Every one of us has a memory of the perfect Kugel. More to the point, I have never met a woman who did not claim to make the best Kugel in the whole world. (Except, of course, for her Bubbe's) This is the one I like best. The versatility of this recipe has made it a year-round staple on my table. My friends call it "Eddy's Fruit Lasagna," and I am often asked to bring it to parties. This recipe is written using Apples, but don't be shy in experimenting with other fruit. It also works well with Peaches, Strawberries, and Blueberries.
Matzo and Fruit Kugel
4 Matzos
3 large Granny Smith or Gravenstein Apples, peeled and thinly sliced
1 tablespoon Vanilla extract
1 tablespoon grated Orange Peel
1 teaspoon ground Cinnamon
3/4 cup Brown Sugar
1/2 cup Margarine or Butter
4 Eggs
Method
Place all the ingredients, except the Matzos and Apples in the blender, and process until smooth. Grease an 8 or 9 inch square glass baking dish. Hold one of the Matzos under cold running water for about a minute, wetting both sides thoroughly. Place the wet Matzo in the bottom of the dish. Spread 1/3 of the Apple slices over the Matzo, and pour 1/4 of the Egg mixture on top of the Apples. Repeat two more times. Place the last wet Matzo on top of the dish and pour on the last quarter of the egg mixture.
Grease a piece of aluminum foil, and put it on top of the baking dish. Place in an oven which has been preheated to 350 degrees, and bake for 45 minutes, or until golden brown. You can serve it right out of the oven, but this is at its most attractive if made ahead of time and allowed to cool before being turned out onto a plate and cut into squares.
To use other fruits:
Peaches, Strawberries, and Blueberries: all work well in this presentation. Since they are more juicy than Apples, just wet the Matzo a bit less before using, and make the fruit layer thicker, because of shrinkage. For parties, I often make a couple of flavors, and arrange the squares of contrasting colors on the serving platter.