Category Archives: Passover

Charo”Set” For Dessert

What’s better than a dainty and delicious macaron? A macaron tart!  Much less time consuming, this dessert feeds a full table of guests and is the perfect sweet ending to beautiful seder.  Keeping with the Passover theme, I thought it would be so much fun to create a macaron inspired with the flavors of the seder.  Horseradish, parsley, egg and potato were all out…but charoset caught my attention.  Apples, walnuts and cinnamon…now that is something I can work with!
A cinnamon macaron crust, apple buttercream frosting, all accompanied by a ground walnut and apple butter compote…the result is amazing!
Enjoy and have a very happy Pesach!

Charoset Macaron Tart

Serves 6-8

Cinnamon Macaron Crust

4 Egg Whites
1 2/3 Cup Powdered Sugar
1 1/3 Cup Almond Flour
Pinch of Salt
¼ Cup Granulated Sugar
1 tsp. Cinnamon

Apple Butter Buttercream

½ Cup Butter or margarine, softened
1 ¼ Cup Powdered Sugar
¼ Cup Apple Butter

Walnut and Apple Butter Compote

½ Cup Ground Walnuts
½ Cup Apple Butter
 
Preheat oven to 280 degrees F. Line two baking sheets with parchment paper.  With an electric mixer, beat egg whites until foamy, slowly add in granulated sugar 1 tablespoon at a time and beat until the egg whites reach stiff peaks, about 5 minutes.

In a separate bowl, whisk the powdered sugar, almond flour, salt and cinnamon together.  Fold the flour mixture into the egg whites until thoroughly combined. 

On one cookie sheet, scoop out ½ the batter, about 1 ¼ cups.  Scoop the other half on the other sheet. With a spatula, carefully spread each of the mixtures into an 8 inch circle.  With the back of a spoon, try to even out the top.  Let sit for 15 minutes to dry and develop a crust.  Place in the oven and bake for 15 minutes.  Remove from oven and let cool.

In a bowl add the butter, powdered sugar and apple butter.  With an electric mixer, beat until the mixture is combined and it becomes soft and spreadable.

Carefully turn one of the macarons over and peel the parchment paper of the bottom.  This will be the bottom of your tart.  Evenly spread the buttercream over the macaron.  Carefully flip the other macaron over and peel off the parchment paper.  Place the side facing the pan on top of the buttercream.  Sprinkle with powdered sugar

Combine the walnuts and apple butter in a separate bowl and serve a few tablespoons with each serving of the macaron tart.

 

 

 

One Word…Decadent

OSEM pound cake can be used year round for snacking, baking and DEFINITELY making this tiramisu.  The coffee and liquor in the cake make it a true adult dessert!  The moist cake and creaminess of the filling make this an amazing lasting impression to an incredible meal!  One of my favorite year round and during Passover.
 

 
Tiramisu

Makes 6-8 Servings

¾ C. Heavy Cream

1 Cup Mascarpone Cheese
2 tsp. Vanilla Extract
3 TBS. Rum
6 TBS. Sugar
1 Cup Strong Coffee, cold
2 – 8.8 oz. Osem Pound Cakes
Unsweetened Cocoa Powder
1 Cup Chocolate Chips
2 tsp. Oil

Melt the chocolate chips in the microwave for 2 minutes, checking and stirring every 30 seconds, or until melted.  Stir in oil.  On a piece of wax paper, drizzle the chocolate into shapes and place in the freezer until hardened.
Whip the cream and 4 Tbs. sugar to stiff peaks.  Set aside.  In another bowl, mix the mascarpone cheese with the rum and vanilla.  Whisk until it forms soft peaks.  Fold mascarpone mixture into the whipped cream.  In a measuring cup, pour in the coffee and combine with 2 Tbs. sugar and 1 more Tbs. of rum if desired.  Cut each cake in half length wise, like a sandwich.  In a small clear dessert glass or a loaf pan, take one side of the cake and cut it measure the shape of the pan or glass you are using. Put the cake on the bottom of the glass or pan and pour 1/3 of the coffee over the top.  Top with 1/3 of the whipped cream and layer another piece of cake on top.  Repeat two more times if doing a 3 layer cake, the final layer on top should be whipped cream mixture. Sift cocoa powder on top.  Garnish with a chocolate shape.

Refrigerate for a few hours or overnight.


 
 

Crunchy and Sweet Biscotti

These crunchy cookies will make you question whether it’s really Passover.  The creamy chocolate coating has a silky texture that melts with perfection when dipped in a steaming hot cup of tea.  You will love these as an on-the-go sweet snack or to impress your guests when you serve them for dessert.

Chocolate Dipped Biscotti

Makes 10 Biscotti

1 – 8.8 Oz. Package of Pound Cake (any flavor), sliced

1 Cup Semi-Sweet Chocolate Chips
2 tsp. Vegetable Oil
½ Cup Chopped Walnuts, Pecans, or Almonds* (optional)

Preheat oven to 250.  Cut the pound cake into 10 slices and lay on a foil lined baking sheet.  Bake for 1 hour until the cake feels dry and looks very lightly toasted.  Cool. 

Melt chocolate chips in a microwave safe bowl stirring every thirty seconds until melted.  Keep an eye on the chocolate so it does not burn.  Add in the oil and stir until creamy and shiny.  Dip half of the biscotti in the chocolate and place on parchment paper to dry.  *If desired, sprinkle chopped nuts on top of melted chocolate.

 

Pecantastic Matzah Granola!

Toasted pecans, sweet raisins, and olive oil gives this granola that perfect combination of sweet and savory with an incredible crunch! Can be eaten as a snack by the handful or on top of yogurt. Stock up on OSEM Israeli Matzah Farfel now – you will be making this granola long after Passover is over!

Pecan Matzah Granola
Makes About 4 Cups

3 Cups OSEM Israeli Matzah Farfel
1/2 Cup Coarsely Chopped Pecans
1/4 Cup Olive Oil
2 Tbs. Light Brown Sugar
2 Tbs. Maple Syrup
1/2 tsp. Salt
1/2 Cup Raisins (or any kind of dried fruit)

Preheat oven to 300 degrees F. In a large bowl, stir together OSEM Israeli Matzah Farfel, pecans, oil, sugar, maple syrup and salt. Spread on a baking sheet, lined with parchment or foil, and place in the oven for 30 – 35 minutes, stirring every 10 minutes, until toasted. Take it out of the oven and let it cool, on the pan, enough to break into smaller pieces.

Transfer to a bowl and stir in dried fruit. Serve over yogurt or eat by the handful. Can be stored in an airtight container for up to 2 weeks.
 

 

For more of my Osem Passover recipes CLICK HERE

“Slide” into Passover!

I am excited to announce that I am working as the recipe developer for Osem’s Passover line of products.  Based out of Israel, Osem has a numerous amount of items for Passover and I have the privilege and honor of working with those products to create delicious recipes!  In total, I have created 15 recipes and I will put all of them on AliBabka up until Passover.  I am really excited about these recipes and cannot wait to share them with all of you!

Don’t forget to “like” the Osem facebook page and see more recipes, giveaways and exciting contests!

Bread is forbidden on Passover, but that doesn?t mean sliders are out of the question! Once you bite into a potato pancake slider you won?t want to turn back. The pulled BBQ chicken is so finger licking good you can eat it alone or indulge in an open faced potato pancake slider. Be creative with your own garnishes and toppings!

Pulled BBQ Chicken Sliders

Serves Makes 10 – 15 Sliders
2 Boneless Skinless Chicken Breasts
1 – 18 oz Container BBQ Sauce
1 Cup Water
1 – 6 oz. Package OSEM Potato Pancake Mix
Pickles and Cherry Tomatoes
 
Combine the BBQ sauce, water and chicken breasts in a medium pot. Cover pot with a tight fitting lid and simmer on low for four hours. Check pot occasionally to stir and make sure chicken is not burning. If the pot becomes low on liquid add a half cup of water. Remove chicken from pot and, while still warm, pull and shred the chicken apart with two forks. Add a bit of BBQ sauce from the pot until the chicken is wet with sauce, but not dripping.

Make the Osem Potato Pancakes according to the package instructions. While hot, add about a tablespoon of chicken to each pancake, a slice of pickle and a slice of tomato, top with the another pancake.

Flour-Freealicouse!

Almond flour tastes good in any baked good!  It’s nutty with a hint of sweet, which I call a WINNING combination! Matzah pancakes, Matzah Brei…all of those are good.  But 8 days of them?! It was time to switch it up. 
Although on the pricier side, almond flour is a great alternative to the classic flour free and potato starch Pesach mixes we are used to eating.   I added some caramelized bananas to the top to make these extra special, but feel free to put on any topping you would like.  


Almond Flour Pancakes

3 large eggs
1/4 C. dairy-free milk or water
1 TBS. vanilla extract
2 TBS. honey 
1 1/2 C. Blanched Almond Flour
1/4 tsp. salt
1/2 tsp. baking soda
a few tablespoons of cooking oil or ghee 
Whisk together all the wet ingredients in a large bowl.
Add the dry ingredients to the wet ingredients and blend well.
Heat a skillet on a low to medium heat with about 1 tablespoon of oil or ghee.
Spoon 1/4 Cup of batter per pancake on the heated skillet.
When you can slide a spatula under the pancake easily, flip the pancake and cook on the other side. Cook for a few more minutes and serve with caramelized bananas or maple syrup.

I Can’t Believe It’s Not Bread!

“Wow!  Are you sure this is Kosher for Passover?”
Why are Passover foods known to be stale and tasteless?  

From the time Jews left Egypt, Passover  has had a reputation for producing sub-par and “Pesach tasting” food.  There is no reason why this should be the norm because recipe searchers, like myself,  have an extensive list of great “Kosher for Passover” recipes just a mouse click away.
Some of you may have realized  that I did not contribute to Kosher food blogs and websites for Passover. You may have thought I wouldn’t want to waste my time posting about Passover food. However, the real reason I did not share my recipes before or during Passover was because I was just plain ol’ busy cooking them!
Passover (or in hebrew Pesach) is a great time for experimenting in the kitchen.  The forbidden grains, wheat, barley, oats, rye and spelt helped me get creative, improving and challenging my culinary skills. My goal was to keep it tasty, healthy and gluten free.
Chocolate Covered Frozen Bananas
5 Bananas, sliced 1/2 – 1 inch thick
1 Package of Chocolate Chips
1 TBS Oil
Toppings of your choice (sprinkles, coconut, chopped nuts, white chocolate, dried fruit, etc)
In a double boiler (google a picture if you want to see what it looks like), melt chocolate chips and oil (can also be melted directly on stove top but keep a close eye on it so as not to burn).  When melted, dip sliced bananas in the chocolate and pick up with a fork by scooping under the banana and shake off excess chocolate.  Lay on parchment paper and add toppings.  Freeze the bananas overnight and enjoy!  Serve Frozen.

Orange-Almond Cake Pops
Makes 20 Pops
2 Oranges
4 Eggs
¾ C. Agave
2 C. Almonds
½ tsp. Salt
1 tsp. Baking Soda
Wash oranges and boil them whole (peel and all) for 1 hour or until soft.  Blend 2 Cups of  almonds until it turns into a flour texture.  Remove and blend oranges till smooth.  Process in eggs, agave, almond flour, salt and baking soda until blended.  Pour into a greased 9 inch round cake pan or spring form.  Bake at 375 for 45-50 minutes until center comes out clean. Take cake apart and roll into 1- 2 inch balls. 
Roasted Zucchini with Sweet and Sour Onions
Make 20 Side Servings
5 Green Zucchinis, ½ “ sliced on a bias
5 Yellow Zucchinis, ½ “ sliced on a bias
Olive Oil 
Salt
Pepper
7 Yellow Onions, sliced
2-3 TBS. Apple Cider Vinegar
Preheat oven to 400.  Coat the zucchini on both sides and roast for 15-25 minutes till the zucchini has a slight caramel color and is soft.  Sprinkle with Salt and Pepper. 
In a preheated sauté pan, heat 3-4 TBS. of oil.  Add onions and cook at a medium low heat for about 30-45 minutes.  The key to caramelization is to go caramelize the onions nice and slow so the sugars in the onion can release and not burn.  When caramelized, add the vinegar, salt and pepper.
To serve, spread the caramelized onions on the bottom of a plate and layer the zucchini on top of the onion.
Balsamic Glazed Chicken Kabobs
Makes 20 or more Skewers
I really like the recipe because it takes a very minimal amount of ingredients to feed a lot of people. 
8 Chicken Breasts, cut into 2 “ pieces
3 Red Onions, cut into 8 pieces
1 Pint Cherry Tomatoes
1-2 Containers of Fresh Mushroom, White or Portobello, cleaned and stems removed
½ Cup Balsamic Vinegar
½ Cup Olive Oil
Salt, Pepper and Garlic Powder
Wooden Skewers
Preheat oven to 350. Skewer the mushrooms, chicken, onions and cherry tomatoes.  Put in pan and pour oil and balsamic vinegar on top.  Sprinkle with salt, pepper and garlic powder and rotate to coat the other side in the marinade.  Cover with foil and bake for 20 minutes.  Uncover and bake for 10 more minutes.  Enjoy hot or cold.  
Pictures and Ideas Worth Sharing:
Almond Chocolate Macaroons
Chocolate Cake  (Sugar and Gluten Free)
Quinoa – Broccoli Burgers   


Quinoa and Salmon Fried “Rice” (not pictured)
The Best Brisket (not pictured but recipe coming soon in another blog post)