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Apple-Matzo Pudding
by Elizabeth S. Bennett
This recipe, from Deborah Lamensdorf Jacobs of Atlanta, is included in Matzoh Ball Gumbo: Culinary Tales of the Jewish South by Marcie Cohen Ferris (UNC Press, 2005). Lamensdorf Jacobs received this recipe from her mother’s friend Miriam Graeber Cohn, whose cookbook, The Country Gourmet, is filled with mouthwatering recipes that evoke her Mississippi-Jewish-German-Alsatian-Cajun roots. Serve this not-too-sweet pudding as a dessert or as a part of the meal, perhaps with roast turkey or chicken.
For the apples:
4 large Granny Smith or winesap apples, peeled, cored, and cut in small chunks (6 cups)
3/4 cup granulated sugar
1/4 cup water
2 tablespoons fresh lemon juice
1 teaspoon ground cinnamon
For the pudding:
2 lightly salted matzos, broken into quarters
4 large eggs, separated
3/4 cup golden raisins
3/4 cup chopped toasted pecans or almonds
1 1/2 teaspoons grated lemon peel
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon ground cinnamon, plus extra for sprinkling
1/4 cup granulated sugar
2 tablespoons unsalted butter or pareve margarine, melted
1. For the apples, stir together the apples, sugar, water, lemon juice, and cinnamon in a large, heavy nonaluminum saucepan. Bring to a boil over high heat. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the apples are very tender, about 10 minutes.
2. Transfer apples and cooking juices to a large boil and let stand until lukewarm.
3. Meanwhile, preheat the oven to 350 degrees. Grease a 1/2- x 8-inch glass or ceramic baking dish.
4. For the pudding: Soak the matzos in water to cover in a large bowl until softened, about 10 minutes. Drain in a fine-mesh strainer, pressing out the water and breaking up the matzos with your hands. Add the matzos to the apples.
5. In a medium bowl, beat the egg yolks with a wire whisk until frothy. Add to the apples. Add the raisins, pecans or almonds, lemon peel and juice, and cinnamon. Stir to blend well.
6. In a large bowl, with an electric mixer at a medium speed, beat the egg whites and salt until frothy. Increase the mixer speed to high and continue beating, adding the sugar gradually, until the whites form stiff, glossy peaks.
7. Stir 1/4 of the beaten whites into the apple mixture to lighten it. With a large rubber spatula, gently fold in the remaining whites until no white streaks are visible.
8. Scrape the pudding into the prepared baking dish and gently smooth the top. (The pan will be very full.) Drizzle with the melted butter or margarine and sprinkle with a little cinnamon.
9. Bake until puffed, browned, and firm at the edges, 45 to 55 minutes. Transfer to a wire rack to cool slightly before serving, or serve cold.
Makes 8 to 10 side-dish servings.
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