Chicken fat and onion is a characteristic flavor principle of European Jewish cooking and one that has immigrated to America with great success. It consists of fresh chicken fat (in some cases goose fat) rendered with onion, strained, and then used, with more onion fried in it, as a primary flavoring medium. Noodle Kugel, sometimes called a noodle charlotte, illustrates this principle when it is applied to a sweet dish. Butter or margarine may be substituted for the chicken fat, but then the taste will not be absolutely authentic. Serves 8.
1 lb. wide egg noodles
1 medium yellow onion, chopped
1/2 cup rendered chicken fat
1 cup sour cream
1 cup creamed cottage cheese
1 large sweet red apple, peeled, cored and chopped
1/2 cup golden raisins
1/2 cup sugar
Grated rind of 1 lemon
1 scant t. salt
1 t. cinnamon
Step 1. Cook noodles according to package directions. Rinse and drain well.
Step 2. In a small pan sauté onion in chicken fat until just golden.
Step 3. In a large bowl, beat eggs, then add onion and chicken fat, sour cream, cottage cheese, apple, raisins, sugar, lemon rind, salt and cinnamon and mix well until fully blended. Mix in noodles.
Step 4. Turn mixture into a buttered 2-quart baking dish or casserole and bake in a preheated 350 degree oven 45 to 50 minutes or until custard is set and lightly browned on top. Serve hot or cold.