Passover

[panini]

Kyle,
I was in your shoes a couple of years back. I went with a few small thing like you are thinking. amaretties,meringues, I added and rolled ground nuts and all that.
I must tell you from what I experienced was not food or material things, their intention was to just arrive with me. This was one of a couple of things I will always remember. After leaving their home I can never recall being so honored to be invited and be a part of their beliefs. Sorry mushy. Have a great time.

[KyleW]

I am beginning to appreciate the honor that is being invited to someone's home for Passover. Even though I have been given The Dairy Exemption, I am going to try and stick close to the rules. Nick Malgieri has several different macaroons in his cookie book. One is a coffee flavored sandwich with ganache in between.
For the main dessert, everywhere I look I see flourless chocolate cake. Have Jews across America been limited to this for centuries? Anybody have an alternative?

[momoreg]

Worse than flourless chocolate cake, Jews have settled for kosher for Passover cake mixes, which are usually dry and bland. It wasn't until recent years that many began to realize there ARE other choices out there.

[Risa]

You can also check out the . Marcie Goldman usually has some very good recipes. One of her current topics is "Chocolate Saves Seder."

[KyleW]

At recipesource.com , which used to be SOAR, I found a Chocolate Espresso Torte. Eggs, margarine, chocolate, sugar and brewed espresso. No almond flour or matzoh meal! Looks more like a cross between a custard and a cheese cake than a faux cake. They also had a passover mandelbrot which looks like fun.

I've read that kosher margarine is ok, even if The Dairy Ban is in effect. Is this true?

Thanks Risa, I'll check it out.

[m brown]

margarine is fine, no dairy in most~

[Isa]

With Passover coming soon many newspapers printed passover recipes this week. Some were actually quite nice.

[Dear Abby]

My dear Kyle,

Since the late 1980's, Chef Henri has liked to use this recipe at the beautiful, ritualistic meal known as the Passover Seder. This recipe has passed through so many hands that Dear Abby fears she cannot credit the original source, but like the torte itself, this recipe is simply too good not to share!

While Dear Abby is not Jewish herself, she has many times celebrated Passover with others. When invited to share the experience of a traditional Passover Seder with close friends, Dear Abby asks Henri to whip up this dessert to grace the Seder table.

Not just another flourless chocolate cake -- this one is special. This torte is very rich, has a velvety texture and a shiny chocolate glaze. Unlike so many Passover desserts (which are of necessity a compromise), this is one that you will enjoy serving at any time of year.

Grand Marnier may be substituted for the orange juice in the glaze, if no one objects. Since poor, clumsy Chef Henri has managed to spill the entire bottle of orange-flavored liqueur every year single year, your Dear Abby has never tasted the version with Grand Marnier, but the fresh orange juice flavor is delightful.

The *spirited* Chef Henri cautions everyone not to let this cake overbake! As it cools, it will firm up.


Poppy Seed Chocolate Torte with Chocolate-Orange Glaze


6 ounces semisweet chocolate
3/4 cup poppy seeds (about 3 1/2 ounces)
1/4 pound (1 stick) unsalted margarine (or butter) at room temperature
3/4 cup sugar
6 large eggs, separated
Dash of cream of tartar
1/3 cup orange marmalade


Grease an 8 or 9-inch x 2-inch cake pan or springform pan. Line the bottom with parchment or waxed paper. Set aside.

Melt 6 ounces chocolate in top of double boiler over simmering water. Grind poppy seeds in coffee grinder or processor for about 40 seconds or until they begin to pulverize and are partially ground.

In mixing bowl, cream together butter and sugar using an electric mixer. Add egg yolks one at a time, beating after each addition. Stir in poppy seeds and chocolate. In separate bowl, beat egg whites until frothy. Add cream of tartar and beat until stiff peaks form. Stir in a small amount of whites into chocolate mixture to lighten it, then gently fold in the rest. Pour into prepared pan.

Bake at 350 for 40 to 50 minutes or until toothpick inserted near center comes out almost clean and top is cracked and crusty. A small amount of chocolate on the toothpick means cake will be moist and fudgy. Do NOT overbake.

Remove to cooling rack and cool 10 minutes. Invert pan on rack and pull off paper. Cool completely. After cooling, at this point the cake may be wrapped and refrigerated for no more than 2 days, or may be frozen.

Slice cake in half horizontally. Place top layer, cut side up, on serving plate lined with waxed paper. Spread cake with marmalade. Place bottom layer, smooth side up, on top.


Orange-Chocolate Glaze

3 ounces semisweet chocolate
1 1/2 tablespoons orange juice
3 tablespoons unsalted Passover margarine (or butter) at room temperature


In double boiler over simmering water, melt chocolate. Stir in orange juice. Remove from heat and stir in butter. Refrigerate or stir over ice water until thick enough to spread. Spread over top and sides of cake. Remove waxed paper from serving plate. Refrigerate torte several hours before serving. (May be refrigerated overnight) Yes, it may also be frozen, but be aware that the glaze will lose its pretty shine.

[KyleW]

Abby, Baby! You Rock!

[Dear Abby]

You are quite welcome, Kyle. Let Dear Abby know how it turns out.

Abby

[annie]

Hello -
I just found this forum - thanks to KyleW! The master french pastry chef I apprenticed with was on a public radio program this week, and he posted some of his passover recipes.
http://www.here-now.org/topics/_food/food_020320.asp
Meringue layers, fruit, almond cream without the flour - there are a lot of lucious combinations.

[KyleW]

Originally posted by annie
I just found this forum - thanks to KyleW

Ya did? Are you a Baking Circle poster? Anyway welcome! Thanks for the info

[annie]

yes - amc in the Baking Circle. I may be as compulsive about pastry as you are about bread - naaawh! I finishe dmy apprenticeship with just the wrong timing. While I'm looking for the position which will recognize my genius potential it's wonderful to talk about food. I tell my (expanding) husband that all of this baking is "Finding my voice" as a chef. Birds gotta swim, fish gotta fly, chefs gotta cook!
Nice to bump into you.
Ann

[KyleW]

Well you've come to the right place for sympathy, empathy and information on all things chefly

[angrychef]

Hi Kyle. The catering company I work for does a lot of Passover meals. I do a version of a flourless chocolate torte with toasted ground nuts as the sub for flour. Very dark, dense and tasty. Other choices for dessert: marjolaine(nut meringue layers sandwhiched with chocolate and hazelnut buttercream or choc. mousse), strawberry chantilly chiffon cake, coconut macaroons, almond macaroons, passover apple tart tatin, meringue nests with fresh fruit, florentine cookies, caramel matzoh brittle, etc.