Recipe: Mascarpone and Citrus Kugel

MASCARPONE AND CITRUS KUGEL

"For a holiday meal, weekend lunch, brunch, or any time that you're feeling indulgent, make this sweet, over-the-top kugel. Okay, I know it has sour cream and mascarpone and butter, but few Jewish cooks ever got famous for their diet cuisine. Just go for it and head to the gym the day after. And keep saying to yourself that the kids need a lot of calcium for their growing bones."

FOR THE KUGEL:
1 (12-ounce) package medium egg noodles, uncooked
8 tablespoons (1 stick) unsalted butter, cut into 8 pieces and softened
5 large eggs
3/4 cup granulated sugar
24 ounces sour cream (2 1/2 cups)
8 ounces mascarpone
1 teaspoon vanilla extract
Grated zest of 1 orange
Grated zest of 1/2 lemon
FOR THE TOPPING:
1/2 cup crushed cornflakes
2 tablespoons light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
8 tablespoons (1 stick) unsalted butter, melted

Position a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly butter a 13 x 9-inch baking dish.

TO MAKE THE KUGEL:
Bring a large pot of lightly salted water to a boil over high heat. Add the noodles and cook just until tender, about 8 minutes. Drain well and return to the pot. Add the butter and stir until the butter melts and coats the noodles.

Whisk the eggs and sugar in a medium bowl. Add the sour cream, mascarpone, vanilla, and orange and lemon zests, and whisk just until combined. Do not overwhisk, or the mascarpone will separate. Pour over the noodles and mix to combine. Spread evenly in the baking dish.

TO MAKE THE TOPPING:
Mix the cornflakes, brown sugar, cinnamon, and nutmeg. Sprinkle evenly over the kugel and drizzle with the butter.

Bake until the kugel feels set when pressed in the center, about 30 minutes. Let stand 10 minutes. Cut into squares and serve warm.

Makes 10 to 12 servings
Excerpted from Jeff Nathan's Family Suppers by Jeff Nathan
Copyright 2005 by Jeff Nathan. Excerpted by permission of Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.