ISO: ISO Passover dessert. I am making strawberry shortcakes and wanted to make the Nick Maglierie ....

In Search Of:
E

elaine

Well-known member
mousse but just remembered that there are those who won't eat dairy after a meat meal so I am thinking of something else.

So far I am looking at a couple.

One is a Marcy Goldman "chestnut past" mousse

and the other an almond orange flan. I am posting both right after this but if anyone has any ideas - these just don't grab me.

I don't need cakes - have a ton of cake recipes.

Thanks,

 
REc : MOck Chestnut Torte - Marcy Goldman

This is what I found -

This is, hands down, the best Pesach dessert. Ever. This is so sinfully good, you won�t want to wait for Pesach!
Ingredients
For torte:
1/2 c (1 stick) unsalted Passover margarine
1/3 c plus 2 T granulated sugar
6 large eggs, separated
1 1/2 c cooked and mashed sweet potatoes, fresh or canned
1 t rum extract (optional)
10 ounces semi-sweet chocolate, melted and cooled

For garnish:
1-2 T of sifted, unsweetened cocoa powder for dusting
Strawberries

Directions
Preheat the oven to 350�F. Line 9-inch springform pan with baking baking.

Cream unsalted margarine or butter with the 1/3 cup sugar. Blend in the egg yolks, then the mashed sweet potatoes, then the (optional) rum extract, and finally the cooled chocolate.

In another bowl, with clean beaters, whip the egg whites gently until they are a bit foamy. Increase to a higher speed and slowly add in the two tablespoons of sugar until stiff, glossy peaks are formed.

Fold one third of the egg whites into the sweet potato/chocolate mixture and work them in well to loosen the batter. Then, gently fold in the remaining egg whites, blending well but carefully.

Spoon the batter into the prepared pan and bake for about 40 minutes or until the cake has risen and appears slightly cracked on top. Cool in the pan for 20 minutes, then place on a cooling rack. Chill the cake for at least two hours before serving (or freeze for up to one month). Dust with cocoa powder and strawberries and ENJOY!

Author Comments
This is, hands down, the best Pesach dessert. Ever. It�s a taste bud-blowing experience that comes straight from Marcy Goldman's "A Treasury of Jewish Holiday Baking" (1998). Mashed sweet potatoes are a surprising but spot-on substitute for pureed chestnut paste, which isn't available "kosher for Passover". This is so sinfully good, you won't want to wait for Pesach!

 
REC: Orange Almond Flan

This does sound good.


March 28, 2007
Recipe: Orange-Almond Flan
Adapted from “Dulce lo Vivas,” by Ana Bensadón (Ediciones Martínez Roca)
Time: 1 hour 30 minutes, plus 2 hours’ chilling
3 cups granulated sugar
8 large egg yolks
4 large eggs
1 tablespoon grated orange zest
3/4 cup freshly squeezed orange juice
3/4 cup whole blanched almonds, finely ground, or 1 cup finely ground almonds.
1. Preheat oven to 350 degrees. In a medium saucepan, combine 1 cup sugar with 1/4 cup water. Stir until completely dissolved. Place pan over medium heat, stirring constantly, until syrup begins to bubble. Stop stirring and allow pan to sit until syrup begins to turn golden at edges, brushing down any sugar crystals with a brush dipped in cold water. Occasionally rotate pan to mix syrup without stirring it, then replace over heat. Continue doing this until syrup is evenly golden brown. Pour caramel into an 8-inch round flan mold or cake pan, or 10 to 12 3-inch fluted molds, tilting to spread caramel evenly along bottom. Set aside.
2. In a medium saucepan, mix together remaining 2 cups sugar with 1 cup water. Bring to a boil over medium heat, and boil for 4 minutes. Remove from heat and set aside to cool until lukewarm.
3. Whisk together yolks and whole eggs until blended, then pour through a fine mesh strainer into a bowl. Add orange zest, orange juice and ground almonds. Whisk in sugar syrup. Pour into caramel-lined mold or molds, filling to just below rim. Cover mold or molds tightly with foil.
4. Place mold or molds into a larger pan. Pour enough hot water into large pan to reach halfway up side of flan mold. Bake until a knife inserted halfway into flan comes out clean, 30 minutes to 1 hour, depending on type of pan and oven used.
5. Allow flan to cool, then refrigerate until thoroughly chilled, at least 2 hours. Just before serving, warm base of pan by dipping it briefly in a pan of hot water. Invert onto a plate, and serve immediately.
Yield: 8 servings with large mold; 10 to 12 with smaller molds.

 
elaine, I've made this mousse twice now (with added cream) but...

I tasted it before adding the heavy whipped cream and it was good. The thing was, I had already bought 4 cups of heavy cream so it was going in.

I used a mix of Callebaut 55% and 70% belgium chocolate, King Arthur "espresso powder" instead of coffee and 3 TBL of Frangelica instead of wine.

You could whip the heavy cream and dollop it per serving. Those who don't want it can leave it off.

I'd still top off the mousse with shaved chocolate curls like Nick's recipe.

http://eat.at/swap/forum1/104582_Here_you_go_Marilyn__Chocolate_Mousse_Hazelnut_Cake

 
Elaine, I made these last year, they were a big hit.

Farfel Lace Cookies

Yield: "4 dozen"
Categories : Passover

2 1/2 cups matzo farfel
3 tablespoons matzo cake meal
2 cups sugar
1/2 teaspoon salt
1/2 pound unsalted margarine -- melted
2 eggs
2 teaspoons vanilla extract
1 cup ground almonds

Preheat oven to 375 degrees. In a mixing bowl, combine the matzo farfel, matzo cake meal, sugar and salt and mix well.
Pour the margarine over the farfel mixture and blend until the sugar dissolves.
Add the egg and vanilla and blend.
Mix in the almonds. Chill for at least 15 minutes.

Line a baking sheet with foil and drop the farfel mixture be teaspoons onto the foil, about 3 inches apart. Bake for 11 minutes, or until golden brown. Remove pan from the oven, then lift foil onto a cooling rack. Cool cookies completely before peeling from the foil.
- - - - - - -

NOTES : You can make a half recipe.

 
Aaaaand, of course, Mac a roooons

Yummy Macaroons

Yield: "20 Macaroons"

1/2 cup sugar
2 1/2 cups sweetened coconut flakes
2 large egg whites
1/2 cup mini-chocolate chips -- (or regular size)
1 teaspoon vanilla
1 pinch salt



Preheat oven to 350 degrees.
Combine all ingredients, mix well. (Use your hands)
Wet hands and form 20 loose haystack shapes.
Place on a well greased, or non-stick sprayed, or parchment covered pan.
Place stacks 1 inch apart.
Bake until golden brown, 10 to 15 minutes. Cool slightly before removing from baking sheet.


NOTES : May be doubled.

 
You didn't say how many people you'll be having

My family keeps growing, which is so nice, but it means we have a LOT of people both nights. I need non-dairy desserts, so the best solution for me is a selection of cookies, meringues, homemade macaroons and ices. (And of course, my grandmother brings her wonderful spongecake)

 
We are usually about 14 with 2 little ones as well but this year my nephew has just...

written that he will make it over from Cairo(where he is studying for a semester) and will be bringing 2 friends! My d-i-l also has 3 solo cousins in from South Africa who will be joining.
My sister arrives after the sedar but we do kind of celebrate the holiday for a week here with the last eve and day being big ones again.

We did move the venue to my son's home which is
closer for my in laws to get to. My d-i-l's mother and I are doing all the cooking.
The menu we set up yesterday is ...

Chicken soup with matza balls
Morocan spicy fish
chopped liver
Stuffed Cornish hens
several sides
dessert
cakes.

A combo of Askanazi and Sephardic.
It's always a lot of fun and the food is good.

 
REC: Cheesecake - Craig Claibourne- by Maida Heatter

This is a great cheesecake also - wonderful with strawberries. I never use the cracker crumbs anyway but you could use macaroon crumbs instead.

REC:Craig Claiborne's Cheesecake -adaption by Maida Heatter
Finely grated rind of 1 lemon
3 Tbs. lemon juice
2 lbs. cream cheese, preferably
at room temperature
1 tsp vanilla extract
1 3/4/ c. sugar
4 eggs 1/3 c. graham cracker
crumbs- for after
{Don't get turned off by lengthy
directions-it's really easy
350 degrees, 1/3 up from bottom of oven.}

According to receipe use cheesecake pan, 8"
round , 3" deep., Do not use a springform
(I don't have the above and just use a
pretty ceramic baking dish (round) and serve
from it.)Butter litely all the way up to the
rim and inside rim or cake will stick to rim
& will not rise evenly.

Mix lemon rind & juice and set aside. In lg.
bowl of mixer at med. -high speed, beat
cheese til absolutely smooth. All during the
mixing continue scraping sides, bottom of
bowl with rubber spatula in order to keep
evenly mixed. When cheese is smooth beat in
vanilla & sugar. Beat well, addd eggs one
at a time, After adding eggs do not beat any
more than necessary to mix thoroughly. With
spatula sitr in lemon rind & juice. Turn
into pan, level top by rotating a bit - 1
direction then another. Place pan inside a
larger pan. Larger pan must not be deeper
than cake pan & must not touch sides of cake
pan. Pour hot water into pan til about 1 1/2
" deep (if aluminum add 1/2 tsp. cream of
tartar per qt.to water to prevent
discoloring)
Bake 1 1/2 hrs. Top should be rich golden
brown and feel dry to touch but cake will be
soft inside. Lift pan out of water on rack
for few hrs. to cool completely. Do not cool
in Frig . When bottom has reached room temp.
place plate on top and invert. Sprinkle
bottom of cake with graham crumbs. Place
anothe plate on top of crumbs and invert
quickly & carefully.Do not press too hard or
cake will get squashed.
Refrig at least 5-6 hrs or overnite or
freeze - freezes perfectly. Serve very cold.

Note- the cake will rise above the top of
pan while baking and sink down below as it
cools.
(All of the above from Maida..I am a coward
and afraid of squashing so I just oomit the
end..)There is a black& white version of
this too.

 
Just had to share this one - "Moses in a Basket" -Phyllis Glazer..

Phyllis Glazer is a top chef here. I haven't made these yet but I will this year- perfect to have kids help with the making.

MOSHE BA'TAYVA" - (MOSES IN THE BASKET)

Description
These are dates stuffed with homemade marzipan. Part of the Passover story begins with baby Moses bundled into a little date frond basket to float on the Nile under the watchful eye of his sister Miriyam until Pharoah's daughter found him. Making these adorable and delicious little sweets together with friends and family could start a memorable, meaningful and creative Passover tradition.
Medjool are very large dates, usually found in Middle Eastern stores, and should be tender to the touch and slightly moist inside. Although they are the perfect size, do not buy them if they appear very dry. Substitute another type of date if necessary. Your Moshe will be smaller, but just as sweet.
Caution: Before you start, ask everyone to refrain from eating more than one Moshe until they are all made, so that you can compare styles and techniques. Otherwise, before you know it, they'll just be a memory
NOTE: This same delicious marzipan can be used to stuff apricots, or it can be placed between two walnut or pecan halves.

From The Essential Book of Jewish Festival Cooking, by sisters Phyllis Glazer and Miriyam Glazer.


Ingredients
14-16 large Medjool dates
Marzipan: 3 1/2 ounces (100 grams, or a slightly rounded cup) slivered or whole blanched almonds, ground
3 1/2 ounces (100 grams or 2/3 cup) confectioners' sugar
1/4 teaspoon kosher for Passover vanilla extract
A few drops rosewater or almond extract
1-2 teaspoons hot water
For garnish:
1/4 cup crushed toasted unsalted pistachio nuts
Coriander seeds or mustard seeds (for the eyes)
Cloves



Preparation

Use a sharp pointed knife to slit the dates lengthwise, and remove the pits. Set aside.


Grind the almonds in a food processor to a powder consistency. Add the sugar, and with the machine running, add the vanilla, rosewater and 1 teaspoon hot water. The mixture should come together like a ball. If not, add another 1-2 teaspoon water, but be careful not to add too much or the marzipan will be too soft.
For each little Moshe, make a small ball of marzipan for the head, and an elongated oval-shaped piece for the body. (The total length of both together should be slightly smaller than the length of a date).
Roll the "body" in the crushed pistachio nuts (to add color and to represent the "bunting"). Attach the head to the body and stick in one of the dates, gently pressing the sides of the date around him to make him snug. Round the top and the bottom with a gentle pinch, like a little boat.
To make the eyes, use the tip of a whole clove to pierce 2 holes in the "head." (We considered using cloves for the eyes themselves, but were afraid of a lawsuit by anyone not removing them before eating). Stick a coriander seed in each hole (these are both edible and healthy), and Moshe is ready to float to his destiny.

 
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