Blueberry Goat Cheese Kugel with Meyer Lemon Glaze

Blueberry Goat Cheese Kugel with Meyer Lemon Glaze

  • Prepare: 30M
  • Cook: 1H
  • Total: 1H 30M
Blueberry Goat Cheese Kugel with Meyer Lemon Glaze

Blueberry Goat Cheese Kugel with Meyer Lemon Glaze

Diets

  • Vegetarian

Ingredients

  • Produce

    • 1 tbsp A meyer lemon, juice from
    • 2 pints Blueberries, fresh
    • 1 Meyer lemon, Zest from
  • Refrigerated

    • 4 Eggs, large
  • Pasta & Grains

    • 1 lb Wide egg noodles
  • Baking & Spices

    • 1 tsp Lemon extract
    • 2 cups Powdered sugar
    • 1 tsp Salt
    • 3/4 cup Sugar
    • 1 1/2 tsp Vanilla extract
  • Nuts & Seeds

    • 1/2 cup Almonds
  • Dairy

    • 1/2 cup Butter
    • 1 1-pound container Cottage cheese
    • 1/2 lb Goat cheese
    • 1 2 pound container Sour cream
    • 1 cup Whole milk
  • Time
  • Prepare: 30M
  • Cook: 1H
  • Total: 1H 30M

Found on

Description

The summerist of all the kugels! Thats a word now. Blueberry Goat Cheese Kugel with Meyer Lemon Glaze is where its at!

Ingredients

  • For noodles:
  • 1 pound wide egg noodles
  • ½ cup butter, plus more for buttering pan
  • 1 cup whole milk
  • 4 large eggs
  • ¾ cup sugar
  • 1½ teaspoons vanilla extract
  • 1 teaspoon lemon extract
  • Zest from 1 Meyer lemon (can use a regular lemon)
  • 1 teaspoon salt
  • ½ pound container sour cream
  • ½ pound goat cheese
  • 1-pound container cottage cheese
  • 2 pints fresh blueberries, washed and dried very well
  • ½ cup slivered almonds
  • For Meyer lemon glaze:
  • 2 cups powdered sugar
  • 1 tablespoon juice from a Meyer lemon

Directions

  • Preheat oven to 350 degrees F. Then butter a 13x9-inch glass or ceramic deep baking dish.
  • Cook noodles in salted water according to package directions until al dente.
  • Drain well, then return the noodles to the pot, add butter and gently mix, completely coating the noodles. Admire the delicious simplicity of buttered noodles.
  • In a large bowl, whisk together milk, eggs, ½ cup sugar, vanilla extract, lemon extract, lemon zest and salt. Then mix in sour cream, goat cheese and cottage cheese.
  • In a separate bowl, mix blueberries with remaining ¼ cup sugar and set aside. Combine the dairy mixture with the noodles. Then mix in blueberries just until combined.
  • Transfer mixture to the baking dish and bake for 1 hour or until golden brown. After 50 minutes, sprinkle kugel with almond slices and bake for the last 10 minutes to toast almonds.
  • While kugel is cooling, whisk together Meyer lemon juice and powdered sugar in a bowl. Add a little water if needed to get a consistency that you can drizzle over the kugel but that isn’t too runny. Drizzle glaze right before serving, or refrigerate separately if not planning on serving right away. Kugel can be served warm or at room temperature.
  • Serves: 12 servings
  • Prepare: 30 mins
  • Cook Time: 1 hour
  • TotalTime:
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Title:

Blueberry Goat Cheese Kugel with Meyer Lemon Glaze - What Jew Wanna Eat

Descrition:

The summerist of all the kugels! That's a word now. Blueberry Goat Cheese Kugel with Meyer Lemon Glaze is where it's at!

Blueberry Goat Cheese Kugel with Meyer Lemon Glaze

  • Produce

    • 1 tbsp A meyer lemon, juice from
    • 2 pints Blueberries, fresh
    • 1 Meyer lemon, Zest from
  • Refrigerated

    • 4 Eggs, large
  • Pasta & Grains

    • 1 lb Wide egg noodles
  • Baking & Spices

    • 1 tsp Lemon extract
    • 2 cups Powdered sugar
    • 1 tsp Salt
    • 3/4 cup Sugar
    • 1 1/2 tsp Vanilla extract
  • Nuts & Seeds

    • 1/2 cup Almonds
  • Dairy

    • 1/2 cup Butter
    • 1 1-pound container Cottage cheese
    • 1/2 lb Goat cheese
    • 1 2 pound container Sour cream
    • 1 cup Whole milk

The first person this recipe

whatjewwannaeat.com

whatjewwannaeat.com

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Found on whatjewwannaeat.com

What Jew Wanna Eat

Blueberry Goat Cheese Kugel with Meyer Lemon Glaze - What Jew Wanna Eat

The summerist of all the kugels! That's a word now. Blueberry Goat Cheese Kugel with Meyer Lemon Glaze is where it's at!