Favorite Passover Desserts
http://www.epicurious.com/recipes/foo... This showed up in the list somewhere -- I second it (and I just made two, which will go in the freezer as soon as they're cool.) It's so good that I keep thinking I will make it during the year, although of course I haven't. But still . . .
We end up preparing way too many desserts on Passover. Here are some favourites:
Mock Chestnut Torte (with sweet potatoes and chocolate)
Lemon Cheesecake With Almond Crust
Passover Apple Cake With Candied Nut Topping
Orange-Pecan Passover Bundt Cake
Exceptional Passover Brownies
Almond-Lemon Macaroons (Almendrados)
Maida Heatter's Walnut Meringues
Crispy Passover Cookies
Passover Almond Thumbprint Cookies
The seders are usually such heavy meals (brisket! roast chicken!) that I try to lighten up dessert. Also, I am not much into the "constraining" effects of matzo. Anyway, a big hit is berries topped with lemon curd. Usually get an assortment from Costco of raspberries, blueberries and strawberries. Make lemon curd with eggs, sugar and lemon juice/rind. Optional is to top with whipped cream (if you are not kosher) or Cool Whip (yech). You can also try making lime curd using lime juice/rind. I buy French macarons from a local bakery in assorted flavors to serve with the dessert, which looks so lovely in champagne glasses. You can also use packaged macaroons.
I'm always surprised that people forget one of the most popular, uber-decadent desserts that isn't even made specifically for passover - flourless chocolate cake! I'm not a fan of trying to make pesachdik versions of chometz-y desserts; they may be passable, but rarely are they so impressive that they would make people go "wow" if they were served during the rest of the year. There are plenty of flourless chocolate cakes that WOULD.
Passover Brownies w/ REAL BUTTER (Not fake plastic trans fat Margarine or Greasy Oil) & Matzo Brei w. REAL BUTTER (No SUGARY CRAP OR PEPPER ADDED; JUST SALT ADDED) . Caramel Matzoh Crunch. (Matzoh topped w/ Sugar, Butter, & Chocolate
Matzo Ball Soup. And of course Pepperoni Matzo Pizza.
2 cups granulated sugar
1 cup ( 2 sticks) butter melted and cooled
3/4 cup unsweetened cocoa powder, sifted
1/4 teaspoon salt
1 scant cup matzoh cake meal
Preheat the oven to 350°F. Lightly grease a 7 by 10-inch rectangular baking pan, a 9-inch square pan, or an 8- or 9-inch springform pan.
In a bowl, mix the sugar into the melted butter, then the eggs, vanilla, cocoa, salt, cake meal
Spoon the batter into the prepared pan and bake for about 25 minutes. Do not overbake. The brownies should be set and seem dry to the touch, but there should not be a crust around the sides. Cool in the pan. Cut into squares or (if baked in a round pan) into wedges.
In a similar vein is chocolate mousse cake/pie. Does anyone have a favorite recipe they'd be willing to share? Or are all the recipes fairly similar with the result being largely dependent on the quality of chocolate used?
As for macaroons, look on Epicurious for Parisian Passover Macaroons. The meringue is made by boiling sugar syrup so they're a bit of a patchke but they're so tasty it's worth it.
re: Velda Mae
re: Velda Mae
Here's a chocolate mousse torte from the NY Times ages ago. I've made it without the whipped cream--it's decadent enough without it if the cream presents a problem. It's kind of neat that the crust and filling are the same thing--just baked to make the crust. I've found with a 9.5 inch pie plate, I need to make 1.5 times the recipe, or it ends up skimpy.
Chocolate Mousse Torte
12 ounces semi-sweet chocolate
1 ½ tbsp instant coffee
3/8 cup boiling water
12 eggs separated
1 cup sugar
3 ½ tsp vanilla
1/8 tsp salt
Fine dry bread crumbs (or matzoh meal)
2 ¼ cups heavy cream
¼ cup confectioners sugar
1. Preheat oven to 350oF.
2. Place chocolate in top of double boiler over warm, not boiling water. Dissolve coffee in ¼ cup boiling water & add to chocolate. Cover and let stand over very low flame. Stir with wire whisk occasionally. When chocolate is almost melted, remove top of double boiler & whisk mixture until smooth. (OR YOU CAN MELT CHOCOLATE WITH COFFEE IN MICROWAVE ON LOW HEAT)
3. Meanwhile, beat egg yolks until thick. Gradually beat in sugar until mixture thick and lemon colored.
4. Gradually beat chocolate into yolk mixture.
5. Beat in 1 ½ tsp vanilla
6. Beat egg whites and salt until stiff but not dry. Stir ¼ of whites into the chocolate mixture. Fold in remaining whites gently until blended.
7. Dust well-buttered 9” pie plate with dried bread crumbs. Fill plate with part of mousse mixture so it comes just level with the edge. Bake 25 minutes; turn off oven heat and leave in the oven 5 minutes longer.
8. Remove and cool for 2 hours on a wire rack. As it cools, the cooked mousse sinks in the middle to form a pie shell.
9. Meanwhile, cover and refrigerate the remaining uncooked mousse. When the shell is cooled, fill with chilled uncooked mousse, mounding it up like a pie filling. Chill 2 – 3 hours.
10. Beat cream, remaining vanilla & confectioners’ sugar together until stiff. Spread over pie, or using cake decorator, make lattice pattern over top of pie.
My recent favorite has been an Epicurious dessert - nut cake with an orange honey soaking syrup. It is very rich tasting so small servings really are the way to go which means there are leftovers! YAY cause it gets better and better as the days pass.
I'm interested in trying a recipe for a Charoset Cake that I find recently with a zabaglione sauce. Has anyone tried making it? How did it turn out?
Chocolate dipped strawberries. (Kids love this.) Cheesecake (ground nut or crushed cookie crust.) Parve mousse. All work well and require no alterations to standard recipe.
The other thing I do is to make my own "flour" from quinoa, in the blender. With tat you can make anything. Muffins Banana bread. Cake. Especially useful eruv Pesach.
I love the Chocolate, Prune, Walnut torte from epicurious.com. It is a bit of work but FABULOUS. People always say that I must have bought - but the truth is it is way better than anything you could get in a bakery. To make it a bit easier I make the cake one day and the glaze the next. It also freezes well.
we love the following brownie recipe:
Our favorite Passover dessert. My husband would eat it all year round!
6 ozs pareve chocolate-bittersweet or semisweet
½ cup safflower oil
1 cup sugar
¼ tsp. salt
2 large eggs
2 large egg whites
¾ cup matzah cake meal
Melt chocolate with oil. let cool until tepid
By hand, use a sturdy spoon to stir in sugar and salt into mixture until combind. Use fork to beat egg whites and eggs ina small bowl until completely incorporated. Add matzah cake meal to mixture and gently stir 3-4 minutes. The batter will become thick. Let rest for 5 minutes. Meanwhile preheat oven to 350°.
Use an 8 inch greased pan. When the batter has rested for appx 5 minutes, stir briefly and sprwad into the pan, smoothing the top. Bake for 35-40 minutes or until the center is puffed and the wooden pick comes out clean.
Store in an airtight container for 3-4 days or freeze
yields: 8-10 servings
prep time: appx 10 mins
cookign time: appx 40 minutes
we also love the NY times chocolate mousse with olive oil
I posted the following as an answer to another question a little while back. It might fit the bill, but it's more complicated than the options you mentioned. It's for a really moist, great tasting streusel/crumb cake.
The original recipe appeared in Bon Appetit in the April 1992 issue, but I have been tweaking the recipe since I started making it two years ago. The link to the original recipe is: http://www.epicurious.com/recipes/foo...
but I have made some SIGNIFICANT changes. I hope no one will mind if I delineate them here. What follows is my re-written version:
1/4 cup oil
1/3 cup dark brown sugar
2 1/2 teaspoon mix of "sweet" spices (I use ginger, nutmeg, & allspice
)2 1/2 teaspoons ground cinnamon
1/2 cup matzo cake meal
1/2 cup matzo cake meal
1/2 cup potato starch
1/2 teaspoon salt
1/2 teaspoon ground ginger
5 large egg whites, room temperature
1 1/3 cups sugar
5 large egg yolks
1/3 cup orange juice
1/4 cup oil
2 tablespoons grated lemon peel
1 1/2 tablespoons fresh lemon juice
2/3 cup raisins (I use a mix of golden and dark)
1/3 cup pecans
Position rack in center of oven and preheat to 350°F. Coat 12 X 10 -inch pan with 2-inch-high sides generously with oil or spray. Mix 1/4 cup oil, sugar and spices in medium bowl. Gradually add matzo meal and mix until crumbly.
Combine first 4 ingredients in small bowl. Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add 1 cup sugar and beat until stiff but not dry.
Using same beaters, beat egg yolks and remaining 1/3 cup sugar in another bowl until mixture is thick and slowly dissolving ribbon forms when beaters are lifted. At low speed, beat in orange juice, then oil, lemon peel and lemon juice. Add dry ingredients and stir until well blended. Fold in egg whites in 2 additions.
Pour half of batter into prepared pan. Sprinkle half of streusel over. Sprinkle with the raisins and pecans. Spread remaining cake batter over. Sprinkle with other half of streusel. Bake until tester inserted into center of cake comes out dry, about 40 minutes. Cool cake in pan on rack. Cover with foil and let stand 1 hour to soften topping. (Can be prepared 2 days ahead. Keep covered and store at room temperature.) Cut into squares and serve.