Creamy Apple-Infused Matzoh Dessert Recipe
Apple Matzoh Pudding: A Delicious Blend of Jewish Heritage and Southern Flavors
Originating from the kitchen of Deborah Lamensdorf Jacobs, this apple matzoh pudding recipe comes courtesy of her mother's friend, Miriam Graeber Cohn. With roots in Mississippi-Jewish-German-Alsatian-Cajun cooking, this dish is the perfect blend of tradition and regional adaptations, making it a must-try dessert or side dish, especially during Passover.
This pudding finds its home in Marcie Cohen Ferris's book Matzoh Ball Gumbo, a collection of mouth-watering recipes compiled from a diverse mix of Jewish Southerners. The book showcases how these cooks have skillfully blended their religious and regional identities through home cooking.
Ingredients: - Four large Granny Smith or Winesap apples, peeled, cored, and medium dice (about 2 pounds) - 3/4 cup granulated sugar - 1/4 cup water - 2 tablespoons freshly squeezed lemon juice - 1 teaspoon ground cinnamon - Two lightly salted matzohs, broken into quarters - Four large eggs, separated - 3/4 cup golden raisins - 3/4 cup pecans halves or whole almonds, toasted and coarsely chopped - 1 1/2 teaspoons finely grated lemon zest - 1 1/2 tablespoons freshly squeezed lemon juice - 1/2 teaspoon ground cinnamon, plus more for sprinkling - 1/4 teaspoon fine salt - 1/4 cup granulated sugar - 2 tablespoons unsalted butter or pareve margarine, melted, plus more for coating dish
Instructions:
- Combine all the ingredients for the apples in a large saucepan over high heat and bring to a boil. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, until the apples are tender, about 10 minutes. Transfer the mixture to a large bowl and let stand until lukewarm, about 5 minutes.
- Heat the oven to 350°F and arrange a rack in the middle. Coat an 12-by-8-inch glass or ceramic baking dish with butter or margarine; set aside.
- Place the matzohs in a large bowl, add enough water to just cover, and let sit until softened, about 10 minutes. Drain through a fine-mesh strainer pressing on the matzohs with the palms of your hands to remove excess water. Add the soaked matzohs to the apple mixture and stir to combine.
- Place the egg yolks in a medium bowl and whisk until frothy. Add to the apple mixture and stir to combine. Add the raisins, pecans or almonds, lemon zest, lemon juice, and cinnamon to the apple mixture and stir to combine.
- Place the egg whites and salt in the bowl of an electric mixer fitted with the whisk attachment and beat on medium speed until frothy, about 1 minute. Increase the speed to high, slowly add the sugar 1 tablespoon at a time, and whisk until stiff, glossy peaks form, about 2 minutes more.
- Stir 1/4 of the beaten whites into the apple mixture to lighten it. Using a rubber spatula, gently fold in the remaining whites until no white streaks are visible. Scrape the mixture into the baking dish and smooth the top. (The pan will be very full.) Drizzle the top with the melted butter or margarine and sprinkle with a little cinnamon.
- Bake until puffed, browned, and firm at the edges, about 45 to 55 minutes. Transfer to a wire rack to cool slightly before serving or serve cold.
Cultural Significance:
Apple Matzoh Pudding holds not only culinary significance but also showcases Jewish heritage's adaptability across different cultures and regions. It is a testament to how traditional recipes can evolve while retaining their essential character during important cultural celebrations like Passover. The unique blend of flavors and regional adaptations makes this pudding a delicious and meaningful addition to any meal. Enjoy!
- Deborah Lamensdorf Jacobs' apple matzoh pudding recipe, a blend of Jewish heritage and Southern flavors, originated from her mother's friend, Miriam Graeber Cohn, and is categorized under the Southern Jewish cookbook by Marcie Cohen Ferris.
- In Marcie Cohen Ferris's collection, Matzoh Ball Gumbo, this pudding is one of many mouth-watering recipes contributed by Jewish Southerners who have skillfully blended their religious and regional identities through home cooking.
- Preparing the pudding involves ingredients like apples, matzohs, sugar, pecans or almonds, eggs, lemon zest, and cinnamon, listed in the ingredients section provided.
- The nutritional information for one serving of this Apple Matzoh Pudding, with its blend of apples, matzohs, nuts, and sugar, might be found contrasting traditional Jewish and Southern dietary practices, offering an intriguing example of how culinary traditions evolve and adapt while retaining their essential character, as reflected in the cultural significance section.
