273160 Wed Mar 31 11:35:29 -0800 2004 8 28 Kosher 0 1437352 We've been doing Passover with the same friends for many years and have exhausted my mother and my grandmother's catalogue of desserts as well as many from Claudia Roden's book. We've repeated favorites before, but I'm looking for something new. Any favorite dessert recipes out there? Wed Mar 31 11:35:29 -0800 2004 0 mrbarolo 1 1437357 I don't have a recipe but my mother makes a fantastic parve mexican chocolate roll. I'm sure you can find a recipe on-line. You make a thin layer of chocolate cake that has a lot of beaten egg whites to lighten it and then spread on top of it a layer of whipped cream (she uses parve whipping cream) flavored with nutmeg and cinnamon. You roll it (the long way) and springle with unsweetened cocoa powder or confectioners sugar. Yum. It's really hard to find edible parve passover desserts. Wed Mar 31 14:39:18 -0800 2004 1437352 0 Tamar G 2 1437359 When doing a special passover cake I would go to Maida Heatters cake books looking for flourless cakes that uses ground nuts or a touch of matza or cake meal.. My usual is my mock oatmeal cookies which are in high demand from friends and family and this year I just found a recipe for Caramel Matzah Crunch on Epicurus...In all my years I have never been able to make a sponge cake that was acceptable..so it''s various cookies or a Maida Heater chocolate cake Wed Mar 31 15:44:05 -0800 2004 1437357 0 Parrot Mom 2 1437370 Check out classic tortes from any good baking cookbook. Two suggestions: 1. Any dacquoise recipe (baked nut meringue) 2. the Torta de Santiago, an orange almond cake, recipe in Penelope Casas food of Spain (lots of good pareve flourless sweets, marzipans, cakes, etc) no flour. Usually make this for the holiday, not always for the seder. ALso, check out ANY good Italian cookbook for a zabaglione recipe. Substitute Carmel Hock or a kosher Moscato wine from Israel, Italy or the US for the marsala. Pareve and good. Also,you may cook on Pesakh for the day, no problem for hol ha mo'ed. Last, check out recipes for poached pears and quinces. Pears, hollowed out in the core, put in a combo of minced nuts (walnuts) and honey with a hekhsher, poach in red wine (with hekhsher) and with sugar, black peppercorns and cloves. Takes about 30-40 minutes. Worst comes to worst, not for seder but for hol hamoe'd, dairy meal, take some leben or k 4 pass sour cream, mix in some Israeli cherry or other jam (with hekhsher), and beat together. Serve in small bowls. Another option, Turkish recipe, Here's the link and I"m copying it here. This is for a lemon jelled dessert. You can substitute orange juice and rind for the lemon. Enjoy, and Hag Pessakh Kasher LEMON JELLY Limon Peltesi 1 grated lemon rind 300 grams sugar 50 grams potato starch (mix with 1/2 glass water) 750 grams water the juice of 4 lemons Place the water, lemon juice, lemon rind and sugar in a sauce pan and boil for 10 minutes. Add the starch and water. Boil again, then remove from heat. Pour into dessert bowls, let cool and serve. I'm sure you can figure out the conversion :-) (My estimates - 300g = 10-11 oz. of sugar (5/8 lb) 750 g water = 3 cups, 50g is 2 oz potato starch) Link: http://www.geocities.com/ftcookery/recipes/7_tatli_ve_biskuiler/limon_peltesi.htm Wed Mar 31 19:53:06 -0800 2004 1437357 0 Jerome 2 1437376 I think I recognize the Torte de Santiago and the book. My balbuste has made it a couple of times , but has added marinated orange slices with their marinade. It is one of teh best desserts that I have ever had and can be the signature dessert of a first class restaurant. It will make you famous. But do add the orange slices. BVM Wed Mar 31 22:36:42 -0800 2004 1437357 0 Benny Vidimangi 1 1437369 There's a recipe in the April issue of Gourmet for a walnut-chocolate torte that looks pretty good. What about poached pears or poached dried apricots. You can do the pears in either red or white wine. I add lemon zest, cinnamon sticks, and cloves to the poaching liquid. Poached apricots (fresh or dried) are also nice using a sauternes or late harvest reisling with a vanilla bean. If you have a chance, look at the David Lebovitz book Ripe for Dessert. He has a pavlova-style dessert which would be perfect. Wed Mar 31 19:40:20 -0800 2004 1437352 0 AndeB 1 1437434 Nigella Lawson has something called a "chocolate cloud cake" on her website which is simply the best flourless chocolate cake I have ever had. It's a cinch to make and easy to vary the flavors. Sun Apr 04 04:51:42 -0700 2004 1437352 0 annab 1 1437441 If you, like me, don't need to have everything you consume during Pesach stamped "Kosher for Passover", and therefore won't wince at using canned sweetened, condensed milk (which contains only milk and sugar!) try this: Almond Sweet: 250 grams butter (roughly two sticks)* 4 egg yolks one can sweetened condensed milk 2 cups almond flour** optional: dash of cardomom Melt butter and cool. Whisk eggs and condensed milk. Add butter. Mix in almond flour. Pour into buttered 9x13 inch pan. Bake at 350 for 35 minutes, then cover with tin foil and bake an additional 25 minutes. Cut into squares. Couldn't be easier. *Use lightly salted, cultured butter for best results (I just discovered this about 1/2 an hour ago!). Otherwise, if using unsalted butter, add a pinch of salt - or use plain ol' salted butter. **If you can't find almond flour anywhere (in NYC, Kalustyan's and Patel Bros. carry it, as well as a place in Chelsea Market), put 1/2 lb. blanched almonds (whole or slivered) in a food processor and pulse until almonds turn into a fine powder, about 8 seconds. Sun Apr 04 22:31:23 -0700 2004 1437352 0 brooklynmonkey 1 1437450 Thanks to all for a list of great ideas which I look forward to trying throughout the year. For the record, for this week, we ended up making the apricot mousse that was emailed to me direct by Phyllis. Absolutely lovely. Thanks again for all the great ideas. Mon Apr 05 12:26:45 -0700 2004 1437352 0 mrbarolo