We love working with Rabbi Jill Hausman, Congregation President Dan Feld
and the great team from the Actors Temple in Hell's Kitchen New York City
on the west side of Manhattan
although real estate agents in the past 20 years have
renamed Hells Kitchen "Clinton" or Clinton Heights
but the traditional New York City name
is Hells Kitchen and as New Yorkers,
http://www.theactorstemple.org/history.html
It's a neighborhood near and dear to our hearts.
The culinary team here at cuisinEtc Catering and Events, NYC will
embark on our fifth culinary adventure with a non traditional second night passover seder catering for this beloved and wonderful historic temple
or as my kosher frum friends would say
That may be a Pesach Seder - but it's certainly not kosher.
Full Disclosure: Please note that given the right circumstances, with access to a kosher kitchen and with access to kosher cooking utensils, the culinary team from CuisinEtc Catering has produced fully kosher meals many times, under full rabbinical supervision, but in this case, it's modern Judaism at it's best, conforming to the ideas of the tradition, community and celebration, but not to the letter of the halaca kosher law.
Please enjoy these
special Passover Recipes for Lisa Teiger,
the Culinary Fashionista's
Triple Chocolate Threat Mousse Cake
and for Aunt Fifi's Blintz Cupcakes.
The Culinary Fashionista’s
Infamous Triple Chocolate Threat
Passover Mousse Cake Recipe
Great anytime but especially for perfect for Passover since
it is flour-less.
The original recipe which we have tweaked a bit over the
years
calls for making the batter, baking half of it and using half as a
topping/mousse on the cake.
It makes fabulous cake
but not as delicious for topping
as the signature mousse
recipe from our executive Chef AndrewAlexander-Crossan's repertoire.
So use this to make 2 base cakes and use the mousse recipe
below to create the topping
8 yolks
2/3 cup sugar
9 oz melted
semi sweet good quality chocolate
cooled
8 whites
2 T sugar
pinch finely
ground sea salt
use a bit of cocoa powder to dust pan
You can oil with butter, margarine or pam
depending on needs – dairy or parve.
Preheat oven to 350
Lightly butter/spray and dust
cocoa powder on sides of
2 x 10” springform pans
(each 3” deep)
Line bottom of pan with circle of parchment paper – We prefer
parchment for everything
Gradually add 2/3 cup of sugar to egg yolks with mixer
running,
beat until light and fluffy,
Slowly beat in melted cooled chocolate
Beat whites until they hold soft peaks,
Add the 2 Tablespoons of sugar and pinch of sea salt
and beat until stiff peaks but still glossy,.
Fold whites gently into chocolate/egg mixture until streaks disappear.
Divide batter in half and pour or spoon into the pre-prepared
spring form pans.
Bake for 20 – 25 minutes @ 350 degrees F
If convection oven 15-20 minutes
NOTE”
Under bake slightly,
should be pulling away from sides
but still soft in center. Cool on wire rack –
According to my notes, I have also done 18 minutes then left
for 5 additional with oven turned off before pulling out. (in regular oven not convection oven btw)
When cake is completely cool remove sides and pipe on
chocolate orange mousse and decorates with white chocolate curls
Or pipe concentric circles of chocolate mousse
with white chocolate mousse using your favorite white
chocolate mousse recipe.
Chef Andrew’s Chocolate Orange Mousse Recipe
16 oz choc – best quality chocolate is important for taste
6-7 T frozen OJ concentrate
- room temp or warm – not chilled
½ cup cointreau or orange flavored water if you cann’t use
alcohol
1 cup granulated sugar
6 eggs separated - at room temperature
3 cups heavy cream -
we like extra heavy cream if you can get it.
½ oz (6 sheets) gelatin (kosher for Passover if that’s a
concern)
melt chocolate over bain maire, add yolks, cointreau, and OJ concentrate
(heat up in microwave to take chill off of OJ – so everything especially the
chocolate doesn’t seize)
heat gelatin to dissolve, add to chocolate and stir in.
Whisk egg whites, add sugar, salt, then whip cream, fold all 3 mixtures together (egg
whites, whipped cream, flavored chocolate) .
And voila… elegant and outrageously delicious mousse
try it frozen – delish !
Note: because there
is no flour in the cake and it’s essentially a baked mousse soufflé, the cake just melts in your mouth… Please let me know how these recipes worked for
you and what adaptations/spins you might have added.
Life is a journey,
Let us help you make it a delicious one!!
Lisa Teiger
Culinary Fashionista
CuisinEtc Catering and Events
More than just great food…
Please contact Lisa Teiger, Culinary Fashionista and owner, Cuisinetc Catering and Events if you would have an event you need out of the box catering and planning services for! Tradition blended with innovation, served with style, warmth and professional hospitality is what we are known for. Here's a review that Rabbi Jill wrote about CuisinEtc last year.
CuininEtc has catered our fish & vegetable Passover Seder at The Actors' Temple for the past five years. The food is delicious, beautifully presented, and she is a pleasure to work with. Her prices are reasonable and she works to customize a menu that is good for the client. I highly recommend this caterer. Rabbi Jill Hausman
