Passover '09 ideas
Starting to plan for this years seder and would love any new ideas or old recipes that you love.
Google Nigella Lawson Clementine Cake. I make it without the baking soda. It turns out fine. If I am feeling fancy then I separate the eggs and fold in whipped egg whites. It is a great recipe and Trader Joe's carries the Ground Almonds.
Ditto the attached which is from Joan Nathan's Cookbook and was made by the mother of the owners of the old wonderful Capsuto Freres in Tribeca (when it was really an outpost)
PASSOVER BROWNIES-GOOD ENOUGH FOR THE WHOLE YEAR
3/4 cup of butter or margarine
3/4 cup of sugar
5 eggs, separated
6 ounces bittersweet chocolate (like Baker’s)
6 ounces finely ground almonds or almond flour
Pinch of salt
1. Cream the butter and sugar together. Mix in the egg yolks.
2. Melt the chocolate over a double boiler. Cool and add to the butter mixture. Add the almonds.
3. Beat the egg whites until stiff but not dry. Fold into the batter. Pour into a 9 inch greased baking tin. Bake in a preheated 350-degree oven for 45 minutes. Cool and cut in squares.
Yield: about 24 Brownies
That cake is based on a recipe by Claudia Roden, for a sephardic orange cake. If you google Roden orange cake, you'll find many recipes, most of them are without baking soda or flour, but same goes, you can just eliminate the soda and replace the flour with more ground almonds, or matzoh meal. It's amazing, people beg me for the recipe every time I make it, and oh yeah, it is a great idea to separate the whites and whip em.
If you have an electric mixer, there are several desserts I can recommend. I hate the taste of cake meal, so I've collected a number of recipes that don't use it. Here are recipes--funny, all are chocolate :)!:
chocolate, walnut and prune fudge torte
Unsweetened cocoa powder
1 1/2 cups diced pitted prunes (about 8 ounces)
1 cup prune juice
1 cup (2 sticks) unsalted margarine
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3/4 cup unsweetened cocoa powder
1 cup coarsely chopped toasted walnuts (about 4 ounces)
8 large eggs, room temperature
2 large egg yolks
1 3/4 cups sugar
Pinch of salt
1 cup prune juice
1/4 cup (1/2 stick) unsalted margarine
10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
24 walnut halves
Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Dust pan with cocoa powder. Tap out excess. Wrap outside of pan with heavy-duty foil.
Place prunes in small bowl. Pour 1 cup prune juice over. Set aside to macerate 15 minutes.
Melt margarine in heavy medium saucepan over low heat. Add chocolate and whisk until smooth. Remove from heat. Add 3/4 cup cocoa powder and whisk until smooth. Mix in walnuts and prune mixture. Cool to lukewarm.
Using electric mixer, beat eggs, yolks, sugar and salt in large bowl at medium speed until well blended and just beginning to foam, about 1 minute. Add chocolate mixture and stir until well blended. Transfer batter to prepared springform pan. Set springform pan into large baking pan. Pour enough hot water into baking pan to come halfway up sides of springform pan. Set baking pan in oven and bake cake until top looks dry and crusty and tester inserted into center comes out with some moist crumbs attached, about 1 hour 5 minutes. Cool cake in pan on rack 30 minutes. Place in refrigerator uncovered and chill overnight.
Bring juice and margarine to boil in heavy medium saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth. Cool until thick but still pourable, stirring occasionally, about 45 minutes.
Line baking sheet with foil. Dip walnuts halfway into glaze. Arrange on prepared sheet and refrigerate until chocolate is set.
Meanwhile, using small sharp knife, cut around sides of cake to loosen. Release pan sides. Set cake on rack. Pour glaze over cake and spread to coat completely. Arrange walnuts, chocolate half at outer edge, around top cake. Refrigerate until glaze is completely set, at least 3 hours. (Can be prepared 3 days ahead. Cover loosely with foil or cake dome and keep refrigerated.) Cut cake into wedges and serve.
Chocolate Souffle Cake
8oz semisweet chocolate
8oz. unsalted butter
2tbs tasteless salad oil
8 large eggs separated
1C granulated sugar
Preheat oven to 300 degrees. Heavily butter a 12 cup bundt or other fancy tube pan, and sprinkle it generously with sugar (including the tube).
Melt chocolate, butter, and oil. In a large bowl, stir the egg yolks to mix, and gradually add chocolate mixture. The mixture will thicken as the warm chocolate mixture cooks the yolks. Stir in the sugar and vanilla until smooth. In another bowl, beat the egg whites and salt until they hold a point when the beaters are lifted. Fold them gently in about four additions to the chocolate mixture. Turn the batter into the prepared pan and bake in the lower third of the oven for two hours and 15 minutes. The cake will rise and then fall which is okay. Remove from oven and let cool in the pan for 15 to 20 minutes,then turn out on serving dish for immediate serving or on paper lined cookie sheet to freeze. If freezing, wrap securely in saran wrap or foil after the cake has frozen, and to defrost, unwrap, put on serving plate immediately, and cover closely with saran. As the warm air meets the frozen cake, moisture will condense on the outside of the saran. If the cake is uncovered, it will condense on the cake making it soggy. Serve with whipped cream on the side if desired.
This cake freezes well, is wonderful when served warm directly from the oven with cold whipped cream, and has a long life span in the refrigerator. It's a favorite among my family and friends. It's a large fallen chocolate souffle.
Chocolate Meringue Cake
10 oz. semi sweet chocolate
4oz. unsalted butter
8 large eggs separated
Preheat oven to 300 degrees. Generously butter an 8" springform and line the bottom with a circle of buttered wax paper.
Melt chocolate and butter together and stir until smooth. I find the easiest way to do this is in the microwave oven on medium/high for about 3-1/2 to 4 minutes. The mixture should not be completely melted, but removed from the oven and stirred gently until everything is melted and combined. Lightly whisk egg yolks, and gradually add chocolate mixture mixing until blended. Add sugar, stirring once again until smooth. In another bowl, beat egg whites and salt until stiff. Fold a quarter of the egg whites into the chocolate mixture to lighten it, and then fold in the remainder. Turn batter into the pan, smooth the top slightly and bake for one and one half hours. Let cake stand at room temp until cool, then GENTLY remove sides of springform and invert onto serving plate or paper lined cookie sheet if freezing. Freeze and defrost as directed for souffle cake (see recipe for chocolate souffle cake please for comments on all my chocolate cakes). Sprinkle with powdered sugar or frost with jelly and/or whipped cream, or light chocolate glaze. A very thin jelly glaze is excellent either under the whipped cream or chocolate glaze.
The cake will fall after removal from the oven. Don't worry, you're going to mask it with whipped cream. If you glaze it, do it on the bottom which will be perfect when inverted.
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
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 matzoh meal. 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.