Jewish
Holiday Cooking & Baking:
Passover Dessert Recipes
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essential kitchen tools |
50
original recipes for the traditional baked goods associated
with the major holidays--challah for Shabbat, hamantashen for
Purim, macaroons and matzah for Passover, jelly doughnuts for
Chanukah--as well as delicious and exotic alternatives from
around the world: Yemenite kubbanah, Turkish boyos, German
schnecken, Russian babka, Hungarian strudel, Parisian pletzel,
Mexican banana cake, Syrian ka'ak. But why wait for the holidays?
Along with challah, bialys, and bagels, you will want to bake
and enjoy all of these cakes and breads with your family and
friends throughout the year. |
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The
Jewish Holiday BakerThis
Way To: -------------------------- additional Recipe Areas at Caryn.com
LA
Maison Du Chocolat: Transcendent Desserts by the Legendary
Chocolatier More of the Best Chocolate Desserts Cookbooks iSi
Cream Whipper- Charger
included. Prepares flavored |
Baked
Dark Chocolate Mousse Here's another Passover dessert idea that's not even a special for Passover recipe, just one that can that happens to be a kosher for Passover dessert becaue of its ingredients! I've listed some chocolates below that would be great chocolates for this recipe, as is the specialty chocolate they sell by weight in Whole Foods. But of course for Passover, if you want everything labeled kosher, just use Passover chocolate instead.
Butter four 8 oz. souffle dishes. Coat dishes with sugar, tapping out excess. Set aside with baking sheet. Gently melt chocolate and 2 tbsp. butter in coffee using microwave, double boiler or electric chocolate melter (see below). Transfer to mixing bowl. Stir well to combine. Mixture will be thick. Whisk egg yolks and 2/3 c. sugar in 1 qt. bowl until light colored and fluffy. Whisk in vanilla. Add small amt. of choclate mixture to egg yolks. Stir well. Add remaining chocolate. Stir well. Beat egg whites with cream of tartar in small mixer bowl until foamy. As they thicken, add 1/3 c. sugar, small amount at a time. continue beating whites until the hold shape but are still moist and shiny. Stir 1/3 of whites into chocolate mixture. Fold in remaining whites with flexible rubber spatula.
Divide mixture among prepared dishes. Mixture can come up to top of dish. Bake immediately, or will hold in refrigerator for up to four hours, but be sure to return to room temperature before baking. Preheat oven to 400 degress. Place souffle dishes on baking sheet. Bake in center rack of oven until puffed, slightly cracked on surface but not too firm, about 12 minutes. To serve, place desserts on serving dishes, spoon on a dollop of whipped cream (if mouss has puffed over the dish, make slight opening on surface for the cream. Serve immediately.
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Ingredients butter sugar or sucanat Free your inner artist and celebrate Passover like a King! Want to make some outstandingly creative, Decorative Seder Plates & Passover Ritual Items made by American & Israeli artists part of your seder? --------------- Sucanat is basically dehydrated sugar cane with little to no processing, making it an excellent source of iron, calcium, vitamin B6, potassium and chromium, which helps balance blood sugar. Malitol is a bit more expensive, but is a little less sweet than actual sugar. What's nice about Sucanat is you can use in a 1:1 ratio wherever you'd use sugar. You can get more info about using nutritious, natural sweetener substitutes for your holiday baking here.
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