COOK'S CORNER PASSOVER DESSERTS JUST GOT EASIER - AND BETTER.Byline: Natalie Haughton Food Editor Baking during Passover is a challenge, as leavened leav·en n. 1. An agent, such as yeast, that causes batter or dough to rise, especially by fermentation. 2. An element, influence, or agent that works subtly to lighten, enliven, or modify a whole. tr.v. baked goods and items made with flour are not permitted. But there are lots of possibilities, as you'll see in ``A Treasury of Jewish Holiday
A Jewish holiday or Jewish Festival is a day or series of days observed by Jews as a holy or secular commemoration of an important event in Jewish history. Baking'' by Marcy Goldman (Broadway Books; $17.95), a new paperback edition of the classic released in hardcover six years ago. Many of the creations use matzo meal and matzo cake meal in place of flour. This is a gem for those desiring to turn out a delicious collection of foolproof baked goods for all sorts of Jewish holidays from Rosh Hashanah Rosh Hashanah Jewish New Year. Sometimes called the Day of Judgment, Rosh Hashanah falls on Tishri 1 (in September or October) and ushers in a 10-day period of self-examination and penitence that ends with Yom Kippur. , Yom Kippur Yom Kippur [Heb.,=day of atonement], in Judaism, the most sacred holy day, falling on the 10th day of the Jewish month of Tishri (usually late September or early October). It is a day of fasting and prayer for forgiveness for sins committed during the year. , Sukkot, Hanukkah, Purim and Passover to Shavuot and Shabbat. The recipes, which could be used anytime of year, are easy and accessible, and Goldman includes baking secrets, tips and techniques, and explores the history behind the holidays. Among the Passover ideas are her trademark matzo buttercrunch topped with melted chocolate, chocolate spice cake, chocolate hazelnut torte, espresso truffle truffle (trŭf`əl) [Fr.], subterranean edible fungus that forms a mutually beneficial (symbiotic) relationship with the roots of certain trees and plants. The part of the fungus used as food is the ascoma, the fruiting body of the fungus. torte, apple cherry kuchen ku·chen n. A coffeecake raised with yeast, often containing fruit and nuts. [German, from Middle High German kuoche, cake, from Old High German kuocho.] , crisp and chewy chew·y adj. chew·i·er, chew·i·est Needing much chewing: chewy candy. chew  i·ness n. chocolate chip Chocolate chips are small chunks of chocolate. They are often sold in a round, flat-bottomed teardrop shape (similar to a Hershey's Kiss). They are available in numerous sizes, from large to miniature, but are usually around 1 cm in diameter. cookies, decadent fudge brownies and more. If you're a baker and celebrate the holidays, this is a volume you won't want to be without. Try this sampling from the book on Passover tables to give you a taste of what it has to offer. DECADENT FUDGE BROWNIES WITH GLOSSY FUDGE FROSTING frosting the slight graying of the haircoat around the face, particularly muzzle, in dogs with aging and as a regular feature of some breeds such as the Belgian shepherd dog. BROWNIES: 2 cups granulated gran·u·late v. gran·u·lat·ed, gran·u·lat·ing, gran·u·lates v.tr. 1. To form into grains or granules. 2. To make rough and grainy. v.intr. OR brown sugar 1 cup (2 sticks) unsalted butter OR unsalted Passover margarine, melted and cooled 3 eggs 1 tablespoon brewed coffee 3/4 cup unsweetened cocoa powder Noun 1. cocoa powder - the powdery remains of chocolate liquor after cocoa butter is removed; used in baking and in low fat and low calorie recipes and as a flavoring for ice cream chocolate - a food made from roasted ground cacao beans , sifted 1/4 teaspoon salt 1 scant cup matzo cake meal 1/2 cup finely chopped toasted walnuts (optional) GLOSSY FUDGE FROSTING: 2/3 cup water OR brewed coffee 7 ounces semisweet sem·i·sweet adj. Having a small amount of sweetening: semisweet chocolate. Adj. 1. semisweet - having a taste that is a mixture of bitterness and sweetness bittersweet chocolate, coarsely chopped 2 tablespoons unsalted butter OR Passover margarine, softened Finely chopped nuts for top (optional) Lightly grease a 7x10-inch rectangular baking pan, a 9-inch square pan or an 8- or 9-inch springform pan. To make Brownies, in a bowl, mix sugar into melted butter, then eggs, coffee, cocoa, salt, cake meal and toasted walnuts. Spoon batter into prepared pan. Bake in preheated 350-degree oven about 25 minutes. Do not overbake. Brownies should be set and seem dry to the touch, but there should not be a crust around the sides. Cool in pan. To make Frosting, heat water in a small saucepan. As it comes to a boil, reduce heat and stir in chopped chocolate. Remove pan from stove and stir until chocolate is thoroughly melted. Cool in refrigerator about 30 minutes. Whisk in softened butter and spread frosting on top of cooled brownies. Decorate top by running the tines of a fork through the frosting and sprinkle with additional chopped nuts, if desired. Cut into squares or (if baked in a round pan) into wedges. Makes 30 squares. MY TRADEMARK, MOST REQUESTED, ABSOLUTELY MAGNIFICENT CARAMEL MATZO CRUNCH 4 to 6 unsalted matzos 1 cup (2 sticks) unsalted butter OR unsalted Passover margarine 1 cup firmly packed brown sugar 3/4 to 1 cup coarsely chopped semisweet chocolate OR chocolate chips Line a large cookie sheet (or two smaller ones) completely with foil. Cover bottom of the sheet with baking parchment - on top of foil. This is very important since the mixture becomes sticky during baking. Line bottom of cookie sheet evenly with matzos, cutting extra pieces, as required, to fit any spaces. In a 3-quart, heavy-bottomed saucepan, combine butter and brown sugar. Cook over medium heat, stirring constantly, until mixture comes to a boil (about 2 to 4 minutes). Boil 3 minutes, stirring constantly. Remove from heat and pour over matzo, covering completely. Place baking sheet in a preheated 375-degree oven and immediately reduce temperature to 350 degrees F. Bake 15 minutes, checking every few minutes to make sure mixture is not burning (if it seems to be browning too quickly, remove pan from oven, reduce heat to 325 degrees F, and replace the pan). Remove from oven and sprinkle immediately with chocolate. Let stand 5 minutes, then spread melted chocolate over matzo. Place cookie sheet in refrigerator until chocolate is set. Then, break matzos into squares or odd shapes. Store in refrigerator or freezer if desired. This makes a good gift. VARIATION: You can also use coarsely chopped white chocolate (or a combination of white and dark), and chopped or slivered toasted almonds (sprinkled on top as the chocolate sets). You can also omit the chocolate for a caramel-alone buttercrunch. CAPTION(S): photo Photo: (color) no caption (book: ``A Treasury of Jewish Holiday Baking'') |
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