Just in time for Passover last week, my dear friend Karen shared her recipe for a low sodium Apple Kugel. At least one person (KATIE) asked for a photo. And while I was secretly hoping someone else would take and send me one (KATIE), I knew that was unrealistic. Besides, I really REALLY wanted to try the apple kugel! So even though I’m not Jewish and it’s now past Passover, I decided at 7:30 pm last night that IT WAS TIME. (Living with Meniere’s encourages flying by the seat of your pants spontaneity, and I just go with it.) By 9 o’clock my husband and I were enjoying the fruits of my impulsive labor. This Apple Kugel, apart from being super low in sodium, is stupendous. Moist, sweet, and addictively delicious. Buttery, with *just* the right touch of cinnamon, the most perfect bite of apple, and plump little raisins flecking the surface like toothsome buoys. I wasn’t even hungry and I had seconds! As someone who longs for bread pudding, but doesn’t have the time/energy to whip up a salt-free loaf of bread whenever the mood strikes, this Apple Kugel is the PERFECT substitute. Quick & easy to make, and unbelievably good. Thank you, THANK YOU, Karen for sharing!! Now off to the kitchen for more!
SODIUM CONTENT: 32 mg per serving
4 Granny Smith apples
3 plain matzo (unsalted; Kosher for Passover if desired)
1/2 c. unsalted butter, melted
1 c. brown sugar
1 c. dried cherries (or other dried fruit, cut into 1/2-inch pieces; I used seedless raisins)
1 T. ground cinnamon
1 T. freshly squeezed lemon juice
Peel apples. Core by making four straight cuts parallel to the core, which will yield flat surfaces for slicing. Cut each quarter crosswise into thirds, and lengthwise into slices no more than 1/4 inch thick.
Place the matzo in a container large enough to allow them to lie flat (8×8 baking dish will do). Cover with water and allow the matzo to rehydrate. You can tell the matzo are rehydrated when they are soft and squishy. (Exact timing is unimportant.) Drain the matzo and squeeze out excess water.
Mix brown sugar, cherries, and cinnamon in a large bowl. Add apples and lemon juice; mix. Add rehydrated matzo and stir. The matzo should quickly break up into clumps similar in size to the the pieces of apple.
Beat 6 large eggs lightly and add to the apple mixture. Stir until well combined.
Pour melted butter into mixture and stir.
Pour mixture into a 9×13 baking dish. Bake at 350 degrees for 35 to 40 minutes, until the center is firm.
Serve warm, or store in fridge for 2-3 days.
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