RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Kugel: Wine-Fruit-Nut Matzos (dessert) - pareve
I have had apple-matzo kugel served as side dish at a seder, but I don't think there's any mistaking this matzo kugel as a dessert version only. Karen Selwyn * * * * * * * * Wine-Fruit-Nut Matzos Kugel 1 1/2 cups sweet KLP wine 8 matzos 4 egg whites 1/2 cup plus 2 tablespoons sugar 1 cup chopped almonds 1/2 cup raisins or currants 1/2 cup cherry preserves 3 teaspoons cinnamon, divided 1/2 cup melted vegetable margarine 2 tablespoons vegetable margarine Warm the wine slightly and pour over matzos to soften. Meantime, whip egg whites and and one-half cup sugar till stiff. Fold in chopped almonds, currants and two teaspoons of cinnamon. In well-greased baking dish, place alternate layers of matzos, cherry preserves, melted margarine and egg white mixture. Pour leftover wine over all. May stay at this stage in refrigerator for one or two days till ready to bake. Before baking, make topping mixture of sugar and remaining teaspoon of cinnamon and sprinkle over top; dot with two tablespoons of margarine. Bake for 20 to 30 minutes at 350 degrees till crisp on top. Note: Vary the dried fruits according to taste. Instead of the traditional almonds and raisins, try coconut and pineapple for a change. For quick garnish, place a tiny bunch of green grapes in center. Arrange a circle of slivered almonds around. Serves eight. Source: "A Seder Dinner as Fresh as the Flowers of Spring" Ethel Hofman PHILADELPHIA INQUIRER Philadelphia Online Cooking Show
