2 tablespoons butter, plus additional for buttering pan
3 eggs, separated
1 tablespoon granulated sugar
16 ounces whole milk ricotta cheese
3 tablespoons mascarpone cheese
2 teaspoons freshly grated cinnamon
1 Honeycrisp or Granny Smith apple
1 teaspoon granulated sugar
1/2 teaspoon ground cinnamon
Preheat oven to 350 degrees. Butter a 6 1/2 by 3-inch springform pan.
Bring a medium saucepan of salted water to a boil over medium-high heat. Add the egg noodles and cook for 4 to 6 minutes until al dente. Drain in a colander and return to the pan. Stir in the butter to melt and evenly coat the noodles. Set aside.
In a small mixing bowl, whip the egg whites to stiff peaks.
In a large mixing bowl, combine all remaining ingredients except apples. Add the buttered noodles and stir to combine. Gently fold in the egg whites, and pour the whole mixture into the springform pan.
Slice the apple towards the core to make about 20 segments of apple, keeping the stem intact. Arrange the apples in a fan-like pattern over the top.
In a small bowl, combine the cinnamon and sugar. Sprinkle generously over the apple.
Bake for 1 hour and 10 minutes. Remove, and allow to cool for a few minutes before cutting. Serve hot or cold. Will keep, refrigerated, for 5 days.
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- Today we're making kugel but we're making Frankie kugel. So instead of having cottage cheese and cream cheese, I'm using mascarpone and ricotta and doing apple cinnamon so you get this savory sweet fusion of Italian and Jewish food that's good hot or cold. I think it's a winner, let me show you how to make it. First thing is egg noodles. These cook very very quickly. They take like two or three minutes. And you want to make sure that the water tastes like the ocean of course. Okay, butter goes in. Just give it a little mixie mix, this is to prevent it from sticking to itself but it's also to add flavor. It's mixed around nicely. Okay, this can be put aside. Egg whites. Okay, this is going to give us light airiness. Now, essentially this is a sweet, cheesy, pasta cake. Normally it's made with cottage cheese and cream cheese. And I have swapped it out for ricotta cheese and mascarpone cheese. I'm gonna add most of my sugar there. I'm gonna reserve some. I'm gonna add a little bit of cinnamon, you can grate it freshly if you'd like. That's lovely. Here comes our noodles, they're coming right in. Boom, boom, boom. This gets mixed up. And now we want to just gently fold in our egg whites. Keep the air that they have sort of intact. So that means getting it in there without moving it too much. There it is. This is a spring form round pan. I really love these guys. It's buttered. In goes the kugel. Okay, apple. I like to kind of cut it like this to get the core out of it. And then we can just come in and try to get a bunch of thin pieces. Okay. Now, figure out how you're gonna fan these out. By cooking them, the top part which is gonna get tall, it will fall. And now I'd like to top it with a little bit of cinnamon sugar. So, take some cinnamon, you can freshly grate it if you want. Take a little bit of sugar. Boom, boom, boom. Mix it up. And come into one of these little bad boys. Here we go. Smells lovely. Alright guys, here we are. We've got our kugel here. It's cool to the touch and I would recommend that you make sure that it's cool to the touch because if you cut into this hot it's gonna really ooze. It is a delicate thing, just keep that in mind. Kugel. So you've got some nice light Italian cheeses. You certainly have flavor and it's tasty. It's good hot or cold. It's nice to bring to a friend's house. I can see this both on a hot summer day, served cold. And also on a cold winter day served warm or hot. That's it. Apple cinnamon kugel. With Italian cheeses. The full world fusion has begun ladies and gentlemen.