Potato Kugelettes

This old newspaper clipping for a dish called Potato Kugelettes is a smaller portion than the last kugel recipe, and also utilizes a muffin tin to make mini kugel – maybe individual portions would be nice for a dinner party? They sound delicious!

Potato Kugelettes

2 cups potatoes, grated and drained

2 eggs

1 onion grated

3 T matzoh meal

1 tsp salt

3 T melted chicken fat

1/2 tsp baking powder

dash pepper

Heat oven to 350 degrees. Beat eggs well. Add all remaining ingredients and stir with fork until combined. Mixture will be thick. Place in well-greased muffin tins, filling each cup halfway. Bake uncovered for about 40 minutes, or until crisp and browned on top. Makes approximately 10 kugelettes.

Serve with apple sauce and sour cream.

Potato Kugel

Proceeding with another Jewish recipe, today we have Potato Kugel. This kugel appears to be a savory casserole type, rather than the more sweet kugel posted a few days ago.

Potato Kugel – 350 1 hour

Process in food processor:

4 medium potatoes

1-2 carrots

2 stalks celery

1 onion

Line colander with cheese cloth, drain above, squeezing out excess liquid

Place in bowl – add 3 eggs, 1/2 c matzo or cracker meal, 1 tsp salt – pinch of pepper

Add 2-3 TBSP oil

Put in greased pan 9×9

sprinkle with bouillon cubes (?)

Bake 1 hour

Pesach Sponge Cake (big cake)

Google tells me that pesach is another word for Passover. The sponge cake is tagged as “big cake” which I assume means it serves a lot.

Pesach Sponge Cake (Big cake)

Beat 7 yolks & 2 whole eggs – 10 minutes

Add 1 3/4 c sugar

Juice-rind-1 lemon

Beat 10 minutes, use 2x large eggs

Add 1 scant cup potato starch

Beat 10 minutes

Beat 7 whites until stiff – add pinch of salt. Fold in.

Bake 70 minutes 325º


Passover Prune Compote Cake

Prunes really have a bad reputation, but the really are a nice fruit in the plum family. They just happen to be associated with…regularity. They are a blue-black in color, and most people find them dried or stewed. You used to be able to find them fresh, although I think the demand has dropped off significantly since the 1970s. I have made upside down prune cake and it really was a lovely flavor. I hope you will try to give prunes a break and try this cake.

Compote is a popular way to serve fresh fruit dating back to the Middle Ages. As times and trends changed, it went from an appetizer to the dessert course. Compote is maybe similar to applesauce, but maybe more liquidy. I learned it was popular in Jewish cooking because it contains no milk.

Finally, a tube cake pan is the type angel food cake is baked in.

Passover 2021 begins at sundown March 27 and ends Sunday evening April 4th.

Passover Prune Compote Cake

Prune puree – 1 1/3 c

Separate 9 eggs

Beat yolks until thick

Add 1 1/4 c sugar + 1 1/3 tsp salt, beating constantly. Stir in 1 1/3 tsp lemon peel, 4 Tbsp lemon juice and cooled prune puree. Fold in 1 1/3 c matzo cake meal, 1 1/3 c finely chopped nuts.

Beat egg whites, add 1/2 c sugar and beat until very stiff. Fold into batter. 10″ ungreased tube.

Bake 350º 1 hour

Passover Kugel

Here’s another Passover dish called Kugel. According to Wikipedia, kugel was traditionally a savory pudding made from egg noodles or potatoes. At some point, different regional tastes created sweet kugel with the addition of sugar and cinnamon. This particular one calls for fruits and nuts. The name comes from the early shape which was a dome or rounded shape, while today’s kugel can be any shape you have. Farfel – one of the ingredients listed here – is a small pellet or flake shaped pasta made from egg noodle dough.  In your store it may be called “egg barley.”

The instructions are sketchy – from what I can gather looking at other recipes, you combine everything, mixing well, pour into a pan and bake.

Passover Kugel

2 c farfel or broken matzos in colander

Pour 2 c cold water over, let drain

3 eggs

1/2 tsp salt

1/3 c sugar

1 Tbsp oil

1/2 c chopped nuts

2 bananas sliced or 2 apples chopped

Bake 350º