Parev chocolate chips are a Passover ingredient better than the chametz version.
Food & Wine Editor
Oftentimes on the final day of Passover I’m writing a list of the foods I can’t wait to eat once Passover ends, but there’s one Passover treat that I crave year-round— Oppenheimer semi-sweet chocolate chips. They’re only sold in the weeks leading up to Passover, but they taste so much better than ordinary chocolate chips, so I load up on enough to last me several months.
Take a page from the Moroccan Jewish cookbook and make these charoset truffles.
Food & Wine Editor
Jews, by nature, love to debate, and when it comes to a simple how do you make charoset you won’t get one answer, but three. The Ashkenazi charoset typically consists of chopped walnuts, apples and sweet wine tossed together, while the Sephardic version is spicier and uses a variety of dried fruits and nuts. Then there’s Moroccan-truffle charoset, a version of the Sephardic charoset shaped into neat, little cinnamon-coated balls. So, if you’re looking to spice up your charoset, Tori Avey’s blog, Shiksa in the Kitchen, has the solution.
Some sweet, flour-free dessert ideas that don’t contain a pinch of you know what.
Special for the Jewish Week
Due to all the many food Thou Shalt Nots on Pesach, baking (for a baker like yours truly) is the hardest part of preparing for the holiday. Because, of course, without the key ingredient of flour, cookies, cakes and pies are virtually impossible to make.
Many cooks get by substituting matzah meal, basically ground-up matzah. But every year, when Passover rolls around, I set about creating and testing recipes that don’t call for one drop of it. I understand that we’re supposed to eat matzah at the seder, and I can even get behind the occasional slice slathered in butter, but matzah-flavored cake? Count me out.
So if you can’t have flour, and you can’t have its matzah-flavored substitute, you need something to give desserts body and texture: Chocolate!
Here are three recipes that are completely flour-free, and chocolate-filled. The chocolate cookies are incredibly simple and tasty, like a richer, chewier chocolate meringue. The almond chocolate cookies are buttery with just a hint of sweet, while the classic chocolate mousse is rich and creamy — the perfect end to any meal. They are also great for any gluten-free baking you want to do year round.
Give the domestic goddess' mouthwatering potato kugel gratin or 21 other Passover recipes a try.
Food & Wine Editor
When it comes to hosting a knockout Passover seder, the best person to turn to for home entertaining inspiration is Martha Stewart. She has 22 delicious, elegant, and creative Passover recipes to serve at your seders and to get you through the other six days of Passover. Her tzimmes, braised brisket, and Passover popovers look scrumptious, but our favorite recipe is her potato kugel gratin, a French take on bubbe’s original.
Two Pesach cookbooks get creative by restricting their holiday ingredients.
Special To The Jewish Week
If there’s anything most observant cooks don’t want on Pesach, it’s more restrictions. But that’s just what the authors of two new holiday cookbooks are doing — adding limits to their cooking beyond the usual flour, bread and oats — and forcing themselves to become even more creative.
Forget heavy or light. Matzah ball varieties — from spicy to sweet to stuffed — provide plenty of options.
Special to the Jewish Week
There are a lot of important considerations when it comes to Passover. Red wine or white? Hand-baked or machine-made matzah? Streit’s or Manischewitz macaroons?
But one of the top considerations in every household before the seder is this: Should matzah balls be heavy or light? This year though, you may want to start asking more questions. Like spicy or plain? Whole wheat or regular? Stuffed or unstuffed? With so many options, any number of kneidl varieties could grace your seder table.