Orange Currant Noodle Kugel

Preparation In a small bowl soak currants in hot water to cover 5 minutes and drain well. In a blender blend together sour cream, cottage cheese, eggs, 1/4 cup plus 2 tablespoons sugar, 3 tablespoons butter, zest, vanilla, 1/4 teaspoon cinnamon, and salt until smooth. Preheat oven to 350°F. and butter a 2-quart gratin dish or other shallow baking dish. In a kettle of salted boiling water cook noodles until just tender, about 5 minutes, and drain well. Peel apple and grate coarse into a bowl. Add noodles and toss with sour cream mixture and currants. Transfer mixture to prepared dish. In a small bowl stir together remaining 2 tablespoons sugar, remaining 1/4 teaspoon cinnamon, and almonds and sprinkle evenly over kugel. Drizzle top with remaining 2 tablespoons melted butter. Bake kugel in middle of oven 40 to 45 minutes, or until cooked through and golden.

Preparation In a small bowl soak currants in hot water to cover 5 minutes and drain well. In a blender blend together sour cream, cottage cheese, eggs, 1/4 cup plus 2 tablespoons sugar, 3 tablespoons butter, zest, vanilla, 1/4 teaspoon cinnamon, and salt until smooth. Preheat oven to 350°F. and butter a 2-quart gratin dish or other shallow baking dish. In a kettle of salted boiling water cook noodles until just tender, about 5 minutes, and drain well. Peel apple and grate coarse into a bowl. Add noodles and toss with sour cream mixture and currants. Transfer mixture to prepared dish. In a small bowl stir together remaining 2 tablespoons sugar, remaining 1/4 teaspoon cinnamon, and almonds and sprinkle evenly over kugel. Drizzle top with remaining 2 tablespoons melted butter. Bake kugel in middle of oven 40 to 45 minutes, or until cooked through and golden.