Blueberry/Cherry Kugel (Noodle Pudding)

Quite a bit of work, but look at it. What a thing of beauty.

For the noodles:

3 large egg yolks plus 1 whole egg
3 tablespoons cold water
1 cup semolina flour
(about) 1 cup AP flour
3/4 teaspoon salt

In a bowl, beat the eggs until light. Beat in the water and salt. Add the semolina and mix well. Add the AP flour by hand until you have a very stiff dough. Knead a few minutes, then wrap in cling film and let rest 30 minutes.

Roll out thin (A pasta maker helps, but a rolling pin will work fine) and cut into short, wide strips. Dry briefly (about 1 hour) on racks before cooking. Cook in boiling water until tender-about 10 minutes. Drain, and use immediately.

For The Kugel:

The cooked noodles from above
3 large eggs, lightly beaten
1 tablespoon melted butter
1/4 teaspoon salt
1 cup 4% cottage cheese
1/2 cup cherry preserves
1/2 cup full-fat sour cream
1/4 cup grated cheddar cheese
1/2 cup raisins
1 pint fresh blueberries
1/2 teaspoon ground ginger
1/2 cup sugar

Combine everything, and pour into a well-buttered, large casserole dish. Bake at 375 degrees F. for 1 hour. Reduce heat to 350 degrees F. and bake another 20 minutes or more until most of the liquid at the top has evaporated and noodles are browned. Cool in casserole dish, then unmould to serve. We serve ours cold around here, but it also makes a wonderful warmed dessert.