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Tag: ice cream

Pesach sweets ’n’ side dishes

Pesach sweets ’n’ side dishes

Cauliflower rice, ready to serve. (photo from cookingclassy.com)

With Passover approaching, the meal planning has begun. Looking into my Passover folder for something new to share, I found a few side dishes – and many desserts. I hope you are able to try some of them out, and that you enjoy the ones you do. Chag Pesach sameach!

CAULIFLOWER RICE
(From foodnetwork.com. Makes 4 servings.)

1 large cauliflower separated into 1-inch florets
3 tbsp olive oil
1 finely diced medium onion
1 tsp salt
2 tbsp finely chopped fresh parsley leaves
juice of half a lemon

  1. Trim cauliflower florets, cutting away as much stem as possible. In three batches, break up florets into a food processor and pulse until mixture resembles couscous.
  2. Heat oil in a large frying pan. Add onion and stir to coat. Continue cooking, stirring frequently, until onions are golden brown at the edges and have softened, about eight minutes.
  3. Add cauliflower and stir. Add salt and continue to cook and stir three to five minutes, until cauliflower has softened. Spoon into a large serving bowl. Garnish with parsley, sprinkle with lemon juice, salt to taste. Serve warm.

LEEK PATTIES
(From the Jerusalem Post, April 2015. Makes 12 servings.)

2.2 pounds leeks
1 large, peeled boiling potato
3 large beaten eggs
3 tbsp matzah meal
salt and pepper to taste
oil

  1. Wash leeks carefully, slicing then vertically to remove all the grit. Dice the white base and the palest green part of the leaves.
  2. Place water and salt in a saucepan and bring to a boil. Add leeks and cook for five minutes then drain.
  3. Place water in a saucepan and bring to a boil. Add potato and cook until it is soft. Drain.
  4. Place potato and leeks in a processor and blend. Add eggs, matzah meal, salt and pepper. Remove to a bowl and form into patties.
  5. Pour oil into a frying pan and heat. Spoon patties into the oil and fry until golden brown on each side. Drain on paper towels and serve immediately.

PASSOVER SQUASH PUDDING
(From Annice Grinberg. Makes 6 servings.)

2 pounds peeled summer squash
2 peeled carrots
1 1/2 cups matzah farfel or broken matzot
1/4 cup oil
3 eggs, separated
salt to taste

  1. Preheat oven to 350°F. Grease a casserole or baking dish.
  2. Heat oil in a frying pan. Add farfel or broken matzot and brown.
  3. Place squash and carrots in a saucepan with water, cook until soft. Drain and mash. Add farfel or browned matzot, salt and egg yolks.
  4. Beat whites in a bowl until stiff. Fold into vegetable mixture.
  5. Spoon into a greased casserole or baking dish and bake for one hour, until golden.

MOM’S CREAM PUFF BUNS
(Makes 9-12 servings.)

2/3 cup water
1/3 cup oil
1/4 tsp salt
1 tbsp sugar
3 eggs
1 cup matzah meal

  1. Preheat oven to 350°F. Spray a cookie sheet with Passover vegetable spray.
  2. Place water, oil, salt and sugar in a saucepan. Bring to a boil.
  3. Add matzah meal and one egg at a time. Blend well.
  4. Spoon dough in pieces on a cookie sheet. Bake for 30 minutes.
  5. When cool, cut a little off top of each. Fill with a favourite custard.

ALMOND CAKE WITH CITRUS SYRUP
(From Chef Peter Hoffman, in Food & Wine. Makes 6 servings.)

citrus syrup:
2 1/2 tbsp sugar
2 tbsp fresh lemon juice
finely grated zest of half a large lemon

cake:
1 1/2 tsp oil
1 tbsp matzah meal
1/2 cup sugar
1/2 cup ground almonds
1/4 cup finely chopped blanched almonds
finely grated zest of half a large lemon
4 eggs, separated
confectioners sugar (optional)

  1. Combine sugar, lemon juice and lemon zest with 1/4 cup water. Bring to a boil, stirring to dissolve sugar. Simmer over moderately low heat for two minutes. Remove from heat.
  2. Preheat oven to 325°F. Oil a springform pan bottom and sides, and line bottom with parchment paper. Oil the paper. Evenly coat bottom and sides with matzah meal. Refrigerate the pan.
  3. With a wooden spoon in a large bowl, mix sugar, almonds, lemon zest and egg yolks.
  4. In another bowl, whisk egg whites until stiff peaks form. Stir one-quarter into almond mixture. Gently fold in remaining egg whites in three additions.
  5. Pour mixture into prepared pan and bake on lowest shelf of oven for one hour or until cake tester inserted into the centre comes out dry. Cool for 10 minutes. Run a knife around the edge of the cake, remove pan sides and invert cake onto wire rack. Peel off parchment and let cake cool.
  6. Reheat and strain syrup. Transfer cake to a plate and prick all over with a fork. Pour syrup over cake and let sit at room temperature for at least three hours or overnight. Sift confectioners sugar over cake (optional).

MIRIAM’S PAREVE ICE CREAM

2 10-ounce packages frozen fruit, slightly thawed (strawberries work very well)
4 egg yolks
6 egg whites
1 cup sugar (if using frozen fruit with added sugar, decrease this amount)

  1. In a bowl, beat egg yolks. Add fruit.
  2. In a second bowl, beat egg whites until peaks are formed, gradually adding sugar.
  3. Gently add fruit and yolks to whites. Place in a container and freeze. Stir once or twice to keep fruit from settling to the bottom.

PASSOVER SORBET

4 cups strawberries or other fruit
1/2 cup sugar
1 tbsp lemon juice
1 egg white

  1. Place strawberries or fruit, sugar and lemon juice in a food processor and process until mixed. Place in a container.
  2. Whip egg white in a bowl. Add to fruit. Spoon into a container and freeze.

Sybil Kaplan is a journalist, author, editor/compiler of 10 kosher cookbooks and a food writer living in Jerusalem. She leads English-language Shuk Walks in Machane Yehuda and writes restaurant features for janglo.net.

Format ImagePosted on April 8, 2022April 7, 2022Author Sybil KaplanCategories Celebrating the HolidaysTags baking, cake, cauliflower, cooking, cream puffs, ice cream, kosher, leeks, Passover, rice, side dishes, sorbet, squash
The sweets of summer

The sweets of summer

There’s almost nothing better than eating outside in the summer. (photo by Cynthia Ramsay)

Think lazy summer days. Think warm evenings under a star-strewn sky. Think entertaining friends. Think luscious fruits, the chill of ice cream on your tongue, party desserts to tempt your palate. It’s time to be adventurous and try some wonderful summer puddings and desserts.

When the mercury soars, making a fancy dessert can seem like a tall order. The solution is to do most of the work in the cool of the morning or the night before. Finish the preparation at the last minute and present it with a flourish.

Here are a few tips you should keep in mind before trying out the recipes that follow. Egg whites for soufflés and meringues should always be beaten at room temperature, the eggs removed from the refrigerator two hours before beating. They should be fresh and, when you separate the whites, make sure not a speck of yolk gets in. One foolproof method is to break the egg into a saucer, covering the yolk with half an eggshell. Tilt the saucer, pouring off the whites into a clean, dry bowl and use dry beaters. Add a pinch of salt to the whites before beating.

The success of making good cold and frozen puddings often depends on using gelatin (all supermarkets in Israel and many abroad sell a kosher version). Stir it into cold liquid and only afterwards add to the hot mixture. When turning out a frozen pudding, wring out a towel in hot water and hold it over the mold for a few seconds … it will then slide out easily. Egg custards should never be allowed to boil: cook on very low heat or in a double boiler, stirring all the time.

So, let’s get started!

AMBROSIA

6 oranges
2 red apples
1 small tin pineapple rings
3 bananas
a few cherries
1/2 cup sugar
1/2 cup liqueur or sweet sherry
1 cup chilled, whipped cream
other seasonal fruits as desired 

Peel and remove skin from oranges. Slice unpeeled apples into thin rings. Peel and slice bananas. Cover apples and bananas with lemon juice to avoid discoloration. Drain pineapples, remove stones from cherries and halve.

In a glass dish, layer the fruit, sprinkling each layer with a teaspoon of sugar. Reserve cherries for the top. To the pineapple syrup, add liqueur or sherry and pour over the fruit. Cover tightly and chill overnight.

Serve with cream that is passed around in a separate bowl.

MIXED BERRY COBBLERS

6 cups mixed berries (strawberries, blueberries, blackberries, raspberries, fresh or frozen)
1 tsp grated lemon zest
1 tbsp lemon juice
2/3 cup sugar
1/4 cup instant tapioca

biscuit topping:
1 cup flour
2 tbsp wheat germ
1 1/2 tsp baking powder
pinch salt
1/4 cup chilled unsalted butter cut into small pieces
1/2 cup milk
1 egg white lightly beaten
1 tbsp sugar

Pre-heat oven to 375˚F.

Mix berries, lemon zest and juice, sugar and tapioca in large bowl until well combined. Let stand 15 minutes. Spoon one cup of the mixture into each of six one-cup ramekins. Place on a baking sheet. Bake for 20 minutes or until bubbly.

For the topping, stir together flour, wheat germ, baking powder and salt in a medium-size bowl. Cut in the butter with two knives until mixture resembles coarse crumbs. Stir in milk. (The dough will be sticky.)

Remove the baking sheet with ramekins from the oven. Gently stir the filling in each ramekin. Drop 1/4 cup of dough over each ramekin, brushing the dough with egg white. Sprinkle with sugar. Return to the oven, and bake a further 20 minutes until topping is golden. Serve in the ramekins, warm and topped with whipped or ice cream.

APPLE SPONGE PUDDING

4 large cooking apples
2 sticks cinnamon
4 tbsp sugar
300 grams stale cake
1/2 cup thick, whipped cream

Cut up the peeled apples and cook them with the cinnamon and a little water until soft. Grate the cake or crumble to crumbs. In a glass dish, put a thin layer of mashed apple, sprinkle with sugar and cover with a layer of cake crumbs. Continue until all the cake and apples are used up. Spread cream smoothly on top and chill. Serve very cold.

CHOCOLATE MOUSSE

250 grams plain chocolate
4 eggs
4 tbsp sherry or sweet red wine

Cut chocolate into small pieces and melt over hot water.

Separate whites and yolks from the eggs. Beat yolks thickly and stir into chocolate until blended. Add a pinch of salt to the whites and beat till very stiff. Fold into the chocolate mixture with sherry. Spoon into glass dishes, chill and serve.

PINEAPPLE SUPREME

1 large pineapple
1 cup brown sugar
2 tbsp rum
2 tbsp butter
1 cup whipped, sweetened cream

Slice off pineapple top to make a “lid.” Trim base so that the pineapple stands upright. Scoop out flesh and cut into pieces, removing the core. Sweeten with sugar and rum, then put the mixture back into the shell. Dot top with pieces of butter and wrap the pineapple in foil. Wrap the “lid” separately in foil. Stand upright on baking sheet and bake in hot oven (350˚F) for 45 minutes. Remove foil and cover with “lid.” Place pineapple on serving dish and serve with cream or ice cream separately.

GRAPE-PINEAPPLE ICE CREAM

1 cup grape juice
1/2 cup drained, crushed pineapple
1/4 cup lemon juice
1/2 cup sugar
1/2 cup pineapple syrup
1/2 cup water

Heat the water and sugar until the sugar dissolves completely. In a large bowl, combine all the ingredients and stir well. Pour into ice trays and freeze until hard. Remove to a chilled bowl and beat for one minute, until fluffy and light. Return to trays and freeze three hours.

Serve in chilled glasses topped with fresh mint leaves.

Dvora Waysman is the author of 13 books. She can be contacted at [email protected] or through her blog dvorawaysman.com.

Format ImagePosted on July 10, 2015July 8, 2015Author Dvora WaysmanCategories LifeTags ambrosia, cobbler, ice cream, mousse, pudding, recipes
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