Tag Archives: parve

Passover Chocolate Truffle Cake

3 Apr

Passover chocolate truffle cake

Passover is less than three weeks away (yikes) so you’re probably planning your holiday meals.

This recipe isn’t what I’d call easy, but it’s really yummy and it’s gluten free. You can kid yourself that it’s good for you because it’s made with sweet potatoes – which you can’t really taste, but which help make it lighter than most flourless chocolate cakes.

You can gussy it up more than I did in this photo by garnishing with berries and/or whipped topping.

Ingredients:

16 oz. semisweet chocolate, divided
1½ cups baked mashed sweet potatoes at room temperature (or use canned sweet potatoes)
1/3 cup plus ¼ cup sugar
1 Tbs. vanilla sugar or 1 tsp. vanilla extract
4 oz. very soft unsalted butter or margarine
6 large eggs, separated
¼ tsp. salt

Directions:

Preheat oven to 350 degrees.

Line a 9-inch spring form pan with parchment paper.

Melt 10 oz. of the chocolate in the top of a double boiler and let cool.

Using a wire whisk, blend together the mashed sweet potatoes with 1/3 cup of sugar, the vanilla sugar or vanilla and the softened butter until well blended.

Stir in the egg hyolks and then the melted chocolate, mixing to blend.

In a clean, dry bowl, whip the egg whites with an electric mixer, starting on low speed. When the egg whites are foamy, add the salt and whip on high speed, slowly dusting in the remaining ¼ cup sugar. Beat until stiff, glossy peaks form.

Fold 1/3 of the egg whites into the sweet potato mixture and work in to lighten the batter. Then gently fold in the remaining 2/3 of the egg whites, blending well but taking care not to deflate the mixture.

Spoon into the prepared pan and bake for about 40 minutes. The cake will rise somewhat, look dry, and have a slight crack on top. The middle should be soft but firm.

Cool in the pan for about 20 minutes, then remove the sides from the pan and cool on a wire rack. Chill for at least an hour.

Make the ganache glaze: Chop the remaining 6 oz. of chocolate. Bring ¼ cup of water to a gentle boil and add the chocolate all at once. Remove from heat and stir briskly with a wire whisk until all the chocolate melts and is a thick sauce-like consistency. Refrigerate for an hour.

Invert the cake onto a platter so the flat bottom faces up. Pour the glaze over the cake, using a spatula to even it out and spread along the sides.

Serves 8 to 10

Gila’s Chocolate Cake

1 Mar

 

Gila's chocolate cakeParve or dairy

I got the recipe for this cake, which could be nicknamed “death by chocolate,” from Gila Semp. It’s very rich and moist, and it’s easy to make, especially with a stand mixer. And even though it’s based on boxed mixes, it tastes homemade.

Full disclosure: I made this cake for guests last weekend, but I neglected to take a photo! This one is by Emily Hill, via Flickr Creative Commons — and I like her addition of shredded coconut and sliced chopped nuts on top, though because this cake is so rich I often make it without the chocolate glaze, and just sprinkle with a dusting of confectioners’ sugar.

Ingredients:

1 box devil’s food or chocolate fudge cake mix
5 eggs
½ cup oil
1 cup water
1 package instant chocolate pudding mix (most are dairy, but you can find parve mixes in kosher food stores)
1 package (12 oz.) chocolate chips
1 package (6 oz.) chocolate chips, optional

Directions:

Preheat oven to 350 degrees.

Mix the cake mix, eggs, oil, water and pudding mix together with an electric mixer.

Stir in the chocolate chips. Pour into a greased bundt pan.

Bake 1 hour, or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Optional glaze:

Combine a 6-oz. package of chocolate chips with ¼ cup of boiling water. Stir to combine.

Add a little more boiling water if the glaze seems too thick. Drizzle over the top of the cooled cake.

Serves 12 or more

Brownies from scratch

3 Feb

BrowniesI’m about to make dozens of brownies for my Hadassah group’s dinner dance fundraiser. Mea culpa, I’m using the Ghirardelli mix from Costco — because I have two pouches in my cupboard and another pan of brownies frozen in my freezer.

But when I don’t have a mix, or when I want to make non-dairy brownies, either for a meat meal or to serve to someone who doesn’t eat dairy, I use this terrific recipe which I got more than 40 years ago from Joan Piorkowski, a fellow graduate student at Temple University and a neighbor in the graduate student apartment building where we lived. It’s almost as easy as making brownies from a mix; the only additional step you need to take is measuring the ingredients instead of dumping a pouch into a bowl.

Ingredients:

2 eggs, beaten
1 cup sugar
½ cup flour
1 tsp. baking powder
½ tsp. salt
6 Tbs. cocoa
½ cup (1 stick) melted butter or margarine
1 tsp. vanilla
1 cup chopped nuts (optional)

Directions:

Preheat oven to 325 degrees.

Mix all the ingredients in a medium-sized bowl in the order listed.

Pour into a greased 8- or 9-inch square pan (melting the butter or margarine in the baking pan before adding it to the bowl is the best way to grease it).

Bake 30 to 40 minutes until the brownies are cracked on top and a toothpick inserted in the center comes out clean. Cool completely before cutting.

Makes 9 to 16 brownies

Kale, Apple, Walnut and Sumac Onion Salad

6 Oct

Kale salad with apple and bulgurHere’s a very pretty and tasty fall salad recipe. The original was called “Kale, Apple, Walnut and Sumac Onion Tabbouleh.” I don’t know what the actual definition of tabbouleh is, but since it doesn’t have bulghur, parsley or mint, I thought that was a little confusing — although the ground walnuts have a somewhat bulghur-like bite.

The original also didn’t include “massaging” the kale, but ever since I started making my Massaged Kale Salad, I’ve been using this technique with all kale salads. It softens the kale and I think makes it a little less bitter.

Ingredients:

1 red onion
1 Tbs. red wine vinegar
½ tsp. ground sumac (available in Middle Eastern groceries)
½  tsp. kosher salt
2 cups (packed) shredded, stemmed kale leaves
¾ cup finely chopped walnuts
cup diced apple
¼ cup pomegranate seeds
3 Tbs. lemon juice
3 Tbs. olive oil
½ tsp. salt

Directions:

First make the sumac onions. Thinly slice the red onion,  add 1 Tbs. red wine vinegar, 1 tsp. ground sumac and ½ tsp. kosher salt and toss to combine. Set aside.

Add 1 Tbs. oil and 1 Tbs. lemon juice to the kale in a large bowl and “massage” the kale with your hands for a few minutes until the leaves soften a bit and turn glossy.

Combine a quarter-cup of the sumac onions with the rest of the ingredients and toss well to combine.

Serve immediately or within a few hours.

(Keep any remaining sumac onions in the fridge and use as an ingredient in a green tossed salad.)

Serves 4 to 6

Fresh Corn Salsa

8 Sep

Corn salsaWell, you could make this with frozen or canned corn, but it’s SO much better with fresh, and that’s SO easy to get right now that there’s no excuse.

This is a very easy dish to make, especially if you have a “corn zipper” tool to remove the corn from the cob. Leftovers will last about a week in the fridge.

Double the recipe if you’re serving a lot of people or taking this dish to a potluck.

Here’s a trick for cooking the corn easily:

Put it in the microwave, husks, silks and all, and nuke for 4 minutes at high for one ear or 8 minutes for two (don’t cook more than two at a time). When it’s done, cut about an inch off each ear above any stalk on the bottom. Then, starting at the top of the ear, squeeze gently and the corn will slide right out of the husks, without any silk (or very little) attached. You will probably need a potholder to do the squeezing, because the ear will be quite hot.

Ingredients:

Cooked fresh corn from 2 – 3 cobs
2 medium ripe tomatoes, chopped into small pieces
1/2 bell pepper, any color, chopped
1 jalapeno pepper, seeds removed, chopped fine
1 small onion, preferably red, chopped fine
1 Tbs. olive oil
2 Tbs. lime juice (or lemon juice if you don’t have lime)
1/2 tsp. salt or more to taste

Directions:

Combine all ingredients in a bowl.

Allow flavors to mingle for at least 20 minutes before serving.

Serves 4

Avocado salad

26 May

avocado saladAvocadoes were on sale this week, so it was a good opportunity to make this yummy salad. I would say it’s very easy, but it’s kind of a pain cubing four avocados. It’s well worth the effort, though!

You can tell an avocado is ripe when the skin is very dark, almost black, and it has some “give” to it. But don’t wait till it’s too soft, or the flesh will be mushy and may even turn black.

It looks like there’s no red onion in this photo. If you don’t have red you can cheat and use a regular ol’ yellow onion. But red looks prettier.

Ingredients:

4 or 5 ripe avocados (the small “Hass” type)
1 pint grape or cherry tomatoes
1 can hearts of palm, drained
1/2 cup red onion, chopped
3 Tbs. lemon juice
2 Tbs. mayonnaise
1 tsp. salt or more to taste
black pepper to taste

Directions:

Slice each avocado lengthwise, and twist to open it. Remove the pit. (I do this by sticking a knife into the pit and pulling it out, probably not the safest method.)

Cut the avocado into cubes by slicing lengthwise and widthwise while it’s still in the skin; then use a tablespoon to scoop out the cubes into a large bowl. Scrape any avocado meat that remains into the bowl as well.

Cut each grape or cherry tomato in half, unless they are very small, and add to the bowl.

If your hearts of palm aren’t already sliced or in pieces, slice them and add to the bowl.

Add the chopped onion.

Sprinkle with lemon juice and add just enough mayonnaise to hold the ingredients together. The avocado is very moist and also full of oil, so you won’t need much mayo.

Season with salt and pepper to taste.

If you serve on individual plates (rather than letter people help themslves), it looks nice on top of a lettuce leaf.

Serves 4 to 6

 

Indian Fish Curry

28 Apr

fish curryThis came from a friend, Elaine Stein, who got it from allrecipes.com and modified it slightly, using a little less cayenne pepper and adding the green beans, which is a great idea. Even with this amount of cayenne it was plenty spicy, so if you don’t like it hot, use just a dash of cayenne. I added the suggestion of using parsley for garnish if you like, instead of cilantro, which many people don’t really like.

The recipe looks complicated but it’s really not.

Ingredients:

Marinade:
2 tsp. Dijon mustard
¾ tsp. ground black pepper
¼ tsp. salt
1½ Tbs. canola oil
4 fillets firm white fish (cod works well), about 1½ lb.)

Paste:
1 onion, coarsely chopped
4 cloves garlic, coarsely shopped
1-inch piece ginger root, peeled and chopped
20 raw cashew pieces
1 Tbs. oil

Spices (mix in a small dish):
½ tsp. cayenne pepper
½ tsp. ground turmeric
1 tsp. ground coriander
½ tsp. salt
1 tsp. sugar

Sauce:
½ cups chopped tomatoes
¼ cup vegetable broth or water
½ lb green beans, cut in half
¼ cup chopped cilantro or parsley for garnish

Directions:

Mix the mustard, black pepper, salt and oil in a zip-lock bag and add the fish. Marinate in the refrigerator for about 30 minutes.

Preheat oven to 350 degrees.

Mix the onions, garlic, ginger and cashews in a blender or food processor and pulse until the mixture forms a paste. Heat the 1 Tbs. oil in a skillet over medium-low heat and stir-fry the paste for1 to 3 minutes. Add the spice mixture and cook for another 5 minutes. Add the tomatoes and broth or water and heat through.

Layer the fish in a greased baking dish, top with the green beans and then sauce. Cover and bake for about 30 minutes, or until the fish flakes easily. Garnish with cilantro or parsley and serve with cooked basmati rice.

Serves 4