RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Carrot Kugel, Sweet - pareve
3 extra-large eggs, separated 5 tbls sugar, divided 3 tbls all-purpose flour 4 medium carrots, peeled and grated (about 1 2/3 C) 1 tbls plus 1 tsp sweet red wine pinch of salt 2 tsp lemon juice 1/4 cup blanched ground almonds 1 3/4 tsp grated lemon rind 4 tbls matzo meal Preheat oven to 350°F. Oil a 4-5 cup baking dish. Beat egg yolks with 3 tablespoons of the sugar in large bowl about 2 minutes or until thick and light. Stir in grated carrots, almonds, matzo meal, flour and salt. Add wine, lemon juice and lemon rind and mix well. In a separate bowl, beat egg whites until stiff but not dry. Add remaining 2 tablespoons of sugar and continue beating at high speed for 30 seconds or until glossy. Fold one quarter of whites quickly into carrot mixture. Spoon this mixture over remaining whites and fold together quickly but lightly. Transfer to prepared baking dish and bake for 35-40 minutes or until firm and golden brown. Serve hot or warm. Makes 4-6 servings. ------------------- Copyright © 1993-1996 Culinaria Online.
