PASSOVER FOOD: Treats to Leaven Desire for Dessert
Passover desserts are a challenge to the cook because so many ingredients are forbidden, among them flour, grain, cornstarch, baking powder or baking soda. So we substitute matzah meal, potato starch and versatile fresh egg whites to bake all of those traditional favorites — and lots of new ones, too.
The good news is that it is not difficult — all of these carefully tested delicacies are fairly simple to prepare and will be a welcome addition to your seder dinner, as well as for family meals during Passover.
For all the chocolate lovers, the food processor Cocoa-Pecan Cookies will become a favorite. Just prepare the dough and have the children or grandchildren help by dropping them by the spoonful onto the baking sheets. The batter can be kept in the refrigerator and a fresh batch of cookies can be baked each day.
Something new for the holiday, use the charoset ingredients to make a Passover Fruit Cake filled with nuts and dried fruit that offers a tasty and a crunchy treat. It is similar to the Italian delicacy known as Panforte that originated in Sienna. The mixture is tossed together in a large bowl, spooned into parchment-lined baking pans, and baked for an hour and a half. The good news is that these loaves will easily keep for the eight days of the holiday.
During Passover last year we were invited to the home of Alice and Nahum Lainer, who love to entertain. Alice served a delicious Apricot Torte, and I persuaded her to share her recipe for this wonderful pastry. Because some Jewish households do not use matzah meal or cake meal, the combination of egg whites, apricot puree, spices and a topping of apricot jam make an ideal dessert. It is the perfect after-dinner pastry to serve your guests, accompanied by a glass of sweet wine or hot tea.
For another sweet treat, pass a plate of Rocky Road Clusters, everyone’s favorite. They are made with only three ingredients, chocolate, marshmallows and pecans. Simply melt the chocolate, add marshmallows and nuts, and fill small paper cups with the mixture. This is another great project to do with the children.
Bring a platter of the Cocoa Pecan Cookies or Rocky Road Clusters as an edible gift to share with friends and family at the Passover seder meal.
Alice’s Apricot Torte
1 1/2 cups blanched whole almonds, plus 1/4 cup sliced for garnish
1/4 cup melted unsalted butter or nondairy margarine for pan (one-quarter)
1 cup sugar, plus more for pan
1 1/2 cups diced dried apricots
Zest and juice of 1 small lemon
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
8 large eggs, separated
1/2 teaspoon salt
1/4 cup apricot jam
Passover powdered sugar (recipe follows, optional)
Preheat the oven to 325 F. Place whole nuts in a single layer on a foil-lined baking sheet and sliced nuts in a single layer on another baking sheet. Toast nuts until golden and aromatic, five to eight minutes. Shake the pans halfway through toasting to make sure nuts brown evenly. Set aside to cool.
Brush a 10-inch spring form pan with melted butter or margarine, sprinkle with sugar and tap out excess. Set aside.
Place 1/4 cup sugar, whole almonds and apricots in the bowl of a food processor; process until finely chopped, one to two minutes. Add lemon zest, cinnamon, nutmeg and cloves and pulse to blend. Set aside.
In the bowl of an electric mixer, fitted with the whisk attachment, whisk egg yolks and 1/2 cup of the sugar on high speed until light and fluffy. Transfer to a large bowl. Set aside.
In the bowl of an electric mixer, fitted with the whisk attachment, beat egg whites with salt and lemon juice until frothy. Slowly add 1/4 cup sugar, and continue whisking until peaks are stiff but not dry. Fold beaten whites into egg yolks. Add apricot and almond mixture, and fold in until just combined. Pour batter into prepared pan, and bake for about 50 to 60 minutes, until golden brown and a wooden pick inserted into the middle of the cake comes out clean. If necessary, cover torte lightly with foil to avoid burning. Transfer to a wire rack to cool for 10 minutes. Run a knife around the edge of the torte, and release from pan. Allow to cool completely on wire rack.
Place apricot jam in a small saucepan over medium heat, and bring to a boil. Remove from heat, and strain. Brush onto cooked torte. Sprinkle with sliced almonds and powdered sugar.
Makes one 10-inch torte.
Passover Powdered Sugar
1 tablespoon Passover potato starch
1 cup sugar
In the bowl of a food processor, combine potato starch and sugar. Process until very powdery and resembles powdered sugar, about two minutes. Let sugar settle for about one minute before removing processor cover.
Makes about 1 cup.
Passover Fruit Cake
2 tablespoons melted unsalted butter or nondairy margarine
2 cups pitted dates, thinly sliced
2 cups dried apricots, quartered
1 cup golden raisins
1 1/2 cups toasted whole almonds
1 1/2 cups toasted walnuts pieces
3/4 cup coarsely chopped semi-sweet chocolate, optional
3/4 cup matzah cake meal
1 tablespoon potato starch
3/4 cup sugar
1 teaspoon vanilla or orange juice
Heat the oven to 300 F. Brush one (5-by-9 inch) loaf pan or two (3-by-7 inch) loaf pans with melted unsalted butter or non-dairy margarine and line with parchment paper.
In a large mixing bowl, combine the dates, apricots, raisins, almonds, walnuts and chocolate, if using. Combine the matzah cake meal, potato starch and sugar and mix well. Add to fruit mixture and mix evenly. Beat eggs and vanilla to blend. Using a rubber spatula or hands, stir into fruit mixture until well blended. Spoon batter into prepared loaf pan and spread evenly, press into corners of pan.
Bake until golden brown, about 1 1/2 hours. Cool in pan on rack for 10 minutes, then turn out of pan. Peel off paper and let cool on rack.
Wrap in plastic wrap and foil. Chill at least one day or up to two months. To serve, place cake on a wooden board, and using a sharp knife, cut in thin slices.
1 1/2 cups toasted chopped pecans
2 cups sugar
1/2 cup unsweetened cocoa
1/4 cup matzah cake meal
1/4 cup potato starch
5 large egg whites
1 cup toasted pecans, coarsely chopped
1/2 cup chopped semisweet chocolate
Preheat the oven to 400 F. Line two cookie sheets with parchment paper.
Combine pecans, 1 1/2 cups of sugar, cocoa powder, matzah cake meal and potato starch in a food processor and pulse on and off until nuts are finely grated. Add 1/2 cup of egg whites and pulse to blend.
Transfer batter to a large bowl and stir in the nuts and chocolate. In a separate bowl or the bowl of an electric mixer, beat the remaining egg whites until soft peaks form, add the remaining sugar and beat until a stiff meringue forms. Using a rubber spatula, mix half of the meringue into the pecan/chocolate mixture and then fold in the remaining meringue.
Drop batter by well-rounded teaspoonfuls onto prepared cookie sheets, leaving 1 inch between cookies.
Bake for eight minutes. Cookies should be dull, but very soft. If not dull, bake for one more minute. Transfer parchment to a rack to cool, before removing.
Makes about two- or three-dozen cookies.
Rocky Road Clusters
1 cup toasted pecans, coarsely chopped
1 cup miniature marshmallows or large marshmallows cut in quarters
1/2 pound semisweet chocolate, melted
Place small paper candy cups on top of a large tray and set aside.
In a large bowl, toss pecans and marshmallows together. Add melted chocolate and mix well. Spoon chocolate mixture into the candy cups and refrigerate for several hours until firm. Store in refrigerator.
Makes about 24.