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.

Brussels Sprouts with Apples and Almonds

Brussels Sprouts with Apples and Almonds

Adapted from American Masala by Suvir Saran

Brussels sprouts and apples, both, are abundant at the market now. This is an easy and festive recipe that comes from my friend, Suvir’s cookbook, American Masala. 

These Brussels sprouts will be a hit at your Thanksgiving dinner! Not only that, you’ll make this whenever Brussels sprouts are in season.  My friend, Regina told me she’ll never cook b.s.'s any other way.

peace, love and may you be at ease in and out of the kitchen,
xojane

Ingredients:

3 lbs. Brussels sprouts, ends trimmed and outer leaves removed

1 Tbsp. balsamic vinegar

3 Granny Smith or other tart apples, cored and thinly sliced

1 cup sliced almonds

1 Tbsp. kosher salt

1 tsp. ground black peppercorns

4 Tbsp. extra virgin olive oil

2 small red onions, thinly sliced

1/3 cup raisins or currants [Use organic raisins, it makes a difference – they taste like raisins]

½ tsp. red pepper flakes [reduce or omit if you can't take the heat]

½ cup (4 oz.) unsalted butter, cut into small pieces

Procedure:

Set one oven rack to the center position and one to the upper-middle position and preheat the oven to 350º.

With a paring knife, cut an “x” in the bottom of each Brussels sprout and place all in a large bowl. 

Add the vinegar, apples, almonds, salt, ground peppercorns, oil, onions, raisins, and pepper flakes. 

Toss together and transfer to a gratin or baking dish.  Dot the top with half the butter.

Bake on lower rack for 30 minutes.  Sprinkle the remaining butter over the top and bake for another 30 minutes. 

Turn on the broiler.  Place the baking dish on the upper-middle rack and broil for 2 minutes, or until the top of the casserole is browned.  Watch this carefully, because unattended, you'll risk losing the casserole to the flame.

Serves 8