Charoset Noodle Kugel

This is a 3 part recipe. Make the Egg noodles and Charoset, and then the Kugel. If you have leftover Charoset from your seders, that works really well. There is a recipe below, in case you need it. The noodles are delicious in soup too!

Egg Noodles

12 Eggs, Large

1/2 C Water

1/2 Potato Starch

1t Kosher Salt

1T - 2T Vegetable Oil

Directions:

In medium bowl, mix potato starch and water until thin paste forms, add water to starch to avoid clumping. Add eggs and whisk until very well blended. Add salt and whisk more.

On medium heat, heat frying pan and carefully wipe it with a thin layer of oil. Pour enough egg mixture to create a very thin layer. When egg has cooked to look like a crepe, lift it in one piece and gently flip it to quickly cook the other side if needed. Remove from heat and place on paper towels. Roll up egg into a log.

Repeat until all batter has been cooked. When logs have cooled, slice them into 1/2 -1 inch strips. Result will be noodles!

Charoset - Use your seder leftovers or make some from the recipe below.

3 medium Gala or Fuji apples, peeled, cored, and finely diced

1 1/2 cups walnut halves, lightly toasted, cooled, and coarsely chopped

1/2 cup sweet red wine or grape juice

1 1/2 teaspoons ground cinnamon

1 tablespoon packed brown sugar

Directions:

In a medium bowl, stir together all ingredients. Store, covered, in refrigerator until ready to use.

Kugel

3 Eggs, Large

2-3 C Egg Noodles

1/2 C Vegetable Oil

1/2 C Honey

1 C Charoset, with juice drained

Directions:

Mix Eggs, oil and honey in a medium bowl. Add noodles, unrolling if necessary. Then add Charoset. Mix very well,

Pour into a well-greased 9x9 pan, If the pan is not full, add more noodles. Bake at 350F for 40-45 minutes until lightly browned.

Created by: Marci Karoll, Plainview, NY