Yam And Potato Kugel with Dried Plum Haroset
Contributed by: NAPSA
Dried plums can be a tasty part of several traditional Passover dishes.
(NAPSA) - Every Passover, Jewish families and friends come together to share the Seder meal. Eating the traditional Passover foods is an essential part of the holiday, but there are ways to keep true to the heritage while adding some new excitement to your meal.
Dried Plum and Almond Macaroons along with Yam And Potato Kugel with Dried Plum Haroset blend the traditions of the past with the tastes, trends and ingredients of today. From start to finish the macaroons take less than 30 minutes, including the baking-a great cookie to make all year-round. The dried plums give these macaroons a deliciously moist and sweet flavor.
In the haroset recipe, dried plums add a new twist to the traditional ingredients of apples and walnuts. Layered in a kugel between thinly sliced potatoes and yams, the haroset symbolizes the mortar the Hebrew slaves used between the layers of brick in the buildings.
Ingredients:
- 3 eggs
- 1/3 cup finely chopped onion
- 3 tablespoons matzo meal
- 1 tablespoon kosher for Passover margarine, melted
- 3/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 2 medium fresh yams (6 oz. each), thinly sliced
- 2 medium russet potatoes (6 oz. each), thinly sliced
- 1 cup Dried Plum Haroset
- 1/3 cup Sunsweet Dried Plums, chopped
- 1 cup chopped apple
- 1/4 apricot jam
Directions:
Heat oven to 375 F.
Coat a 9x9-inch baking pan with cooking spray. Whisk together eggs, onion, matzo meal, margarine, salt and pepper; set aside. Arrange potatoes in baking pan. Spread haroset over potatoes to within 1/2 inch of edges.
Top with yam slices. Pour egg mixture over yams. Cover with foil. Bake 1 hour or until potatoes are soft when pierced.
Meanwhile, combine remaining ingredients for topping. Remove foil and spoon topping over kugel. Bake uncovered, 10 minutes.
Serving Size: Makes 8 servings
