Serving Larchmont Village, Hancock Park, and the Greater Wilshire neighborhoods of Los Angeles since 2011.

Noodle Kugel for Break-the-Fast

Estee Aaronson (right) with her guests breaking the traditional Yom Kippur fast.


Today is Yom Kippur, the holiest day of the year for Jews. For those who celebrate the somber Day of Atonement, during which many Jews fast and pray, the evening ends with a festive break-the-fast dinner served at sundown. It’s a festive ending to the High Holidays of the Jewish year with friends and family usually gathered at the home of a very good cook. We have been honored to be invited to the Hancock Park residence of David and Estee Aaronson, where the table is filled with traditional break-the-fast dishes, topped off by her famous cookie plates.


The Aaronson’s Break-the-fast table is filled with traditional holiday foods including Noodle Kugel. Yes, those are cheese blintzes next to the kugel!


Despite being busy preparing for this evening’s meal, Estee took a moment to share one of her favorite recipes with the Buzz. Noodle Kugel, an Ashkenazic casserole usually made with potatoes or noodles, is a traditional part of the Break-the-fast meal because it’s fits with dairy, explained Estee.

“Traditionally, for Break-the-fast you serve fish and dairy because you don’t want anything too heavy after a day of fasting,” said Estee. “This is my favorite recipe for noodle kugel.  While it’s not heavy, it does have some rich ingredients…but it’s worth every bit as far as I’m concerned.”


Noodle Kugel

10 oz package of wide noodles (though most packages come as 12 oz., this recipe calls for a bit less)
4 beaten eggs
1 stick of butter
1 cup sugar
1 cup sour cream
1 8 oz block for container of cream cheese
1/2 cup of crushed cornflakes to sprinkle on top

Cook and drain noodles and return to the pot. Add chopped pieces of butter and cream cheese until it melts. You may have to turn the heat back on to melt the butter and cream cheese.

Add sugar, sour cream, and eggs to the mixture.

Pour into an ungreased 9 x13 pan and sprinkle cornflakes on top to add crunch. You can also top with cinnamon and sugar.

Bake for one hour at 350 degrees.


Estee has developed the recipes for her Break-the-fast meal over the years. Some are from friends, others she creates on her own. Thanks to Estee for inviting us to join her again this year. You can be sure I’ll be scoping out what we can share with you next year!



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Patricia Lombard
Patricia Lombard
Patricia Lombard is the publisher of the Larchmont Buzz. Patty lives with her family in Fremont Place. She has been active in neighborhood issues since moving here in 1989. Her pictorial history, "Larchmont" for Arcadia Press is available at Chevalier's Books.

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