Guest guest Posted April 1, 2007 Report Share Posted April 1, 2007 At 04:22 pm 31/03/07, you wrote: >I know it's late but....... I was asked by a >friend to bring for the second night seder >specifically a kugel. It's a meat meal despite >3+ vegetarians there, I want to make something >meatless, maybe with a bit of protein that I and >the other veggies can eat, but it specifically >has to be a kugel, (that's what was asked for, >OY) I'm having a hard time finding a pareve one >that's not just potato kugel. Any ideas???? I have *lots* of kugel recipes. Most of them are matza kugels (but there are a few that aren't). Here are the ones we use every year: Apricot Kugel 8 matzot, crumbled 5 eggs 3 containers yogurt 1 c. apple juice concentrate 20 dried apricots, chopped Apple-Matza Kugel 8 matzot, crumpled 6 eggs 1 c. apple juice concentrate 1 T. cinnamon 10 small apples, finely chopped 1 1/2 c. raisins Dried Fruit Kugel 8 matzot, crumbled 6 eggs 2 c. raisins 2 c. chopped prunes 1/2 c. finely chopped dates 1 c. apple juice concentrate For each of the above, just mix everything, pour into a 9x13 " baking dish, and bake it @350F until solid. (Please don't ask me how long--I go by smell and texture and never notice the time!!) Also, the apple juice is *highly* concentrated (instructions say mix 1 part concentrate with 7 parts water); if you can only get 3:1 juice, then measure out twice the amount and cook down until you have the needed amount. Here's another recipe that I'm about to try: Pesach Banana Kugel 8 matzot, crushed 8 eggs 1/2 c. honey 120 g. melted butter 8 bananas, peeled and sliced cinnamon Place matza pieces in a bowl and pour cold water over them; drain immediately. Beat eggs with honey and butter. Add matza to egg mixture and mix well. Spread half of egg/matza mixture in greased 9x13 " baking dish. Arrange sliced bananas on top. Top with rest of matza. Dust top with cinnamon. Bake at 350 for 45 minutes or until lightly browned. (On this one, I'll be using pineapple juice instead of honey, and Israeli bananas are *tiny* compared to American ones, so you may only need 5-6. I'll also probably just mix in the banana slices.) If you want a kugel that isn't sweet, here are another couple of options. I have never tried these, but they're on my " to do someday " list... Cauliflower-Mushroom Kugel 2 lg. cauliflower (about 2 lb. ea.) salt and pepper 3 T. oil 1 lg. onion, chopped 1/2 lb. medium mushrooms, quartered 4 eggs 2 T. matza meal 1 tsp. paprika Preheat oven to 375F. Divide cauliflower into medium florets. Cut peel from large stalk and slice stalk. Steam cauliflower over boiling water 8-10 minutes or until stalks are very tender. Drain well and cool. Puree in food processor, leaving a few chunks. Transfer to a bowl. Heat 2 T. oil in medium skillet, add onion and saute 5 minutes. Add mushrooms and saute together over medium heat about 5 minutes or until mushrooms and onions are light brown. Add eggs and matza meal to cauliflower mixture. Season well with salt and pepper. Lightly stir in mushroom mixture and any oil in the pan. Oil a shallow 9x13 " baking dish. Add cauliflower mixture. Sprinkle 1 T. oil over top. Sprinkle with paprika, then with walnuts. Bake 30 minutes or until set. To serve, cut carefully in squares and run knife around edges. Use spoon to remove portions. Broccoli Potato Kugel 3 lg. potatoes 1 lg. head of broccoli, broken into florets 1 c. water 3 eggs 1 c. broken matzot salt and pepper to taste Peel potatoes and cut in half. Boil until almost soft enough to mash. Add broccoli florets and boil until somewhat soft. Drain everything and mash well. Add water and mix well. It will be somewhat soupy. Add beaten eggs and matzot. Place in a greased casserole dish, and bake 1 hour at 350°F. Confetti Vegetable Kugel 1 lb. zucchini 3 carrots 1 lb. potatoes 2 med. onions 2 cloves garlic 1/2 c. parsley leaves 1 tsp. oregano 6 eggs 1/2 c. matza meal 1 1/4 tsp. salt (to taste) 1/2 tsp. pepper (to taste) 2 tsp. oil Preheat oven to 375°F. Grate zucchini, carrots, and sweet potatoes (can be done in the food processor). Finely mince onions, garlic, parsley, and basil. Combine all ingredients in a large mixing bowl and mix well. Grease a 9x13 " baking dish. Add vegetable mixture and spread evenly. Bake in preheated oven for 1 hr. 10 min., or until golden brown and firm. Herbed Mushroom Kugel 4 c. crushed matza 4 c. boiling water 6 eggs, separated 2 tsp. salt 1/2 tsp. pepper 1/2 tsp. dried thyme 1/3 c. oil 4 c. sliced mushrooms 1 lg. onion, chopped 1 stalk celery with leaves, chopped paprika In large bowl, combine farfel with water; let cool. Beat in egg yolks, salt, pepper, and thyme. In large skillet, heat oil over medium-high heat. Cook mushrooms, onion and celery until softened, about 5 minutes. Remove 12 large mushroom slices for garnish. Stir remaining mushroom mixture into farfel mixture. Beat egg whites until stiff glossy peaks form. Stir about one- quarter of the whites into farfel mixture; fold in remaining whites. Transfer to greased 9x13 " baking dish. Garnish with reserved mushrooms. Top with paprika. Bake in 350 F oven for 30 to 35 minutes or until puffed and golden brown. A sweet kugel without any matza: Carrot Kugel 15 carrots, steamed and cooled 4 eggs 3 T. oil 2/3 c. sugar 3/4 c. potato starch 1 tsp. cinnamon Process all ingredients in food processor and bake in a greased 9x13 " baking pan approximately 45 min. at 350. And just a few more: Fruit Meringue Kugel 5 matzot, broken into very small pieces 4 c. apple juice 2 T. lemon juice 4 T. lemon rind, grated 90 g. butter 1/4 c. sugar 2 eggs 4 egg yolks 1 c. sliced apples or bananas Meringue: 4 egg whites 1/2 c. sugar Let matzot soak in apple juice for 15 minutes. Add lemon juice, lemon rind, butter, vanilla, sugar, and eggs. Spoon into greased 9x13 " baking dish. Top with sliced fruit. Bake at 350 for 25 minutes. Make meringue by beating egg whites until foamy; gradually beat in sugar until soft peaks form. Cover fruit mixture with meringue; bake another 15 minutes. Serve warm. Pineapple Kugel 6 c. matza farfel 8 eggs, beaten 2 tsp. vanilla 120 g. butter, melted 16 oz. can crushed pineapple, including juice 2 tsp. cinnamon Pour hot water over farfel, and drain immediately. Beat eggs, vanilla, butter, pineapple, and cinnamon. Add farfel and mix well. Pour into greased 9x13 " pan. Bake in a 350F oven for 45 to 60 minutes. Remove from oven and allow to set for a few minutes before cutting. Sweet Potato Kugel 6 small sweet potatoes, grated 3 apples, grated 1 c. raisins 1 c. matza meal 2 tsp. cinnamon 1 c. fruit juice Mix ingredients together. Press into 9x13 " baking dish and bake 45 minutes @375, until crisp on top. Sweet Potato Kugel 6 1/2 c. mashed sweet potatoes 2 c. canned chopped pineapple 1/2 c. pineapple juice concentrate 2 eggs 1 tsp. vanilla 1/3 c. potato starch Mix all ingredients. Spread in a 9x13 " baking dish. Bake until done. (This is my year-round recipe, adapted for Pesach; I've never actually tried it for Pesach, but it should work fine.) If none of these is what you need, let me know; I have 20 more!! Brandel in Jerusalem /^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\ Life's tough. It's tougher if you're stupid. Quote Link to comment Share on other sites More sharing options...
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