Shabbat Carrot-Apple Kugel (p. 146)
From The Hadassah Jewish Holiday Cookbook
-Traditional Recipes from Contemporary
Kosher Kitchens |
Ingredients:
- 8 carrots, peeled and grated
- 3 apples, peeled, cored, and grated
- 1 C. dried cherries
- 1/2 C. pistachio nuts
- 1/4 C. grated orange zest
- 4 eggs, lightly beaten
- 1 C. matza cake meal
- 1/2 C. oil
- 1/4 C. fresh lemon juice
- 1 t. ground cinnamon
- 1/2 t. ground ginger
- 1/2 t. ground allspice
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The Hadassah Jewish Holiday Cookbook |
1. Preheat oven to 425 degrees F. Grease two
8 x 4 inch loaf pans.
2.Combine all ingredients and divide evenly
between the pans. Cover
tightly with foil and bake 20 minutes, then
reduce heat to lowest and bake overnight, or
at least 8 hours.
Serves 10-12 |
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Apples --
Carrot
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Shabbat |
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This recipe calls for eggs, so
remember-according to laws of kashrut, which
are also spiritual-to first check them for
blood by breaking them into a plain
clear-glass cup or dish (a ramekin is fine
for this); look at them from the top, and
then lift the glass and look underneath, to
make certain their are no blood spots. If
there are, the egg needs to be discarded.
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Can you just imagine the aroma of this
sweet-and-spicy casserole wafting through
the house on Shabbat? This dish could be the
personification of the heavenly "besamim,"
or spices with which we describe Shabbat,
with its 'extra neshama,' or soul; that is
why we end Shabbat by smelling besamim in
the Havdalah ceremony: we say a wistful, sad
'goodbye' to our extra neshama which leaves
us at the close of Shabbat. But, no
fear-that extra soul-symbolized by the
spiritual scent of the besamim-will return
next week, at the
start of Shabbat. . .
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Cooking Tips: |
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