Chocolate Cloud Cake, by Diane

 

I made this cake for Passover because it is flourless, and although it didn't rise like it was supposed to we jokingly decided that was because it was Passover. This was really deeply chocolate without being too sweet, and we would definitely make it again next year (but decided without the grand marnier). Great as leftovers too! Recipe by Richard Sax.

Ingredients:

8 oz good quality bittersweet chocolate, coarsley chopped

1/2 cup unsalted butter, at room temp and cut into 1 tbsp pieces

6 large eggs

1 cup sugar

2 tbsp cognac or grand marnier

1.5 cups cold heavy cream

3 tbsp confectioners sugar

1 tsp vanilla extract

unsweetened cocoa powder or shavings for topping

Directions:

1. Heat the oven to 350F with the rack in the center. Line the bottom of an 8-inch springform pan with parchment paper. Do not grease.

2. Melt the chocolate in a double boiler and whisk until melted and smooth. Remove from heat and whisk in butter until smooth.

3. In two small bowls, separate 4 eggs. In a large bowl, whisk 2 whole eggs and the 4 yolks with 1/2 cup sugar until just combined. Slowly whisk the warm chocolate mixture in. Whisk in cognac or grand marnier if using. Using a handheld mixer in a separate bowl beat the 4 egg whites until foamy, about 2 min. Gradually add the remaining 1/2 cup sugar and beat until beautiful glossy soft peaks form that hold their shape but aren't stiff, about 5 min more. Very gently fold in 1/4 of the egg whites to the chocolate mixture and then add remaining egg whites. Scrape the batter into the pan and smooth the top.

4. Set the pan on a rimmed baking sheet and bake until the top is puffed and cracked and the center is no longer wobbly, about 35-40 min. Be careful not to bake the cake beyond this point.

5. Let the cake cool completely in the pan on a rack. The center of the cake will sink as it cools forming a crater.

6. For the whipped cream topping, whip the cream, confectioners sugar and vanilla in a large bowl with hand mixer until billowy soft not stiff peaks form. Using a spatula fill the crater with whipped cream and top lightly with cocoa powder.

7. To serve, run the tip of a knife around the edge of the cake and carefully remove the sides of the pan. Store leftovers in the fridge, it freezes well too.

Traditional Charoset, by Cheryl

Every year I make the charoset for our family's Passover seder. Over the years I have tweaked it some in order to get the sweet taste I'm looking for in order to combat the bitter herbs that generally go with it. This is delicious with the bitter herbs on the matzah, but also on it's own as a sweet treat (though I only make it for Passover!) Yum! 

Ingredients:

3 Fuji or Gala apples, diced or chopped

Chopped walnuts

2 tbsp brown sugar

1/3 - 1/2 cup? of Manischewitz red wine

Directions:

1) Mix everything together! I like to make it ahead of time so that the wine really gets into the apples. 

Matzo Crack, by Diane

This was our second Passover dessert and they came out REALLY sweet!! I would cut the sugar by 3/4 next time (included below), and then they would be really good! Recipe from bakedbree.com. 

Ingredients:

4 pieces matzo

1 stick salted butter

1/4 cup dark brown sugar

1 tsp vanilla

1 bag semi sweet chocolate chips

Flaky sea salt

Directions:

1. Preheat oven to 250. Line a baking tray with foil.

2. Arrange matzo so it fits in one even layer, you’ll have to halve some. 

3. In a small saucepan, melt the butter, then add in sugar. Stir constantly until butter bubbles and sugar melts completely. Remove from heat and stir in vanilla.

4. Pour the sugar mixture on the matzo and spread in an even layer. Bake for 25 min.

5. Sprinkle chocolate chips on the matzo and bake for another 4 minutes. Remove and spread the chocolate in an even layer.

5. Sprinkle salt on top and refrigerate for 2 hours until hard. 

6. Break into chunks and serve!

 

Coconut macaroons, by Diane

We made these as a Passover dessert and they were so good! We were all really impressed with how these turned out, and they were really easy to make. We reduced the sugar by a 1/2 and because it seemed like a lot, and added an extra egg white to hold them together, both of which came out great so I am adding them below. We also discovered that they softened when stored overnight in a tupperware container, which made them way better and more authentic, so I would suggest making these ahead of time!

Recipe from delish.com

Ingredients:

5 cups unsweetened shredded coconut

4 egg whites

1 pinch of salt 

1/2 tsp vanilla

1/2 cup sugar

1.5 cups chocolate chips 

1 tbsp coconut oil

Directions:

1. Preheat oven to 350, line a baking tray with parchment paper, and spray w cooking spray.

2. In a large bowl, whisk together egg whites, salt, sugar and vanilla until light and foamy. 

3. Fold in coconut and mix well. Roll into mounds lightly and place spaced apart on the tray.

4. Bake for 20 minutes (we tented ours with foil at the end because the tops were browning). Cool on a cooling rack. 

5. While the macaroons cool, melt chocolate and coconut oil until smooth. Dip the bottoms of the macaroons in the chocolate then drizzle the tops with chocolate. Let harden.

Matzo Stuffing, by Diane

This is a recipe I have made for years, and never thought to put it on the blog. This weekend for Passover we made it again, and it occurred to me that I should post it. This is easy and very quick, and it’s always everyone’s favorite. 

Ingredients:

1 box matzo, in crumbles

1/2 stick salted butter

1 onion, diced

6-8 stalks celery, diced

Salt and pepper

1 tsp poultry seasoning

2-3 cups chicken broth 

Directions:

1. Preheat oven to 350.

2. In a large pot, melt butter over medium heat. Add in veggies and seasoning and cook until the veggies soften. 

3. Remove from heat and add in matzo and 2 cups broth. Stir well. 

4. You want the matzo to be fully moistened and wet, but all the liquid is absorbed. If you need more liquid add the remaining cup of broth in parts. 

5. You want the stuffing to be overly salty and seasoned before baking, as it will lose flavor in the oven. 

6. Bake for 30 minutes in a 9x13 pan or until stuffing is moist and fluffy. If the top browns before the liquid cooks out, cover the stuffing with foil. 

Passover Sweet Potato Kugel, by Diane

This is a horrid photo because everyone ate it before I could snap the pic!!

Terrible photo aside, this was a really good dish (as evidenced by the fact that it was halfway gone before I could get to my phone). The family really enjoyed this dish, and it would be good any time of year. I was afraid it had way too many onions in it (the recipe is almost 40/60 onions to sweet potatoes) but it came out good, really homey, and a classic holiday kugel taste. The recipe said to strain the potato and onion mixture with a cheesecloth, but we just added about 1/4 cup extra matzo flour and it was fine (we had too much other work to do for the seder!). Recipe from here.

Ingredients:

3.5 lbs sweet potatoes (I used 4 large sweet potatoes)
2 large onions, diced
1 Tablespoon extra virgin olive oil
½ cup scallions, minced
5 eggs
½ cup matzah meal (or flour if not during Passover)
¼ cup butter, melted and cooled
2 teaspoons salt
½ teaspoon pepper
2 tsp goya seasoning (the salt and pepper wasn't enough)


Directions:

1. Preheat oven to 400 degrees F.
2. Saute diced onions in 1 tablespoon olive oil until brown.
3. Dice sweet potatoes into 1-inch cubes and mix onions and sweet potatoes in a blender until shredded or shred with a hand grater or food processor.
4. Squeeze out excess water from onions and sweet potatoes and transfer to a bowl.
5. In a separate bowl, mix together eggs, matzah meal, scallions, salt, pepper and butter. Add in potato mixture and combine until well mixed.
6. Butter a 12x9x2 inch glass baking dish. Pour mixture into the dish and bake for one hour until cooked through and brown on top.