There’s always a second stomach for something sweet, and of course, that doesn’t change when confronted with the feasting that will happen come Passover. So, what are you going to make? We’ve gathered some Passover-friendly recipes sure to be a hit.
PASSOVER KEY LIME PIE
FOR THE CRUST
4 tablespoons (½ stick) pareve margarine (contains neither meat nor dairy products)
3½ to 4 cups walnuts, ground to yield 2 cups
3 tablespoons light brown sugar
FOR THE FILLING
5 large eggs, plus 3 large egg yolks
1½ cups sugar
14 Key limes (may substitute 4 or 5 regular limes)
8 tablespoons (1 stick) pareve margarine, cut into small pieces
1 drop natural green food coloring (optional)
FOR THE TOPPING
¼ cup water
2/3 cup sugar
3 large egg whites
For the crust: Preheat the oven to 350 degrees. Place an 8-inch deep-dish pie plate or 9-inch pie plate on a baking sheet.
Place the margarine in a medium microwave-safe bowl and heat on HIGH for 45 seconds or until melted. Stir in the walnuts and brown sugar; mix until combined. Transfer to the pie plate and press to cover the bottom and about 1 inch up the sides. Bake for 15 minutes so the crust is firm and set. Transfer to a wire rack to cool; leave the oven on.
For the filling: Combine the eggs, yolks and sugar in a heatproof bowl; set the bowl over a medium saucepan filled with a few inches of barely bubbling water, over medium heat.
Stir to combine the egg mixture, then zest 6 of the Key limes (about a tablespoon) over the mixture. Squeeze the juice from those 6 plus the remaining 8 Key limes and stir it into the mixture (½ cup total). Cook uncovered for about 25 minutes, stirring occasionally, to form a thick custard. Be patient and do not stir too much. Remove from the heat. Whisk in the margarine in small pieces until the cream is smooth. Stir in the green food coloring, if using.
Pour the filling into the prepared crust, spreading it evenly. Bake (with the pie plate on the baking sheet) for 20 minutes (at 350 degrees) or until the outside edges of the filling are set; the inside can remain a little jiggly. Let cool, then refrigerate for at least 2 hours.
For the topping: Combine the water and sugar in a small saucepan over high heat, stirring to dissolve the sugar. Cook without stirring until the mixture reaches 230 degrees; dip a pastry brush in water and use it to brush down any sugar crystals that might form on the sides of the saucepan.
Meanwhile, beat the egg whites in the bowl of a stand mixer fitted with a balloon whisk attachment or a hand-held electric mixer on low speed to start, then on high speed to form stiff peaks. Reduce the speed to low; gradually add the cooked sugar mixture, letting it fall along the side of the bowl and not directly onto the egg whites or the whisk attachment. When all of the cooked sugar mixture has been added, increase the speed to medium-high; beat for 1 or 2 minutes to form a thick, shiny meringue.
Use a silicone spatula to spread the meringue evenly over the pie filling. If desired, use a culinary torch to lightly brown the surface of the meringue. (Alternatively, you can bake the pie with the meringue at 450 degrees for about 3 minutes to brown the top.)
Cover carefully so the meringue remains untouched; refrigerate for up to 5 days.
– Adapted from Paula Shoyer’s “The Kosher Baker: Over 160 Dairy-Free Recipes From Traditional to Trendy”
MOCHA CHIP MERINGUES
Makes 24 pieces
1 tablespoon unsweetened cocoa powder
½ teaspoon instant espresso powder
3 large egg whites
Pinch kosher salt
½ cup sugar
½ cup semisweet mini chocolate chips
Preheat the oven to 300 degrees. Line a baking sheet (or two) with parchment paper, then grease the paper with cooking oil spray.
Pulse the cocoa and espresso powders in a blender or food processor several times to create a powdery mixture.
Combine the egg whites and salt in the bowl of a stand mixer or handheld electric mixer, beat on low speed until frothy, then on medium-high speed until soft peaks form. Gradually add the sugar, about a tablespoon at a time, continuing to beat until stiff peaks form, and the mixture is thick and glossy, 8 to 10 minutes. Stop to scrape down the bowl a few times as you work.
Sprinkle the cocoa-coffee mixture over the egg mixture; beat on low speed until well incorporated. Increase the speed to high; beat for about 15 seconds. Gently fold in the mini chocolate chips by hand, until just blended.
Use two spoons to deposit 24 dollops of the meringue mixture onto the baking sheet; they do not need to look perfect and can be just 1 inch apart. Bake (middle rack) for 50 minutes, until crisped and set. Let cool completely before serving or storing.
– From Washington cook Susan Barocas
½ cup vegetable oil or melted unsalted butter
¾ cup confectioners’ sugar
2 teaspoons ground cardamom
1 teaspoon rosewater, preferably Cortas brand
1¾ cups sifted chickpea flour, plus more for rolling
¼ cup slivered pistachios, for garnish
Whisk together the oil or melted butter, the confectioners’ sugar, cardamom and rosewater in a mixing bowl until smooth and creamy. (If you use an electric mixer for this, beat on medium speed for 3 minutes.)
Gradually add the chickpea flour over the course of 10 minutes, to create a smooth dough that is not sticky. If you’re mixing by hand, dust a work surface with chickpea flour, then knead the dough for the 10 minutes, adding more chickpea flour as needed. If you’re using an electric mixer, beat on medium speed for 10 minutes, stopping to scrape down the bowl a few times, as needed. Wrap the dough tightly in plastic wrap and let it rest at room temperature for about 20 minutes.
Preheat the oven to 300 degrees. Line a baking sheet or two with parchment paper or silicone liners.
Dust the work surface with a little more chickpea flour. Unwrap the dough; use a rolling pin to roll it out to a thickness of about ½ inch. Cut out shapes with your small cookie cutter. Decorate each cookie by sticking a pistachio sliver in the center of each one.
Arrange the cookies on the baking sheet(s), spacing them 1 inch apart. Bake one sheet at a time (middle rack), for 15 to 20 minutes, until the bottom edges of the cookies are lightly golden. Transfer the baking sheet to a wire rack; cool the cookies completely before serving or storing.
– From Washington cook Yeganeh Rezaian
CHOCOLATE ALMOND TWEED TORTE
Makes one 9-inch cake, 8-10 servings
1 cup whole almonds, with or without skins
7 ounces good-quality unsweetened chocolate, roughly chopped
1 cup granulated sugar
1/8 teaspoon kosher salt
1 cup egg whites (from 7 to 8 large eggs)
¼ teaspoon cream of tartar
Confectioners’ sugar, for dusting
Position an oven rack in the lower third of the oven; preheat to 350 degrees. Line the bottom of a 9-inch springform pan with parchment paper, then grease the pan with cooking oil spray.
Combine the almonds, chocolate, ½ cup of the granulated sugar and the salt in a food processor; pulse until the almonds and chocolate look very finely chopped but not completely pulverized.
Combine the egg whites and cream of tartar in the clean, dry bowl of a stand mixer or handheld electric mixer; beat on medium speed until soft, moist peaks are formed when the beaters are lifted.
Gradually add the remaining ½ cup of granulated sugar, continuing to beat until the egg whites are stiff but not dry.
Add one-third of the nut mixture to the egg whites; use a large flexible spatula to fold it in by hand until nearly incorporated. Fold in half of the remaining nuts, then fold in the rest.
Scrape the batter into the pan, spreading it evenly. Bake (lower rack) for 25 to 30 minutes, until the torte rises and is golden brown on top and a toothpick inserted in the center of the cake emerges free of batter, other than a little melted chocolate. Transfer to a wire rack to cool.
Serve at room temperature, dusted with confectioners’ sugar.
– Adapted from “Pure Dessert,” by Alice Medrich