Edythe Kerness’s Delicious Matzoh Kugel Recipe

Matza Kugel maven Edythe Kerness at home in her kitchen.

Matzoh Kugel maven Edythe Kerness at home in her kitchen.

Well, the official name for this recipe is Edythe Kerness’ Passover Cherry/Raisin/Apple Matzoh Kugel That Everyone in Miami is Kvelling Over. That was a little long for our blog post title but we think you should know.  Edythe Kerness (pictured here), is the mother of the Museum’s Vice President for Institutional Advancement, Eva Brune, and according to Eva, this recipe has brought much happiness to the many members of her family who gather together for the Passover holiday.  We hope you enjoy it, too!

  • 9×13 greased pan
  • 6 large eggs
  • 1 cup sugar
  • 2 tsp cinnamon
  • 1 tsp salt
  • 5 boards matzoh
  • Boiling water to soak
  • 6 large apples – peeled & chopped
  • ½ cup raisins
  • ¼ lb butter or oleo – melted
  • 12 oz jar cherry preserves (I buy the better brand – it costs a few cents more but is worth it.)
  1. Preheat oven to 350 degrees.
  2. Beat eggs until light and fluffy. Break matzoh into small pieces. Pour water over matzoh and drain well. Add sugar, salt and cinnamon to eggs; beat again.  Add matzoh; beat again. Add melted butter. Fold in chopped apples and raisins.
  3. Bake one hour.
  4. Spread preserves on top and bake 10 minutes longer.  (Edythe’s Tip: Use a tablespoon to put the preserves on and then spread it around with a spatula).
 Note: Can freeze bottom without preserves. Reheat, then add preserves and
bake 10 minutes in 350 oven.
What are your favorite holiday recipes? Are there any dishes you would like us to feature in future Passover blog posts? 
Categories: Jewish History, Recipes

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