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Passover - Page 2

post #31 of 65
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.

Hope enjoy your Passover dinner.:)
post #32 of 65
Thread Starter 
Thanks AC:)

I'm having a dress rehearsal this weekend. So far I've decided on the chocolate espresso torte. Abby Baby's Rippin Poppy Seed Power Torte and the fllourless mandelbrot. I'm very curious bout the mandelbrot. As I think I will end up with excess egg whites fom the chocolate things, I also have cream of tartar, caster sugar and assorted flavorings at the ready.

Film @11!
At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals.
www.kyleskitchen.net
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At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals.
www.kyleskitchen.net
Reply
post #33 of 65
the other day i made chocolate covered marshmallow with my left over whites.
4 parts sugar boiled approx 245 f.
1 part whites
gelatine (10 sheets per 1/2 cup whites)
salt
vanilla
toasted whole almonds

belcolade dark enrobing chocolate

you could do this with kosher ingredients!
ie agar agar in place of gelatine.

i thought of you while the kitchen staff was loving the scrapes of marshmallow~~ :lips:
bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.collin.edu
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bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.collin.edu
Reply
post #34 of 65
I've seen you in the country club where I used to work. Both of you.

Kuan
post #35 of 65
We used to make killer passover popovers as big as your head. I don't know the exact proportions, but it's probably 4 cup matzo flour, 1 quart water, about 15-18 eggs or about enough eggs as it will take. It's exactly like pate au choux. The only difference being no butter, and you spray the pans before you make them just like popovers. Don't forget some salt too.

Kuan
post #36 of 65
Kyle

I hope that you will organize a...press conference about the results of your experiments

I am making Dear Abby's cake too today or tomorrow morning and I will post my results

Mbrown's marshmallows though...:lips: :lips:
"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew)
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"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew)
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post #37 of 65
Thread Starter 
Well the results are in. I went .75 for 2. The espresso chocolate torte didn't work out as I had hoped. On the other hand, Abby Baby's Rippin Poppy Seed Power Torte shows definate promise! I think I under baked it a little as even after it cooled the center was a little loose. I cut it and did the marmalade and glaze thing. The flavor was really good. This morning (Breakfast of Champions) it had set up nicely. It had a nice fudge like consistency. I think a little more oven time and letting it sit in the fridge over night before halve it and "dress" it and we could have a winner:) Way to go Abby Baby!
At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals.
www.kyleskitchen.net
Reply
At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals.
www.kyleskitchen.net
Reply
post #38 of 65

Is Henri sure about the baking time?

Kyle

I had the same problem... :(

I made it early this morning

In fact I confess that I put it back to oven because it was almost raw... :blush:

Now I will have it rest and cool for good before I dare to cut it and glaze it

The flavour is definetely good
"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew)
Reply
"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew)
Reply
post #39 of 65
Thread Starter 
While I'm sorry to hear of your travails, I' m glad it wasn't just me :) I followed the warning signs, the top was nice and cracked and the toothpick had just a bit of cake on it, but still it seemed under baked.
At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals.
www.kyleskitchen.net
Reply
At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals.
www.kyleskitchen.net
Reply
post #40 of 65

Henri is jealous of you Kyle

:eek:

Maybe Henri is upset for Dear Abby shares his secrets in public forums and gives her wrong recipes :eek: :eek:

Or Kyle...maybe he is upset for you calling her Abby Baby...Chefs can be really jealous...
"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew)
Reply
"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew)
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post #41 of 65
My dearest Athenaeus,

Gracious! Your own Dear Abby must remind you that she risks the big spoon when she relays these things to Chef Henri. But for you, my pet, she will do it!

She went to Henri and told him of your troubles and those of the esteemed Kyle.

Chef Henri sighed deeply, put down his handful of spoons and reached for his yellow Bic BrightLiner. He highlighted the following line on his faded copy of the Poppy Seed Chocolate Torte recipe:

Bake at 350 for 40 to 50 minutes or until toothpick inserted near center comes out almost clean and top is cracked and crusty.

Henri then looked at Dear Abby and she feared the worst, but he merely explained:

(You must understand, Abby asked Florence to be there in order to transcribe what Henri said, but also to help protect her from any flying spoons!)

" There are many variables in baking, Madame -- not only equipment, but climate -- altitude and humidity, for which the baker learns to compensate. So I will assume that this was not a factor here. Ask these people three questions.

1. Have their ovens been properly calibrated? Even a new oven can be off by several degrees. As Madame knows, I do most of my baking now in the convection oven, but I have baked this torte in conventional ovens with no problem.

2. If they were confident that their oven temps are fairly accurate, did they bake for the full 50 minutes before testing, or only 40? Since overbaking would make this cake dry and tough, the shorter baking time listed in a recipe is given for those whose ovens tend to run hotter than indicated. One generally knows if this is the case with their particular oven. (As Madame knows, despite repeated calibrations and adjustments, one of our ovens still bakes a bit fast and I do not use it for fine baking, if it can be avoided.)

3. Did the toothpick come out "almost clean"? If not, then I will state the obvious and say that you must continue to bake (as clearly stated) "until toothpick inserted near center comes out almost clean and top is cracked and crusty". Do not raise the temperature, only increase the time, even if it takes longer than 50 minutes "until toothpick inserted near center comes out almost clean".

When this recipe states that "a small amount of chocolate on the toothpick means cake will be moist and fudgy", he means a small amount -- nothing more! It is not acceptable for the cake tester to be coated in chocolate!

Is this so very complicated, Madame? It is a simple recipe. Do you dare to imply that I misled your friends when I cautioned against overbaking? We are not instructing children, Madame!

Now if you will excuse me, Madame, I must return an urgent call from Valentino's majordomo."

As you see, dear Athenaeus, Abby risks losing Henri! Though, to be truthful, she does not believe that Henri would really leave her. He is a most devoted man.

Abby
What my mother believed about cooking is that if you worked hard and prospered, someone else would do it for you.
~Nora Ephron
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What my mother believed about cooking is that if you worked hard and prospered, someone else would do it for you.
~Nora Ephron
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post #42 of 65


Dear Abby

Will you be under one more "mission impossible" for me?
Could you ask your precious Henry if the baking degrees were Farheneit or Celsius???

I took them for F and I converted them into C...

I tasted the cake and it's absolutely fab...

Too many holes from the tooth picks though...:cool:
"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew)
Reply
"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew)
Reply
post #43 of 65
Thread Starter 
I will confess. I did not bake the full 50 minutes. At 35 minutes the top was cracked and the toothpick came came out 80% clean. No need to get Hank's shorts in a knot. I'll just bake it a little longer next time :)
At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals.
www.kyleskitchen.net
Reply
At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals.
www.kyleskitchen.net
Reply
post #44 of 65
Ow!

Dearest Athenaeus,

Dear Abby now has a small bump on her head but she assures you that the oven temperature is indeed given in Fahrenheit.

350 F = 176.67 C.

350 C = 662 F

Abby
What my mother believed about cooking is that if you worked hard and prospered, someone else would do it for you.
~Nora Ephron
Reply
What my mother believed about cooking is that if you worked hard and prospered, someone else would do it for you.
~Nora Ephron
Reply
post #45 of 65
Ok I baked it for 50 minutes in the correct temperature then.
The tooth pick came out with a lot of moisture

Obviously baking this torte for 50 min under 350F is not enough in MY oven

I put it back for another 10 min and it came out perfect...

Run to chef Henry before he ends up t o AA... and give him one of my proverbial mooches :)
"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew)
Reply
"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew)
Reply
post #46 of 65
Couple questions for Angry (if your there)....would you share what your doing to make matzoh brittle (is it like brittle or toffee?) and how do you present your sb chiffon cake (mini's? and what flavor chiffon?)? Thanks Dana.

Just curious, they sound really good...
"Bakers are born, not made. We are exacting people who delight in submitting ourselves to rules and formulas if it means achieving repeatable perfection", Rose Levy Beranbaum
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"Bakers are born, not made. We are exacting people who delight in submitting ourselves to rules and formulas if it means achieving repeatable perfection", Rose Levy Beranbaum
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post #47 of 65
Wendy, the matzoh brittle is nothing more than caramel coated/ drizzled matzah sheets with almonds. You can probably drizzle a toffee mixture. For the straw. chiffon cake, they're 9" or 10". Split into 3 layers and fill with sweetened whipped cream(or parve topping) and sliced strawberries. Fill the center hole with strawberries too. The chiffon cake is orange.
post #48 of 65
Thanks Dana. I never thought about using matzoh like that, it's really very cleaver!
"Bakers are born, not made. We are exacting people who delight in submitting ourselves to rules and formulas if it means achieving repeatable perfection", Rose Levy Beranbaum
Reply
"Bakers are born, not made. We are exacting people who delight in submitting ourselves to rules and formulas if it means achieving repeatable perfection", Rose Levy Beranbaum
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post #49 of 65
My Dears! How delightful! Dear Abby has a surprise for you.

Despite Chef Henri's personal aversion to computers, he must have become curious enough to read this thread while Dear Abby was away from her desk. How else to explain the mysterious appearance of this recipe for Passover Chocolate Matzo Brittle Crunch?

This note was scrawled across the page: "Madame, there are similar recipes for this confection; however, I assure you that this recipe came not from a goy, but from a true Baleboosteh! Madame, you are a meshugeneh to think that you might find this exact recipe on the Internet. Cyberspace! What kind of mishigas is that? This recipe is a real mechaya -- feel free to share it with your friends, Madame. And as always, I, Henri, have tested this recipe personally and will guarantee the results."

Chocolate Matzo Brittle Crunch
Plain Matzo
8 ounces unsalted Parve (Passover) margarine
3/4 teaspoon salt
1 cup brown sugar
I cup chopped pecans or slivered almonds
10 ounces semisweet chocolate chips
Cover a cookie sheet with foil. Line the cookie sheet evenly with matzos, breaking and adding pieces as necessary to fill pan.

Melt margarine with brown sugar and salt in saucepan, stirring constantly until it begins to boil. Cook and stir for about 3 minutes longer. Remove from heat. Pour this mixture over matzos and sprinkle with nuts. Bake at 375 degrees F for 8 minutes.

Remove pan from oven and sprinkle the chocolate chips evenly over the matzos. After they melt (in about 4 or 5 minutes), spread as evenly as possible over surface.

Chill in refrigerator for one hour. Break matzo into random sizes and shapes before serving. Nosh!

Dear Abby most sincerely hopes that you enjoy.

Shalom!

Abby


Edited at Chef Henri's request to correct minor error.

Zisn Pesach

Abby
What my mother believed about cooking is that if you worked hard and prospered, someone else would do it for you.
~Nora Ephron
Reply
What my mother believed about cooking is that if you worked hard and prospered, someone else would do it for you.
~Nora Ephron
Reply
post #50 of 65
Funny Henri uses that recipe, so do half the housewives in my area....but they use saltine crackers instead and then call it 'toffee'.:confused:
"Bakers are born, not made. We are exacting people who delight in submitting ourselves to rules and formulas if it means achieving repeatable perfection", Rose Levy Beranbaum
Reply
"Bakers are born, not made. We are exacting people who delight in submitting ourselves to rules and formulas if it means achieving repeatable perfection", Rose Levy Beranbaum
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post #51 of 65

I am not surprised at all

If you consider that Americans, for years, have been learning on TV from Henri how to cook everything...;)

I wonder how much a chef of Henri's caliber costs to Dear Abby...
"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew)
Reply
"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew)
Reply
post #52 of 65
My dearest Athenaeus,

Dear Abby sees that you think you know who she really is. You spoke of her legendary parties in Miami, Aspen, Hollywood, and Tuscany almost as if you had been there yourself. She does not remember meeting a beautiful attorney from Greece! Mon amie, is it possible that you are married to an American?

My dear, Henri is certainly well known among some, but Dear Abby would not call him a celebrity, per se.

If you have to ask, you don't want to know.

Abby
What my mother believed about cooking is that if you worked hard and prospered, someone else would do it for you.
~Nora Ephron
Reply
What my mother believed about cooking is that if you worked hard and prospered, someone else would do it for you.
~Nora Ephron
Reply
post #53 of 65
so kyle- what did you end up doing for the Passover seder - how did it turn out?etc etc etc
post #54 of 65
Thread Starter 
Well, after all this great advice and counsel, I didn't make anything :( Last Monday I was informed that I was the proud owner of a herniated disk in my lower back. I couldn't stand for more than 30 seconds. There was no way I could do all the baking I wanted to and I couldn't even go to the Seder. When I thought this would all be fine and dandy I did start the flourless mandelbrot. I learned of my plight after the fact so I did at least finish them. The were pretty tasty and provided comfort during the discomfort :)
At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals.
www.kyleskitchen.net
Reply
At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals.
www.kyleskitchen.net
Reply
post #55 of 65
I hope you're feeling better, Kyle. That sounds excruciating!
post #56 of 65
Oh Boy Kyle!!!

I,m so sorry to hear about your back, I hope you are feeling better soon and you better half gives you some well deserved back rubs!! ;)
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #57 of 65
Hey Kyle!

Who knows maybe you will get an invitation for a Greek Easter and only baked goodies are required to attend it ;)
"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew)
Reply
"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew)
Reply
post #58 of 65
Thread Starter 
If my back ain't better by May 5th I may just have it removed :)
At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals.
www.kyleskitchen.net
Reply
At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals.
www.kyleskitchen.net
Reply
post #59 of 65
Or we will just have to postpone Easter for this year!!! LOL
"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew)
Reply
"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew)
Reply
post #60 of 65
at the risk of taking this thread in a really offbeat direction...

no. no Kyle dont do it! been there- find a "back" thread and i'll meet you there!
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