Eggnog Kugel

I have always believed the eighth night of Chanukah should be called the "fire hazard" night. Whenever my wife would let me, I set out seven chanukiot with 63 candles burning brightly. Luckily by the last night, most of the wrapped presents had already been unwrapped, so the chances of an errant candle setting off a horrific holiday blaze were somewhat reduced.

What's a holiday without a sense of danger?

In more recent years, my wife has restricted me to no more than five chanukiot, which is both safer and less likely to blind passing aircraft. So, I acquiesce. Shalom Bayit, and all.

On a related note, here is my recipe for Eggnog Kugel, a recipe that blends Ashkenzai Jewish culinary tradition with the nutmeg-infused dairy product so often found throughout December. Enjoy.

Ingredients:

• Kugel
  • 8 ounces wide egg noodles
  • 4 ounces butter or margarine
  • 6 eggs
  • ½ cup sour cream
  • 1 cup cottage cheese
  • 1 cup eggnog
  • ¼ cup sugar
  • ½ cup raisins

• Topping:
  • 1 cup chopped pecans
  • ½ cup brown sugar
  • 2 Tablespoons butter, melted

Preheat oven to 350°F. Cook noodles in boiling salted water until tender. Drain and add butter. Set aside. Beat together eggs, sour cream, cottage cheese, eggnog, and sugar. Add raisins. Add mixture to noodles. Pour into greased 8 x 12-inch baking dish. Mix together topping ingredients. Sprinkle over kugel. Bake for one hour. Serves 10-12.