NABUCCO´S "VA PENSIERO SULL´ALI DORATE"

The chorus of the Hebrew slaves. peace, love and kugel, jane

Apple and Matzo "Molly" Kugel

Here's a great matzo kugel dessert recipe from someone I've lost touch with.  But this is a recipe that shouldn't get lost.

This is a sweet and you should pardon the expression, Pesachdic, dessert that should be made at least once during the Passover holiday.

It's a grand finale to any seder table.

If you celebrate, have a sweet Passover.

peace, love and Molly Kugel,
jane

MOLLY'S APPLE-MATZOH KUGEL

Rick Bernstein

(double the recipe, double the fun)

 4 large apples, Granny Smith or any tart apple, cored and cut into medium dice (could be some pears too)

 1/2 cup light brown sugar

 1/4 cup orange juice

 6 plain matzohs

 8 eggs

 1 teaspoon salt

 1 teaspoon ground cinnamon

3/4 cups sugar

 1/2 cup (8 tablespoons) butter , melted

 1 cup golden raisins

 1 cup dried apricots, medium, chopped

 4 tablespoons butter, cut into small pieces, for casserole topping

 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.

Passover Mandel Bread

Gut Yontif!!!

Here is the best Passover Mandel Bread recipe.  Sure, it's a contradiction in that it isn't 'twice baked', but Passover is a contradiction in and of itself.  It's a restrictive holiday because for observant Jews, any food that begins to hint at rising or fermenting is simply not part of the program.

These cookies taste great.  You'll need to go to the Kosher for Passover aisle in your supermarket and pick up some matzo CAKE meal.  Pick up some potato starch too.  If you don't observe this holiday, these are the two ingredients you'll need to try out this seasonal cookie recipe.  Try Ghiradelli chocolate chips or chop up some great quality chocolate.  Nuts are optional (another pastry arts perc).

Passover Mandel Bread

Blue Heron Kitchen

CREAM TOGETHER:           2 cups sugar

                                                ½ pound (two sticks), unsalted butter

ADD:                                       6 eggs, room temperature, size large, one at a time,

                                                beating well after each egg is added (It's important to beat the eggs. 

                                                They're the sole leavening agent.)

SIFT TOGETHER:                 2 ¾ c. matzo cake meal

                                                ½ tsp. kosher salt

                                                ¾ c. potato starch

Fold dry ingredients into egg, butter, sugar mixture

ADD:     1 cup chopped nuts (toast and cool prior to chopping - this brings out their natural oils and makes the whole product taste better) and 6 oz. chocolate bits or chopped excellent quality chocolate (You can omit the nuts, but add more chocolate!)

Form into 4 - 2” wide [about ½-3/4” high] loaves [two loaves per cookie sheet – width, not length] and sprinkle with cinnamon sugar mix.

Bake on cookie sheets at 350 degrees for 45 minutes [less], slice while warm into 1/2” pieces.