passover Recipes
Susan Longo's Haroset Recipe
Note: For best results, use dried fruit that is soft and fresh.
Ingredients:
25 pitted dates
10 brown dried figs, stems removed
20 dried apricots
1 cup yellow raisins
1 cup dried cherries
1 1/2 Granny Smith apple, peeled
1 pomegranate
2 cups pecans
1 cup blanched sliced almonds
3/4 shelled pistachios (unsalted)
1 tbs cinnamon (optional)
1 tbs cardamon (optional)
Sweet red Pesach wine - Not Manieschewitz
Chop all the dried fruit and nuts. Use a hand chopper for a coarse chop not a blender which makes a pasty consistency. Put all the ingredients in a large bowl and mix well. Add just enough wine to bind the ingredients together. Chill overnight. Makes about 5 cups. (This haroset is chunky-not a paste).
Jeanie Cooper's Coconut Ice Cream Pie Recipe
Ingredients:
3 3 1/2 ounce cans of flaked coconut
6 tablespoons butter or margarine
1 quart vanilla ice cream
1 pint each of at least three different ice cream flavors of your choosing
1 cup dairy sour cream
½ cup finely chopped toasted almonds
½ cup rum ( I normally don't use the rum)
Pie Crusts:
Combine flaked coconut with melted butter or margarine, press on bottom and sides of 2 buttered 9 inch pie plates. I use Pyrex pie plates for this recipe. Bake in 350 degree oven for 25 minutes until edges are golden brown. Chill thoroughly before filling.
Filling:
In a cold mixing bowl, stir vanilla ice cream to soften, add sour cream, nuts and rum. Spread half of the mixture in each pie shell. Using a small or medium scoop, shape three different flavors of ice cream into balls and arrange on top of each pie.
I normally use fruit flavored balls of ice cream on one pie and non fruit flavors on the other. Before serving you can drizzle some toasted coconut or toasted almonds on the top of each pie.
I usually make a fruit sauce for the fruit pie and hot fudge sauce for the non fruit pie.
Jeanie Cooper's Flourless Chocolate Cake Recipe
One twelve inch spring form baking pan.
A twelve inch cake makes 12 to 14 servings.
Preparation time: 30 minutes
Baking time: 1 and 1/2 hours
Chilling time: several hours or overnight
Ingredients:
14 ounces bittersweet baking chocolate, finely chopped
3/4 cup plus 2 tablespoons (1 and 3/4 sticks) unsalted butter
1 and 1/4 cups granulated sugar
10 large eggs, separated
2 tablespoons orange flavored liqueur
1 tablespoon vanilla extract
Confectioners’ sugar
1. Put chocolate and butter into top of double boiler. Cook and stir over simmering water until melted. Stir in 3/4 cup of the sugar. Continue stirring until sugar is almost dissolved.
2. Beat egg yolks in large mixing bowl until light. Beat in a little of the warm chocolate until well combined. Continue adding chocolate until fully combined. Return chocolate mixture to top of double boiler; cook, stirring until slightly thickened. Do not boil. Remove from heat.
3. Heat oven to 250 degrees. Butter and flour 12 inch springform pan. Line sides of the pan with a strip of buttered wax paper.
4. Beat egg whites in large mixing bowl until foamy. Beat in remaining 1/2 cup sugar, 1 tablespoon at a time, until the mixture holds stiff peaks.
5. Stir liqueur and vanilla into chocolate mixture, mixing well with a rubber spatula, scrape chocolate over the egg whites. Fold together gently but thoroughly.
6. Spoon batter into prepared pan. Bake until set and top is crusty, about 1 and 1/2 hours. Cool on wire rack to room temperature. Refrigerate until cold.
7. Loosen edge of cake from the sides of the pan. Put cake onto platter. Sprinkle heavily with confectioners’ sugar.
