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Passover Desserts

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paprkutr Apr 4, 2011 04:35 PM

I know this has been discussed a million times. So does anyone have any good easy desserts. I would love to make something with lemon curd. I just don't want to make anything difficult. TIA

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    AdinaA RE: paprkutr Apr 4, 2011 04:45 PM

    Fill a pie plate with a simple meringue, spreading the center more thin and building up the sides. Bake. Fill with lemon curd.

    Chocolate Dipped Strawberries:

    Melt bittersweet chocolate with some parve margarine or butter over low heat. Stir until smooth. Remove white yomtov shirts from small boys and fancy dresses from small girls. Put chocolate on the table with strawberries or other fresh fruit , and let our people dip.

    Flourless chocolate torte (can be done without the ringform pan, although it is lovely to use one and garnish with fresh raspberries and, perhaps, a simple raspberry sauce or coulis

    Baked Apples - is there anything better than a warm baked apple?

    Fruit poached in spiced wine

    Cheescake for a milchig meal (yes, virginia there are Jews who eat a milchig lunch on yomtov) Make a crust of ground nuts with a pat of melted butter, a little sugar, and a dash of cinnamon.

    Notice that none of these uses matzo or cake meal, so none has that Pesachdik tam.

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      ettilou RE: paprkutr Apr 4, 2011 07:40 PM

      Are you looking for ideas or recipes ?? I think Adina gave some great ideas, if you want recipes I have some easy, simple but delicious ones I'd love to share. Let me know.

      1 Reply
      1. re: ettilou
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        Bzdhkap RE: ettilou Apr 7, 2011 06:34 AM

        I'd love to see your easy simple and delicious recipes. Please share!
        Thanks so much!

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        mamaleh RE: paprkutr Apr 5, 2011 10:00 PM

        It's not lemon, but chocolate mousse is really easy to make if you have an electric mixer. Serve with strawberries. You could probably make a lemon mousse too, and serve with meringue cookies.
        I've made this one before, and it is really nice. Substitute whipping cream with KFP non-dairy whip.
        http://www.epicurious.com/recipes/foo...

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          vallevin RE: paprkutr Apr 6, 2011 05:31 AM

          This recipe works well. (I know you asked for lemon curd...but this is what I got)
          http://chowhound.chow.com/topics/2737...

          Also, I am probably going to hack my old lemon bars recipe, and I will try making the shortbread with oil instead of margerine and cake meal for flour.

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            magiesmom RE: paprkutr Apr 6, 2011 08:18 AM

            pavlova is lovely with lemon curd.

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              masha RE: paprkutr Apr 6, 2011 08:29 AM

              Does anyone have a good recipe for a Passover sponge cake? My mother used to make one and I'd like to surprise her with one this year. I could not find her recipe when I snooped around her kitchen last week.

              5 Replies
              1. re: masha
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                magiesmom RE: masha Apr 6, 2011 08:55 AM

                This is the one I use, though i cut sugar by 1/4 cup. It is pretty good, though I like many other passover desserts more.

                1. re: magiesmom
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                  masha RE: magiesmom Apr 6, 2011 09:37 AM

                  Where's the link?

                  1. re: masha
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                    magiesmom RE: masha Apr 6, 2011 01:37 PM

                    Sorry!
                    http://allrecipes.com//Recipe/passove...

                2. re: masha
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                  GilaB RE: masha Apr 6, 2011 01:24 PM

                  Great-Aunt Irene's Sponge Cake
                  A classic example of the form, in my opinion.

                  10 eggs, separated
                  1 3/4 cups sugar
                  1/3 cup orange juice, or juice of one large orange
                  Juice of 1 lemon, about 3 tablespoons
                  3/4 cup matzah cake meal
                  1/2 cup potato starch

                  Preheat oven to 350 F.
                  Whip egg whites with 1/4 cup sugar until stiff peaks form; refrigerate. Separately, beat yolks with remaining 1 1/2 cups sugar until thick. Add orange and lemon juices to yolks, beating until thick. Stir in dry ingredients, then fold in whites. Bake in ungreased tube pan for 55-65 minutes, or until an inserted tester comes out clean. Remove from oven and immediately invert pan to cool; generally, it's easiest to do this by inserting a narrow-necked wine bottle into the hole in the center of the tube pan, then flipping the whole thing over. (Before pouring batter into pan, test wine bottles to see which of yours fits your pan.) Cool completely before turning right side up.

                  1. re: GilaB
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                    mamaleh RE: GilaB Apr 6, 2011 01:28 PM

                    This recipe is the same as mine. Make sure you tiptoe around the house while it is baking because it does fall -- and don't forget, "SAW don't CUT the sponge cake!" :)

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                  rockycat RE: paprkutr Apr 6, 2011 06:08 PM

                  How about cream puffs filled with lightened lemon curd? Make a pate a choux using cake meal in place of flour and lighten your curd with either whipped real cream or whipped non-dairy cream. Either pipe in the filling or split the puff and spoon in the filling. You can even sift over confectioners' sugar (grind regular sugar with potato starch) and scatter blueberries or sliced strawberries around the plate, if you'd like.

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