Return to homepage

Bookmark This Site
 
Search our site
EDDY ROBEY'S RECIPES
 
Send this page to a friendIncrease Font
Page DownBottom

FacebookRedditDeliciousDigg
Share this page
 
Special Passover Kugel
 
4/1/2003
 
Issue:
4.04

This Month...

Editor's Comment
Michael looks at:
Farewell, Shalom and Adieu


Features
An Open Letter from Abba to His Family

Enough With The Political Finger-Pointing!

Revisiting the Haggadah

Book Review
Unstrung Heroes

Eddy's Recipe List

The Outspeaker
Encouraging violence is never correct

Batya
Good times and bad times with Batya

Nathan Weissler
What my friendship with Michael Hanna-Fein meant to me


Marjorie Wolfe
An Interview with Paul Reiser

BC's Backlot
The Last Shalom

This And That
My Treasure Chest

Three Symbols of Passover

Stress

Lynn Ruth Miller
How we all became part of a bigger story

Mel Yahre
A few words for my friend

Eddy's Thoughts
Don't let life flutter by

The Bear Facts
How I found Michael

 

Every one of us has a memory of the perfect Kugel. More to the point, I have never met a woman who did not claim to make the best Kugel in the whole world. (Except, of course, for her Bubbe's) This is the one I like best. The versatility of this recipe has made it a year-round staple on my table. My friends call it "Eddy's Fruit Lasagna," and I am often asked to bring it to parties. This recipe is written using Apples, but don't be shy in experimenting with other fruit. It also works well with Peaches, Strawberries, and Blueberries.
Matzo and Fruit Kugel
4 Matzos
3 large Granny Smith or Gravenstein Apples, peeled and thinly sliced
1 tablespoon Vanilla extract
1 tablespoon grated Orange Peel
1 teaspoon ground Cinnamon
3/4 cup Brown Sugar
1/2 cup Margarine or Butter
4 Eggs
Method
Place all the ingredients, except the Matzos and Apples in the blender, and process until smooth. Grease an 8 or 9 inch square glass baking dish. Hold one of the Matzos under cold running water for about a minute, wetting both sides thoroughly. Place the wet Matzo in the bottom of the dish. Spread 1/3 of the Apple slices over the Matzo, and pour 1/4 of the Egg mixture on top of the Apples. Repeat two more times. Place the last wet Matzo on top of the dish and pour on the last quarter of the egg mixture.
Grease a piece of aluminum foil, and put it on top of the baking dish. Place in an oven which has been preheated to 350 degrees, and bake for 45 minutes, or until golden brown. You can serve it right out of the oven, but this is at its most attractive if made ahead of time and allowed to cool before being turned out onto a plate and cut into squares.
To use other fruits:
Peaches, Strawberries, and Blueberries: all work well in this presentation. Since they are more juicy than Apples, just wet the Matzo a bit less before using, and make the fruit layer thicker, because of shrinkage. For parties, I often make a couple of flavors, and arrange the squares of contrasting colors on the serving platter.
Copyright 2002 Eddy Robey
Excerpts from It's Not Just Chicken Soup.
hosted by the Gantseh Megillah

Back to the recipe list.

 

Important dates.

Michael answers almost all of them.

Consult him about religious and spiritual issues

News article of interest to our community.

Oy!

Tshatshkes, shmates and other shlok for the discriminating shopper.

Our magazine

Interesting tidbits of jewishness

Tzedakeh

Have the Gantseh Megillah dropped directly into your e-mail box

Environmentally friendly Megillah bag

Audio and video Yiddishkayt

Buy him a Megillah shirt

See everything we have to offer

Shop Amazon.com

 
       
   
Advertisement

Page UpTop Small Monitor Subscribe Tzedakeh Links

Subscribe (free) to the Gantseh Megillah. The Gantseh Megillah and GantsehMegillah.com are designed and hosted by HannaVisioN About this site Send a financial contribution to this site Contact us See our glossary of Yiddish words and expressions Log In Join
Personal insights from two yiddishe meydls Life stories from the heart News and information with a lighter touch Politics and policy with a Yiddishe taam