ARTICLES by NORENE GILLETZ  
Magical Matzoh Progressive Passover Dinner Tour
JUDY'S MATZAH SCHALAT

[Printer Friendly] [Magical Matzoh Introduction] [Next Stop]

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 Melting Pot 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
oranges)
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.

Elegant Variation: Triple the recipe above. Lightly grease the inside of a springform pan. Pat pineapple rings dry with paper towels, then press pineapple against the sides of the pan. Place strawberry slices or canned cherries in the middle, then put blueberries and mandarin oranges in a pretty pattern around the pineapple rings. Pour the batter in slowly so as not to disturb the fruit. Bake as directed above.

Order Now from
Amazon.com

 

E-mail Norene

All images and recipes Norene Gilletz 2011 unless otherwise noted.
Site Hosting by:
Blacksun.ca
Site designed and maintained by: info@ange-l.com

TOP OF PAGE