Adapted from epicurious: https://www.epicurious.com/recipes/food/views/apple-matzoh-kugel-104862
With two important changes, based on other people's comments:
*Decrease sugar from 1 1/2 cups to 1/2 only.
*And skip the 4 Tbsp butter on top, but be sure to cover the kugel with foil when a few raisins start to brown.
I didn't drain much of the water from the matzoh and I was concerned it would be watery, but it was perfect - nice and moist, but without liquid on the bottom.
To be sure it's ready, the apple pieces should be soft.
INGREDIENTS
4 large apples, Granny Smith or any tart apple, cored and cut into medium dice
1/2 cup light brown sugar
1/4 cup orange juice
6 plain matzohs
8 eggs
1 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 cups sugar - CHANGE TO 1/2 cup - can try even a little less
1/2 cup (8 tablespoons) butter or margarine, melted
1 cup golden raisins
1 cup dried apricots, medium, chopped
4 tablespoons butter or margarine, cut into small pieces, for casserole topping - CAN SKIP
DIRECTIONS:
1. Preheat the oven to 350°F.
2. Toss the apples with the brown sugar and orange juice, set aside in a medium bowl.
3. Break the matzoh into 2- to 3-inch pieces and soak in 1 cup of warm water until soft but not mushy. Set aside.
4. While the matzoh soaks, beat the eggs with a wire whisk in a large bowl until blended. Add the salt, sugar, cinnamon, melted butter, raisins, and apricots.
5. Squeeze the liquid from the softened matzoh and add the matzoh to the egg mixture with the apples. Stir the kugel well and pour into a lightly greased 2 1/2-quart casserole dish or a 10x14-inch pan. Dot the top of the kugel with the 4 tablespoons of butter.
6. Bake the kugel for 1 hour. Cover the top with foil if the top begins to become too brown early in the baking. Remove the kugel from the oven and cool to room temperature.
Cook's Tip:
The kugel can be made 2 days ahead, cooled, and refrigerated, covered. Bring to room temperature and reheat in a 350°F oven.
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