This is one of my all time favorite Chanukkah dishes. I love making as many dishes as I can with bright colors during the season. This dish is like a no-bake kugel and is truly worthy to be served for the Festival of Lights!
The picture posted is of the pasta I use in the dish.








  • PamelaM


  • 1 (250 gram) bag Organic Farfalline Arcobaleno Pasta Italian Harvest

  • 1 cup sliced kumquats, remove seeds

  • ¾ cup craisins/dried cranberries

  • ½ cup golden rasins

  • 2 cup pineapple juice

  • 3 extra-large eggs, free-range organic

  • ⅓ cup honey

  • 1 tsp cinnamon

  • ½ tsp nutmeg, freshly grated

  • 1 cup almond milk

  • 1 cup apple cider

  • 2 Tbsp butter, melted

  • 1 tsp vanilla bean paste or vanilla extract

  • 1 tsp almond extract

  • 1 cup cottage cheese

  • ½ cup pistachios, chopped

  1. In a medium saucepan bring pineapple juice to a boil. Add raisins, craisins and kumquats. Stir, cover pan and turn off heat. Leave for 25 minutes.

  2. In a blender add eggs, honey, cinnamon and nutmeg, blend. Add in almond milk, apple cider and melted butter, blend well. In a small saucepan on medium, pour in egg mixture. Stir and cook until you have a thickened creamy sauce, about 15 minutes.

  3. Cook Farfalline according to package directions at the same time you are cooking the sauce. Drain well.

  4. Remove sauce from heat, add vanilla and almond extract. Pour into warm pasta. Add the cottage cheese.

  5. Spoon the fruit into the pasta, add pistachios and toss to blend all. Serve with your Chanukkah Dinner.

  6. Get the pasta here. It is a little pricey, but well worth it for the holiday.




Please register or login to review.
There are no user reviews for this listing.

Web Development Developed by Joomi
RADesign Designed by RADesign
zest CookKosher is a Zest Group project