Read 1,000 Jewish Recipes Online
Authors: Faye Levy
1,000 Jewish Recipes (86 page)
Drizzle this easy-to-make glaze over
Toasted Hazelnut Cake
. Make it with butter for dairy meals or with unsalted nondairy margarine if you want to keep it pareve.
3 ounces semisweet or bittersweet chocolate
3 tablespoons orange juice or water
3 tablespoons unsalted butter or margarine
3 tablespoons sugar
1.
Combine all ingredients in a small, heavy saucepan. Cook over low heat, stirring constantly, until smooth. Let cool slightly.
2.
To use: Spoon glaze slowly over cake and allow it to drip down sides. Refrigerate briefly so glaze sets.
This delicious dessert is perfect for teatime or after a meatless Passover meal. To make the dessert even more glamorous, serve the cream puffs (made with Passover Rolls) with fresh
Raspberry Sauce
or
Strawberry Sauce
.
1 cup milk
3 large egg yolks
5 tablespoons sugar
2 tablespoons potato starch
3 ounces semisweet or bittersweet chocolate, finely chopped
1.
Prepare Passover Rolls. Let cool.
2.
Bring milk just to a simmer in a small, heavy saucepan; remove from heat and set aside.
3.
Whisk egg yolks and sugar in a medium bowl until smooth. Gently stir in potato starch, using whisk. Gradually add hot milk, whisking quickly. Return mixture to saucepan. Cook over medium-low heat, whisking constantly, until mixture comes just to a boil. Continue cooking over low heat, whisking constantly, for 1 minute. Remove from heat. Add chocolate all at once and whisk until melted. Transfer to a bowl. Cool to room temperature, stirring often to prevent a skin from forming. Refrigerate at least 1 hour or up to 2 days.
4.
Just before serving, fill puffs: Whisk chocolate mixture, cut puffs nearly in half and spoon chocolate mixture inside.
These orange-scented brownies are topped with a luscious glaze flavored with chocolate, cocoa, and sweet red wine.
6 ounces bittersweet or semisweet chocolate, chopped
1
â
2
cup (1 stick) unsalted margarine, cut into pieces
3 large eggs
1 cup sugar
1
â
8
teaspoon salt
2 teaspoons grated orange zest
3
â
4
cup matzo cake meal
3
â
4
cup coarsely chopped walnuts
Chocolate Wine Glaze
3 tablespoons sugar
2 tablespoons unsweetened cocoa powder
1
â
3
cup sweet red wine
2 ounces bittersweet or semisweet chocolate, chopped
6 tablespoons (
3
â
4
stick) unsalted margarine, chilled, cut into pieces
16 to 20 walnut halves or pieces
1.
Position rack in center of oven and preheat to 350°F. Line base and sides of a 9- to 9
1
â
2
-inch square baking pan with a single piece of wax paper or foil and cover with a little margarine. Melt chocolate with margarine in a medium bowl set over a larger bowl of hot water, stirring until smooth. Remove bowl of chocolate mixture from bowl of water; cool 5 minutes.
2.
Beat eggs lightly in a medium bowl with an electric mixer. Add sugar and salt; whip at high speed about 5 minutes or until batter is thick and light. Add chocolate mixture in 3 batches, beating at low speed until blended after each addition. Stir in orange zest, followed by cake meal and chopped walnuts.
3.
Transfer batter to prepared pan; carefully spread to corners of pan in an even layer. Bake about 30 minutes or until a wooden pick inserted
1
â
2
inch from center of mixture comes out nearly clean. Cool in pan on a rack to room temperature. Turn out onto a tray; remove paper or foil.
4.
For the glaze: Whisk sugar with cocoa and wine in a small saucepan until blended. Bring to a boil over medium-high heat, whisking. Simmer over low heat 2 minutes, whisking occasionally. Add chocolate and stir until melted. Off heat, stir in margarine until blended in. Refrigerate, stirring occasionally, about 45 minutes or until spreadable. Stir glaze until smooth.
5.
Spread glaze over brownies. Top with walnut pieces, spacing them evenly. Refrigerate about 30 minutes or until glaze sets.
 or
Â
This recipe comes from a woman who used to work at my neighborhood supermarket. She often told me about these Passover brownies, so recently, I finally baked some. Now I know why she was so enthusiastic; they're terrific! The brownies are especially popular with children, who love the sweet chocolate taste and nut-free texture. For serving after meatless meals, I make the brownies with butter.
1 cup (2 sticks) margarine, butter, or half butter and half vegetable oil, softened
2 cups sugar
4 large eggs
1 cup unsweetened cocoa powder, preferably Dutch process
2
â
3
cup matzo cake meal
1.
Preheat oven to 350°F. Grease a square 9-inch cake pan and set aside. Beat margarine with sugar and eggs in a large bowl with an electric mixer until very light and fluffy. Add cocoa and cake meal. Beat slowly to combine, then beat at higher speed until mixture is fluffy.
2.
Spoon batter into pan. Bake 30 to 35 minutes until the color has changed evenly on top and a cake tester or toothpick inserted 2 inches from center comes out dry. Do not overbake. Serve at room temperature.
I find home-baked macaroons much more enticing and flavorful than packaged ones. At the cooking school in Paris where I studied, I learned the secret to keeping them moist: bake them on a paper-lined baking sheet and pour a little water under the paper before removing the cookies from the sheet.
These macaroons are great as an accompaniment for fresh fruit salad or with coffee, tea, or milk. If you like, flavor them with vanilla sugar, which you can find in kosher grocery stores and gourmet stores.
2
1
â
4
cups whole or slivered blanched almonds
1
1
â
2
cups sugar
3 large egg whites
1 packet vanilla sugar (optional)
1.
Position rack in upper third of oven and preheat to 350°F. Line 2 baking sheets with parchment paper or wax paper; grease liner lightly with margarine.
2.
Grind almonds with
1
â
4
cup sugar in food processor until mixture forms fine, even crumbs. Add egg whites and vanilla sugar, if using, and process until smooth, about 20 seconds. Add remaining sugar in 2 additions and process about 10 seconds after each or until smooth.
3.
With moistened hands, roll about 1 tablespoon mixture between your palms to a smooth ball. Put on prepared baking sheet. Continue shaping macaroons, spacing them 1 inch apart.
4.
Press each macaroon to flatten it slightly so it is about
1
â
2
inch high. Brush entire surface of each macaroon with water. If both baking sheets don't fit on rack, bake them one at a time. Bake macaroons 18 to 20 minutes or until very lightly but evenly browned; centers should still be soft. Remove from oven.
5.
Lift one end of paper and pour about 2 tablespoons water under it, onto baking sheet; water will boil on contact with hot baking sheet. Lift other end of paper and pour about 2 tablespoons water under it. When water stops boiling, remove macaroons carefully from paper. Transfer to a rack to cool. Keep them in airtight containers.
These brownie-like macaroons have a deep chocolate flavor. They are much richer tasting than store-bought versions. You can bake them a week ahead and keep them in airtight containers.