![]() ![]() Though depending on where one's ancestors are from, one could wait a certain number of hours between the meat course and dessert, and still have a dessert that included a dairy product. Those who keep kosher in the strictest sense also do not eat meat and milk in the same meal. Passover desserts have improved greatly through the years because better-tasting kosher-for-Passover ingredients, such as whipped topping, have become available, Barnes said. Traditionally, Passover bakers use a combination of matzo flour and/or potato starch in place of flour, Guralnick said.Īlso, "you really start to miss those yummy carbohydrate snacks and desserts that you enjoy the rest of the year," she said. The kosher-for-Passover flour substitute affects the flavor, density and appearance of desserts. Matzo flour takes the place of regular wheat flour because all foods that are fermented or leavened are prohibited during Passover.īaking without flour can be a challenge for a couple of reasons, Guralnick said. While many Jews love eating matzo with every Passover meal, its extremely low fiber content can wreak havoc on the digestive system and pack on the Passover pounds, said Chef Rebecca Guralnick of Cooking with Chef Becca in Bayside ( people are required to eat matzo as a ritual food during the Passover Seder, but they are not obligated to eat matzo, or any of its derivatives (matzo meal, farfel, matzo flour, etc.) for the rest of the Passover week, Guralnick said. Unleavened bread, called matzo, became a primary symbol of the Passover holiday, which marks the birth of Jews as a people. ![]() There wasn't time for their bread to rise, so they took unleavened bread with them. The time element attached to matzo commemorates the haste with which the children of Israel left Egypt when they were freed from slavery more than 3,000 years ago under the leadership of Moses. ![]() ![]() Making sure food is kosher for Passover is more difficult than during the rest of the year because many of the ingredients routinely used and produced under kosher supervision are not kosher for Passover, according to the Web site, Nothing can be used during Passover that contains barley, wheat, rye, oats or spelt, except for matzo and matzo meal products, which are made with flour and water mixed together and allowed to sit for less than 18 minutes before cooking - all under the supervision of a rabbi. Many Jews who don't keep kosher the rest of the year make a special effort during Passover. Growing up, Barnes said, her family did not keep kosher, except during Passover, when they would use kosher-for-Passover ingredients. Third place went to Toby Colton of Glendale for her strikingly simple, delicious macaroons. Taking fourth was her fudgy brownie with a decadent, coffee-infused glossy frosting garnished with fresh strawberries. Barnes' second-place recipe is a dense, moist blondie brownie. Her first-prize recipe is a tart with a chocolate-laced meringue shell filled with a lemon curd-style filling. Members of the food staff picked winners through a blind taste test.Įnid Barnes of Shorewood submitted the first-, second- and fourth-place winners. The winners were selected based on testing results of 10 recipes that either were classics with a unique twist or refreshingly different. We received about two dozen entries: bars and brownies, flourless chocolate cakes, tortes, rhubarb-apple crisp, sponge cake and macaroons. Keeping the dietary laws in mind - and the varying degrees of kosher observance among Jews - we posed a Passover Dessert Challenge asking readers to give us their best Passover dessert recipes. Chocolate often is used because it masks the taste of matzo." "You go with desserts that are beautiful, like sponge cake with fresh fruit or a glaze. "You tend to look for simplicity," she said. "When you use matzo meal, it's a very heavy ingredient, so it's hard to get a dessert that isn't a door stop," said Eileen Goltz, author of the cookbook, "Perfectly Pareve" (Feldheim, 2001, $22.99) and a Chicago-based freelance kosher food writer. The answer is: However many great desserts a Jewish kosher cook can serve for Passover meals while still following the dietary laws for this particular holiday, which begins April 8 and ends after sundown April 16.Īll too often, kosher cooks limit their Passover desserts to 10- to 12-egg sponge cakes, flourless chocolate cakes, or fudgy brownies made with matzo cake meal for leavening. How many great desserts can you think of that aren't made with flour, baking powder or even dairy products? ![]()
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