Here are a few that we have shared before collected in one place on this our newest blog
and we've even added some new additions to the rooster.
Let's start with desserts
... since they are always FUN!
Chocolate Orange Mousse
Piped on Dark Chocolate Spoons
I recently posted my signature triple chocolate threat cake recipe
that is perfect for Passover on another blog post
about Passover catering in NYC at the Actor's Temple.
If you look at that recipe,
here we have used Chef Andrew Alexander-Crossan's
chocolate- orange mousse recipe
|Passover Dessert Quartet|
Fresh Raspberry Mousse Shooters, Chocolate Orange Mousse Spoons,
Apricot Piped with Rosewater Marscapone + Sugar Glazed Pesach Macaroon
sit down Passover celebration
at a client's loft apartment in Chelsea last year.
|lovely vignette of passover desserts|
My Beloved Grandmother, Ella B. Glick's
Favorite Passover Cake Recipe
Family Heirloom Recipe:
Magical Passover Citrus Sponge Cake
the "magic" is in the memories...
Throughout my life experiences,
Food and Family are tied together in a way
that creates sensory memories
and everlasting bonds.
Can you see the splatters of love
in the recipe pictured above.??
For me, looking beyond the splatters,
I recognize my mom's
beautiful penmanship and notice
my grandmother added notes
in her handwriting, clear and concise from many years of
teaching in NYC elementary schools, and
am instantly transported to the kitchen at 125 Ann Street,
where this recipe was produced year after year after year
and to the beautifully set mahogany dining room table
with sparkling crystal wine glasses, heirloom china,
polished silver cutlery and crisp linens,
where ultimately this magical cake was consumed
Closing my eyes I can still conjure up the smell
and taste of this wonderful
Passover Sponge cake lovingly baked
by my beloved "Gram" Ella B. Glick.
- A Passover Sponge Cake
that is a simple masterpiece.
... feather light, eggy and redolent of
fresh orange and lemon zest...
I joyfully share with you
the original splattered recipe
- complete with cherished memories
of family and LOVE..
Happy Pesach - may all your family celebrations and memories be as
wonderful and fragrant as my Grandma Ella's Passover holiday sponge cake.
|Grandma Ella's Passover Sponge Cake |
with Meyer Lemon Zest, Almond Meal + Walnuts
Aunt Fifi's Blintz Cupcakes
|BLINTZ CUPCAKES (great dessert or breakfast during the PASSOVER season)|
1 pound cottage cheese
2 ounces margarine or butter, melted
3/4 cup sugar
1/2 cup matzo cake meal, scant
4 eggs, beaten
1. Mix all ingredients together except eggs;
then add eggs. Grease muffin tins.
2. Fill tins 3/4 full; bake 350°F for 40 to 45 minutes if using large muffin tins.
Smaller muffin tins will require less time.
- Lisa's Notes:
- Serve topped with sour cream and/or preserves/jelly/jam or fresh fruit.
- Freezes beautifully, individually wrapped.
- Defrost overnight in refrigerator and warm in oven to refresh for 10 - 15 minutes
- Can be served warm or at room temperature - my preference is warm.
- font-size: 15px; line-height: 22px;">We have made byte sized but watch out not to overcook - they are best at regular muffin size or larger.
chocolate walnut epiphany cookies
These are best slightly under baked (unless you are the crunchy cookie type) and a reminiscent of a really decadent brownie that did not come out of a box mix!
We recently made these using a cocoa we had from Penzey Spices and generally we love their products, but compared to the ones we had made using French cocoa we brought back from a trip to France, the difference was quite noticeable! Of course if you didn't know better they would still be good but perhaps not an epiphany!
This year the culinary team of CuisinEtc Catering + Events decided to make a variation of the chocolate cookie and created the chocolate coconut cherry chewie . We substituted toasted coconut for toasted walnuts, and enveloped a fresh cherry in syrup into the cookie dough before baking. It created a very different cookie than the epiphany - a nice variation for a passover coconut cookie - next time we will try it with coconut chips instead of sweetened coconut and see how that works.
|chocolate coconut cherry chewies|
beaten egg whites, granulated sugar, pinch of salt, fold, pipe, sprinkle with colored sugar, bake and away we go.
- 4 large egg whites,
- 1/4 tsp salt
- 1 cup sugar
- pinch of fine sea salt
- 1 tsp vanilla extract or 1/2 almond extract
Squeeze 1 1/2 inch circles of meringue onto the cookie sheets.
If it is coming out too slowly, snip the hole a little bigger.
If you squeeze slowly and then pull the tip up you will get a pretty top.
Leave meringues in oven for at least another hour.
|hand formed coconut pyramid macaroons|
Rochers à la Noix de Coco
|Passover Spinach and Potato Matzo Pie|
at the Actor's Temple NYC
- 4 cups water
- 2 cups quinoa, rinsed well, drained
- 3 tablespoons dried cranberries or golden raisons
- 1/2 -1 teaspoon salt
- 1/3 cup olive oil
- 2 medium carrots, peeled, julienned or cut into circles
- 2 medium zucchini, trimmed, julienned cut into small cubes
- 1 tablespoon smoked paprika
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cumin
- juice of fresh limes or lemons to taste
- 1/2 - 2/4 cup chopped fresh cilantro
Egg Battered Zucchini Roulade
Stuffed with Sicilian Spinach
Thinly slice planks of zucchini on mandolin or slicer.
Lightly beat eggs to make egg wash.
Dredge zucchini in egg wash and sautee in vegetable oil until lightly golden crust forms.
Let cool to room temperature, blotting on paper towels,
can stack up without problems.
Sauteed defrosted squeezed out spinach in olive oil, add chopped olives of choice (we used a tapenade we had made with pitted california olives (a secret pleasure), pimento stuffed green oives + marinated artichokes), and sautee. Caramelize onions separately and once cool, mix together with rondele cheese and shredded mozzarella or provolone. This will be the stuffing for the roulades.
Place a small scoop of stuffing at one end of the battered plank and roll up.
Place seam side down in rows closely packed in a shallow hotel pan or casserole dish.
Can refrigerate up to 2 days or freeze a few weeks ahead.
Place in oven at 325 for 20-25 minutes to melt the cheese and warm through.
Can be served hot or at room temperature.
|these zucchini spinach roulades |
taste as good as they look,
try the methodology and see if you agree