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non dairy dessert recipe for a BBQ

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having a bbq but need a dessert for the people who keep kosher and can't have a dairy dessert after the meat. any suggestions?

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  1. Fruit
    Chocolate tofu mousse - do a quick search for the recipe (Food Network - 'mooless pie') but it is delicious
    Some sort of fruit crumble/crisp/cobbler

    1 Reply
    1. re: laurendlewis

      If you're feeling lazy-ish and have a whole foods nearby...they have a vegan chocolate mousse that is remarkable.

    2. I would go with a poundcake recipe made parve (use nondairy margarine) and grilled, with pears in honey syrup alongside. No one will miss the whipped cream.

      1 Reply
      1. re: Selkie

        Grilled pineapple would be good with that poundcake too.

      2. Rice krispie treats (just make sure you get kosher marshmellows, if they care). Watermelon, tofutti and soy delicious fake ice cream or sorbet. I'm a big fan of soy delicious.

        1. Fresh strawberries macerated in balsamic vinegar. You can serve whipped cream on the side for those who aren't kosher.

          1 Reply
          1. re: Megiac

            that's actually one of my favorite desserts- try it with marscapone- even better than whipped cream IMO! just looking for something different- thanks.

          2. Grilled fruit skewers -- some chunks of pineapple, banana, peach, brushed all lightly with a nice glaze -- I'd use something that echoed the main bbq sauce a little -- maybe a bourbon and vanilla glaze if you used a bourbon bbq sauce. (Note, I am assuming northern style 'cook out' bbq, not the slow smoke style).

            1. Maybe this Caramel Matzoh Crunch? Paula Deen has an almost identical recipe for Pine Bark using saltine crackers and people go nuts over it. You might need to keep this cold or cool til serving at a bbq so it might not work if it's a blazing hot day:


              1 Reply
              1. re: Val

                That Matzah Crunch recipe is *so* dairy. It's basically chocolate-covered toffee. I know you can make it with margarine, but why?

                I'd suggest the 86-Proof Chocolate Cake (made with rum, not whiskey) by Maida Heatter. Since it's strawberry season, serve with fresh berries. Or , for that matter, any fruit pie in a crust made with shortening, not butter.

              2. Re the matza crunch - I don't know many people who keep kosher who want to eat matza out of season. After Passover, they tend to be pretty sick of it for many, many months, although there are always exceptions.

                The question is how kosher-keeping are your guests? Do they only care about not mixing meat and milk, and avoiding pork/shellfish, or are they more particular? If it's the latter, with regard to a bunch of the above suggestions, bear in mind that a)it's very tough to find kosher marshmallows outside of kosher specialty stores, although in the case of rice krispie treats you can use marshmallow fluff instead, and b)good kosher balsamic vinegar impossible to find in this country - you can buy imitation stuff from kosher-specializing brands in kosher specialty stores, but I think there's only one brand of real kosher balsamic, and you have to order it by the case from Italy. I've never had the real stuff, myself, as I haven't gotten my act together enough to gather a bunch of people willing to spend the money on real balsamic and split a case.

                Most non-dairy desserts at kosher-observant people's homes are ordinary baked goods made with margarine rather than butter, and soy milk in place of milk. (Cream, condensed milk, buttermilk, etc. are harder to replace, and you probably have to skip desserts involving those.) Bear in mind that most brands of margarine actually contain dairy, and you have to find one labeled 'pareve' (non-meat, non-dairy). The most common pareve brand of margarine is Fleischman's Unsalted, but note that the Original line is dairy. Sorbet and fruit are popular, too. I'd go with the grilled fruit skewer thing, were I you, plus some sorbet or watermelon.

                4 Replies
                1. re: GilaB

                  GilaB, good point! Though truthfully, the matzoh is not the star of the show in this treat...the caramel and chocolate just need a "vehicle."

                  1. re: Val

                    But if I were served choc-covered matzah outside of Passover, I'd think the friend didn't know the difference between keeping kosher and keeping kosher for Passover. I'd pass on the matzah for this occasion.

                    1. re: laurendlewis

                      good point, but they are family, so they know I know the difference. we just have very different ways (I make & eat all pork/seafood stuff). I actually make that stuff every passover, so good!

                      1. re: pamd

                        You could do the Olive Oil Chocolate Mousse from the "NY Times" that was so popular this past Passover. It certainly can be served year round. Super easy and super delicious. If you can't find the recipe via a search, I'd be happy to post it again.

                2. I recently made the Alton Brown tofu Chocolate pie (Mooless). I'm a work, and the computers here won't let me see my own pictures of it that I have posted on a number of sites. But let me say, it's beautiful! It came out great. And I think it's better tasting after 2 days in the refrigerator than it was the next morning. I wonder if peanut butter can be incorporated to make it even better.


                  1. How about a cobbler or crumble, using margarine or oil for the melted butter in the topping?

                    1. I love coconut milk for creaminess when I can't have dairy - not so healthy, but hey its dessert right?

                      Coconut pudding is good. Coconut rice pudding is really good too. You can thin it out with water if you don't want it too rich (or juice).

                      Also, there are a bunch of cakes that don't use butter - like angel food cake, almond sponge cake and the ubiquitous clementine cake (this time of year meyer lemons are great in that if you are a west coaster).

                      1 Reply
                      1. re: jsaimd

                        Here's the pic of my tofu chocolate pie that I made iin the spring form pan:


                      2. granita - perfect for after a bbq.

                        1 Reply
                        1. re: howchow

                          Granita or sorbet would be great.

                          Or, grilled fruit w/ biscotti.

                        2. How about mandel bread--generally made with oil, and good to pick up and munch. You can add raisins or chocolate chips to vary it a bit.

                          1. Lately I've been making Ina Garten outrageous brownies. I use unsalted margerine, and trader joes chocolate chips which are parev. People love them, they make alot and no one knows that it isn't made with butter. They can be made ahead, and can be served with fresh fruit, or a fruit sauce. Alternately, serve a fresh fruit crisp, costco has great blackberries cheap, and add another fruit. People will love it.

                            1. I often run into this problem since I keep kosher at home. I really dislike cakes and desserts that sub margarine for butter and nondairy creamer for milk. FIrst of all the taste is often unpleasant and even more importantly the texture is just not 'true'. My solution is often fruit -- I like all the grilled fruit ideas with sauces and glazes. Marscapone is a great taste and all but in the end it is cheese - a dairy product, no?

                              The best thing that I have found are chiffon cakes. They are naturally made with oil and eggs. They are great fresh and are easy to make. And there are tons of types and flavors. Just check out Epicurious and you'll have a lot to choose from including a Margarita Chiffon cake that I thought was great after a "Mexican" flavored BBQ.

                              I think I also remember another thread here about desserts made with olive oil...or maybe it was a blog. In all events there's a whole body of possibilities in that category.

                              No need to stuff your guests with transfats deluxe for no good purpose.

                              2 Replies
                              1. re: KingsKetz

                                I also keep a kosher home, and I often substitute margerine for buttern and non dairy creamer for milk. I have no problem with taste, people love it. I bake a lot and try to make everything parve, so that we can eat it with milk or meat dishes. If you flavor or season properly they come out very well. I bring a lot of my desserts to restaurants and they love them and don't even know they are not made without butter or cream. I try to use the best quality of ingredients I can that make the difference, ie chocolate vanilla, fruit.

                                1. re: KingsKetz

                                  I agree that those dairy substitutes don't quite have the same flavor. However, I still stand by my suggestion of crumble with butter subbed with margarine or oil because you only need a little - the main flavor comes from fruit and any spices you might use. I also want to point out that there are zero transfat margarines or butter substitutes out there.