Help with Passover Dessert Please!
We've been invited, and my job is to make dessert. My goal is to make something very delicious, and very inexpensive.
I am looking at the Chocolate "crack"ers from Smitten Kitchen http://smittenkitchen.com/blog/2009/0...
and chocolate chip merengues from Food52
to give you a sense of what I'm considering....
Part of the problem is that we own cookie sheets and loaf pans, no cake pans/bundt pans though I guess I could buy a disposable foil one.
Any thoughts/recommendations/suggestions? Has anyone tried the above two recipes?
As a side note, I have unsweetened chocolate and cocoa in the house and was hoping to maybe incorporate one or the other and not have to buy lots of ingredients.
Done rambling now :)
Thanks everyone!! Ok yes now that you've all mentioned, I completely forgot...they don't observe kashrut but they are not going to mix meat and dairy at the sedar...I don't cook with margarine, so I'm thinking the matzoh is out. But it does sound delicious!
I like the idea of macaroons though...easy+cookie sheet=possibly perfect :)
Could anyone recommend a recipe they like? I am looking and there are tons!
From a brief search, came up with
Sure...you can use a disposable baking pan from the supermarket.
Fudgy Passover Brownies
2/3 cup semisweet chocolate chips
1/2 cup butter or margarine
1 cup granulated sugar
1 tsp. vanilla
1/2 cup matzoh cake meal
2 tbsp. unsweetened cocoa powder
2 tbsp. potato starch
1/2 cup chopped walnuts or pecans (optional)
Preheat the oven to 350o F (180o C). Grease an 8-inch (20 cm) square baking dish.
In a microwave-safe measuring cup or bowl, combine the chocolate chips and butter. Place in the microwave and microwave on high power for one minute. Remove from the microwave and stir until the chocolate chips are melted and smooth. (Depending on your microwave oven, you make need a few seconds more or less). Set aside to cool slightly.
In a mixing bowl, stir together the cake meal, cocoa powder and potato starch.
Combine the eggs, granulated sugar, and vanilla in a large bowl. Beat with an electric mixer until light and creamy – about 3 to 5 minutes.
Beat in the chocolate mixture until smooth, then add the cake meal mixture, beating on low speed just until combined. Batter will be thick.
Stir in the chopped nuts if you’re using them, and spread in the prepared baking dish.
Bake for 25 to 30 minutes or just until the entire surface has puffed slightly. Brownies will still be moist in the center – this is a good thing.
Remove from oven and let cool before cutting into squares.
The question is not whether or not one eats butter on Passover - KFP butter is easily available in many places. The question is, does the host observe kashrut or is willing to serve dairy with a meat meal. It is actually much harder to find KFP margarine than KFP butter as most margarines contain soy or corn oil.
Be that as it may, the caramel crunch does taste amazing but many have said that they don't like it quite so much when made without butter.
yes, I know that, and I should have been clearer. I meant for OP to find out whether butter would be acceptable at seder, which would most likely be a meat meal.
We don't, for instance generally observe jashrut but don't mix meat and milk at Seder,
Matza crack, however, is really good with coconut oil.
I have come to prefer it, actually, certainly to margarine (yuck) and even to butter.
sushi, this probably isn't what you have in mind -- no chocolate and might not work so well as the lone dessert. But it's a delightful ending to a Passover meal, one appreciated by people who don't typically enjoy the typical holiday desserts, so I thought I'd share.
2 egg whites
2/3 cup sugar, sifted
1 teaspon finely grated lemon zest
1/4 teaspon vanilla
Prehat oven to 250. Cover 2 baking sheets with foil.
Beat egg whites with salt until soft peaks form. Add sugar slowly, beating well, until stiff but not dry. Fold in zest and vanilla. Drop by teaspoonsful onto baking sheet and bake until dry but not brown, 40-45 minutes.Cool a couple minutes before removing from sheet.
So decided to go with Deborah's lemon kisses and the Medrich macaroons!
A question though - her recipe http://food52.com/recipes/16667-alice... calls for either shards of unsweetned coconut or shredded sweetened coconut.
I wasn't paying attention at the grocery, and bought shredded unsweetened. Someone in the comments on the above link said that changed the recipe dramatically and she had to add more liquid.
Could this be true? Does anyone think it will affect the recipe like that? If I have to I'll go out and get sweetened instead, just hoping not to! :)