Have people started planning Easter/Passover menu's? I know it is over a month away
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Rec: Passover Apple Cake
Passover Apple Cake with Streusel
from kashrut.com
3 eggs
3/4 cup sugar
1/3 cup oil
3/4 cup cake meal
5 apples, peeled and sliced
struesel topping: 1/2 cup sugar 2 tsp. cinnamon
1. Beat eggs with sugar and oil until mixture is light in color. 2. Add cake meal and mix. 3. Pour half of mixture into a greased 8" or 9" pan. 4. Place half of sliced apples over batter. 5. Pour remaining batter over the apples and cover with remainingg apples. 6. Mix struesel topping in bowl and sprinkle over cake. 7. Bake in preheated 350 degree oven for 1 and a half hours.
Passover Apple Cake with Streusel
from kashrut.com
3 eggs
3/4 cup sugar
1/3 cup oil
3/4 cup cake meal
5 apples, peeled and sliced
struesel topping: 1/2 cup sugar 2 tsp. cinnamon
1. Beat eggs with sugar and oil until mixture is light in color. 2. Add cake meal and mix. 3. Pour half of mixture into a greased 8" or 9" pan. 4. Place half of sliced apples over batter. 5. Pour remaining batter over the apples and cover with remainingg apples. 6. Mix struesel topping in bowl and sprinkle over cake. 7. Bake in preheated 350 degree oven for 1 and a half hours.
Rec: Rochelle in CA's passover toffee squares
Toffee Squares
1 cup butter
1 lg. egg
1 cup sugar
1 tsp. vanilla
1 cup matza cake meal
8 oz. semi sweet chocolate
1 cup chopped pecans or almonds
Lightly grease 10" by 15" jelly roll pan. Process first 4 ingredients in cuisinart until light and fluffy. Add cake meal and process 25 sec. for stiff dough (add more cake meal if ness.). Spread dough covering all corners of pan. Bake 20 minutes at 350 deg. Melt Chocolate and spread over dough. Sprinkle nuts evenly. Let cool 15 min. Cut into squares before completely cool.
Toffee Squares
1 cup butter
1 lg. egg
1 cup sugar
1 tsp. vanilla
1 cup matza cake meal
8 oz. semi sweet chocolate
1 cup chopped pecans or almonds
Lightly grease 10" by 15" jelly roll pan. Process first 4 ingredients in cuisinart until light and fluffy. Add cake meal and process 25 sec. for stiff dough (add more cake meal if ness.). Spread dough covering all corners of pan. Bake 20 minutes at 350 deg. Melt Chocolate and spread over dough. Sprinkle nuts evenly. Let cool 15 min. Cut into squares before completely cool.
Epi's Flourless Chocolate Cake (Thanks Moyn for posting the recipe)
FLOURLESS CHOCOLATE CAKE
Can be prepared in 45 minutes or less.
4 ounces fine-quality bittersweet chocolate (not unsweetened)
1 stick (1/2 cup) unsalted butter
3/4 cup sugar
3 large eggs
1/2 cup unsweetened cocoa powder plus additional for sprinkling
Accompaniment if desired: Coconut Lime Sorbet
Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper.
Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.
Dust cake with additional cocoa powder and serve with sorbet if desired. (Cake keeps, after being cooled completely, in an airtight container, 1 week.)
FLOURLESS CHOCOLATE CAKE
Can be prepared in 45 minutes or less.
4 ounces fine-quality bittersweet chocolate (not unsweetened)
1 stick (1/2 cup) unsalted butter
3/4 cup sugar
3 large eggs
1/2 cup unsweetened cocoa powder plus additional for sprinkling
Accompaniment if desired: Coconut Lime Sorbet
Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper.
Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.
Dust cake with additional cocoa powder and serve with sorbet if desired. (Cake keeps, after being cooled completely, in an airtight container, 1 week.)
REC: Flourless & Butterless Chocolate Cookies from Payard Patisseries & Bistro in NYC
Flourless & Butterless Chocolate Cookies from Payard Patisserie & Bistro
Yield: 24 large cookies
Preparation: 10 minutes plus baking and cooling time
3/4 cup cocoa powder
2.5 cups confectioners’ sugar
pinch of salt
1 T. vanilla extract
4 large egg whites
2 cups walnuts, coarsely chopped
1. Position rack in center of oven and preheat oven to 350 F. Grease a non-stick baking sheet with cooking spray.
2. In bowl of electric mixer, using paddle attachment, mix together cocoa powder, confectioner’s sugar and salt on low speed for 1 minute.
3. In a small bowl, whisk together vanilla and egg whites. While mixer is on, slowly add egg whites to dry ingredients. Turn up to medium speed and mix for 2 minutes. Using a 2-ounce ice cream scoop or ¼ cup measuring cup, scoop about 2 oz. of dough onto prepared baking sheet, spacing mounds 3” apart. Place baking sheet in oven and immediately turn temperature down to 320F. Bake for 12-15 or until small, thin cracks appear on the surface. Transfer to a wire rack and cool completely.
“Chocolatier” magazine, Feb/Mar 2006
Flourless & Butterless Chocolate Cookies from Payard Patisserie & Bistro
Yield: 24 large cookies
Preparation: 10 minutes plus baking and cooling time
3/4 cup cocoa powder
2.5 cups confectioners’ sugar
pinch of salt
1 T. vanilla extract
4 large egg whites
2 cups walnuts, coarsely chopped
1. Position rack in center of oven and preheat oven to 350 F. Grease a non-stick baking sheet with cooking spray.
2. In bowl of electric mixer, using paddle attachment, mix together cocoa powder, confectioner’s sugar and salt on low speed for 1 minute.
3. In a small bowl, whisk together vanilla and egg whites. While mixer is on, slowly add egg whites to dry ingredients. Turn up to medium speed and mix for 2 minutes. Using a 2-ounce ice cream scoop or ¼ cup measuring cup, scoop about 2 oz. of dough onto prepared baking sheet, spacing mounds 3” apart. Place baking sheet in oven and immediately turn temperature down to 320F. Bake for 12-15 or until small, thin cracks appear on the surface. Transfer to a wire rack and cool completely.
“Chocolatier” magazine, Feb/Mar 2006
REC: Mocha Meringue Kisses with Chocolate Ganache Filling (Passover)
Mocha Meringue Kisses with Chocolate Ganache Filling
Comments from moi: Although the recipe is rated easy - there's a lot of piping, etc. I know that I would probably be too lazy and skip the piping part - saving lots of time. I think that they will still look awesome - I mean, come on...there's chocolate ganache between each sandwich
But more power to those willing to pipe them. Also - any body work with meringue enough to know once they are sandwiched - how long do I have until the cookies start going soft (read recipe below)
Yield: about 5 dozen 2-inch meringue ‘sandwiches’. Can cut recipe by half
Preparation: 50 minutes, plus baking, chilling and assembly time
Mocha Meringue Kisses:
4 large egg whites, cold
1/4 tsp. cream of tartar
2.5 tsp. instant espresso powder
1 cup superfine sugar
Ganache filling:
6 oz. premium semisweet chocolate, finely chopped
3/4 (6 oz) heavy cream
1 T. light corn syrup
1.5 T. Cognac or other liqueur (I would probably drink it myself and leave it out of the recipe)
1. Position racks in center of oven and preheat oven to 225F. Line four or more 15 x 10-inch cookie sheets with parchment paper and set aside
2. Make Mocha Kisses: Place cold egg whites, cream of tartar and espresso powder in bowl of electric mixer fitted with whip attachment. Beat on med. Speed until whites are frothy. Increase speed to high and gradually add superfine sugar, continuing to whip until sugar has completely dissolved, and stiff, glossy peaks have formed, about 5-7 minutes. Fit pastry bag with #21 star tip, fill halfway with meringue, and pipe 1.5 inch hearts about 1 inch apart on prepared cookie sheets. Work quickly so meringue does not deflate. Bake in preheated oven about 2 hours until meringues are completely dry. Transfer immediately to racks to cool, taking care not to break any heart ‘tips”, which can be rather fragile (I would probably not worry about hearts and just make round cookies). As soon as cookies are cool, package in airtight containers to keep meringue from getting sticky. Store at room temperature until ready to fill. (NOTE: is best to prepare ganache when you ready to serve cookies, as once filled, meringues can quickly get soft.
3. Make ganache filling: Place chopped chocolate in bowl that fits top of double boiler. Set aside. Pour heavy cream into small stainless steal or non-reactive saucepan. Bring cream to scalding point over medium heat. Using fine mesh sieve, strain hot cream directly onto chopped chocolate to remove any skin that may have formed. Let mixture sit, without stirring to allow chocolate to melt. After about 5 minutes, stir to bring chocolate and cream together. If chocolate does not completely melt, place bowl over barely simmering water on top of double boiler. Heat gently, stirring as needed, until ganache is smooth. Blend in corn syrup and Cognac. Cool to room temperature, cover with plastic and refrigerate for about 20 minutes until mixture is firm, but still easily piped through a #21 star tip.
4. Assembly: Fit a pastry bag with #21 star tip, and fill halfway with the reserved ganache. Pipe a small ganache heart, using about 1 tsp. filling, on the flat of a meringue heart. Then top with another meringue heart. Repeat until all the cookies are filled. Serve immediately.
“Chocolatier” magazine Feb/Mar
Mocha Meringue Kisses with Chocolate Ganache Filling
Comments from moi: Although the recipe is rated easy - there's a lot of piping, etc. I know that I would probably be too lazy and skip the piping part - saving lots of time. I think that they will still look awesome - I mean, come on...there's chocolate ganache between each sandwich
But more power to those willing to pipe them. Also - any body work with meringue enough to know once they are sandwiched - how long do I have until the cookies start going soft (read recipe below)Yield: about 5 dozen 2-inch meringue ‘sandwiches’. Can cut recipe by half
Preparation: 50 minutes, plus baking, chilling and assembly time
Mocha Meringue Kisses:
4 large egg whites, cold
1/4 tsp. cream of tartar
2.5 tsp. instant espresso powder
1 cup superfine sugar
Ganache filling:
6 oz. premium semisweet chocolate, finely chopped
3/4 (6 oz) heavy cream
1 T. light corn syrup
1.5 T. Cognac or other liqueur (I would probably drink it myself and leave it out of the recipe)
1. Position racks in center of oven and preheat oven to 225F. Line four or more 15 x 10-inch cookie sheets with parchment paper and set aside
2. Make Mocha Kisses: Place cold egg whites, cream of tartar and espresso powder in bowl of electric mixer fitted with whip attachment. Beat on med. Speed until whites are frothy. Increase speed to high and gradually add superfine sugar, continuing to whip until sugar has completely dissolved, and stiff, glossy peaks have formed, about 5-7 minutes. Fit pastry bag with #21 star tip, fill halfway with meringue, and pipe 1.5 inch hearts about 1 inch apart on prepared cookie sheets. Work quickly so meringue does not deflate. Bake in preheated oven about 2 hours until meringues are completely dry. Transfer immediately to racks to cool, taking care not to break any heart ‘tips”, which can be rather fragile (I would probably not worry about hearts and just make round cookies). As soon as cookies are cool, package in airtight containers to keep meringue from getting sticky. Store at room temperature until ready to fill. (NOTE: is best to prepare ganache when you ready to serve cookies, as once filled, meringues can quickly get soft.
3. Make ganache filling: Place chopped chocolate in bowl that fits top of double boiler. Set aside. Pour heavy cream into small stainless steal or non-reactive saucepan. Bring cream to scalding point over medium heat. Using fine mesh sieve, strain hot cream directly onto chopped chocolate to remove any skin that may have formed. Let mixture sit, without stirring to allow chocolate to melt. After about 5 minutes, stir to bring chocolate and cream together. If chocolate does not completely melt, place bowl over barely simmering water on top of double boiler. Heat gently, stirring as needed, until ganache is smooth. Blend in corn syrup and Cognac. Cool to room temperature, cover with plastic and refrigerate for about 20 minutes until mixture is firm, but still easily piped through a #21 star tip.
4. Assembly: Fit a pastry bag with #21 star tip, and fill halfway with the reserved ganache. Pipe a small ganache heart, using about 1 tsp. filling, on the flat of a meringue heart. Then top with another meringue heart. Repeat until all the cookies are filled. Serve immediately.
“Chocolatier” magazine Feb/Mar
For Passover we tend to grill flank steaks... REC: included
everyone loves them - especially the kids. Jerry puts them on the grill while the matzo ball soup is served (after the first part of the reading from the Haggadah). They are finished somewhere between the soup and salad, and he cuts them while we are removing the soup bowls and salad plates,he cuts them thinly.
Bob’s (my father) Concoction:
1/2 cup soy sauce
1/4 cup, or less, olive oil
4.5 T. honey
6 large garlic cloves, minced
3 T/ chopped, fresh rosemary
1.5 tsp. coarsely ground b. pepper
2 lb. flank steak
Let meat marinade in fridge for 2 days. Awesome.
Haven't figured the sides yet, or dessert.
Deb
everyone loves them - especially the kids. Jerry puts them on the grill while the matzo ball soup is served (after the first part of the reading from the Haggadah). They are finished somewhere between the soup and salad, and he cuts them while we are removing the soup bowls and salad plates,he cuts them thinly.
Bob’s (my father) Concoction:
1/2 cup soy sauce
1/4 cup, or less, olive oil
4.5 T. honey
6 large garlic cloves, minced
3 T/ chopped, fresh rosemary
1.5 tsp. coarsely ground b. pepper
2 lb. flank steak
Let meat marinade in fridge for 2 days. Awesome.
Haven't figured the sides yet, or dessert.
Deb
REC: Mom's Rhubarb Pie. This is always on the Easter menu.
Rhubarb Pie
1-1/2 cups sugar
1/4 tsp salt
3 Tbs. flour
2 Tbs. tapioca
1/2 tsp. nutmeg
Grated zest of one orange
4-1/2 to 5 cups chopped rhubarb
2 Tbs. butter
Dough for a double-crust 10-inch pie
An egg beaten with a little water, for glazing
Combine the dry ingredients and orange zest. Toss with the rhubarb until evenly coated. Pile into bottom pie shell. Dot with butter. Put on top crust and seal well. Glaze and cut a few slits in top.
Bake at 375*F for 45 minutes to an hour, until crust is golden and rhubarb is tender when pierced with a knife. Serve with vanilla ice cream.
Rhubarb Pie
1-1/2 cups sugar
1/4 tsp salt
3 Tbs. flour
2 Tbs. tapioca
1/2 tsp. nutmeg
Grated zest of one orange
4-1/2 to 5 cups chopped rhubarb
2 Tbs. butter
Dough for a double-crust 10-inch pie
An egg beaten with a little water, for glazing
Combine the dry ingredients and orange zest. Toss with the rhubarb until evenly coated. Pile into bottom pie shell. Dot with butter. Put on top crust and seal well. Glaze and cut a few slits in top.
Bake at 375*F for 45 minutes to an hour, until crust is golden and rhubarb is tender when pierced with a knife. Serve with vanilla ice cream.
We've been making this for the past few yrs.Charlie's rec: Oven roasted spring vegies w salsa verde
Thanks again Charlie! We love this recipe!! I do not use artichokes, we substitute cauliflower, broccolli, green beans, etc....
The Salsa Verde is such a nice touch!
OVEN-ROASTED SPRING VEGETABLES WITH SALSA
VERDE
Serving Size : 6 Preparation Time :1:201 lemon -- halved
12 baby artichokes
Olive Oil Spray
2 large fennel bulbs --
trimmed, each cut lengthwise into 8 wedges
6 leeks -- slender,
(white and pale green parts only) root ends
trimmed, each leek cut lengthwise in half
18 thick asparagus spears --
tough ends trimmed
12 Small Carrots -- slender,
peeled
Olive oil
SALSA VERDE -- (See
Recipe)
Squeeze juice from lemon halves into large
bowl; add lemon halves. Fill bowl with
water. Trim stem of 1 artichoke. Starting at
base, bend leaves back and snap off where
leaves break naturally, continuing until all
tough outer leaves have been removed. Using
small sharp knife, trim outside of base
until smooth and no dark green areas remain.
Cut artichoke lengthwise in half. Using tip
of knife, remove any purple-tipped leaves
from center. Add artichoke to lemon water.
Repeat with remaining artichokes. Bring
large pot of salted water to boil. Drain
artichokes. Add to boiling water; cook until
just tender, about 8 minutes. Drain; set
aside. (Can be made 1 day ahead; cover and
chill.)
Preheat oven to 375°F. Spray 3 large rimmed
baking sheets with nonstick spray. Arrange
artichoke halves, fennel and leeks in single
layer on 2 prepared sheets. Arrange
asparagus and carrots in single layer on
third sheet. Brush vegetables with olive
oil. Sprinkle with salt and pepper. Roast
vegetables until tender, turning over
halfway through, about 35 minutes total for
artichokes, fennel and leeks and 20 minutes
total for asparagus and carrots.
Divide vegetables among 6 plates. Drizzle
Salsa Verde over and serve.
SALSA VERDE
Preparation Time :0:203 cups fresh Italian
parsley -- loosely packed leaves (from about
1 very large bunch)
1/2 cup extra-virgin olive
oil
3 green onions --
sliced
3 tablespoons fresh lemon juice
3 garlic cloves --
peeled
2 anchovy fillets --
(optional)
1 tablespoon capers
1 tablespoon Dijon mustard
1 1/2 teaspoons grated lemon peel
Combine all ingredients in processor. Using
on/off turns, process until coarse paste
forms. Season with salt and pepper. (Can be
made 1 day ahead. Cover; chill.)
Thanks again Charlie! We love this recipe!! I do not use artichokes, we substitute cauliflower, broccolli, green beans, etc....
The Salsa Verde is such a nice touch!
OVEN-ROASTED SPRING VEGETABLES WITH SALSA
VERDE
Serving Size : 6 Preparation Time :1:201 lemon -- halved
12 baby artichokes
Olive Oil Spray
2 large fennel bulbs --
trimmed, each cut lengthwise into 8 wedges
6 leeks -- slender,
(white and pale green parts only) root ends
trimmed, each leek cut lengthwise in half
18 thick asparagus spears --
tough ends trimmed
12 Small Carrots -- slender,
peeled
Olive oil
SALSA VERDE -- (See
Recipe)
Squeeze juice from lemon halves into large
bowl; add lemon halves. Fill bowl with
water. Trim stem of 1 artichoke. Starting at
base, bend leaves back and snap off where
leaves break naturally, continuing until all
tough outer leaves have been removed. Using
small sharp knife, trim outside of base
until smooth and no dark green areas remain.
Cut artichoke lengthwise in half. Using tip
of knife, remove any purple-tipped leaves
from center. Add artichoke to lemon water.
Repeat with remaining artichokes. Bring
large pot of salted water to boil. Drain
artichokes. Add to boiling water; cook until
just tender, about 8 minutes. Drain; set
aside. (Can be made 1 day ahead; cover and
chill.)
Preheat oven to 375°F. Spray 3 large rimmed
baking sheets with nonstick spray. Arrange
artichoke halves, fennel and leeks in single
layer on 2 prepared sheets. Arrange
asparagus and carrots in single layer on
third sheet. Brush vegetables with olive
oil. Sprinkle with salt and pepper. Roast
vegetables until tender, turning over
halfway through, about 35 minutes total for
artichokes, fennel and leeks and 20 minutes
total for asparagus and carrots.
Divide vegetables among 6 plates. Drizzle
Salsa Verde over and serve.
SALSA VERDE
Preparation Time :0:203 cups fresh Italian
parsley -- loosely packed leaves (from about
1 very large bunch)
1/2 cup extra-virgin olive
oil
3 green onions --
sliced
3 tablespoons fresh lemon juice
3 garlic cloves --
peeled
2 anchovy fillets --
(optional)
1 tablespoon capers
1 tablespoon Dijon mustard
1 1/2 teaspoons grated lemon peel
Combine all ingredients in processor. Using
on/off turns, process until coarse paste
forms. Season with salt and pepper. (Can be
made 1 day ahead. Cover; chill.)
Whoops--Here is the Recipe for the Strawberry-Rhubarb Pie==>
Strawberry-Rhubarb Pie (from April 2005 issue of KITCHEN & COOK magazine)
Dough for your favorite 9-inch two-crust pie, frozen or homemade
1-1/4 cups sugar
4 Tbsp flour
1/8 tsp salt
4 cups rhubarb, cut in 1/4-inch dice
1 cup sliced strawberries
1 tsp vanilla extract
2 Tbsp unsalted butter, chopped (optional)
1) Preheat oven to 425 degrees F. Roll out half the dough to 1/8-inch thickness for the bottom crust. Set it into a 9-inch pie pan.
2) Combine the rhubarb, strawberries, sugar, flour, salt and vanilla in a mixing bowl; toss well. Spoon the rhubarb-strawberry filling into the dough-lined pie pan; dot with the butter, if desired. The filling should mound slightly.
3) Roll out remaining dough and make a lattice top by cutting it into strips, and weaving them over the pie (this is optional--just make sure to cut a vent hole if you choose NOT to make a lattice top); crimp the edges of the pie crust.
4) Bake pie 10 minutes. Reduce the heat to 350 degrees F. and bake for 30-40 minutes more until the filling bubbles and the crust is browned.
This pie is wonderful served with vanilla ice cream! wigs
Strawberry-Rhubarb Pie (from April 2005 issue of KITCHEN & COOK magazine)
Dough for your favorite 9-inch two-crust pie, frozen or homemade
1-1/4 cups sugar
4 Tbsp flour
1/8 tsp salt
4 cups rhubarb, cut in 1/4-inch dice
1 cup sliced strawberries
1 tsp vanilla extract
2 Tbsp unsalted butter, chopped (optional)
1) Preheat oven to 425 degrees F. Roll out half the dough to 1/8-inch thickness for the bottom crust. Set it into a 9-inch pie pan.
2) Combine the rhubarb, strawberries, sugar, flour, salt and vanilla in a mixing bowl; toss well. Spoon the rhubarb-strawberry filling into the dough-lined pie pan; dot with the butter, if desired. The filling should mound slightly.
3) Roll out remaining dough and make a lattice top by cutting it into strips, and weaving them over the pie (this is optional--just make sure to cut a vent hole if you choose NOT to make a lattice top); crimp the edges of the pie crust.
4) Bake pie 10 minutes. Reduce the heat to 350 degrees F. and bake for 30-40 minutes more until the filling bubbles and the crust is browned.
This pie is wonderful served with vanilla ice cream! wigs