss noodles in a large bowl with melted butter to completely coat noodles
- In a medium bowl, whisk together the sour cream, cottage cheese, sugar, eggs, lemon juice, lemon zest, vanilla, and salt.
- Combine the noodles and wet ingredients.
- Fold inthe dried cherries.
- Pour the noodle mixture into the prepared pan and smooth the top with a spatula.
- Sprinkle the top of the kugel with cinnamon.
- Bake in pellet grill for 45 to 55 minutes, or until the custard is set and the top is lightly browned.
- Remove the kugel from the pellet grill and allow to rest for 10 to 15 minutes before cutting.