MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Temple Beth Hatfiloh Olympia Kugel
 Categories: Grains, Cheese, Dairy, Fruits, Vegetables
      Yield: 6 Servings

    2/3 c  Millet
      2 tb Unsalted butter; divided
      2 c  Water
           Salt
      1 c  Cottage cheese
    1/4 c  Milk
    1/4 c  Honey or agave
      3 lg Eggs
      1 ts Vanilla extract
    1/4 ts Nutmeg
    1/2 c  Diced dried apricots
    1/2 c  Diced dried apples
    1/2 c  Currants
           Fine grated zest of 1 lemon

  Heat 1 tablespoon butter over medium-high heat in a
  heavy 2-3 quart saucepan. Meanwhile, bring the water to
  a simmer in another saucepan or in the microwave. Add
  millet to heavy saucepan with butter and toast,
  stirring, until it begins to smell fragrant and toasty,
  about 5 minutes. Add boiling water and salt to taste,
  and return to a boil. Reduce heat to low, cover and
  simmer 25 to 30 minutes, until liquid in saucepan
  evaporates and grains are fluffy. Transfer to large
  bowl.

  Set oven @ 350+#F/175+#C.

  Butter a 2-quart baking dish. In a food processor fitted
  with the steel blade, blend cottage cheese until smooth.
  Add milk, honey or agave, eggs, vanilla and nutmeg and
  blend until smooth. Scrape into the bowl with the
  millet.

  Stir together millet and cottage cheese mixture. Stir in
  apricots, apples, currants and lemon zest. Scrape into
  the prepared baking dish. Cut the remaining butter into
  small pieces and dot the top of the kugel with them.
  Bake for 40-50 minutes, until the kugel is set and
  beginning to brown on the top.

  Remove from heat and allow to cool for at least 15
  minutes (longer if possible) before serving. Serve warm
  or at room temperature.

  SOURCE: Adapted by Cathy Wasserman from a New York Times
  recipe from Martha Rose Shulman

  RECIPE FROM: https://www.theolympian.com

  Uncle Dirty Dave's Archives

MMMMM

... You don't go to Denny's; you end up at Denny's.

--- BBBS/Li6 v4.10 Toy-4
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