Limoncello Whip

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This delicious and light dessert can be modified for Passover by omitting the cream of tartar in the meringue topping, by substituting the cornstarch with potato starch, by using exclusively kosher for Passover ingredients and by substituting the limoncello with a kosher for Passover liqueur. The limoncello can be substituted with lemon extract to make this non-alcoholic. Feel free to divide this recipe in half to serve fewer people. Pipe your serving sizes as large as you want from small shot glasses to martini glasses. Layer with fresh berries if you like.

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Ingredients for Limoncello Whip:

2 cups unsalted pareve margarine
3 1/3 cups granulated sugar
Zest of 6 lemons
8 large eggs, at room temperature
2 cups freshly squeezed lemon juice
2 tsp. cornstarch
6 tbsp. limoncello or 2 tsp. lemon extract
4 cups Nutriwhip

Directions:

Melt the margarine, sugar and lemon zest in a saucepan over medium heat until the margarine melts fully. Whisk the eggs, lemon juice and cornstarch together and whisk this into the pot.

Continue to whisk the curd over medium heat until it thickens and just begins to bubble, about 8 minutes.

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Take the saucepan off the heat. Add the limoncello/lemon extract, then pour the mixture through a strainer and cover the surface of the curd with plastic wrap.

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Cool to room temperature and then refrigerate until ready to use. This will keep up to 2 weeks sealed in the refrigerator. Makes approximately 6 cups of lemon curd.
When ready to assemble, whip the Nutriwhip and then fold the lemon curd into the Nutriwhip until combined.

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Transfer to piping bag fitted with a star shaped tip and pipe into dessert glasses.

Ingredients for meringue:

6 large egg whites, room temperature
½ tsp. cream of tartar
1 1/2 cups granulated sugar

Directions for Meringue:

Preheat oven to 250F. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites and cream of tartar until frothy.

Slowly add the sugar and beat on high speed until thick glossy peaks form.

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Divide the mixture between 2 parchment lined cookie sheets and spread to 1/2-inch thickness roughly 9-inch circles. Bake for 90 minutes. Once cooled, crumble meringue into small pieces and top the limoncello whip in each of the dessert glasses.

Special Passover Edition (A Collection of Recipes)

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Passover Chocolate Hazelnut Ganache Cake With Macaroon Crust

Thank you to Chanie Apfelbaum of Busy in Brooklyn for this game changing Passover dessert.  I modified it to accommodate a 9×13-inch pan.

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Ingredients:

14 oz. unsweetened coconut flakes
35 pitted dates
4 cups hazelnuts
14 oz. can (400 ml) coconut milk, full fat
2  8 oz. bags chocolate chips
2 tsp. vanilla
Pinch of kosher/sea salt

Directions:

Toast the hazelnuts by placing them on a baking sheet for 12 minutes at 400F.

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Try to remove as much of the skins as possible by rolling them in a clean dish towel.  Set aside. Toast the coconut by spreading the flakes on a baking sheet for 10 minutes at 350F.

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Place the coconut and dates in the bowl of a food processor fitted with the steel blade.  Blend until the “dough” starts to come together. Spread the mixture on a parchment paper lined 9×13-inch baking pan and refrigerate until ready to use.

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Place the hazelnuts in the clean food processor bowl and blend until nut butter forms.

You will need to scrape down the sides of the bowl. This process will take 10-20 minutes as the nuts go from ground, to pasty, and finally to creamy.

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Add the coconut milk, chocolate chips, vanilla, and salt and blend until smooth.

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Spread the chocolate hazelnut ganache over the date/coconut crust and refrigerate until set.  Cut into squares.

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Passover Chocolate Fudge Cake

This one bowl, gluten-free, Passover friendly recipe comes from Chef Chaya. Anything that involves one bowl at this time of year will be welcome in our kitchen.  IMG_2784.jpg

Ingredients:

9 large eggs
2 ¾ cups granulated sugar
1 ½ cups olive/coconut/grapeseed oil
1 ½ cups potato starch
1 cup unsweetened cocoa
1 tsp. baking powder (kosher for Passover)
1 tsp. baking soda

Directions:

Preheat oven to 350F and spray a 9×13-inch baking pan with cooking spray. In the bowl of a stand mixer fitted with the paddle attachment, mix together ALL of the ingredients until well combined.

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Transfer to the baking pan and bake for 60 minutes.

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It will be jiggly still in the middle when it comes out of the oven. Allow to cool to room temperature before slicing.

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Passover Rocky Road Brownie Cake

This recipe adapted from Daniella Silver and Norene Gilletz uses one bowl only in its preparation.

Ingredients:

4 large eggs
1 ¾ cups granulated sugar
1 cup potato starch
¾ cup unsweetened cocoa
Pinch kosher salt
4 cups mini marshmallows (kosher for Passover)

Directions:

Preheat oven to 350F and spray a 9×13-inch baking pan with cooking spray. In the bowl of a stand mixer fitted with the paddle attachment, combine the eggs, sugar, potato starch, cocoa and salt.

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Blend until well combined and transfer to the pan.

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Bake for 35 minutes.

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Remove from oven and cover with all of the mini marshmallows. Bake for 5 more minutes, then remove to cool to room temperature.

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Passover Grain-Free Granola

This Passover friendly granola from Busy in Brooklyn is an easy low maintenance recipe that requires no flipping/tossing of the granola once it’s in the oven.

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Ingredients:

1 ¼ cups whole raw pecans
1 cup whole raw walnuts
1 cup whole raw almonds
½ cup shredded unsweetened coconut
¼ cup coconut oil
1/3 cup pure maple syrup
2 tbsp. brown/coconut sugar
½ tsp. kosher salt

Directions:

Preheat oven to 250F and line a baking sheet with parchment paper. In the bowl of a food processor fitted with the steel blade, pulse the pecans until they are chopped into small-medium pieces. Remove from bowl. Repeat with each of the walnuts and almonds. Combine the nuts (total 3 cups, chopped) in a bowl.

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In a small saucepan over medium heat, combine the oil, maple syrup, sugar and salt until completely dissolved and pour over the nuts.

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Toss until well combined and coated then spread on the baking sheet. Bake for 1 hour without mixing.

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Allow to cool to room temperature before transferring to a sealed container.

Special Edition: Caramelized Matzo Crunch (Passover)

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In honour of the holiday, we are posting early this weekend and are sharing our recipe for chocolate covered matzah.

I have been making this Marcy Goldman recipe for many years.  It can be made nondairy/pareve by using Passover margarine, however the cottonseed and palm oils used are less than desirable from a health perspective.  As well, the taste is much better when using good quality butter.  There are only FOUR ingredients in this amazing delicacy which we call “crack,” because of its addictive nature.  It can keep in the refrigerator for up to one week in a sealed Ziploc bag.

Ingredients:

5 plain matzos
200 g butter
1 cup brown sugar
1 ½ cups semisweet chocolate chips

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Directions:

Preheat oven to 350F.  Line 2 cookie sheets with parchment paper and break the matzos into appropriate sizes so that they can accommodate the cookie sheet.

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Bring the butter and sugar to a boil over medium heat.

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Once the sugar is dissolved, allow the mixture to turn to amber colour.  Take it off the heat and pour the mixture over the matzos.  Bake for 10 minutes.

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Sprinkle the chocolate chips over the matzos and allow to rest for 3-5 minutes.

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Spread the chocolate over the matzos.

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You can quickly set the chocolate matzos in the fridge and then break it up into pieces.

Science Fact of the Week

Matzo is unleavened bread made from flour and water! It can only be in the oven for 18 minutes as beyond this point it is considered to rise. Although matzo is for passover, this is so delicious you might want to eat it year round.

Chocolate Mousse (Passover)

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This recipe is a family favourite, and can be made year round. When people try it they won’t even know its for passover!

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Ingredients:

10.5 oz. bittersweet chocolate, coarsely chopped
8 large eggs, room temperature, separated
¾ cup granulated sugar, divided
½ cup extra-virgin olive oil
2 tbsp. kosher for passover brandy or Sabra liqueur
1/3 cup brewed espresso, room temperature

Directions:

In a double boiler, melt chocolate over low heat, then cool slightly.

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In the bowl of an electric mixer fitted with the whisk attachment, beat the egg yolks with ½ cup sugar until light, about 3 minutes.

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Whisk in olive oil, brandy, espresso and melted chocolate.

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In a clean bowl of an electric mixer fitted with the whisk attachment, beat the egg whites until soft peaks form. Add remaining ¼ cup sugar, whisking until stiff but not dry.

Fold whites into chocolate mixture in stages until no white streaks remain.

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Spoon in a tub/container covered with a lid or plastic wrap and refrigerate for 24 hours before serving.  Makes about 8-10 one cup servings.

I have been making this olive oil chocolate mousse for passover for many years.  Aside from being a delicious tasting dessert, there are no traditional passover ingredients in this dish.  It is dairy free and gluten free.  It keeps in the refrigerator for several days….if it lasts that long.  Feel free to pipe or spoon some nondairy whipping cream on top of each dish.

A couple of years ago I left The Domestic Goddess in charge of putting the brandy in the mousse. She accidentally used a 2 tbsp measuring spoon thinking that it was 1 tbsp. This led to a strong, but still delicious chocolate mousse.

Science Fact of the Week:

Eggs are high in protein and many nutrients! Some choose not to prepare dishes made with raw eggs because of the risk of salmonellosis, but the risk is quite low.