Desserts
Sunday, April 17th, 2011
photo: bobsrecipe.com
Makes about 4 dozen
¾ cup safflower or vegetable oil
¾ cup plus 2 tablespoons sugar
3 eggs
¾ cup matzo cake meal
¼ cup matzo meal
2 tablespoons potato starch
½ teaspoon salt
2 teaspoons cinnamon
Juice and zest of ½ lemon (or orange)
1 cup sliced almonds
¾ cup mini chocolate chips or white chips (optional)
Preheat the oven to 350 degrees.
In a bowl of an electric mixer, blend the oil and ¾ cup sugar until light. Add the eggs and blend thoroughly. In a bowl, combine the matzo cake meal, matzo meal, potato starch, salt, and 1-½ teaspoons of cinnamon and blend in the oil mixture alternately with the lemon juice and zest. Fold in the almonds and chocolate chips. Cover and refrigerate for 1 hour.
Divide the dough into 3 or 4 portions. With lightly oiled hands, shape each portion into an oval loaf, 2 inches wide and 1 inch high. Place the loaves 2 inches apart on greased baking sheets. Bake for 30 minutes, or until golden brown.
In a small, combine the remaining 2 tablespoons sugar and the remaining ½ teaspoon cinnamon. Remove the loaves from the oven and use spatula to transfer them to a cutting board, cut into ½ inch thick slices. Place the slices, cut side up, on the same baking sheets and sprinkle with the sugar mixture. Turn off the heat and return the slices to the oven. Leave the Mandelbrot in the oven for 10 minutes each side, or until lightly browned and crisp. Cool and enjoy.
Tags: cookies, Desserts, Kosher for Passover, passover cookies, Passover Dessert, Passover food, Passover Recipes, recipes for passover
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Sunday, April 10th, 2011
photo: slimpaley.com
Makes 3 cups
1 ½ pounds frozen blueberries
¾ cup sugar or more if desired
¼ cup Cabernet Sauvignon
Combine all the ingredients in the bowl of a food processor and blend until smooth. Taste and add more sugar if the mixture seems too tart. Place the sorbet in an airtight container and freeze until firm, at least two hours before serving.
Tags: blueberry, Desserts, frozen, fruit, kosher for passover recipes, Passover Dessert, Passover Recipes, recipes for passover, sorbet
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Sunday, April 10th, 2011
1 cup sugar
½ teaspoon salt
¼ cup vegetable or safflower oil
6 eggs, separated
½ cup matzo cake meal
½ potato starch
½ cup apple juice or wine
¼ cup cocoa
¼ cup strong hot coffee
Chocolate Glaze:
8 ounces chocolate
1 tablespoon vegetable or safflower oil
1 stick margarine (1/4 pound), cut into small pieces
Preheat the oven to 325 degrees.
In the bowl on an electric mixer, blend ¼ cup of the sugar with the salt and oil. Add the egg yolks, 1 at a time, beating after each addition. Sift the matzo cake meal and potato starch together. Add them to the egg yolk mixture alternatively with the apple juice (I like to use wine).
In a large bowl, beat the egg whites until stiff enough to hold a peak. Fold the beaten egg whites into he egg yolk mixture. Pour half of the batter into another bowl and serve.
Ina a small bowl, mix together the remaining ¼ cup sugar, cocoa, and coffee and fold this mixture into the reserved batter. Pour the two batters alternately (about 1 cup at a time) into 10-inch tube pan. Bake for 45 – 55 minutes, or until the cake springs back to the touch and a toothpick inserted in it comes out dry. Remove the cake from the oven, immediately invert the pan and let it cool. Loosen the dies and center of the cake with a sharp knife and unmold it onto a cake plate. Drizzle the chocolate glaze over the cake.
Melt the chocolate in the top of a double boiler over simmering water. Add the oil and margarine, blending until melted.
Glaze can be doubled.
Tags: cakes, Chocolate, Desserts, kosher for passover recipes, Passover cakes, Passover Dessert, Passover food, Passover Recipes, recipes for passover
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Sunday, April 10th, 2011
6 eggs, separated
¾ cup sugar
½ cup neutral oil
1 -2 cups pureed fruit mixed with 1 teaspoon lemon juice (Any kind of fruit, fresh or frozen, pureed in a blender of food processor. Try different combinations)
Beat the egg whites in a mixer with clean dry beaters until soft peaks form. Slowly add the sugar, tablespoon by tablespoon until the whites are stiff and glossy.
In a separate bowl, mix the yolks with the oil and mix until pale yellow and thick. Stir in a dollop of the whites, and then fold in the rest of the whites and the pureed fruit. Freeze for at least 7 hours before serving.
Tags: Desserts, frozen, ice cream, Kosher for Passover, Passover Dessert, Passover food, Passover Recipes, recipes for passover
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Sunday, April 10th, 2011
1 sponge cake or store bought Passover cake or other prepared Passover cake made from the mix
3 cups fresh berries, assorted, or all strawberries
3 tablespoons balsamic vinegar
4 tablespoons sugar
2 cups pareve whipping cream, whipped to soft peaks
In a bowl, pour the balsamic vinegar and the sugar on top of the berries. Mix well and let sit for 30 minutes.
To serve as a layered cake:
Slice the cake in half horizontally. Spread half of the whipped pareve cream on the first cake layer. Top with 1/3 of the berry mixture and some juice. Gently place the second cake layer on top of the berries. Smooth the rest of the whipped topping on top of the cake and let some drip down the sides. Place the rest of the berries and liquid on top of the whipped topping. Slice and serve.
To serve plated:
Slice a piece of sponge cake and place on the plate. Generously top with some berries and their juice. Top with a large dollop of whipped topping and drizzle a little more juice on top of the whipped topping. Serve.
Tags: berries, cakes, Desserts, Kosher for Passover, Passover cakes, Passover Dessert, Passover food, Passover Recipes, recipes for passover, strawberry
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Sunday, April 10th, 2011
photo:easybakeoven
7 eggs, separated
1 cup sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon grated lemon zest
¾ cup potato starch
2/3 cup matzah cake meal
Preheat the oven to 325 degrees and grease 10-inch Bundt pan.
Mix together the egg yolks, granulated sugar, and salt in the bowl of an electric mixer, and beat until they are pale yellow and make a thick ribbon, about 3 minutes. Mix in the vanilla and the lemon zest.
Stir the potato starch with the matzah cake meal in a bowl, and then gently fold it into the egg yolk mixture.
Beat the egg whites to stiff peaks in a clean bowl with clean beaters. Mix a third of the egg whites into the egg yolk batter, and then gently fold in the remainder of the egg whites.
Pour the batter into he greased pan, and bake for 35 to 40 minutes, or until a cake tester comes out dry and clean. Unmold the cake immediately onto a rack and allow to cool completely. Serve with Passover confectioners’ sugar, fruit, whipped cream, or ice cream.
Tags: Desserts, Kosher for Passover, Passover cakes, Passover Dessert, Passover food, Passover Recipes
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Sunday, April 3rd, 2011
This recipe is also from our friend Minda, a fabulous cook who lived in Italy for many years while her daughter was young and her husband was in medical school. She became friendly with the restaurant owners and got this one from one of her favorites in Capri, Italy. Its elegant and not too heavy but good enough to serve to company. It even appeared in Gourmet magazine from her in 1998.
1-3/4 sticks (7/8 cup) unsalted margarine (the original recipe calls for butter but margarine works to make it pareve)
7 ounces (1-1/4 cups) blanched whole almonds
6 ounces fine-quality bittersweet chocolate (not unsweetened)
4 large eggs
1 cup granulated sugar
Pareve confectioners’ sugar for garnish
Pareve whipped cream for garnish
Preheat oven to 350° F. and grease a 10-inch cake pan. Line bottom of pan with a round of wax paper and grease paper.
Melt margarine and cool. In a food processor finely grind together almonds and chocolate. Separate eggs.
In a bowl with an electric mixer beat yolks with granulated sugar until very thick and pale and beat in almond mixture and butter.
In another bowl with cleaned beaters beat whites with a pinch salt until they just hold stiff peaks and whisk one fourth into almond mixture. Fold in remaining whites gently but thoroughly and spread batter evenly in pan.
Bake torte in middle of oven 50 minutes, or until it begins to pull away from side of pan and a tester comes out with moist crumbs adhering. Cool torte on a rack 5 minutes and invert onto another rack. Discard wax paper and cool torte completely. Invert torte onto a plate. Torte may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
Dust torte with confectioners’ sugar and serve with pareve whipped cream.
Tags: Passover Dessert, Passover recipe
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Sunday, April 3rd, 2011
The Passover version of this timeless classic is virtually identical to the year-round one: Osem Matza cake meal is that good! Secret of delicious brownies, beside of course delicious chocolate: Do not be tempted to bake a minute more or they will harden.
8 ounces best-quality dark chocolate, chopped, or 2 cups best-quality semisweet chocolate chips
1 cup margarine (try your best for a good natural brand)
4 eggs
1 cup sugar
1 tablespoon pure vanilla extract
1/2 cup Osem Matza Cake Meal
¾ cup chopped toasted walnuts or pecans (12 to 15 minutes in a preheated 325 degree oven)
Preheat oven to 375 degrees. Melt the chocolate and margarine in a small saucepan over very low heat or in a microwave for 1 to 2 minutes. In a food processor or with an electric mixer, beat the eggs and sugar until light and fluffy. Add the chocolate mixture and mix. Add the flour and vanilla and mix, pulsing until just combined. Pour the batter into a greased 12-inch square pan (or any pan of a comparable size) and bake for 35 minutes until the top is barely firm. It will set completely with the residual heat sticking to the pan. Chill before cutting, so you can cut them neatly. Store refrigerated in a sealed container. Makes about 3 dozen.
Tags: brownies, Chocolate, Desserts, Kosher for Passover, kosher for passover recipes, Passover Dessert, recipes for passover
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Sunday, April 3rd, 2011
Recipe created by Levana
It is unfortunate that in America, beets invariably conjure up loaded remarks about, uhmmm, never mind . . . I am always looking for ways to sneak them in, as in this cake, where they do their magic even while they totally escape detection: The result is this dense, moist, and deliciously funky cake. Thanks to the perfect Osem Matza cake meal, you will never know it is a Passover cake! Fancy enough to serve to your Seder guests.
Cake:
4 egg whites
Good pinch salt
1 ½ cups sugar
4 egg yolks
1 cup vegetable oil
3 cups natural canned beets, drained, juice reserved, mashed with a potato masher
2 cups Osem Matza Cake Meal
1 tablespoon baking powder
1 cup juice from the canned beets (add a little water to complete 1 cup if necessary)
1 cup cocoa powder
1 ½ cups unsweetened grated coconut, packed
Icing:
1 cup real semisweet chocolate chips
1 tablespoon oil
Preheat the oven to 350 degrees.
Make the cake: With an electric mixer, whip the egg whites and salt at high speed until soft peaks form. Add the sugar gradually and whip until stiff. Switch to low speed and, allowing only enough time to combine the ingredients, beat in one ingredient at a time, just a few seconds each time—the yolks, then the oil, etc., until all ingredients are incorporated. Pour the batter into a greased tube pan or a 10-inch round pan or 11-by-14-inch pan, and bake for 1 hour or until the point of a knife inserted in the center comes out clean.
Make the icing: Melt the chocolate chips with the oil on a very low flame until melted (microwave OK). Drizzle slowly and steadily over the cake until the whole top of the cake is covered. Let the cake cool. Makes 16 ample servings.
Tags: cakes, Desserts, Kosher for Passover, kosher for passover recipes, Passover cakes, Passover Dessert, Passover food, Passover Recipes
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Sunday, April 3rd, 2011
Submitted by Stacy Moses
1 cup margarine
1 cup sugar
2 cups matzah cake meal
2 egg yolks
1 teaspoon vanilla extract
12 ounces strawberry jam
1 cup walnuts, chopped
2 teaspoons lemon juice
Preheat the oven to 325 degrees. In a mixer, cream margarine and sugar. Add matzah cake meal, yolks and vanilla extract. Mix well. Remove about 1 ½ cups (loose, not packed) of the dough and place in freezer. Press the remainder of the dough into a greased 9 x 13 pan. Bake at 325 for 20 minutes. Remove from oven; spread jam over dough while hot. Sprinkle nuts and lemon juice on top. Crumble remaining dough from freezer on top. Bake for an additional 25-35 minutes or until golden brown on top.
Tags: Desserts, passover cookies, Passover Dessert, Passover Recipes, recipes for passover
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