Passover dessert recipes

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Passover dessert recipes

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1ejfertig
Abr 4, 2007, 1:44pm

Does anyone have any good passover dessert recipes. It'd be nice to know of some that are simple to make, but tastier than the ones from a box!!!

2almigwin
Editado: Abr 4, 2007, 8:30pm

ejfertig:
I'd like to recommend a dacquoise to you. Its a sweet meringue with crushed nuts in it, and it can be filled with whipped cream and berries.
You just whip sweetened egg whites, add crushed nuts, and bake the meringue in a low oven until it dries.
Or you can mix cocoa or coffee powder into the meringue, and skip the berries.
Another thought is any flourless cake - I think Maida Heatter has a mousse cake that you partially bake, and fill with unbaked mousse. Mousse is only chocolate, eggs and sugar, with optional whipped cream. There is also fruit compote - dried fruit poached in wine and flavored with cinnamon stick, or vanilla bean, or lemon rind.
If these explanations aren't clear enough, I'm sorry. My cookbooks are mostly all in new york, and i am in florida.

3chicory
Abr 4, 2007, 9:15pm

ejfertig:
I don't remember which cookbook I originally saw this in- but it is easy , needs no baking, and always pleases.
Beat egg whites with sugar and fold in pureed strawberries. Freeze. Next day you have parve frozen fool. You can use frozen peaches, blueberries, fresh bananas, pineapple etc, for a variety of colours, serve on a pool of melted chocolate (love that microwave) and accompany with toasted almonds or store bought macaroons.
it is, pardon the pun, shoin fertig!

4torontoc
Abr 5, 2007, 10:33am

A really nice Passover dessert is in Claudia Roden's The Book of Jewish Food on page 189 -hardcover edition- Danish Apple Macaroon- if you can't find it then I can write( type) out the recipe.

5LarsonLewisProject
Abr 5, 2007, 1:05pm

I love Maida Heatter's Maida Haetter's Book of Great Chocolate Desserts and her recipe for black and white macaroons. I have also made just the cream-cheese based "white" part of the macaroons, which, oddly enough, contain no eggs.

6mcglothlen
Editado: Abr 26, 2007, 3:16pm

The Joy of Cheesecake has this absolutely lovely Passover cheesecake. I've made it in my professional capacity many times. Oh, yum!

Because I had the source wrong yesterday (what the heck?!?) when I originally posted this, I'll add the recipe here to make up for it:

It uses a Matzoh Meal crust (which is what we use at my restaurant right now for all our cheesecakes):

Matzoh Meal crust: 1 c Matzoh Meal, 4 T Butter, Melted, 3 T Sugar

Preheat oven to 350. Blend ingredients well in a bowl. Press mixture onto the bottom and partly up the sides of a greased 8" springform pan. Smooth crumbs to an even thickness. Bake for 10 minutes. Cool before filling.

The Filling: 1 c cottage cheese, 1/2 lb cream cheese, 2/3 c sugar, 3 large eggs, separated, 1 t grated lemon rind, 1 T potato starch, 1 c sour cream

Oven should be cooled to 325 degrees.

Press the cottage cheese through a sieve. Drain. Beat together the cottage cheese, cream cheese, sugar and egg yolks. Stir in the lemon rind, potato starch and sour cream until just mixed. Beat the egg whites (in a separate bowl) until the form stiff peaks, then fold the whites into the cheese mixture.

Pour the mixture into the prepared crust and bake for 1 hour or until set. Allow to cool in the oven, with the door propped open, for 1 hour. Chill.

It really is a lovely cheesecake.

7buddy
Abr 26, 2007, 3:19pm

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8buddy
Abr 26, 2007, 3:19pm

Esta mensagem foi removida pelo seu autor.

9buddy
Abr 26, 2007, 3:19pm

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10buddy
Abr 26, 2007, 4:08pm

I like this one with the orange marmalade incorporated into the meringue.

MARLENE SOROSKY'S BAKED GRAPEFRUIT ALASKA

3 medium grapefruit
1 (about 10 oz) jar orange marmalade
4 large egg whites
1/4 cup sugar
confectioner's sugar, optional

Cut each grapefruit in half crosswise. Make sure each half sits flat, trimming bottom if necessary.

With a grapefruit knife, remove each center core. Cut around all sides of each grapefruit section, between the fruit and the membranes on 2 sides and between the fruit and the shell on the third side. Remove all membranes and seeds, leaving the flesh in the grapefruit shell. Place the prepared halves on a baking sheet.

In a small saucepan, heat the marmalade over low heat until just warm. Set aside.

In a large mixing bowl, beat the egg whites on medium speed of an electric mixer until soft peaks form. Slowly beat in the sugar, on medium speed, 1 tablespoon at a time. On high, continue beating until stiff peaks form. Carefully fold in the warm marmalade. Cover each prepared grapefruit half with this meringue, making sure to spread it to the edges of each shell.

Just before serving, preheat oven to 425 degrees. Bake the grapefruit in the center of the oven 9 to 10 minutes or until nicely browned. Serve at once sprinkled with confectioner's sugar, if using.

Makes 6 servings.

Per serving: 206 calories, no fats, no cholesterol, 52 grams carbohydrates, 2 grams total fiber, 37 grams total sugars, 50 grams net carbs, 3 grams protein, 65 mg sodium.

11buddy
Abr 26, 2007, 4:13pm

PS Sorry for all the prior deletes. I got as far as entering just the title, and the system threw me out and posted that three times. Oh, well.

12almigwin
Abr 26, 2007, 5:26pm

For a recipe that good it was worth the wait. thank you and thanks for the nutrition info also.

13buddy
Maio 1, 2007, 1:01pm

Esta mensagem foi removida pelo seu autor.

14buddy
Editado: Maio 1, 2007, 4:44pm

Hi, Almigwin

I see you are a Floridian for at least part of the year. I was in B&N Sunday and picked up and browsed through the Lee Bros: Southern Cookbook, had been meaning to do so sooner as I enjoy CBs with little prefaces, stories, memoirs, essays and such.

One recipe that caught my eye was A New Ambrosia, a takeoff on the old standby. It uses grapefruit and orange segments to replace the tangerines, chopped celery and cucumber to replace the crunchy pineapple, finely diced Haas avocado to replace the soft and creamy marshmallows and a buttermilk dressing instead of mayo. I hand-copied the recipe, intending to give it a try as I thought it kind of interesting. I'm not fond of avocado, though, and pondering what else, if anything, to use as a substitute. Just leaving it out would lose one of the textures.

Today I went on their website (mattleeandtedlee.com) and there are 3 free recipes from the book, and, lo and behold, one of them was for their New Ambrosia. So, anyone interested can go to the website and get the real thing, and with a photo yet.

One note, I had not heard the word "supreme" used except in regard to chicken breast or fish fillets. They do provide instruction on a separate page where they say to prep the grapefruit the same way as in Sorosky's Baked Grapefruit Alaska. I dunno, maybe it's because it's like removing the unnecessary as in the chicken/fish scenario.

I have this book on my wish list. Someday---------- when I next receive a gift certificate. Everyone seeems to have that on their list for me, which is AOK with me. :)

15buddy
Maio 1, 2007, 4:39pm

Just realized that I although I posted this in this dessert area because of the connection with the Sorosky recipe, it's really a side dish. Sorry 'bout that.