Tamar Ansh, renowned cookbook author and member of the IACP (International Association of Culinary Professionals), has done it again in this exquisite collection of over 350 exciting and varied non-gebrochts and gluten-free dishes. With stunning, full-color photos and user-friendly, step by step instructions, this cookbook will allow you to create Pesach cuisine packed with flavor and flair.
A masterpiece of mouthwatering delights, Pesach: Anything's Possible is an absolute must-have for Pesach and all year 'round.
This recipe is from Mrs. Esther Strom, of Golders Green, London, the mother of Zippy, my graphic artist ...which of course means it's incredible!
13 eggs, separated
1 1/2 cups sugar
1 lb. / 500 grams ground hazelnuts or 4 1/4 cups ground nuts
Preheat the oven to 350°F / 180°C. Separate the eggs, setting the yolks aside. Beat the whites until they are just beginning to turn white. Add in the sugar gradually. Lower the mixing speed and add in the hazelnuts. Spread this out on a parchment-paper-lined oven baking tray, about 10x15 inches, and bake for 35 minutes. Remove from the oven.
1/2 lb. / 450 grams chocolate
2 tsp. coffee, dissolved in a drop of hot water
egg yolks set aside from the base recipe
3/4 cup sugar
1 cup of oil
Melt together the chocolate, sugar, coffee, and oil in a double boiler over a medium flame. Beat the yolks until they are thick and fluffy. Add in the sugar and oil and beat some more. Add in the melted chocolate mixture and stir together.
Spread this on top of the baked cake base and place it back into the oven to bake for another half hour. The cake will still be moist and will start to "crack" a bit on top when it is ready. Remove from the oven promptly and cut when cooled.
This makes a large oven-size tray and because it is very rich, you should serve it sliced into very small bite-sized pieces. It's such a winner that we make it during the year as well. It's actually quick to make because while the base is baking you prepare
Chocolate Crinkle Cookies
3/4 cup oil
3/4 cup cocoa
2 cups sugar
2 tsp. vanilla
2 cups potato starch
2 tsp. baking powder
2 cups powdered sugar for rolling balls
Mix the oil, cocoa, and sugar. Beat in the eggs, one at a time. Add the vanilla. Mix in the dry ingredients and chill the batter several hours or overnight, covered in the refrigerator. After the batter has been chilled, you may need to add more potato starch if it looks liquidy.
Preheat the oven to 350°F / 180°C. Line a baking tray with baking paper. Cover your hands well with powdered sugar and roll some batter into a ball. Make sure the ball is coated completely with powdered sugar. Put the balls on the lined baking tray and bake for 10–15 minutes, until the cookies are just starting to crinkle. These cookies freeze well.
When placing balls on baking paper, space them widely apart as the cookies spread out while baking and are delicate to handle.
Applesauce Cranberry Ice
1 1/2–2 cups applesauce
2 cans jellied cranberry sauce
1 cup lemon-lime soda
1 cup orange juice
1–2 t. fruit-flavored liqueur, optional
(I did not use it)
Mix everything by hand in a bowl, or beat it with a hand beater for a minute or two to make it smooth. Pour it into a large, flat, square plastic container and freeze it overnight.
(Right, this took you about 4½ minutes so far? Now comes the next 5 minutes or so!) The next day, remove the ice from the freezer. Cut into it, if you can, to break it into four or five pieces and put it into the mixer bowl. If it was too frozen to break apart, let it sit on the counter for a few minutes. Beat it slowly with the regular flat beater (i.e., NOT the egg whipping beater!), until it resembles sherbet consistency. Refreeze it. Remove the ice from the freezer about 5 minutes before serving. Scoop it into dessert bowls and serve it.