Metz Matzo Kugel Recipes

MUSHROOM MATZO KUGEL

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9 1/2-inch deep-dish pie plate or 2-quart casserole dish.
• Heat broth in the microwave or on stovetop until hot, but not boiling. Pour broth over matzo pieces in a large bowl; let soak until matzo absorbs broth, about 15 minutes.
• Heat olive oil in a skillet over medium heat until shimmering. Cook and stir onion, 1/4 teaspoon salt, and 1/4 teaspoon pepper in the hot oil until browned, 7 to 8 minutes. Add mushrooms and cook, stirring frequently, until wilted and browned, 6 to 8 minutes.
• Stir mushroom mixture and parsley into matzo mixture. Beat eggs with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper in a bowl until blended; stir into matzo mixture and pour into prepared pie plate.
• Bake in the preheated oven until set, about 30 minutes. Cool 5 minutes before serving.

MATZO KUGEL

Steps:

• Sauté onions and celery in fat until onions are tender. Add to broken Matzo's.
• Combine remaining ingredients and add to matzo mixture. It will be a bit runny.
• Pour into well greased 1 1/2-quart baking dish and bake at 350°F for 30-35 minutes until firm.

TRADITIONAL MATZO KUGEL FOR PASSOVER

Steps:

• Soak the Matzo sheets in some water until they become slightly soft. You do not want the sheets to be soggy. They should keep their form yet be easy to break into several pieces without causing too many crumbs. I usually run water over my Matzo sheets.
• Shake off the excess water without worrying if there remains a little extra water. Gently break the Matzo sheets into pieces in a bowl.
• Preheat the oven to 175°C / 350°F. Melt the butter in a casserole over a low heat (or in the microwave).
• Beat the eggs well. Add the salt, sugar, cinnamon, and melted butter.
• Pour the egg mixture into the bowl with the Matzo pieces. Mix gently until the pieces are covered by egg.
• Wash, peel, core and chop the apples. I used a combination of sour and sweet apples. The choice of apples is up to you.
• Add the chopped apples, raisins and chopped nuts (if you are using). Mix gently.
• Pour the Matzo-egg mixture into a baking dish. Add the remaining butter reserved for the topping by spreading little dots of butter on top of the dish.
• Place the baking dish in the oven and bake about 45 minutes or until golden brown on top.
• Remove the baking dish from the oven and let it cool about 10 or 15 minutes before serving.

MATZO PUDDING OR KUGEL

Steps:

• Preheat the oven to 350 degrees. Grease a small (casserole with butter or margarine and set aside.
• Warm the juice (I microwave 30 seconds on high) in the small bowl. Add the raisins and set aside. (To add extra color, I often mix yellow and dark raisins.) The raisins soak up some of the juice and get plumper and soft. After that happens, drain the excess juice.
• Soak the matzo pieces in the bowl with a few cups of water for a few minutes until just soft, but not disintegrated. Drain well, pressing the matzohs with your hand so most of the water drains out.
• Add the sugar and cinnamon, grated lemon peel, and eggs. Mix well, but not too roughly. The matzo may break up more and the resulting mixture has matzoh pieces of varying sizes.
• Add the apple pieces and raisins and mix again, gently incorporating the fruit. I haven't specified the type of apples because I make this with all types, often mixed. Use whatever type you prefer, or follow my lead and use an assortment.
• Pour the mixture into the casserole and dot with butter or margarine. Bake for 35-45 minutes until the top of the casserole is browned and crisp. (If the top isn't browning, turn the heat up during the last 5 minutes or so to 375 degrees.) Serve hot.

CREAMY MATZO-APPLE KUGEL

Steps:

• Melt 2 tablespoons of the butter in a large skillet and saute apple slices on high heat, stirring occasionally, until soft and lightly browned. Remove to a large bowl with a slotted spoon. Add 2 teaspoons butter to the skillet, lower heat to medium, and quickly saute raisins and almonds, stirring constantly. Be careful not to burn them. Add to bowl with apples, and set aside.
• Preheat oven to 350 degrees. Place matzo squares in another large bowl, and run cool water over them to soften. Crumble the matzo, and drain in a colander. Return drained matzo to bowl.
• Combine eggs with matzo and stir well. In another bowl, mix sour cream and cream cheese thoroughly. Then add it to the matzo mixture, along with sugar, cinnamon, salt, and fruit-nut mixture. Mix all ingredients thoroughly.
• Grease a 10-inch square Pyrex baking pan (or similar) with butter (use quite a bit), pour mixture into pan, and bake for 50 minutes or until top is a light golden brown. Let cool on counter. Loosen sides with a knife, place a large platter over the baking pan, and carefully turn the kugel out onto the platter. If any pieces stick in the pan, just put them in place. When cooled, sprinkle top with confectioners' sugar (best done through a sieve or sifter). YOu can serve this kugel warm (not hot) or at room temperature, but we like it best chilled in the refrigerator with the confectioners' sugar added just prior to serving.

POTATO MATZO KUGEL

Steps:

• Preheat oven to 400 degrees.
• Grease the inside of a 2 quart baking dish.
• Grate the potatoes and onions (food processor will turn the potatoes brown really quickly and it's UGLY - avoid it if possible) and place in a strainer set over a bowl. It's important to work quick so the potatoes don't brown too much.
• Squeeze as much moisture as you can from the potatoes and onions, and remove the strainer from the bowl.
• In the bowl, you will see a liquid that sits on top of starch that is sticking to the bottom.
• Discard the liquid being very careful not to discard the starch underneath.
• Add the potatoes and onions to the bowl with the starch, along with the eggs, matzo meal, oil, and salt and pepper. I have not given a specific amount of salt as this is an individual preference - I like a lot of salt, and if I would post the amount, people's hypertension would soar just at reading it.
• Stir very well.
• Insert the mixture into the baking dish and bake for 45minutes-1hour, until the kugel is browned and bubbling.

APPLE MATZO KUGEL

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish. Break the matzo sheets into pieces, and soak in a bowl of water until soft. Drain in a colander, mashing to squeeze the water out.
• In a separate bowl, mix together the eggs, salt, sugar, oil and cinnamon. Add the soaked matzo, and mix well. Fold in the apples and raisins. Spoon into the prepared baking dish, and spread evenly.
• Bake for 45 minutes in the preheated oven, until nicely browned and apples are tender.

METZ MATZO KUGEL

Steps:

• Preheat the oven to 350 degrees, and grease a 6-cup heavy soufflé dish or casserole with some of the butter or oil.
• Dip the matzo in warm water, let sit a minute or so, drain, and pat dry.
• Beat the eggs in a large bowl. Add the matzo, all but 2 tablespoons of the remaining butter or vegetable oil, the matzo meal, salt and freshly ground pepper to taste, and the parsley. Stir until the ingredients are just mixed together, and then pour them into the prepared pan.
• Smear the top with the remaining butter or vegetable oil, and bake, uncovered, for 50 minutes to an hour. Serve with horseradish sauce (see page 158) or a compote as a garnish, and with vegetables.