Tag Archives: Passover dessert

Almond Butter & Jam Mousse Trifles

Prep:
24 hours

Yield:
6 mini trifles

During Passover each year, I really like to keep things simple. My husband and I make mostly the same dishes for our seder, stock the fridge with all our favorite produce and dairy products and try to keep things basic, fresh and delicious. But of course, I also rack my brain trying to come up with fun new ideas that are scrumptious but not too difficult to execute.

Last year I made Rachel Khoo’s cheese and potato nests with brie (no bacon) and this year I am going to make some zucchini noodles with a hearty Bolognese sauce (made with my new spiralizer – have you ordered one yet!?)

pbj-stamp-with-title1

And I also dreamed up a light but delectable new dessert recipe. Of course it isn’t really peanut butter & jelly, since I know most American Ashkenazi Jews don’t eat kitnyot. But it has the same richness as peanut butter and tastes like a bread-less PB&J sandwich. Adults and kids will love it, and it’s a nice break from all the flourless chocolate cake and macaroons.

pbj-stamp2

If you don’t have mini cups, you can use individual plastic cups to make the trifles or also use a large trifle dish for family-style serving. After all, Passover is definitely a holiday all about family. So grab a spoon and dig in!

Love Jewish food? Sign up for our weekly Nosher recipe newsletter!

 

Almond Butter & Jam Mousse Trifles

Posted on April 10, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Passover-Friendly Strawberry Almond Mini Muffins

Passover and I haven’t always been friends. There was a time when I thought about Passover approaching and my mind would be overrun by what I can’t eat. As a girl who has always loved carbs (I love you, pasta), the thought of saying “good-bye” to my beloved noodles and bread, even for eight days, caused me to have a little anxiety attack.

strawberry-2-stampBut as the food world has become increasingly creative to help accommodate the never-ending list of folks with food allergies, Passover has become less about what I can’t have and more about what I can have by flexing my creative foodie muscles.

strawberry-5-stampThe recipe below is a great example of this. I’ve made a version of these before for one of my clients who prefers gluten-free food options. I wanted to give my old recipe a new Spring season twist so I added the roasted strawberries, which are coming out in droves here in Miami. The result is a not-too-sweet but supremely delicious (and healthy) breakfast/snack treat. I hope you enjoy!

strawberry-4-title-stamp

Posted on April 8, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Passover Toffee Squares

Yield:
3 dozen

passover toffeeThese toffee squares are a part of my family’s yearly Passover repertoire. After eating them at a close friend’s seder for years, my mom finally asked for the recipe so we could enjoy them year-long.  It turns out that the recipe originated in the kitchen of a woman who had deep roots in Akron (my hometown) and who loved to share her recipes with others.

They make a great addition to a dessert buffet, but my family makes them to keep on hand as a snack.  Beware—they go quickly! We usually end up making more than one pan to last us the entire holiday.

Passover Toffee Squares

Posted on March 19, 2013

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Multi-Colored Meringues

mer6

I love meringues. I love to eat them and I love to make them. They are so simple, require so few ingredients and can be colored or decorated in so many ways. With that crunchy outside and chewy inside, meringues are always a crowd-pleaser. Meringues are a great Passover treat because they require only egg whites, salt, sugar, and a little bit of food coloring. They’re quick to make but take a while to bake so it’s best to whip up a batch before folding laundry or cleaning your refrigerator, but I promise they’ll be worth the wait.

mer5

Brittany Wayne grew up in Weston, CT and enjoyed baking with her parents from a young age. In high school, Brittany completed a year-long independent study on cake decorating, culminating in a three-tiered wedding cake. The teacher who graded the study gave Brittany a D because she didn’t believe Brittany made the cakes she brought in each month. Brittany did make the cakes. You can follow Brittany and her cake creations on Twitter, and Instagram.

Multi-Colored Meringues

Posted on March 14, 2013

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Sweet Potato Pie with Macaroon Crust

Yield:
6-8 servings

Like the crazy Jewish woman I am, I start researching Passover recipes…well, you might say I research Passover recipes all year long. Passover is my least favorite holiday and so I am always trying to make the week as painless as possible with delicious “non Passover tasting” dishes.

SONY DSCWhen I came across this recipe from Whole Foods a few months ago I immediately thought: this will be a perfect Passover recipe since I will only need to make one substitution! I hate using matzo meal or other Passover-rific substitutions, so I always looks for those perfect Passover-friendly recipes.

In general I like making pies and cheesecake during Passover since you can easily replace a graham cracker or cookie crust for almonds, walnuts or pecans. In this sweet potato pie recipe, I replaced the gingersnap cookies with almonds. Combined with sweetened coconut and melted margarine or butter – voila! a perfect moist crust that tastes just like a macaroon. The sweet potato filling is light and flavorful, just like a pumpkin pie.

This pie recipe is so good you will make it all year, and THAT is a sign of the perfect Passover recipe.

Enjoy!

Sweet Potato Pie with Macaroon Crust

Posted on March 5, 2013

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Passover Recipes: Pareve Key Lime Pie



Paula Shoyer is the author of The Kosher Baker: 160 dairy-free desserts from traditional to trendy (Brandeis 2010). Paula is a pastry chef who owns and operates the Paula’s Parisian Pastries Cooking School out of Chevy Chase, Maryland.  She teaches scheduled and custom-designed classes in French pastry and Jewish cooking in the Washington, D.C. area, and all around the country.   Appearances include Food Network’s Sweet Genius, WGN’s Lunchbreak, WUSA9 Washington, San Diego Living, NBC Washington News 4 at 4 and Martha Stewart Morning Living on XM Sirius.  Paula believes that everyone deserves a delicious dessert no matter what special diet they are on.  She develops dessert recipes that are dairy-free, sugar-free, gluten-free and vegan.  Paula’s website is www.paulaspastry.com where you can find both sweet and savory recipes and blogs at www.kosherbaker.blogspot.com where she shares stories of her travels and events and new recipes.

Key Lime Pie with Almond Crust

Posted on March 30, 2012

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Passover Recipes: Chocolate n Caramel Covered Matzah


Lots of things taste better covered in chocolate.  They taste even better when covered in chocolate and caramel with a sprinkling of sea salt! Use good chocolate to make this even more indulgent, and keep a candy thermometer on hand so that the caramel is Passover perfect!

Emily Pearl Goodstein is a photographer, sweatpants enthusiast, online organizer, and rabble rouser Washington, DC. She leverages her status as a native Washingtonian (and expert Googler) to recommend products, restaurants, recipes, and shops (in addition to other things she finds mildly diverting) on her blog, Wild and Crazy Pearl. She spends too much money on iTunes and her favorite possession is the cobalt blue KitchenAid mixer she used part of her Bat Mitzvah money to buy (it is still going strong). She also enjoys drinking grapefruit juice, photographing babies and baby bellies, and taking naps.

Posted on March 20, 2012

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy