photo: foodporndaily.com

Everyone loves new Passover desserts. This one is sure to wow all your guests!

Serves 8 to 10

10 ounces bittersweet chocolate chopped
10 tablespoons margarine
6 eggs, separated
2/3 cup sugar
1 cup semisweet chocolate chips
½ cup pareve whipping cream
¼ cup toasted coconut

Preheat oven to 350 degrees. Lightly grease a 10-inch cake pan and line with parchment paper.
In a medium saucepan, melt chocolate and margarine over low heat, stirring until smooth. Remove from heat and cool slightly.
Whisk together egg yolks and sugar. In a separate bowl, beat egg whites until stiff peaks form. Fold yolk mixture and then chocolate mixture into egg whites.

Pour into prepared cake pan and bake for 35 minutes, or until tester inserted in middle comes out clean. Cool completely on wire rack before removing from pan and peeling off parchment paper.

Place remaining 1 cup chocolate in a medium bowl. Heat pareve whipping cream to a boil and pour over chocolate. Stir until smooth. Pour chocolate over cake, spreading to edges. Sprinkle with toasted coconut. Refrigerate until set, about 2 hours. Enjoy!

This seems like a strange combination but the cocoa adds a lot of flavor to the veal. It makes it a rich and flavorful Passover recipe.

2 tablespoons firmly packed brown sugar
1 teaspoon oregano
½ teaspoon thyme
2 teaspoons onion powder
1-1/2 teaspoons unsweetened cocoa powder
1-1/2 teaspoons garlic powder
1 teaspoon paprika
1/2 teaspoon ground red pepper flakes
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 (1-1/2-inch-thick) veal chops
1 tablespoon vegetable oil

Preheat the oven to 350 degrees.

In a large bowl, combine the brown sugar, oregano, thyme, onion powder, cocoa powder, garlic powder, paprika, red pepper, cumin, salt, and black pepper. Rub the mixture evenly over veal.

Add the oil to a large skillet over medium-high heat. Add the veal and cook for 3 minutes per side. Put the skillet in oven and bake the veal until cooked through, about 3 minutes.

Serve with pan juices.

This recipe is from the DASH cookbook, by Rebecca Naumberg and Sori Klein. It’s a collection of Rebecca’s unique and delicious recipes that they put together to benefit TAG high school. I love all three sorbets they include in the book, but this one converts for Passover best.
3 mangos, cubed
½ cup mango nectar
1 tablespoon orange liqueur (optional)
1-½ teaspoons fresh grated ginger or 1 frozen ginger cube (optional)
½ cup sugar

Blend mango, nectar, liqueur and ginger in a blender on medium speed until smooth. Add sugar and blend until sugar is dissolved. Pour into an ice cream maker and follow manufacturer’s directions (or see note). Transfer to an airtight container and freeze overnight.

Note: I do not have an ice cream maker for Pesach so I just froze this for two hours. After two hours, I put it back in the blender and blended it again until smooth. Refreeze for approximately 2 hours and reblend. Refreeze until ready to serve. It had a smooth sorbet like consistency and had lots of flavor.

Place jam in a medium bowl and whisk in vinegar then olive oil. Season the dressing with salt and pepper. Add the strawberries, scallions almonds and greens to bowl and toss to coat evenly in dressing.

4 eggs, separated
1 (8 ounce) pareve whipping cream
½ cup sugar
1 teaspoon vanilla
½ cup maple syrup
½ teaspoon maple flavoring (optional)
5 ounce viennese crunch, chopped
3 ounces chopped nuts
3 ounces chocolate, chopped

Ice cream: Mix yolks, vanilla, sugar, maple syrup, and maple flavoring (if using) in a large bowl. Beat whites until stiff and set aside. Beat pareve whip. Fold egg whites, whipping cream and yolk mixture all together.

Crunch: Line a cookie cookie sheet with foil and spray with non-stick cooking spray.

In a small pot melt chocolate over very low heat. Stir in Viennese crunch and chopped nuts. Spread mixture on prepared cookie sheet. Chill until chocolate has hardened. Chop coarsely and fold into ice cream. Freeze for at least 4 hours and up to one month.

6 eggs
1-1/2 cups sugar
1-1/2 cups oil
3/4 cup cocoa
3/4 cup potato starch
1/2 teaspoon baking soda
1 teaspoon vanilla

Preheat oven to 350 degrees. In a large mixing bowl, mix all ingredients until well incorporated. Pour into a greased bundt pan.
Bake 45 minutes or until toothpick comes out clean.

1 cup margarine
1 egg
1 teaspoon instant coffee
1 cup sugar
1 cup matzo cake meal
¼ teaspoon salt
12 ounces chocolate chips
1 cup chopped nuts

Preheat oven to 350 degrees.
In a mixing bowl, beat margarine on medium speed adding sugar, slowly, until the mixture has a creamy texture. Add the sugar, egg, coffee, cake meal, and salt.
Spread mixture onto a cookie sheet and bake for 20 minutes.
Remove from oven and sprinkle chocolate chips on top, spreading them as they melt. Sprinkle nuts on top of chocolate.
Cut into squares while warm.

6 tablespoons margarine
½ cup matzo cake meal or ground walnuts
2 large onions, chopped
½ cup mayonnaise
½ teaspoon salt
28 ounces chicken stock
1 large cauliflower, sliced into ¼ inch slices
Black pepper
Paprika

Preheat oven to 350 degrees.
In a large pot, melt margarine. Add matzo meal and whisk until smooth. Add onions, mayonnaise, salt and chicken stock. Stir until smooth and cook until broth thickens.
With ladle, spread a layer of sauce on the bottom of a 9 x 13 inch greased pan. Spread a layer of cauliflower. Repeat to form a layered effect.
Sprinkle with paprika and pepper.
Bake for 1-½ hours or until golden brown. Serve warm.

Yom Tov
Italian Sweet and Sour Chicken
Potato Chip Crisp Kugel
Farfel with Onions and Mushrooms
Mixed Salad with Vanilla Pear Vinaigrette
Roasted Pineapple with Passover Shortcakes and Cinnamon Whipped Cream

Yom Tov
Lemon Chicken with Lemon Salad
Hamburger Popovers
Asparagus with Hollandaise
Olive Oil Braised Carrots
Fruit and Meringue Kugel
Torte Caprese

Yom Tov
Roasted Mediterranean Vegetable Soup
Green Salad with Strawberry Balsamic Vinaigrette
Braised Short Ribs with Red Wine
Matzo Deli Rolls
Vegetable and Fruit Kugel
Super Moist Chocolate Cake

Yom Tov Dairy Meal
Ginger Carrot Soup
Sole with Spinach and wine
Potato Yogurt Cakes
Caponata
Chocolate Coconut Cake
Stuffed Apples with Matzo and Nut Crumble

Seder
Cabbage soup
Chicken Cacciatore
Sautéed Mushrooms
Pineapple Kugel
Chocolate Mousse Cake

Yom Tov
Zucchini Soup
Chicken with Tarragon and White Wine
Farfel with Mushrooms and Onion
Strawberry Kiwi Salad

Recipe by Giada De Laurentis

I make this often for a Passover day Yom Tov meal. Its light and refreshing and grapefruits are still so good this time of year. If you do not like fennel, use lettuce, cabbage, or arugula. It is also nice with Mahi Mahi or any other firm white fish.

1 cup ruby red grapefruit segments (about 2 grapefruits)
1/4 cup grapefruit juice
1 teaspoon grapefruit zest
1 fennel bulb, trimmed
1/4 cup extra-virgin olive oil
2 tablespoons pitted nicoise olives, halved, or other olives
2 tablespoons chopped fresh parsley leaves, or 1 teaspoon dried parsley
1 teaspoon salt
1/8 teaspoon red pepper flakes
4 (6-ounce) pieces halibut
1/4 teaspoon ground black pepper

Preheat the oven to 375 degrees F.

In small bowl combine the grapefruit segments, juice, and zest. Halve the fennel bulb lengthwise, thinly slice and add to the bowl. Add the olive oil, olives, parsley, 1/2 teaspoon salt, and red pepper flakes. Stir to combine.

Meanwhile, place the fish on a parchment-lined roasting dish. Sprinkle with remaining 1/2 teaspoon of salt and pepper and bake for 10 to 12 minutes depending on thickness.

Gently transfer the fish to a serving plate. Top with the grapefruit and fennel salsa and serve immediately.