CARROT-APPLE CHARLOTTE
6 eggs, separated
1 cup butter, melted
1 1/2 cup slivered or chopped
almonds, divided
3 medium apples, finely chopped
2 cups grated carrot (use
blender or food processor)
1 cup raisins
1 cup matzo meal
1 cup sugar
6 Tbsp. lemon juice
2 1/4 teaspoons cinnamon
Beat
egg whites until stiff. In large bowl, mix 1 cup
almonds, egg yolks, and remaining ingredients.
Fold beaten whites into carrot mixture. Pour into
greased 2-3 quart casserole, sprinkle with remaining
1/2 cup almonds, and bake at 350 degrees for about
1 hour, until firmly set.
Serves
15-20 as part of a large seder meal, or 10-12 as
part of a regular meal.
Note:
This dish is kosher for Passover.
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