Browned Onion Poppyseed Kugel Cakes

L’Shana Tova! …. well, almost.

For those of you that have no clue what I am talking about, L’Shana Tova means “For a Good Year” in Hebrew. Rosh Hashanah, the Jewish New Year kicks off this month at sundown on September 28th. Celebrating with family and friends (and food) is a lovely way to acknowledge the start of a new year while reflecting on the moments from the past year. Like any New Year’s celebration, food is at the heart of the party, which is why, you should whip up a batch of Brown Onion Poppyseed Kugel Cakes! Not your traditional kugel… which is typically sweet, these little nuggets are filled with delicious savory flavors. I must also admit, there is something wonderful about getting your own little kugel cake that is perfectly intact and oh so pretty!

I can absolutely not take credit for these wonderful little cakes… it was ALL Judd. The caramelized onion gives the cakes a deep rich flavor with a hint of sweetness. Sour cream and the obligatory cottage cheese moisten the batter with a creamy zing! Not only were these incredibly easy to make, but they are delightful to eat! Celebrate this Rosh Hashanah the right way… with homemade Kugel Cakes!

Makes 6 to 8 main-course or 12 side-dish servings

6 ounces medium egg noodles (1 3/4 cups)
1 stick (1/2 cup) unsalted butter
3 cups chopped onions (2 large)
1 1/4 cups sour cream
1 1/4 cups small-curd cottage cheese (10 ounces)
1 tablespoon poppy seeds
4 large eggs
1 teaspoon salt
1/4 teaspoon black pepper
Special equipment: a muffin tin with 12 (1/2-cup) muffin cups

Put oven rack in middle position and preheat oven to 425°F.

Cook noodles in a 6- to 8-quart pot of boiling salted water until al dente, about 5 minutes. Drain in a colander and rinse under cold water, then drain well.

Melt butter in a 12-inch heavy skillet over moderate heat and brush muffin cups with some of butter. Add onions to skillet and cook, stirring occasionally, until well browned, about 20 minutes. Transfer onions to a large bowl and stir in noodles, sour cream, cottage cheese, and poppy seeds. Lightly beat eggs with salt and pepper, then stir into noodle mixture until combined well.

Divide mixture among muffin cups and bake until puffed and golden, 20 to 25 minutes. Loosen edges of kugels with a thin knife and cool kugels in pan 5 minutes before serving.