Everyone moans and groans that Passover means a week of no-fun eating. But you have to think about what the holiday's really about, my Jewish friends. Forgoing a few measly carbs and whole grains to honor our Jewish ancestors' exodus from Egypt isn't so bad. Especially if you know how to go about it the right way.
There are loads of delicious desserts you can enjoy that'll leave you thinking, Flour ... what flour?! including pavlova and flourless chocolate cake. Sure, Passover may not be your shtick, but if yummy food is -- then these recipes are perfect for your family's Seder tonight!
Part of the Passover story includes the 10 plagues that punished Pharaoh and the Egyptian people for their sins and long-term abuse over the Jews. But I've gotta be honest with you, I'd sin 1,000 times just for one of these tasty treats. Of course, as long as no one gets hurt.
First up, Berry Pavlova adapted from Smitten Kitchen:
For the sauce:
- 1 (10-ounce bag) thawed frozen raspberries
- 3 tablespoons sugar
- 1 teaspoon white vinegar
- 1/2 teaspoon vanilla
- 1 cup sugar
- 1/2 tablespoon potato starch
- Pinch of salt
- 4 large egg whites
- 2 cups fresh raspberries
Directions: Place the rack in the center, and preheat the oven to 250 degrees. To make sauce, puree raspberries in a food processor. Press puree through a strainer, removing the seeds with the back of a spoon. Then, heat the raspberry puree in a pot with sugar, until sugar is dissolved. Cool in fridge.
Draw a 7-inch circle on a piece of parchment paper, and place onto a baking sheet. In a small cup, mix together the vinegar and vanilla. Then stir together the sugar and potato starch in a separate small bowl.
In a mixer, whip salt and egg whites together for about 2 to 3 minutes, or until peaks become visible. Then, gradually add in the potato starch, and slowly pour in vinegar and vanilla mixture. Whip until meringue has stiff peaks, or about 4 or 5 minutes.
Carefully spread the meringue on the parchment paper inside the circle, and bake until the outside is dry and a pale color, about 1 hour and 15 minutes. Remove meringue from the oven, cool completely. To serve, spread the top completely with whipped cream, sauce, and berry mixture.
This next recipe from New York Magazine demonstrates how chocolate can be your best friend this holiday week. Of course, don't go eating too much, unless you're planning on working up a sweat at your Seder.
Flourless Chocolate Cake
- 5 1/2 ounces kosher margarine
- 11 ounces broken-up, bittersweet chocolate
- 2 tablespoons Grand Marnier
- 1 cup sugar
- 6 eggs, separated
- 1 egg white
For the garnish:
- 2 pints berries of your choice
- 1 tablespoon Grand Marnier
- 1 tablespoon sugar
Directions: Preheat your oven to 350 degrees. Then, grease a 10-inch round spring-form pan and line it with wax paper or parchment. Place the margarine and chocolate in a metal bowl and put over simmering water. Stir in the liqueur when the mixture is melted, and then set aside.
Beat together 1/2 cup of sugar and 6 egg yolks in a bowl. In a separate bowl, beat together 7 egg whites until peaks form, and then add in another 1/2 cup of sugar until peaks form again.
Fold the egg-yolk into the chocolate, and then fold in meringue. Pour the batter into your spring-form pan, and bake for 20 minutes. After about 20 minutes, reduce the oven temperature to 300 degrees and bake for an additional 20 minutes. Then, reduce to 250 degrees, and bake until a toothpick comes out clean, or another 50 minutes.
Garnish with berries tossed with the Grand Marnier and sugar, and serve.
What will you be eating for dessert at tonight's Seder?
Image via wokintime/Flickr