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 |
Flourless
Chocolate Almond Cake Flourless chocolate cake is a delicious chocolate dessert and is great to serve any time of year. But because it has no flour, this flourless chocolate almond cake recipe also doubles as a kosher for Passover dessert! This chocolate cake tastes rich, but at about 12g fat and 230 calories a serving, actually isn't the most fattening choice you could make. (It is, however, still dessert!) . You might want to serve it with with lightly sweetened whipped cream, perhaps even with a touch of vanilla extract whipped in. Tips for making whipped cream: Make sure you start with cold cream, and also chill bowl and beaters or whisk in the refrigerator for one hour, or in the freezer for 15 minutes. Beat cream at medium speed until cream starts to thicken to desired consistency. Add a dash of vanilla extract, if desired and mix in. Don't beat cream too long, because if you do,will get kind of grainy and you want the fluff! Calphalon
Commercial Bakeware Use food processor to grind almonds with 1/4 c. sugar (or sucanat) until it forms a smooth meal. Measure out 1 1/2 cups. Combine cocoa powder and hot water and mix until smooth, Stir in vanilla. Using an electric mixer, on high speed, beat egg yolks with remaining sugar for about 5-8 minutes (mixture should be thick and pale yellow). Add chocolate mixture. Mix in almond meal at low speed, in 2 or 3 additions, beating 20-30 seconds after each addition. In a separate bowl, beat egg whites using an electic beater, starting on low, and slowly increasing speed until the begin to foam. Add cream of tartar and salt, and continue to beat until whites for stiff but not dry peaks. Stir 1/4 of egg white mixture into batter and gently fold in remaining egg whites with a rubber spatula. Pour into prepared pan. Bake 45-55 minutes, or until firm in center (use cake tester or knife inserted in center to test for doneness) Cool in pan on rack for 15 minutes. Remove sides of pan and cool completely on the rack. (You can whip cream while the cake is cooling.) To serve immediately, dust with confectioners sugar. If making in advance, cover tightly with plastic wrap and refrigerate until ready to serve.
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Ingredients parchment
paper Butter or spray for the pan 1 1/2 scant c. almonds 1
c. granulated sugar or sucanat 1
tsp. vanilla extract 1/8 tsp. cream of tartar pinch of salt confectioners
sugar for dusting 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. |
