Passover Fruit Kugel Food

PASSOVER FRUIT KUGEL

Steps:

• Preheat oven to 325°F. Grease a 7x11-inch pan. In a bowl combine the eggs, sugar and oil. In another bowl combine the pineapple with the juice, apples and matzo meal. Thoroughly combine the content of the two bowls. Add the prunes and apricots. Spoon the mixture into the prepared pan. Bake for 45 minutes or until golden brown.

PASSOVER POTATO KUGEL

Steps:

• Place a 9x13 baking dish or pan in the oven and preheat oven to 400 degrees, letting the dish heat up inside. Peel the potatoes, then use a food processor or hand grater to grate them into large shreds.
• Place the potato shreds in a large mixing bowl and cover with cold water. Let the shreds sit for a few minutes.
• Meanwhile, peel and shred the two large onions in the food processor or with a hand grater. Reserve.
• In a medium mixing bowl, whisk together the eggs, salt and pepper until fluffy.
• Drain the potato shreds in a colander, pushing down firmly on top of the shreds with your hands to push out the excess liquid.
• Place grated potatoes in a large bowl. Add the seasoned eggs, grated onions and potato starch to the bowl. Use your hands to mix all ingredients together until well combined.
• Take the preheated baking dish out of the oven. Quickly pour in 3 tbsp schmaltz or olive oil, then use a pastry brush to carefully spread the fat around the bottom and sides of the hot dish. Careful, don't burn yourself! The hot dish, while a bit difficult to navigate, will help to form a beautiful brown and crisp crust for the kugel.
• Carefully and quickly spread the potato mixture into an even layer in the baking dish (it should sizzle!), then drizzle remaining 1 tbsp of melted schmaltz or olive oil across the top.
• Bake uncovered at 400 degrees for 60-70 minutes until the top is nicely browned all across the top. If it seems to be browning too fast (before the center is cooked), cover the kugel to keep it from over-browning. You really want it to have a nice golden crust-- at the end of cooking, if it's not quite brown enough, you can put it 6 inches below the broiler for a minute or two to evenly brown it all across the top. This kugel tastes best served hot directly from the oven. Let it sit for 5-10 minutes before slicing and serving.

PASSOVER NOODLE KUGEL (DAIRY)

Steps:

• Gather the ingredients.
• Heat the oven to 350 F. Use 1 tablespoon softened butter to grease a 13x9x2-inch baking dish.
• Cook, rinse, and drain the noodles according to package directions. Set aside.
• In a large bowl, mix the cottage cheese, sour cream, sugar, eggs, melted butter, and vanilla.
• Stir in the drained noodles and fold in the raisins or apples, or a combination, if using.
• Spoon the mixture into the prepared pan. Sprinkle evenly with the cinnamon sugar.
• Bake in the heated oven for 50 to 60 minutes or until the center is set. Cool at least 10 minutes before cutting to serve. Source: Word of Mouth Kosher Catering. Recipe reprinted with permission.

APPLE-MATZOH KUGEL

Steps:

• 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.

FRUITY KUGEL TARTS FOR PASSOVER

Steps:

• Beat egg whites and ½ cup sugar until stiff peaks form.
• Beat yolks with 1 tablespoon sugar, oil, vanilla sugar, if using, and potato starch. Combine lemon juice, remaining sugar, and fruit in mixing bowl.
• Divide half of batter between 15 muffin tins. Spoon fruit mixture atop. Pour remaining batter over fruit.
• Bake at 350°F for 45 minutes or until tops of muffins turn golden brown.

PASSOVER SPINACH KUGEL

Steps:

• Preheat oven to 350.
• Thaw and drain spinach. Soak and drain matzo. Mix ingredients. Grease 9 x 13 inch pan. Brush top with oil before baking.
• Bake at 350 for about an hour or until done.

EASY FRUITY MATZO KUGEL

Steps:

• Preheat oven to 350°F.
• Soak broken matzo in water until soft, approximately 2-3 minutes, and drain.
• Beat eggs with salt.
• Add sugar to eggs.
• Add margarine/butter, raisins, cinnamon and pie filling to eggs, mixing well.
• Add matzo to mixture and combine well.
• Pour mixture into baking dish.
• Bake for 1 hour.

TRADITIONAL MATZO KUGEL FOR PASSOVER

Steps:

• Soak the Matzo sheets in some water until they become slightly soft. You do not want the sheets to be soggy. They should keep their form yet be easy to break into several pieces without causing too many crumbs. I usually run water over my Matzo sheets.
• Shake off the excess water without worrying if there remains a little extra water. Gently break the Matzo sheets into pieces in a bowl.
• Preheat the oven to 175°C / 350°F. Melt the butter in a casserole over a low heat (or in the microwave).
• Beat the eggs well. Add the salt, sugar, cinnamon, and melted butter.
• Pour the egg mixture into the bowl with the Matzo pieces. Mix gently until the pieces are covered by egg.
• Wash, peel, core and chop the apples. I used a combination of sour and sweet apples. The choice of apples is up to you.
• Add the chopped apples, raisins and chopped nuts (if you are using). Mix gently.
• Pour the Matzo-egg mixture into a baking dish. Add the remaining butter reserved for the topping by spreading little dots of butter on top of the dish.
• Place the baking dish in the oven and bake about 45 minutes or until golden brown on top.
• Remove the baking dish from the oven and let it cool about 10 or 15 minutes before serving.

FRUIT KUGEL

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 5 minutes. Drain and let noodles cool.
• Beat eggs with cinnamon and vanilla extract in a large bowl; gently stir in noodles. Mix pineapple, raisins, and apple into noodle mixture. Transfer mixture into a large casserole dish and scatter pieces of margarine over the noodle mixture. Spread apricot preserves over the casserole.
• Bake in the preheated oven until noodles on top are golden brown and preserves are bubbling, about 15 minutes. Cool slightly before serving.

PASSOVER PINEAPPLE KUGEL

Steps:

• Preheat the oven to 350°F. Combine eggs, oil, sugar, potato starch, vanilla, and baking powder. Add the crushed pineapple (if juice has accumulated since the pineapple has been processed, drain). Garnish with additional pineapple rings. Place into a round 9-inch pan and bake for 40 minutes or until golden. As seen in the Joy of Kosher with Jamie Geller Magazine Passover 2012 edition - Subscribe Now contributed by our Balabusta Next Door, Toby Ash. Check out this video based on this recipe but turned dairy for help with the right consistency.

MATZAH FRUIT KUGEL

Steps:

• Break matzahs into a bowl and cover with water. Soak 2 minutes and drain.
• In a large bowl, mix eggs until fluffy. Stir in apple, pear, pineapple, raisins, sugar, lemon rind and juice, cinnamon and vanilla. When well mixed, stir in matzahs.
• Preheat oven to 325 degrees. Place margarine in a 9x13" casserole dish and heat in the oven until melted. Swirl pan, coating it well with the margarine. Pour excess into matzah fruit mixture. Pour mixture into casserole dish, spreading evenly. In a small bowl, mix sugar and cinnamon for topping. Sprinkle over top.
• May be refrigerated overnight. Before serving bring to room temperature if refrigerated.
• Bake at 325 degrees for 45 minutes or until top is golden and kugel is solid. Cut into squares to serve.

VEGETABLE AND FRUIT KUGEL CUPCAKES

Steps:

• In a large mixing bowl, combine all ingredients. Place the paper muffin cups in the muffin tins. Pour the batter into the cups. They should be two-thirds full. Bake for 20 to 25 minutes or until done in a preheated 350 degree oven.

CAULIFLOWER KUGEL

Steps:

• 1. Cook cauliflower and drain well. Partially mash.
• 2. Melt margarine in a saucepan and add flour, Coffee Rich and water. Stir over medium heat for 10 minutes until flour is dissolved.
• 3. Pour sauce over cauliower. Add eggs, mayonnaise and onion soup mix.
• 4. Pour mixture into greased 3 quart baking pan or greased pie pan. May sprinkle with bread crumbs on top. Can sprinkle with paprika.,
• 5. Bake for 1 hour at 350 degrees.

PASSOVER FRUIT KUGEL

Steps:

• 1. Combine pineapple, apples, eggs,sugar, oil and matza meal. Fold in apricots. Batter will be thin.
• 2. Pour into greased 9 inch X 13 inch pan.
• 3. Bake at 350 degrees for 45 to 60 minutes.