When my mother-in-law asked me to make a dessert for her Passover seder, I had my work cut out for me.
First off, as you likely know, you can’t use flour to make anything on Passover. In addition, I don’t really have much of a sweet tooth to begin with. Sure, there are some desserts I love—homemade strawberry shortcake, cheesecake, lemon meringue pie…but this is Passover, people.
So, after hunting around and making some modifications, I landed on the recipe below. It turned out really great and everyone loved it!
It’s light, airy, and not too, too sweet.
This cake is heavenly enough to just maybe make you forget-for a few glorious moments-that you have to eat matzah for a whole week. It’s even good enough to eat all year long!
Cake:
12 oz fine-quality semisweet or bittersweet chocolate, chopped
6 tablespoons water
12 large eggs, separated, at room temperature
1 1/3 cups sugar
1/2 teaspoon salt
2 tablespoons unsweetened cocoa powder
Filling:
2 1/2 cups heavy cream
4 tablespoons confectioners sugar, sifted*
1 teaspoon vanilla*
* alternately, use 4 tablespoons vanilla sugar
Adapted from The New York Times via Smitten Kitchen
Find even more tricks, tips, and awesome recipes to help get your through this eight-day holiday.
A Passover-friendly recipe, for those of you seeking inspiration this week. This flavourful dish pairs a richly flavoured roast with a great twist on spuds.
Season the beef with salt and pepper. In a bowl, mash up the rosemary with a clove of garlic. Loosen with 2 tablespoons of olive oil and then rub this all over the beef.
Preheat the oven to 450F. Parboil the sliced potatoes in boiling, salted water for around 5 minutes. Drain in a colander, and transfer to a bowl with just enough olive oil to coat them. Season well with salt & pepper. To make the potato cake, use a round greased or non-stick cake tin. Place half the potatoes into the tin or pan, smearing the horseradish over the top. Place the rest of the potatoes on top, then pat down and put to one side.
Brown the beef, on all sides, in a pan over high heat. Add the garlic cloves to a snug-fitting roasting pan, then place the beef on top of them and put in the oven, with the potatoes on the shelf below. Cook for 25 minutes, then turn the beef over, baste it and add the red wine (depending on the size of your roast and pan, be sure not to exceed coming half way up the beef) and butter to the pan. Remove the potato dish, then carefully place a clean tea towel over it and push down to compact the potatoes into a nice tight cake. Put the potatoes and beef back into the oven for another 20-25 minutes. If using a meat thermometer, allow the beef to reach an internal temperature of 140F.
Remove the beef from the roasting pan and set aside on a cutting board, tented with foil. Mash up the garlic cloves, then pass the remaining sauce through a sieve.
Carve the beef into slices. Divide the potato cake between 4 serving plates, and serve alongside the meat. Pour some of the jus over top of the beef.
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There's nothing I enjoy quite as much as a challenge on the grill. When I was asked to come up with a grilled version of the classic breaded chicken finger I certainly had my work cut out for. It's hard to compete with a deep-fried favourite that children love to devour.
Luckily, not only is this a healthier way to prepare chicken fingers, it turns out all three of my kids loved them! They have great flavour, a great crunch and when dipped into the dipping sauce are just undeniably delicious.
Combine barbecue sauce, vinegar and maple syrup in a bowl. Set aside 3/4 of the sauce in a bowl. Add all the tenders to the bowl with the remaining 1/4 of the sauce and stir to coat. Marinate in the refrigerator for 30 minutes to 1 hour. Combine flour, salt and pepper in a small bowl. Lightly beat eggs in another small bowl. Place breadcrumbs in a third bowl. Removing each tender from the marinade, shake off excess sauce then coat in flour. Dip in egg and let any excess drip off, then roll in the breadcrumbs, shaking off any excess. Place the tenders on a baking sheet. Lightly coat both sides of each tender with cooking spray. Refrigerate breaded fingers for an hour to set coating. Spray the cold grill with cooking spray to prevent the breading from sticking to the grill. Heat the grill to medium-high heat. Place the breaded chicken on the grill's grate and close the cover. The cooking time will depend on the thickness of the chicken, but should range from five to 10 minutes per side. Flip the breaded chicken only once to avoid ruining the breading. Serve with the reserved sauce for dipping.
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