Last year for the first time ever, I made a Kugel for Passover. Click here to see that experience. I enjoyed trying something new, and I decided to make it a tradition.
However, this year I tried it a little different... I found out Kugel is traditionally made with egg noodles and not matzo farfel so I decided to use egg noodles, then I thought, why not use both? So I did!
Introducing:
Aimee's, I Love This Kugel
You will need:
1 10oz package of egg noodles cooked
2 cups of matzo farfel, lightly soaked then set aside
4- 5 large apples peeled and shredded
1 cup golden raisins
1 cup dried cherries
1 cup pineapple tidbits
3 whole eggs
2 egg whites
1/2 cup butter melted
1 cup applesauce unsweetened
1 cup sugar
LOTS of cinnamon
Vanilla
2 Tablespoons fresh lemon juice
Here's what you do
Soak the raisins and cherries in hot water for a few minutes to soften them.
Place the shredded apple, pineapple, softened cherries and raisins in a bowl add cooked noodles and softened matzo farful.
In a separate bowl beat together eggs and egg whites. Then add butter, applesauce, lemon juice, vanilla, sugar, and cinnamon.
Add the egg mixture to the noodle mixture, mix well then place in a well greased baking dish. Then lightly sprinkle with a nice mix of cinnamon and sugar. Bake at 350 for 45-55 minutes, if it browns to fast cover with foil. It's easy and amazing! Let cool and enjoy with others!
This is SO good! No, it's freakin' awesome if I do say so myself!
Happy Passover!!!
Thursday, April 9, 2009
Happy Passover
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1 comment:
Nice site, creative photos, lovely cute baby at the sea side... I like your dimension at all.
Only really strange thing is kugel meal... oh my God such an odd use of 'tagliatelle or fettuccine'!!!
Tagliatelle is a superb format of italian pasta made of hard wheat flour and fresh eggs (usually 1 egg per 100grams of flour).
The ideal match with tagliatelle is salted sauce basically made of minced cow meat (sometimes mixed with pig meat, let say 50%), fried light of few tomatoes and aroms like onion, carrot and celery in extravirgin olive oil with few butter, a generous touch of minced mushrooms (better if dried as they keep more flavour), few cloves, some wine, some milk and salt: to top with abundant parmezan and few pepper on 'smoking' pasta just before waiting on table.
Please Aimee don't misunderstand me, I don't want to criticize your cooking at all (I love creativity also in kitchen) but it sounds so strange to me to use tagliatelle as a fruit cake!!! ;o)))
Love.
Mario
Radiowebjay's producer
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