Passover Desserts

Recipes

Written by Elke Probkevitz

Thursday, 14 April 2011 10:20

Just like the bread on Passover which does not rise, sometimes Passover desserts can fall a little, well, flat. Without the usual ingredients to leaven a cake or cookie, desserts can be heavy and dense like the bricks our ancestors had to carry in Egypt. There are, however, some really delicious options for Passover desserts, some of which are already Passover-friendly and can be made all year long. With desserts like these, getting through the eight days of Passover without chametz will be a breeze.

Flourless chocolate cake. This cake is rich and wonderful, not meant to have any flour or leavening agent. Itâ€™s all about the chocolate, but this cake can also be made a bit lighter by adding in whisked egg whites to add some lift.

Coconut macaroons. A Passover staple, store-bought macaroons come in all sorts of flavors like vanilla, chocolate, and chocolate chip. Macaroons are not for everyone, but youâ€™ve never had a great macaroon until youâ€™ve tried one that is homemade. They are completely different, usually made with a meringue base, which makes them lighter and crispier.

Lady fingers. These are Italian oval-shaped cookies named for their resemblance to ladiesâ€™ fingers. Made out of a spongecake-like batter, they are a childrenâ€™s favorite. After making your own at home you might not want to purchase the store-bought variety again.

Meringues. The light-as-air sweet treat is great as a snack or a light dessert and can be flavored with chocolate chips, nuts, or even coffee. Substitute potato starch for cornstarch to make them Passover-friendly. You can also create pavlovas, which are large meringue shells filled and topped with whipped cream and berries.

Brownies. Made with either potato starch or matzah meal, brownies are always good, even on Passover. So simple to make, too, itâ€™s a one-bowl dessert you can whip up in a cinch.

Here is another Passover dessert that couldnâ€™t get easier. To adapt the recipe for year round, use saltines or graham crackers instead of matzah.

Chocolate Caramel Matzos

Ingredients:

4â€“6 sheets unsalted matzah boards
1 cup unsalted butter or margarine, cut into chunks
1 cup light brown sugar, firmly packed
pinch of sea salt
1/2 tsp. pure vanilla extract
1 cup chopped bittersweet or semisweet chocolate
1/4 cup almonds or pecans, chopped

Directions:

Preheat oven to 350Â°F. Line a rimmed baking sheet with foil and then parchment paper. Place matzah boards on baking sheet to fill completely, breaking extra boards if necessary. Melt butter and brown sugar in heavy-duty saucepan, stirring until melted, and bring to a boil, 3 minutes. Remove from heat and add salt and vanilla. Pour mixture over matzos and spread with a spatula.

Place in oven and bake 15 minutes, watching to ensure it doesnâ€™t burn. Remove from oven and cover with chopped chocolate. Let stand 5 minutes till it melts, then spread melted chocolate with spatula. Sprinkle with chopped nuts. Let cool completely, then break into pieces. Store in airtight container.

Want to learn how to cook delicious gourmet meals right in your own kitchen? Take one-on-one cooking lessons or give a gift to an aspiring cook that you know. For more information, contact Take Home Chef personal chef services by calling 516-508-3663, writing to elke@TakeHomeChef.net, or visiting www.TakeHomeChef.net.