She Strengthens

A Taste of Heritage: Matzoh Pudding with Apples

This delectable dessert is a testament to the rich cultural heritage of Jewish Southerners. Deborah Lamensdorf Jacobs, a proud Atlantan, received this treasured recipe from her mother’s friend Miriam Graeber Cohn, whose cookbook, The Country Gourmet, is a treasure trove of mouth-watering recipes that reflect her Mississippi-Jewish-German-Alsatian-Cajun roots.

A Perfect Blend of Flavors

Serve this not-too-sweet pudding as a dessert or as part of a hearty meal, perhaps alongside roast turkey or chicken. The combination of tender apples, crunchy pecans, and sweet golden raisins is sure to delight your taste buds.

Yield and Difficulty

This recipe yields 8-10 servings and is considered medium in difficulty. With a total preparation and baking time of about 1 hour and 45 minutes, it’s a perfect dish for special occasions or family gatherings.

Ingredients

For the apples:

• 4 large Granny Smith or Winesap apples, peeled, cored, and medium diced (about 2 pounds)
• 3/4 cup granulated sugar
• 1/4 cup water
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon ground cinnamon

For the pudding:

• 2 lightly salted matzohs, broken into quarters
• 4 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

Preparing the Apples

Combine all the ingredients 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 very tender, about 10 minutes. Transfer the mixture to a large bowl and let stand until lukewarm, about 5 minutes.

Assembling the Pudding

Heat the oven to 350°F and arrange a rack in the middle. Coat a 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.

Adding the Egg Yolks and Whites

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.

Folding in the Egg Whites

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. Drizzle the top with the melted butter or margarine and sprinkle with a little cinnamon.

Baking and Serving

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. Enjoy!