RFCJ RECIPE ARCHIVE
Posted by : Hope Kugel: Matzah-Apple, Ruchel's - pareve
Although the archives seem filled with every possible permutation of matzah, apples, and raisins, this kugel is ~our~ annual staple, and it's loved by all. We eat it hot as a side dish at the Seder, and, if any is left over, it's eaten cold the next day. It's great either way. This one is Mom's and it's never failed--just one caveat, though: I baked and froze it in advance, once, and found the reheated product to be unsatisfactory. The apples were mealy and the texture, consequently, was not appealing. My suggestion is to prepare it the day before serving, and reheat accordingly. Hope ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Ruchel's Matzah-Apple Kugel 1 box matzah 4 apples, peeled, cored, and coarsely chopped 1/2 c. raisins 1/2 t. cinnamon rind from 1/2 lemon, grated 1/2 c. sugar 1/4 c. klp margarine, melted 4 eggs, beaten until light and thick -Soak matzah in cool water until thoroughly moistened. Squeeze dry. -Put apples, raisins, lemon peel, sugar, and margarine in bowl with crushed matzah pulp and stir eggs in last (hands work best). -Spoon mixture into greased casserole dish, 13 X 9 is good. -Sprinkle cinnamon on top. -Bake uncovered @ 350 about 45 mins. or until golden. Note: A tart apple which stands up well to baking, such as Granny Smith, Empire or Cortland is preferred.
