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Great Passover Dessert Recipe

sgny Mar 24, 2010 06:41 PM

Mom wants me to bring dessert. She is making mandel bread. Need recipe suggestions. Thanks.

  1. queenscook Mar 24, 2010 07:04 PM

    A thread called "Favorite Passover Desserts" already exists on the Home Cooking board; you might want to take a look at that. (I still don't know how to make a link, so just do a search for that thread on that board. If anyone can tell me how to do that, I'd appreciate it.)

    I have one recipe there (a streusel crumb cake), but I'm also a big fan of meringues and sorbet. Easy and tasty. Over the years I have made a Baklava Cake from Cooking Light magazine, a banana cake from Bon Appetit, a Raspberry Dacquoise from Bon Appetit, lemon squares, very nice Pecan Pie squares from Cooking Light, and many, many others. I'd suggest searching epicurious.com and cookinglight.com for their Passover recipes; they're where many of my favorites come from. Chocolate and Olive Oil Mousse from the NY Times last year is also great, as is an apricot mousse recipe from the NY Times Passover Cookbook. Hope this gives you a start; if you want any specific recipes and can't find them, post again and I'll cut and paste them from my files.

    6 Replies
    1. re: queenscook
      l
      Lissy63 Mar 25, 2010 07:02 AM

      The Chocolate and Olive Oil Mousse recipe sounds great- did you serve it as is, or did you bake it (I am a bit hesitant to serve it without baking due to the raw eggs)? Thanks.

      1. re: Lissy63
        k
        koshergourmetmart Mar 25, 2010 09:59 AM

        i have baked it and it turns out great

        1. re: koshergourmetmart
          Emme Mar 27, 2010 10:21 PM

          how long did you bake it for and at what temp? thanks!

          1. re: Emme
            k
            koshergourmetmart Mar 29, 2010 07:38 AM

            maybe 30 minutes at 350. i'd check it to see if it hardens

            1. re: koshergourmetmart
              Emme Mar 29, 2010 08:28 PM

              thanks! i ended up making a variation of La Bete Noire with a raspberry sauce... will have to try this next time :-)

        2. re: Lissy63
          queenscook Mar 25, 2010 02:46 PM

          I did not bake it, but I mention that there are raw eggs in it to my guests and let them decide for themselves. (It's never the only dessert, so there will always be an alternative for anyone who decides against.)

          I, myself, do not hesitate to eat desserts with raw eggs; if you do a bit of research
          on the odds of getting salmonella from raw eggs, my understanding of the statistics is that it is extremely unlikely.

      2. l
        lburrell Mar 24, 2010 09:49 PM

        As always Queenscook is right on with her suggestions. Meringues with strawberries would be my additional suggestion. Also, I happened to run across a very simple apple cake recipe that will work if you want something more substantial:

        For top and bottom crusts mix in a large bowl:
        3/4 cup applesauce (replaces egg) and
        l 1/4 cup vegetable oil (all kosher for pesach according to your practice)
        1 i/2 cup sugar
        1 l/2 cup plus 3/4 cup matzo meal
        3/4 cup potato starch
        1 heaping tbs cinnamon

        In a separate bowl mix the filling"
        1 l/2 cup brown sugar
        1 l/2 tbs cinnamon
        3/4 tsp nutmeg (optional, you can use a whole and grate yourself)
        slice 4 large granny smith apples, peeled and cored into the sugar.

        Press l/1 of the crust into a 9x13 pan. Dump in the apple/sugar mixture. Top with the rest of the crust and bake in pre-heated 350 oven for 1 hour. It's a bit heavy on fat and sugar but this is what lots of people crave during this holiday and at least the apples are heathful.

        Another suggestion is to melt kosher for pesach chocolate or chocolate chips with a little kp margarine (the only possible use for the yucky cottonseed stuff) and dip strawberries into the melted chocolate, place on aluminum foil covered plate or tray and refrigerate. The huge strawberries with stems are best for this and it really helps to have stems on any strawberries you dip. In a pinch you can stick a bamboo skewer through them or just pinch them while dipping, being careful to avoid the hot chocolate. I did these for years. I've moved on to plain strawberries and the kp pareve chocolates friends' kids sell for their school's fund raising.

        1. c
          cheesecake17 Mar 25, 2010 06:41 AM

          I saw a very ncie lemon tart in Redbook magazine. The recipe called for a food processor for the crust, but you could do it by hand.

          1. b
            brooklynkoshereater Mar 31, 2010 07:35 PM

            Made a delicious 'toll house chocolate chip cake' for Passover - let me know if you want the recipe. Got rave reviews!

            1 Reply
            1. re: brooklynkoshereater
              e
              elayjosh Apr 4, 2010 12:19 PM

              I would love the recipe!

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