Tuesday, April 24, 2012

Gluten Free Tipsy Ricotta Apple Noodle Kugel Recipe!

  • GF Egg Pasta
  • 9 oz. gluten-free flour – use your favorite flours or GF mix (I used this: 6 oz. superfine brown and 3 oz. superfine white rice flours) plus a few tablespoons of your favorite starch set aside for rolling the pasta dough
  • pinch of kosher salt
  • 6 oz. of eggs (around 3-4 large eggs)
  • Add 1 tablespoon lemon zest
  • Add 1 teaspoon olive oil
  • Advil, optional
  • Kugel
  • 8.5 oz. GF homemade egg noodles
  • 14 oz eggs (about 7 large eggs)
  • 16 oz. ricotta
  • 10 oz. crème fraîche
  • 2 oz. unsalted butter melted (half stick)
  • 6 oz. sugar ( 3/4 cup)
  • 2 large apples peeled and cubed and tossed with a sprinkle of lemon
  • 1/4 cup drunken raisins* (soaked in water and rum, mostly rum)
  • 1 teaspoon cinnamon plus more for sprinkling on top
GF Egg Pasta
  1. Take the optional Advil now, unless you have great bicep strength!
  2. In a large bowl weigh flours. Add salt. Mix. Create a well in the center.
  3. Add all the eggs, lemon zest and oil into the well. Using a fork, draw in from the edges and mix well incorporating everything together until no dry flour or streaks of egg remain.
  4. Knead in the bowl for a few minutes to incorporate any stray ingredients. On the counter, knead for 10 minutes (and not a minute less!). It will be shiny and quite smooth when you are done. Wrap well in plastic wrap and leave on counter for at minimum 30 minutes and an hour is even better.
  5. Using plastic wrap (powdered with starch) on the bottom and top, roll out half the dough. Keep using starch to help keep it from sticking. Roll very very very very thin without tearing.
  6. Cut 1/2 inch ribbons and then cut into any length you wish for egg noodles. Let sit on a cooling rack to dry for a short time – they cook up better fresh than they do later on.
  7. Precook in boiling, salted water until just al dente – about 1 to 2 minutes. Strain out the liquid and proceed with the recipe. Best to have the kugel mixture ready to go so you can mix it with the noodles after they are drained.
  1. Preheat oven to 350. Butter a 9×9 or several small single-serving baking dishes. Set aside.
  2. Weigh eggs in large bowl and whisk to mix. Weigh ricotta and crème fraîche into same bowl and whisk together with eggs. Add butter, sugar and mix. Fold in cubed apples and drained tipsy raisins and the cinnamon (saving some for the top). Gently stir in noodles. Mixture will look like it needs more noodles. Don’t worry. The noodles do a good job of pretending to be a stay-puff marshmallow – they will swell up and absorb a lot of the liquid. Sprinkle remaining cinnamon on top.
  3. Bake at 350 for 30 minutes. Check and rotate. Bake about 15 minutes more or until a knife almost comes out cleanly. Don’t over-bake it if you are going to refrigerate it and reheat it later. Let cool to set and serve just barely warm. You can refrigerate and rewarm in a low oven (covered). Sprinkle more cinnamon on top immediately before serving.
* soak the raisins in rum and water that reaches just to the top of the raisins. let them soak beginning the day before you assemble the kugel – but at minimum, for best flavor, they need about an hour (more is better). For the apples (if you are leaving out the raisins) do a quick soak – just about 15 minutes will do it.


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