Sweet Matzah Kugel Food

MATZO KUGEL

Steps:

• Sauté onions and celery in fat until onions are tender. Add to broken Matzo's.
• Combine remaining ingredients and add to matzo mixture. It will be a bit runny.
• Pour into well greased 1 1/2-quart baking dish and bake at 350°F for 30-35 minutes until firm.

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.

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.

APPLE MATZOH KUGEL

Steps:

• Preheat the oven to 350°F. Lightly coat a 9-inch-square baking dish with spray oil.
• In a medium bowl, combine apples, 1/4 cup of the apple juice and lemon juice, and set aside.
• Break matzoh into bite-size pieces and place in a separate bowl with remaining apple juice; let soak just until softened, about 5 minutes.
• Drain matzoh and discard remaining juice.
• In a medium bowl, whisk eggs, cinnamon, nutmeg and salt together until blended.
• Fold in apricots and drained, softened matzoh.
• Layer 1/3 of the apples and juices in the prepared baking dish.
• Add 1/2 of the egg mixture.
• Repeat with remaining apples and egg mixture; ending with a thin layer of apples on top.
• Bake until apples are golden brown on top and tender throughout, about 50 minutes.
• Let cool slightly before serving or cool completely.

APPLE MATZO KUGEL

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish. Break the matzo sheets into pieces, and soak in a bowl of water until soft. Drain in a colander, mashing to squeeze the water out.
• In a separate bowl, mix together the eggs, salt, sugar, oil and cinnamon. Add the soaked matzo, and mix well. Fold in the apples and raisins. Spoon into the prepared baking dish, and spread evenly.
• Bake for 45 minutes in the preheated oven, until nicely browned and apples are tender.

SAVORY MATZO KUGEL

Steps:

• Step 1: Preheat the oven to 350 F. Fry 4 cups of diced onions in 1/2 cup canola oil until golden brown and caramelized. Drain the onions and reserve the fried-onion oil.
• Step 2: Break 8 pieces of matzo into 2-inch pieces. Place in a bowl. Wet matzo with 2 1/2 cups boiling water. Make sure that all the water is absorbed into the matzo pieces.
• Step 3: Add 8 large eggs, the fried onions, 1/4 cup of the fried onion oil, parsley, 1 tablespoon salt and 1 1/2 teaspoons black pepper.
• Step 4: Pour the remaining 1/4 cup of fried onion oil into a 13-by-9-inch baking pan. Pour the matzo mixture into the pan. Bake uncovered for about 1 hour or until set.

PASSOVER SWEET KUGEL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9x13 baking dish.
• Moisten the matzo farfel by placing in a large bowl, stirring in enough cold water to cover, and rinsing immediately in a colander set in the sink. Mix in beaten eggs, sugar, salt, and margarine until thoroughly combined, and lightly mix in the apples, bananas, and 1/4 cup of ground walnuts. Spoon the kugel into the prepared baking dish, and sprinkle with remaining 1/4 cup of ground walnuts.
• Bake in the preheated oven until the kugel is browned and set in the center, about 1 hour. A toothpick inserted into the center should come out clean.

APPLE MATZOH KUGEL

Steps:

• Break matzohs in pieces, soak in water and drain.
• Combine eggs, salt, honey, oil, cinnamon and add to matzoh.
• Mix in nuts, apples and raisins.
• Place in 8- inch square baking dish and bake at 350°F degrees for 35 minutes.

MATZO PUDDING OR KUGEL

Steps:

• Preheat the oven to 350 degrees. Grease a small (casserole with butter or margarine and set aside.
• Warm the juice (I microwave 30 seconds on high) in the small bowl. Add the raisins and set aside. (To add extra color, I often mix yellow and dark raisins.) The raisins soak up some of the juice and get plumper and soft. After that happens, drain the excess juice.
• Soak the matzo pieces in the bowl with a few cups of water for a few minutes until just soft, but not disintegrated. Drain well, pressing the matzohs with your hand so most of the water drains out.
• Add the sugar and cinnamon, grated lemon peel, and eggs. Mix well, but not too roughly. The matzo may break up more and the resulting mixture has matzoh pieces of varying sizes.
• Add the apple pieces and raisins and mix again, gently incorporating the fruit. I haven't specified the type of apples because I make this with all types, often mixed. Use whatever type you prefer, or follow my lead and use an assortment.
• Pour the mixture into the casserole and dot with butter or margarine. Bake for 35-45 minutes until the top of the casserole is browned and crisp. (If the top isn't browning, turn the heat up during the last 5 minutes or so to 375 degrees.) Serve hot.

SWEET MATZO AND COTTAGE-CHEESE PUDDING

Steps:

• Preheat oven to 325°F.
• Soak matzos in cold water until slightly softened, 1 to 2 minutes. Drain on a rack.
• Stir together cottage cheese, eggs, 6 tablespoons sugar, cinnamon, pecans, and raisins.
• Coat bottom and sides of an 8-inch square baking dish or pan with half of butter. Put 1 matzo in dish and spread half of cottage-cheese mixture over it. Top with another matzo and remaining cottage cheese mixture. Top with remaining matzo, brush with remaining butter, and sprinkle with remaining tablespoon sugar.
• Bake pudding in middle of oven until golden, puffed, and set, about 1 hour. Cut into squares and serve warm.

CREAMY MATZO-APPLE KUGEL

Steps:

• Melt 2 tablespoons of the butter in a large skillet and saute apple slices on high heat, stirring occasionally, until soft and lightly browned. Remove to a large bowl with a slotted spoon. Add 2 teaspoons butter to the skillet, lower heat to medium, and quickly saute raisins and almonds, stirring constantly. Be careful not to burn them. Add to bowl with apples, and set aside.
• Preheat oven to 350 degrees. Place matzo squares in another large bowl, and run cool water over them to soften. Crumble the matzo, and drain in a colander. Return drained matzo to bowl.
• Combine eggs with matzo and stir well. In another bowl, mix sour cream and cream cheese thoroughly. Then add it to the matzo mixture, along with sugar, cinnamon, salt, and fruit-nut mixture. Mix all ingredients thoroughly.
• Grease a 10-inch square Pyrex baking pan (or similar) with butter (use quite a bit), pour mixture into pan, and bake for 50 minutes or until top is a light golden brown. Let cool on counter. Loosen sides with a knife, place a large platter over the baking pan, and carefully turn the kugel out onto the platter. If any pieces stick in the pan, just put them in place. When cooled, sprinkle top with confectioners' sugar (best done through a sieve or sifter). YOu can serve this kugel warm (not hot) or at room temperature, but we like it best chilled in the refrigerator with the confectioners' sugar added just prior to serving.