Looking for Passover desserts

[laurie j]

I'm interested in making a special dessert for Passover, something different than the usual macaroons. I couldn't access the recipe finder so if anyone has suggestions, I'd appreciate it.

[LIsaP]

How about a decadent flourless chocolate cake??
Sorry I don't have a recipe off hand, but could probably find one if you are interested..

[Vanessa]

Did some research on Passover desserts:
"I CAN'T BELIEVE THIS IS A PASSOVER CAKE"
YELLOW CAKE
Recipe is a cross between a true sponge cake, a classic genoise and a chiffon cake. Exceedingly MOIST cake that keep well and is a good foundation for fresh fruit, pareve, Passover mousse, or a chocolate ganache topping. Although the eggs are not separated you must treat them with care. Another must is a good, stationary, electric stationary mixer (e.g. such as a Kitchenaid, Rival or Sunbeam) with a whisk or whip attachment that will properly mount the warmed, whole eggs. "
8 large eggs, warmed
1/3 cup matzoh cake meal
1/3 cup potato starch, not packed
3/4 cup sugar
1 tablespoon Passover vanilla sugar
1/4 teaspoon salt
1 tablespoon lemon or orange zest, finely minced
1 tablespoon lemon juice
3 tablespoons melted, unsalted Passover margarine or oil
Extra Potato Starch for Dusting
Preheat oven to 350 F. Generously grease a ten inch springform pan or a 9 by 13 inch rectangular pan. Dust with potato starch and line bottom with parchment paper, cut to fit.

Warm eggs (still in shells - do not open) by placing in a bowl and covering with very hot water for 1-2 minutes (water should be hot but not so hot as to crack eggs open and cook them but hot enough to warm them up. Do not leave eggs in water longer than 1-2 minutes). This is the most important step. Do not omit it. Heat mixing bowl by filling with very hot water and then dry completely.

Meanwhile, sift together cake meal and potato starch. Place lemon juice and melted margarine in a small bowl together. Set these ingredients aside.

Break warmed eggs into mixing bowl of an electric mixer along with sugar, vanilla sugar, salt, and citrus zest. Using whip attachment, beat on low speed just very briefly just to combine ingredients. Then increase to high speed for 12 minutes. Batter will be extremely voluminous.

Pour batter into a very large mixing bowl. In a smaller bowl, stir together the potato starch/matzoh cake meal mixture, combining well. Then fold this mixture into egg batter, folding gently to combine but taking care not to deflate the mixture unduly (some deflation is impossible to avoid). Gently drizzle and fold in lemon juice and melted margarine or oil.

Pour batter into prepared pan. Bake 30-35 minutes until cake is set in centre or until cake seems just firm when lightly touched. Cool well before removing. Note: This is not a high cake (anywhere from 1 1/2 inches to 2 1/2 inches high) but it is very flavorful and moist. Serves 8-10 This recipe is from A Treasury of Jewish Holiday Baking

Passover Fruited Farfel Kugel

4 cups matzo farfel
1 cup apple juice
6 eggs
3/4 cup sugar
1 stick melted margarine
1 can peaches plus 2 tsp juice (or crushed pineapple with juice)
1 cup seedless raisins
1/2 cup finely chopped dates
rind of 1/2 lemon plus 2 tsp juice
1/4 tsp salt
1 tsp cinnamon
1. Place farfel in large bowl.
2. Add 1 cup boiling apple juice.
3. Beat eggs. Add sugar and margarine. Beat again.
4. Add egg mixture to farfel.
5. Add remaining ingredients and mix.
6. Heat 2 TBS oil in a casserole dish.
7. Pour pudding into dish.
8. Bake 1 hour and 350 degrees.


Apple Crisp
1/2 cup brown sugar, packed
1/2 cup mandelbread crumbs, finely chopped
1/2 tsp. cinnamon
1/4 cup soft margarine or butter
butter or spray to grease baking dish
2 1/2 cup apples, peeled & thinly sliced
1 Tbsp. lemon juice
This is great plain, served warm, or add vanilla ice cream on top!

In a small mixing bowl, combine brown sugar, crumbs, cinnamon, and margarine or butter. Mix until crumbly. Grease a 9 inch square baking dish. Arrange apples in dish. Sprinkle with lemon juice. Spread crumbly mixture over the apples. Bake in preheated 375~ oven for 25-30 minutes, until apples are tender.
You can also use toasted sponge cake crumbs.
Granny Smith or other tart apples are particularly good
Check www.epicurious (http://www.epicurious) since they have a flourless cake also this one

FLOURLESS LEMON-ALMOND CAKE
This Majorcan specialty is usually topped wi almond ice cream or ice milk, but purchased almond ice cream can also be used.

1 1/3 cups blanched slivered almonds
8 tablespoons sugar
4 large eggs, separated
5 teaspoons packed grated lemon peel
1/2 teaspoon ground cinnamon
Pinch of salt

Preheat oven to 375°F. Butter and flour 9-inch-diameter cake pan with 1 1/2-inch-high sides. Line bottom of pan with waxed paper. Finely grind almonds with 2 tablespoons sugar in processor. Combine yolks, 2 tablespoons sugar, lemon peel, cinnamon and salt in medium bowl. Using electric mixer, beat until thick and smooth, about 2 minutes. Stir in almond mixture. Using clean beaters, beat egg whites in large bowl until soft peaks form. Gradually add 4 tablespoons sugar, beating until stiff but not dry. Fold large spoonful of whites into almond mixture. Gently fold in remaining whites.

Transfer batter to pan. Bake until tester inserted into center comes out clean, about 35 minutes. Cool in pan on rack. Turn out onto platter. Remove waxed paper.

Serves 8.
Bon Appétit May 1995







[This message has been edited by Vanessa (edited 03-29-2001).]

[Jessica]

Laurie J: try this website. http://www.jewish.com/food/passover.shtml

[laurie j]

Thanks Lisa and Vanessa for your suggestions. I like the yellow passover cake and the flourless cakes. Lisa, can you point me in the direction of a recipe for the chocolate flourless cake. My family LOVES chocolate.

[funnybone]

"Cooking Live" did these flourless cookies a couple of weeks ago. Forgive me if they are not for passover, as I am not Jewish, however, they may be good for someone who cannot eat flour, for other occasions.

MOM-MOM FRITCHE’S PEANUT BUTTER COOKIES

Recipe courtesy Gourmet Magazine

1 cup peanut butter (creamy or chunky)
1 cup sugar
1 large egg
1 teaspoon baking soda

Preheat oven to 350 degrees and grease baking sheets. In a bowl with an electric mixer beat together peanut butter and sugar until combined well. In a small bowl lightly beat egg and beat into peanut butter mixture with baking soda until combined well.

Roll level teaspoons of dough into balls and arrange about 1-inch apart on baking sheets. With tines of a fork flatten balls to about 1 1/2 inches in diameter, making a crosshatch pattern. Bake cookies in batches in middle of oven until puffed and pale golden, about 10 minutes.

Cool cookies on baking sheets for 2 minutes and transfer with a metal spatula to racks to cool completely. Cookies may be kept in an airtight container at room temperature up to 5 days.

Yield: about 2 dozen cookies
Prep Time: 15 minutes
Cooking Time: 10 minutes
Difficulty: Easy

[Gail]

I have a very good recipe for an exceedingly rich and chocolately passover torte. Will be back with the recipe later. http://www.cookinglight.com/bbs/smile.gif

[Gail]

This first recipe is from my aunt, who includes this torte as part of her Seder dinner. It is very rich and very good. Definitely a cut above most Passover desserts I've tasted.

CHOCOLATE NUT TORTE FOR PASSOVER

1/2 cup almonds
1/2 cup choped pecans
1/4 cup sugar
1/3 cup potato starch
8 ounces semi-sweet chocolate (Elite)
2 tablespoons instant coffee granules (freeze dried)
1/4 cup water
4 egg yolks
4 egg whites
Dash salt
1/4 cup sugar
1 1/2 sticks margarine, room temperature and cut into small pieces

Grease 9" cake pan with margarine and line the bottom with parchment or waxed paper. Set aside. Divide first 1/4 cup sugar in half. Grind almonds finely with 2 tablespoons sugar in food processor. Remove to a bowl. Then grind pecans finely with remaining 2 tablespoons sugar. Put into bowl with almonds. Stir in potato starch In a small heavy saucepan melt chocolate with coffee and water over low heat, stirring until smooth. Remove from heat and stir in the egg yolks one at a time. Return the pan to heat and stir gently over medium heat until the yolks are warmed through and have thickened the chocolate slightly. Remove from heat and beat in pieces of margarine, stirring until smooth. Transfer to large bowl. Stire in the nut mixture. Beat egg whites with salt until soft peaks form. Slowly beat in the second 1/4 cup sugar, a tablespoon at a time, until stiff. Stir a dollop of whites into chocolate mixture. Gently but firmly fold in the rest of the whites. Pour into prepared pan. Bake at 375º for 20 minutes, until sides feel firm, but middle feels slightly soft. A knife inserted near the center should come out slightly creamy. Remove to wire reack and cool at least 45 minutes. Cake will shrink and crack as it cools. When cool, remove from pan and frost with chocolate glaze. Refrigerate overnight. Let stand at room temperature 30 minutes before serving. Cake may be frozen before frosting. Serves at least 12. It is very rich.

GLAZE FOR CHOCOLATE NUT TORTE
3 ounces semi-sweet chocolate (Elite)
1 1/2 tablespoon brewed coffee
3 tablespoons margarine
Sliced or whole almonds for garnish

Stir the chocolate and coffee in a small saucepan set over hot water (or use a double boiler) until the chocolate has melted and is very smooth. Remove from water and beat margarine into chocolate a little at a time. Place the pan in a bowl of ice water, stir constantly until cool and of spreading consistency. Spread over cake at once. Decorate with almonds.

This recipe is from another member of my aunt's Hadassah group. And though I haven't personally sampled it, the author was SO enthusiastic about the recipe (see large print below) I felt I HAD to pass it along.

PASSOVER CHOCOLATE MOUSSE TORTE

6 eggs, separated
1 1/2 cups sugar
1/2 pound unsalted butter or margarine, softened
8 ounces semi-sweet chocolate, melted and cooled
1/2 cup chopped almonds or hazelnuts
1/4 cup brandy or orange juice
1 tablespoon matzo cake meal

MERINGUE
3 egg whites
1/4 cup plus 1 tablespoon sugar
1 tablespoon potato starch
1/3 cup water

Preheat oven to 350º. Grease a 9" springform pan and place a well-greased piece of waxed paper at the bottom. Beat egg whites until frothy. Slowly add 1/2 cup of sugar, 2 tablespoons at a time until soft peaks form, but are not dry. Set aside. Beat egg yolks in small mixwer bowl until very thick and lemony in color, about 10 to 15 minutes. Add butter or margarine, 1 cup sugar and melted chocolate. Beat 2 minutes. Fold in chopped nuts, brandy, and cake meal into remaining mixture. Remove 1 cup and pour remainder into prepared pan. Bake for 45 minutes or until cake begins to pull away from sides. (Refrigerate the reserved mixture.) Remove from oven and cool for 15 minutes on a rack. Remove sides of pan. Let torte cool completely before inverting onto serving platter. Remove wax paper and spread reserved cup of chocolate mixture evenly over top. Refrigerate, covered, 6 to 8 hours or overnight. Preheat oven to 350º.
MERINGUE: Combine 1 teaspoon potato starch with 1 tablespoon sugar and 1/4 cup water in small saucepan. Bring to a boil to thicken. Let cool. Beat egg whites in a small bowl with mixture. When whites form soft peaks, add 1/4 cup sugar, 1 teaspoon at a time. Add boiled sugar mixture and continue beating until it holds stiff peaks. Spread over top and sides of torte. Place in oven for 10 minutes to brown. Turn off oven and leave torte in oven for 5 minutes. Remove from oven and refrigerate until serving time. THIS RECEIPE IS WORTH ALL THE EFFORT! OUR SEDER JUST ISN'T COMPLETE WITHOUT THIS DESSERT.

(From: L'Dor V'Dor Generation to Generation)

[This message has been edited by Gail (edited 03-29-2001).]

[funnybone]

Here is a thread I encounterd and has the following recipes:
http://www.betterbaking.com/baker2/seder98rec.html


Passover Double Chocolate Biscotti
Passover Chocolate Genoise and Buttercream Roll
Passover Praline-covered Truffles
Passover Fudge Pecan Bars
Passover Chocolate Spice Cake
Passover Chocolate Raspberry Torte


[This message has been edited by funnybone (edited 03-30-2001).]