Wheat-free * Dairy-free * Gluten-free * Vegetarian * Parve * Paleo ~~~
These are the cookies that my friend Dori always used to bake for Passover. They’re a real hit and so easy to make it’s embarrassing. Like the macaroons last week, these are very sweet.
I don’t know about you, but I am knee deep in Passover preparations so I will keep this post short. Hope you’ll forgive me.
It’s 10:42pm and I still haven’t written today’s post – I’m feeling a little uninspired. It’s not that I haven’t been in the kitchen today – in fact I’ve made my flourless chocolate torte, a not too successful meatloaf, and I’ve been working on Passover mandel brodt (biscotti). The best biscotti I ever tasted was at a pot luck for an organization I belonged to: New York Women’s Culinary Alliance. Imagine about 50 women – all food professionals – bringing dishes to a pot luck. To sweeten the pot, prizes are awarded for the best recipes. Can you imagine how great that pot luck is going to be? To make a long story short (because I’m going to tell the rest of the story when I post the recipe) I loved the Anise Biscotti that Fran Costigan brought…but enough about biscotti. Tonight I decided to see what Fran’s website was like and BOOM! Her post for today was Dukkah-spiced Chocolate-covered Matzohs. BRILLIANT!
So, since Friday is kinda my day off (no serious recipe posting), I’m really cheating and just sending you directly to Fran for today’s idea.
I have to tell you that I haven’t tried her recipe. But as you may remember I did a posting on Dukkah not too long ago. I would think that the Mulling Dukkah from “A Trio of Dukkahs” would be great for the Matzohs and of course use gluten-free matzohs. I think these would make a great contribution to bring to a seder.
So Check This Out: http://francostigan.com/blog/
Wheat-free * Dairy-free * Gluten-free * Vegetarian * Passover * Parve
I’ve been making these macaroons for about a billion years (okay, slight exaggeration). I found the recipe in one of those cookbook/pamphlets that you could send a dollar to the company and they send the booklet to you. This one was from Baker’s and it was chocolate and coconut recipes. I don’t think I own the booklet anymore, but I liked the recipe so much that I copied it (by hand because in those days you had to go to a store to make copies) into a blank book that now contains most of my favorite recipes from various (non-online) sources.
There is no doubt that these are very sweet cookies. If you are one of the “I don’t like stuff too sweet” people, skip this recipe but forward it to anyone you know who adore sweets. Needless to say, these are perfect for Passover.
I always thought shortening was evil. That is until I found out that my favorite food in the world (birthday cake frosting) was made of shortening and confectioners’ sugar and maybe vanilla (I like my birthday cakes all white – no chocolate for me) – and that it makes for a very flaky pie crust. But still, it’s one thing to buy a cake or pie from a bakery and another to use the stuff at home. So why am I devoting a post to shortening?
For one thing, I’m talking about organic shortening. It’s not hydrogenated oils (evil) like the kind you find in supermarkets. It’s palm oil (the oil from a palm seed) and nothing else – more importantly – it’s not hydrogenated (a process that turns oil that is naturally liquid at room temperature into shortening that is solid at room temperature). The flavor is very neutral which is a great deal better than the other options. As for its health benefits or lack thereof – I’m not too sure as I’ve seen some articles that praise it and others that say it’s downright bad for you. But to be honest now that “science” has declared butter and eggs okay, I’m not sure anyone knows anything about foods anymore.
I’ve never really been thrilled with my butter replacement choices since going dairy free. Ghee (clarified butter) has a flavor that overwhelms the delicate flavors of baked goods. Non-dairy margarine has too stuff in it and I’m not overly in love with the flavor. Coconut oil leaves everything tasting slightly coconutty and further the consistency can be tricky depending on the room temperature – in the summer it’s liquid and in the winter it’s rock solid. Oil tends to be…oily. But this particular shortening is solid but soft like butter that’s been allowed to soften.
I’ve been playing around with this shortening since I purchased it and find it to work pretty well in any of the recipes that I’ve used coconut oil in. Here’s the Chocolate Torte made with shortening. It’s denser and chocolate-ier than the original I posted last year. Here’s the recipe: (more…)
Wheat-free * Dairy-free * Gluten-free * Vegetarian * Parve ~~~
In my last post I told you about great gluten free, kosher for Passover noodles and I promised you a recipe for noodle kugel (noodle pudding), so here it is.
In the olden days I used to make a spectacular noodle pudding with sour cream and cottage cheese and pineapple (although the pineapple had to be omitted a long long time ago when I became violently allergic to it). So, I was a little worried about how a non-dairy, gluten free kugel would come out. The answer is GOOD – really good.
I suspect my family will miss my matzoh kugel this year, but honestly the gluten free matzoh – even though it tastes quite good – just disintegrates and turns to mush when I add the broth to the veges and matzoh. So I hope they will forgive me or even better learn to love this noodle pudding instead. Oh yes, it freezes (which is why I could make it today and plan to serve it at seder) well; just reheat before serving.