Carina-Forum для эстетов и гурманов
Полезное

Carina-forum is on Facebook
Мои рецепты

Apple walnut kugel

Apple walnut kugel

  • 1/2 cup coarsely chopped walnuts
  • 1/2 cup cider
  • 1/2 cup currants (cranberries, raisins)
  • 2 large tart apples, such as Granny Smith, Fuji, Royal Gala
  • Juice and zest of 1 lemon
  • 3 eggs
  • 1/2 cup sugar
  • 1/3 cup plus 2 tablespoons mascarpone (ricotta, cream cheese, quark)
  • 1/2 cup milk
  • 1 tablespoon vanilla
  • 2 teaspoon cinnamon, divided
  • pinch of salt, plus more for cooking the pasta
  • 250g fresh pasta (120g dry pasta)
  • cup brown sugar
  • Heat the oven to 350 degrees
  • Meanwhile, in a saute pan over medium heat, toast the walnuts until fragrant and slightly darkened, stirring frequently, 5 minutes. Set aside.
  • In a small saucepan, bring the cider to a boil.
  • Remove from the heat and stir in the currants. Allow the currants to rehydrate until plump, about 15 minutes.
  • Core and peel the apples. Thinly slice the apples lengthwise, and toss with the lemon juice in a medium bowl. Set aside.
  • In a large bowl, whisk together the eggs and sugar.
  • Whisk in the mascarpone, then the milk, lemon zest, vanilla, one teaspoon cinnamon and pinch of salt until well-combined. Set aside.
  • Cook the fresh pasta in the boiling water just until tender, 1 to 2 minutes (5-7 min dry pasta). Drain and allow to cool slightly in a colander.
  • Add the pasta to the custard base, tossing gently to coat the noodles.
  • Stir in the walnuts, currants (and remaining cider) and apples (with any remaining lemon juice).
  • Place the kugel mixture in a greased deep-dish pie pan or in a 12-by-9-inch baking dish.
  • Combine the brown sugar and remaining cinnamon in a small bowl. Drizzle the mixture over the kugel.
  • Bake the kugel until set and golden on top, 50 minutes. Cool slightly on a rack, then serve.