A savoury and sweet side dish: Noodle Kugel

The ingredients immediately grabbed my attention when I first saw the recipe for Noodle Kugel (click for the recipe) in Martha Stewart Living magazine a couple of years ago.
   Egg noodles, sour cream, cream cheese, cinnamon, nutmeg and apples were present.
   I predicted it would be sweet and savoury all at once – and my expectation was correct.
   It was also absolutely delicious.
   This recipe is a version of the classic Jewish kugel, a dish made with egg noodles or potatoes that is often served as a dessert or side dish.
   Noodle Kugel definitely works as a side dish. The recipe makes a lot, and it’s family-friendly.
   The recipe also suggests serving Noodle Kugel for breakfast, and that makes sense to me. A brunch table would a terrific home for the dish, alongside some sausages. It reminds one a bit of crepes and whipped cream.
   Unfortunately, Noodle Kugel is not the leanest dish around – carbs, fat and cholesterol do a delicious little dance within it.
   I found it quite easy to make.
   One pound of egg noodles are boiled, drained and returned to the pot.
   Six eggs, sour cream, sugar, melted butter and cream cheese are mixed together.
   Sugar, cinnamon and nutmeg are tossed occasionally in a skillet with butter until soft and caramelized.
   The apples are stirred into the egg mixture, and this is in turn poured into the noodles and the whole mixture is tossed.
   The noodles are poured into a prepared dish, drizzled with melted butter and sprinkled with sugar, and baked until the top is golden, about 30 minutes.

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