by Aish.com Staff

Recipes that everyone will love!

• Veal Stew
• Chocolate Mousse Cake
• Poached Pears
• Custard Sauce
• Chocolate Sauce
• Colorful Gefilte Fish Terrine
• Jerusalem Charoset
• New Potatoes with Dill and Garlic
• Roasted Portobello Mushrooms
  

		Chocolate Mousse Cake
		Description
			This is a big hit. It could be made during the year as well but I like to save it for a Passover treat.
		Ingredients
			8 ounces semisweet chocolate 1/2 cup margarine 8 eggs, separated 1 cup sugar 1 teaspoon vanilla
		Preparation
			Preheat oven to 325 degrees F. Melt chocolate with margarine over very low heat. Stir until smooth and set aside. Beat egg yolks with 3/4 cups sugar. Gradually stir in chocolate and vanilla. Beat whites until soft peaks form. Gradually add remaining sugar and continue beating until stiff. Gently fold whites into chocolate mixture. Pour 3/4 of batter into a 9-inch springform pan. Cover and refrigerate remaining batter. Bake cake for 35 minutes. Cool completely. Spread remaining batter over top of cake. Refrigerate overnight . Can also be frozen. Serves 10.

		Poached Pears
		Description
			This elegant dessert comes from the now New York kitchen of my dear friend Elizabeth. You can serve it with chocolate sauce or with custard sauce.
		Ingredients
			3-1/2 cups water 2 cups sugar 1 cinnamon stick 2 teaspoons vanilla 4 pears
		Preparation
			Bring water, sugar and cinnamon stick to a boil. Add vanilla and simmer for 5 minutes. Add pears and cook for 1/2 hour, covered. Remove pears. Let syrup cook and store pears in refrigerator in cooled syrup. Serve with custard sauce or chocolate sauce.

		Custard Sauce
		Ingredients
			1 cup pareve milk 3 tablespoons sugar 3 egg yolks 1 teaspoon vanilla
		Preparation
			Bring milk to a boil. In a separate bowl, beat sugar and yolks. Stir in hot milk and continue to beat. Return mixture to saucepan and stir over low heat until it thickens. When cool, add vanilla. Store in refrigerator.

		Chocolate Sauce
		Ingredients
			1 cup chocolate chips 1 teaspoon water 1 teaspoon oil
		Preparation
			Combine in small saucepan over low heat until chocolate melts. Drizzle over pears.

		Colorful Gefilte Fish Terrine
		Description
			This is attractive, unique and delicious.
		Ingredients
			3 logs frozen gefilte fish (preferably Ungars), defrosted 1 (10 ounce) package frozen chopped spinach, thawed and drained 1 teaspoon dried dillweed 3 carrots, peeled and grated 1 tablespoon prepared white horseradish
		Preparation
			Preheat oven to 350 degrees F. Place 3 loaf pans inside a large roasting pan filled with 1-1/2 inches water. Take one plain loaf and divide among the 3 pans. Pat it down. In a medium-sized bowl, mix one loaf gefilte fish with the spinach and dill. Divide among the 3 loaf pans and pat down. Rinse bowl and then mix last loaf with the carrots and horseradish. Divide among the 3 pans and pat down. Bake for 1 hour. Remove pans from water bath to cool. Refrigerate. To serve, unmold and slice. Serves 24 -30.

		Jerusalem Charoset
		Ingredients
			1/2 cup dates, chopped 1 cup chopped apples 1/2 cup chopped walnuts 1/2 cup chopped almonds 1/4 teaspoon ginger 1 teaspoon cinnamon 1-2 tablespoons sweet red wine
		Preparation
			Combine and refrigerate.

		New Potatoes with Dill and Garlic
		Description
			This is very easy and very good.
		Ingredients
			4-5 pounds small new red-skinned potatoes, scrubbed 1 tablespoon kosher salt 1 tablespoon dried dill weed. 1 head garlic, cloves separated and peeled 1/2 cup margarine
		Preparation
			Preheat oven to 350 degrees F. Combine all ingredients in baking pan. Bake for 2 - 3 hours, the longer the better.

		Roasted Portobello Mushrooms
		Description
			This is from Nancy Weisbrod who teaches vegetarian cooking. The texture and taste of this dish resembles meat. They can be served hot as part of the meal or at room temperature as a salad.
		Ingredients
			6 portobello mushrooms 1-2 tablespoons olive oil 2 teaspoons kosher salt 1-2 teaspoons balsamic vinegar
		Preparation
			Preheat oven to 375 degrees F. Wash the mushrooms well and trim the earthy stems by about 1/2 inch. Slice the mushrooms thickly. Scatter over a parchment-lined baking sheet. Drizzle with the oil and vinegar and sprinkle with the salt. Roast in the oven for 20-30 minutes. Hard to tell how many they serve since they get eaten up very quickly!

#10 of 17 in the Aish.com Passover Cookbook Series << Previous Alternatively Traditional Seder Next >> A Seder to Impress your Mother

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VISITORS COMMENTS: 3

(1) Janet Hepi 3/17/2008 9:13:00 PM
neat-very today,yummy.
Am about to set up a deli,& would love
your top 10/20 fav Jewish recipes.


(2) HANNA WINTER 6/13/2007 3:45:00 PM
thank you for beeing part in your receipes
I´M VERY INTERESTING ABOUT AISH.COM RECRIPES
THAN YOU VERY MUCH!


(3) Anonymous 3/21/2007 3:39:00 PM
Excellent site! Thanks!
What a lovely site! It's useful, not filled with pot-up ads, and very user-friendly. Thank-you

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