Crunchy Noodle Kugel

From The Essential New York Times Cookbook, by Amanda Hesser

Ingredients:

1 cup raisins

Sherry

1 pound egg noodles

6 tablespoons unsalted butter, cut into pieces

4 large eggs

3 cups cottage cheese

1 cup sour cream

1/3 cup sugar

1 teaspoon ground cinnamon

Grated zest of 1 lemon

Pinch of salt

Directions:

Put raisins in a microwave-safe bowl or small saucepan and cover with sherry or orange juice. Heat on stove top or in microwave oven until liquid is steaming hot (about 1 1/2 minutes in microwave or 3 minutes on stove). Let cool while you prepare kugel mixture.

Preheat oven to 400 degrees. Butter an 11-by-17-inch jellyroll pan. Cook noodles according to package directions and drain well. Immediately return noodles to pot and add butter. Toss until butter melts.

In a large bowl, whisk together the eggs, cottage cheese, sour cream, sugar, cinnamon, lemon zest and salt. Drain raisins and add to bowl along with buttered noodles. Mix well.

Spread mixture in prepared pan and smooth top. Bake until top is crusty and golden, 25 to 35 minutes. Serve warm or at room temperature.