RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Kugel: Matzah-Apple - pareve, dairy
This is the recipe as it is written, but my memory tells me -- confirmed by discussions with my mother -- that she increased the amount of apple in the kugel and used golden raisins for visual contrast to the darker currants. I happen to like the taste of currants better, so I use all currants. I decrease the amount of brown sugar, but long-time readers of this newsgroup know I have a thing about sweet dishes as entrees or sweet dishes served with entrees. Only my love of my Galitzianer grandmother on my father's side got me through some of her meals! Karen Selwyn * * * * * * * * * Matzo-Apple Kugel 3 matzos 3 large apples, pared and diced 1/2 cup currants 3/4 cup raisins 2 teaspoons cinnamon dash of nutmeg grated rind of 1 lemon 3/4 cup packed brown sugar 4 tablespoons melted butter or non-dairy margarine 6 eggs, beaten Preheat oven to 350 degrees. Soak matzos in water until soft. Press out as much water as possible. Add apples, currants, raisins, cinnamon, nutmeg, lemon rind, sugar and butter/margarine. Mix well. Add eggs. Mix thoroughly. Pour mixture into greased casserole. Bake for 45 minutes or until apples are tender.
