Third stop of the Magical Matzoh Progressive Passover Dinner Tour
is Fullerton, California, at the home of Judy Kancigor. Judy is a cookbook author, columnist and cooking teacher. This month, Judy will demonstrate how to make an elegant variation of her Matzah
Schalat, a delicious kugel-type pudding, at two upcoming cooking classes. This colourful dish comes from her nostalgic cookbook
Memories. If you are interested in
genealogy, you'll love the stories, humour and recipes found in this wonderful book.
Judy writes "Last year, when the Food Editor of the Los Angeles Daily News came to photograph this recipe, she suggested putting the mixture in a springform pan. The results were dramatic! Triple this recipe if you are using a 9 or 10-inch springform pan or a 9 x 13-inch baking dish. If you only have a 9-inch springform pan, you will have some left over to bake in a separate dish for a delicious preview!"
3 boards matzoh
3 eggs, separated
1/2 cup sugar
2 tbsp. margarine, melted
1/4 lemon rind, grated
1 tsp. cinnamon
1/2 tsp. vanilla
1/4 cup white raisins (or dried apricots, slivered)
2 medium apples, sliced thin
fruit for garnish (pineapple, strawberries, blueberries, mandarin
margarine and cinnamon (for top)
Crumble matzoh and soak in cold water until soft. Drain thoroughly. Beat egg yolks with half the sugar. Add margarine, lemon rind, cinnamon and vanilla and mix. Stir in raisins and apples. Beat egg whites, add remaining sugar slowly and beat until stiff. Fold in. Pour into well-greased baking pan. Decorate top into pretty design with canned sliced pineapple, strawberries (fresh or frozen), blueberries and mandarin oranges. Dot with margarine slivers and cinnamon. Bake at 350 degrees F for 1 hour. Can be frozen.