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Posts Tagged ‘gluten free’

chocolate covered coconut macaroons

10 Mar

It’s time to pull out the Pesach recipes and plan what to make for the upcoming festival!  This pyramid shaped confection is the first on the list of many recipes which have become a favorite of my friends and family.

Ingredients

  • 3 cups (lightly packed) sweetened shredded coconut
  • 3/4 cup sugar
  • 3/4 cup egg whites ( about 6 large)
  • 1 3/4 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 9 ounces bittersweet chocolate (not unsweetened) or 9 ounces semisweet chocolate, chopped
  • 6 tablespoons heavy whipping cream

 

Directions

Mix first 3 ingredients in heavy large saucepan. Cook over medium heat until mixture appears somewhat pasty, stirring constantly, about 12 minutes. Remove from heat.   Mix in 1 1/2 teaspoons vanilla extract and 1/4 teaspoon almond extract.  Spread out coconut mixture on large baking sheet. Refrigerate until cold, about 45 minutes.

Preheat oven to 300°F.

Line another baking sheet with parchment.  Press 1/4 cup coconut mixture into pyramid shape (about 1 1/2 inches high).  Place on prepared sheet.  Repeat with remaining coconut mixture.  Bake cookies until golden,  about 30 minutes.  Transfer cookies to rack and cool.

Set cookies on rack over rimmed baking sheet.

Stir chocolate and cream in heavy medium saucepan over medium heat until melted and smooth.  Remove from heat.  Mix in remaining 1/4 teaspoon vanilla extract.  Spoon glaze over cookies, covering almost completely and allowing chocolate to drip down sides.  Refrigerate until glaze sets, at least 2 hours.

(Can be made 1 day ahead and kept refrigerated in an airtight container, or freeze.)

 

recipe credit: Bon Appetit Sept 2002

photo credit: blessyourheartva.blogspot.com

 

my mother’s famous pesach sponge cake

04 Apr

Today I got to the best part – cooking in the Pesachdike kitchen!  I made 5 recipes of this cake, 3 in tube pans, one on a huge cookie sheet, and one as 3 9-inch rounds.  As you already know, my mother is a cook and baker par excellence.  She puts her heart and soul into the food that she makes and it shows!  This is her famous, classic Pesach sponge cake.  It is elegant served all on its own or you can turn it into a strawberry shortcake by layering with strawberry jam and strawberry whipped cream.

INGREDIENTS:

8 eggs, separated

1 cup sugar

1/3 cup oil

1/3 cup orange juice

3/4 cup potato starch
DIRECTIONS:

Preheat oven to 350 degrees. Beat the yolks in a bowl with 1/2-cup sugar until pale yellow in color. Add the oil and orange juice.
Add potato starch. In a clean bowl with clean beaters, beat the egg whites until frothy.  Slowly add the remaining 1/2-cup sugar, until the egg whites hold a definite shape, but are
not dry. Fold into the yolk mixture.
Pour into a 10” tube pan. Bake for 1 hour and 15 minutes or until toothpick inserted in center comes out clean.

Turn the pan upside down to cool.  Most tube pans have 3 “legs” to stand on.  If yours doesn’t, turn the pan over and center the middle over a bottle that fits into the hole.  Once cool, freeze the cake before removing from pan.

 

payard patisserie flourless & butterless chocolate cookies

04 Apr

These cookies are outragously dark and delicious and almost ridiculously easy to make.  They don’t contain potato starch so they don’t taste pesachdig and there’s never a crumb of these left after pesach!  This recipe was printed in a Feb/Mar 2006 issue of Chocolatier Magazine.

INGREDIENTS:

  • 3/4 cup cocoa
  • 2 1/2 cups confectioners sugar
  • pinch of salt
  • 1 Tblsp vanilla extract
  • 4 large egg whites
  • 2 cups walnuts, coarsely chopped

 

DIRECTIONS:

1.  Place rack in center of oven and preheat to 350 degrees.

2.  With the padle attachment mix cocoa, confectionary sugar and salt on low for 1 minute.

3.  In a small bowl, whisk the whites and vanilla.  With the mixer on, slowly add whites to dry ingredients.  Turn speed up to medium and mix 2 minutes.

4.  Using 1/4 cup measure, scoop and mound batter, spacing 3-inches apart.

5.  Place pan in oven and immediately lower the temperature to 320 degrees.  Bake for 12-15 minutes or until small, thin cracks appear on the surface.

6.  Transfer to a wire rack and cool completely

 

Yield:  Approx. 18