 |
Fresh from the Kitchen
Kosher Cooking for Beginners to Gourmets
Mindy Ganz Ribner, Targum Press
300 delicious recipes that will put spice in your cooking, from traditional foods to contemporary cuisine. This marvelous cookbook includes a guide to a kosher kitchen, shopping tips, Shabbos and holiday menus, hints from a master chef, and more |
|
Sweet Matzo Kugel
Looking for what to do with your left over matzoh? Read on.
Serves
6-8. Gebrokts
Ingredients
| 6 matzos, broken into small pieces |
|
1
teaspoon salt |
| 3/4 cup boiling water |
|
1/2 cup oil |
| 4 eggs |
|
1 teaspoon cinnamon |
| 1 cup sugar |
|
6 large apples, peeled, cored, and shredded |
Preheat the oven to 325f. Pour enough oil into your Peach kugel pot to cover the bottom, and ad a drop more. Stick the pot into the oven and let it heat up while you prepare the kugel.
Break matzos into a large bowl and pour boiling water over them. Let it sit until the matzo has absorbed most of the water, about 15 minutes. Drain off any remaining liquid.
Add the remaining ingredients to the matzo, thoroughly mixing everything together. Take the kugel pot out of the oven and pour the kugel into it. Bake for 1 ½ hours, until firm and golden. Slice into wedges and serve. This can be eaten hot, warm, or at room temperature.
|
|
|
