the neighborhood supermarket. (Supermarkets were an innovation in my childhood - before then, we shopped at the neighborhood store, The Economy Grocery, which was a half block from our house. I was permitted to walk there myself and buy a Popsicle for 5¢, very exciting back in the day.)
Passover food was limited to five-pound packages of matzah (5 individual pounds packed together), bottled gefilte fish, matzah and cake meal, potato starch, Barton's almond kisses and canned macaroons. Maybe we had egg matzah. Such staples as whole wheat matzah, quinoa, and pasta sauce had not yet made it forth, at least not to Fargo. Of course we weren't all that strict about Passover, but we did substitute matzah for any bread products and had two seders, with lots of traditional Ashkenazic foods. Bringing matzah to school was always embarrassing. Mom baked a lot during Passover. Passover Brownies were one of her specialties. I just realized she didn't bake brownies during the rest of the year, so that made them special. And airy sponge cakes, with attendant drama. "Don't slam the door or the cake will fall!" We didn't routinely slam doors, but this really got our attention.
I've had this recipe of my mother's for 37 years, but this is the first year I made it - wow, it's wonderful! If dairy, really good with butter. She made it during the rest of the year, too, for Friday night dinner. We didn't call it shabbat dinner, but we lit the candles and made kiddush, so that's what it was, of course. (No challah that I recall). This kugel is good enough to make when it's not Passover, a high compliment indeed! The timing is tricky, since it's puffiest right when you take it out of the oven. However, it's still good when it's settled and flattened a bit. Really doesn't taste like matzah...
oil for spray
3 whole wheat matzot (or regular)
6 eggs
1/2 c. sugar
Grated rind of one orange or clementine (Easy: instead of grating it, chop the peels through a food processor)
1 t. lemon juice
1 t. cinnamon
I've had this recipe of my mother's for 37 years, but this is the first year I made it - wow, it's wonderful! If dairy, really good with butter. She made it during the rest of the year, too, for Friday night dinner. We didn't call it shabbat dinner, but we lit the candles and made kiddush, so that's what it was, of course. (No challah that I recall). This kugel is good enough to make when it's not Passover, a high compliment indeed! The timing is tricky, since it's puffiest right when you take it out of the oven. However, it's still good when it's settled and flattened a bit. Really doesn't taste like matzah...
oil for spray
3 whole wheat matzot (or regular)
6 eggs
1/2 c. sugar
Grated rind of one orange or clementine (Easy: instead of grating it, chop the peels through a food processor)
1 t. lemon juice
1 t. cinnamon
1 t salt
1/2 c. raisins
1 large apple, peeled, seeded, and chopped (or try a small can of crushed pineapple)
1/4 c. butter (or parve margarine)
cinnamon & sugar for top
Heat oven to 350°.
Spray a large (2 quart) casserole which has a lid (or devise one from your Passover collection of pots et al)
Crumple matzot and soak in water to cover.
In large bowl, beat eggs and sugar with a hand mixer until THICK, about 3-4 minutes on high.
Drain the matzot and add them along with raisins, cinnamon, chopped apple, lemon juice & grated orange peel. Pour into greased casserole.
Dot with the butter, cutting it into smaller pieces. Sprinkle with a little extra cinnamon and sugar.
Bake for 1- 1½ hours. It will puff up, with a delicious crunchy topping.
Serves 6-8, depending on how much else is served.
Note from 2023: it's good cold.
1/2 c. raisins
1 large apple, peeled, seeded, and chopped (or try a small can of crushed pineapple)
1/4 c. butter (or parve margarine)
cinnamon & sugar for top
Heat oven to 350°.
Spray a large (2 quart) casserole which has a lid (or devise one from your Passover collection of pots et al)
Crumple matzot and soak in water to cover. In large bowl, beat eggs and sugar with a hand mixer until THICK, about 3-4 minutes on high.
Drain the matzot and add them along with raisins, cinnamon, chopped apple, lemon juice & grated orange peel. Pour into greased casserole.
Dot with the butter, cutting it into smaller pieces. Sprinkle with a little extra cinnamon and sugar.
Bake for 1- 1½ hours. It will puff up, with a delicious crunchy topping.
Serves 6-8, depending on how much else is served.
Note from 2023: it's good cold.
From Nadav Lev Teutsch: "Gwandma, what do you call that apple and raisin thingy?"
Gwandma: "You mean matzah kugel?"
Nadav: "Ya! I want you make it every night during Passover, Gwandma!"
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