Today’s recipe comes from my dear friend, Karen, who writes: This recipe is a kosher for Passover apple kugel. “Kosher for Passover” is often taken to mean “You don’t want to eat this unless you’re observing Passover”; however, the dietary restrictions of Passover leave ample room to prepare excellent food. We eat apple kugel year round as a dessert or as a breakfast treat. Matzo are available year round in the ethnic food aisle. “Kosher for Passover” matzo are generally available in the spring. Either type will work for this recipe, although it will only be kosher for Passover if you use matzo designated as such. Raisins or other dried fruit may be substituted for dried cherries; larger dried fruits should be cut into 1/2 inch pieces.
SODIUM CONTENT: 32 mg per serving
4 Granny Smith apples
3 plain matzo (unsalted; Kosher for Passover if desired)
6 large eggs
1/2 cup unsalted butter, melted
1 cup brown sugar
1 cup dried cherries
1 tablespoon cinnamon
1 tablespoon fresh 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.