So it is the eleventh hour, but it is not too late to offer some more suggestions. (more…)
Archive for March, 2010
As a general rule, Passover desserts are either the kind that do not need flour to begin with, or are the type that have been converted for Passover use by swapping out the usual flour for potato starch and matzoh cake meal. The chocolate cake here represents a third sort: a baked good that is supposed to be made with potato starch.
This is Julia Child’s Le Glorieux, from Mastering the Art of French Cooking, Volume Two. It is a genoise type of cake that is made with potato starch. A large amount of melted butter and chocolate is added to make this a light, but rich cake. (more…)
As I’ve said before, Passover desserts fall into two camps: (1) recipes that are not based on flour and need little or no changes to work for Passover, and (2) recipes that are based on flour and need to be converted to work with potato starch and matzoh cake meal.
Generally, flourless desserts are a safer bet. But, sponge cake and chiffon cakes are a holiday tradition.
In the past, I have not had spectacular success with this kind of recipe. This year, I think I am finally making headway.
I have not yet made this, but I am posting a link anyway just because it just sounds so good and so different, and it is not tagged as a Passover dessert.
Karen, of Citrus and Candy, has a few flourless cakes. There is the requisite chocolate cake (this one with hazelnuts). And there is a recipe for the classic orange cake. But, what really intrigues me is the Flourless Apple and Almond Tea Cake from The Cook’s Larder in Sydney, Australia. Okay, it is a little late in the season for apple cake, but this cake has maple syrup (or honey) and ginger and apples and almonds! I think this is one of the most popular cakes at The Cook’s Larder.
Well, this is exactly what it sounds like. Irish soda bread batter (from Rachel Allen of Ballymaloe Cookery School), topped with sauce and cheese and baked like pizza.
This is stupendous–really and truly.
The French like to make savory cakes (cake salé) and serve them as nibbles with drinks. They are moist and savory with eggs and cheese and a wide assortment of add-ins like vegetables, meats, nuts, and even dried fruit.
I have made my own version twice, and was quite pleased. My first version just had smoked cheddar cheese and scallions. Batch number two had roasted red pepper (jarred version worked perfectly), feta, smoked mozzarella, and scallions.
This tastes delicious hot from the oven, oozing melted cheese, but it is quite good room temperature or even cold. It takes mere seconds to put together from odds and ends in the fridge, and it reheats perfectly.