No sooner had I emailed my old friend Ruthie (wife of Eric) than she shot back the matzo kugel recipe, as though she’d been waiting for me to ask. (She admitted she always thinks of me this time of the year, when she wets the matzo, remembering how that always cracked me up when we celebrated Passover together, during the brief time she and Eric lived in Phoenix.)
I was in awe of the fact that she had such apparently effortless access to the recipe, but I shouldn’t have been. I’ve seen her perfectly appointed house.
This morning when Dorcas the Physical Therapist arrived to the usual insanity that is my home, I tried apologizing as I cleared a space on Sophie’s floor.
“Oh please, you have kids, Amy!” Dorcas pooh poohed.
So does Ruthie. But I bet she’s taught her kids how to make a bed, and I bet she even makes her own bed.
Anyhow, here’s the recipe.
8 sheets plain matzo
1 cup sugar
2 teaspoons cinnamon, plus sprinkling
1 cup dark raisins
4 large apples, peeled & grated
1/2 cup melted
Break matzo into small pieces to soften in colander – squeeze out most water.
Beat eggs, sugar, cinnamon, add. Mix well & stir in raisins and apples.
Add matzo to batter & stir.
Put in 13×9 buttered pyrex.
Dot with butter & cinnamon.
Bake at 350 for 40-50 minutes.
Cool 15 minutes before serving.
Note from Ruthie: The recipe is also good without the raisins. I usually use half the amount of butter than the recipe calls for.