Articles in Desserts
Having been married for more than two decades, I realize many factors contribute to the longevity of my marriage. Perhaps the most important is how my husband and I blend.
People often ask how we’ve done it, as if there is a secret. But there really is no secret. Just like the pairing of raspberry and chocolate, my husband and I are together despite our differences. We know how to compromise and work together, which we actually do most of the time.
Love is not “never having to say you’re sorry.” Chocolate is temperamental, so if you add the wrong amount of moisture from, say, fresh raspberries, you will have something to apologize about. But you get another chance. As in longtime relationships, you learn and grow.
Better together than apart
I love offering up treats that focus the partnership of raspberries and dark chocolate because of the magical synergy that makes them better together than individually.
In the past, dark chocolate was relegated to the lowest shelves in grocery stores. Over the last two decades, though, it has become very au courant. I would like to say that the only reason I give myself permission to eat dark chocolate is because of possible health benefits. But in truth, I like the taste. I find its bitterness to be complex and appealing.
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What makes dark chocolate dark?
Dark is only defined relative to all other chocolates. It’s darker in comparison with milk or sweet chocolate candy bars. It has a higher percentage of cocoa, less milk fat and less sugar. The higher the cocoa percentage, the deeper and more intense the chocolate flavor. My favorite for baking and cooking is around 72%.
When choosing your dark chocolate, like choosing a mate, there are two more issues to consider: Where it was born and where (and how) it was processed. Dark chocolate is often labeled with the place of origin, the cocoa percentages and where it was processed. Climate and soil give chocolate its inherent nature, and that’s part of its heritage. The style of preparation is also key. To many, Switzerland’s chocolate production is the gold standard. In my book, it’s equaled or even bettered by Belgian chocolate.
Lest you think that chocolate is the alpha dog of this relationship, raspberries are an equal partner. They are more than just juicy and lovely to behold. They are rich in cancer-fighting compounds and vitamin C, and full of fiber. They taste sweet — with a uniquely tart undertone and a deep complexity. Just like chocolate. Raspberries aren’t mild-manned, singular sweetness, like the ever-affable strawberry or cherry. They are an assertive flavor in their own right.
Like any paramour partnership, each ingredient brings something unique and yet retains its distinctive character even as it blends with the other ingredients. Raspberries are juicy, but chocolate is silky. Both have a little sexy undertone that makes them interesting. Together they make a wondrous bite.
May they live happily ever after.
Chocolate and Raspberry Swirl Cookies
These charming swirl cookies, tucked, wrapped and snuggled like the spiral of a snail or a conch shell, are crispy on the outside and soft on the inside. The dough is oh-so-gently sweet, and the filling bursts with both the tartness of raspberry and a cacophony of rich chocolates. Like a good relationship, they contrast but support each other and together they create an enticing synergy. These cookies have one more touch of meaning: I developed them for my fantasy meal for Rashida Jones, an actress and writer I admire greatly. She is the co-author, co-producer and star of one of my favorite sad but sweetly tender and real films — “Celeste and Jesse Forever.” I wanted to make a cookie that hinted at the Jewish facet of her identity, so these cookies are a bit rugelach-ish. These are simply a joy to eat and fun to make.
Yield: About 28 to 30 cookies
Prep and baking time: 1 hour, 30 minutes
1/2 cup (116 grams/4 ounces) cream cheese, room temperature
1 1/2 sticks (¾ cup/170 grams/6 ounces/12 tablespoons) unsalted butter, room temperature
3/4 cup (54 grams) dark brown sugar
1/4 teaspoon (1.5 grams) salt
1 tablespoon vanilla bean paste (see Notes)
1 3/4 cups (228 grams) unbleached, all-purpose flour, plus more for dusting
2/3 cup seedless raspberry jam
6 ounces bittersweet or semisweet chocolate, very finely chopped
3 ounces milk chocolate, very finely chopped
1 large egg yolk
2 teaspoons water
1/4 cup brown turbinado sugar
1/2 teaspoon any large-crystal salt
1. Prepare the dough: In the bowl of a stand mixer fitted with a paddle attachment (or if you are using a hand-held mixer, in a large mixing bowl), combine the cream cheese and butter and mix until completely blended. Add the brown sugar and salt, and mix for 3 to 4 minutes, until light and fluffy.
2. Add the egg and mix well. Add the vanilla bean paste and mix well. Add the flour and mix just until fully combined. Prepare a large piece of plastic wrap and scrape the mixture onto it, wrap, shape into a rough square or rectangle and seal well. Refrigerate for 30 minutes or until fully chilled.
3. Wet a work surface with a few drops of water or a swipe of a wet paper towel. Quickly place a large piece (11 x 14 inches or larger) of parchment paper on top. It should stick. Dust the parchment paper very lightly with flour. Roll a rolling pin in the flour to coat it lightly. Place half of the dough on the floured parchment and roll it into a 6-by-9-inch rectangle that is 1/8 to 1/16 inch thick.
4. Using a pastry brush, coat the rectangle with raspberry jam, leaving a 1/2-inch border bare around the edges. Sprinkle the chocolates over the raspberry jam, distributing the pieces evenly. Position the parchment and dough so that the short side of the parchment is in front of you. Using the parchment, lift the short side of the dough up and over the filling, covering it by about 1/2 inch. Continue rolling to make a cylinder, rolling as tightly as you can. Place the roll on a large piece of plastic wrap and wrap well. Repeat with the second piece of dough. Refrigerate for 30 minutes, or until fully chilled.
5. Preheat the oven to 350 F. Line 2 rimmed baking sheets with parchment paper or Silpats and set aside.
6. Remove the rolled dough from the plastic wrap and, with a very sharp, long knife, cut it crosswise into 1/2-inch-wide slices. Place the cookies onto the prepared baking sheets, leaving about 1 inch between the cookies.
7. Prepare an egg wash by beating the egg yolk and water gently in a small bowl. Using a pastry brush, liberally brush the egg wash over the cookies, making sure to cover both the dough and filling. Sprinkle with the sugar and salt and bake (both sheets at once) for 12 to 15 minutes, or until golden brown. Allow to cool completely on the baking sheets before removing them, as the raspberry jelly will be very hot. They will crisp as they cool off.
1. Vanilla bean paste is a form of vanilla flavoring that is made from vanilla extract and vanilla bean powder (sometimes it’s what’s left over from producing the extract and sometimes fresh vanilla bean seeds), mixed with a binder such as sugar syrup, corn syrup or, in commercial preparations, xanthan gum. It has the consistency of a paste and an intense, distinctly vanilla flavor. It’s available in well-stocked markets and online, but if you can’t find it, use pure vanilla extract.
2. Turbinado sugar is a minimally processed, minimally refined sweetener made from cane sugar. Brown in color, it is often confused with brown sugar. Turbinado sugar, however, has a higher moisture content, which will make a difference in baking, so it’s best to use the sugar that is called for in the recipe unless you are skilled enough to reduce another liquid in the ingredient list. With its large crystals, it’s great for sugar toppings on cookies and other baked goods. Like demerara sugar, it is made by drying the juice of the sugar cane and then spinning it in a centrifuge to purify it. Store in a cool, dry place.
Main photo: These Chocolate and Raspberry Swirl cookies are crispy on the outside and soft on the inside.
For simple holiday entertaining, take a cue from Italy and select a few quality ingredients that are wonderful alone, but that can dress up for any party. Three Italian classics — Grana Padano aged cheese, Prosciutto di San Daniele and Mortadella Bologna — can create dozens of delectable nibbles.
Following is a look at some of the possibilities.
Thinly slice prosciutto or Mortadella Bologna and serve on a pretty wooden board. Set out wedges of Grana Padano with a cheese knife and clusters of grapes for simple, elegant party nibbles.
Wrap a slice of succulent prosciutto around veggies for Italian umami “sushi.” Try zucchini, carrots, enoki mushrooms, cucumber and avocado, which all pair wonderfully with prosciutto. Mortadella Bologna also makes a great roll-up. Sprinkle with chopped pistachios for color and crunch.
Fruit pair perfectly with cold cuts and cheese. Melon is a classic with prosciutto, so for a festive variation, dice cubes to create mini bites. Cantaloupe and honeydew melons make a pretty color mix.
Figs and fruits
Figs too are a classic pairing, but fresh figs aren’t readily available during the holidays, so use dried instead. Simmer a dozen dried figs in a cup of white wine to make them soft and summer sweet.
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Guests love a little skewer to nibble with a glass of bubbly Prosecco Superiore. Try Prosciutto di San Daniele and Grana Padano served with fried sage leaves and cubes of Mortadella Bologna accompanied by pistachio cream, made by blending finely ground pistachios with a little heavy cream and mascarpone or cream cheese. Fresh fruit like pears, apples and grapes pair perfectly with the naturally creamy sweetness of Grana Padano. It’s also wonderful with dried fruit. Spear chunks with olives and dried cranberries for a tangy-savory combo.
A toast to the party
Grana Padano lends itself to all sorts of bruschetta toppings. Melt onto bread to accompany Prosciutto di San Daniele or Mortadella Bologna, or for a vegetarian option top with chopped fresh or sun dried tomatoes or red bell peppers.
Mini sandwiches are always a party favorite. For an Italian riff — called “panettone gastronomico” — horizontally cut tall brioche bread into 7 equal slices to create 3 sandwich layers. Use your favorite filling, then stack and slice into triangles. The top section sits above as a decorative garnish.
Little baked pasta cups make a versatile appetizer. Just a quarter pound of pasta makes 24 bite-sized treats that can be eaten plain or topped. To make, combine cooked angel hair pasta with a beaten egg and some grated aged cheese. Twirl on a fork and bake into mini muffin tins until firm and golden at the edges. Then serve plain or topped with Prosciutto di San Daniele, Mortadella Bologna, shaved Grana Padano or pesto.
Everything Cheese Crisps
The usual bag of chips is OK for everyday, but dazzle party guests with these creative cheese crisps by cookbook author and PBS TV host Ellie Krieger who notes, “These easy, cheesy nibbles are a gigantic punch of Grana Padano flavor in a light lacy crisp. I brought in an extra touch of fun by flavoring them with all of the seasonings of my favorite “everything” bagel.”
Adapted from Comfort Food Fix, © 2011 by Ellie Krieger. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Prep time: 10 minutes
Bake time: 8 minutes
Total time: 18 minutes
Yield: 8 servings
2/3 cup finely grated Grana Padano cheese (2 ounces)
1 teaspoon all-purpose flour
2 teaspoons sesame seeds
1 teaspoon poppy seeds
1 teaspoon dried minced onion
1/2 teaspoon garlic powder
Preheat the oven to 350 F. Line a baking sheet with parchment paper. In a small bowl, combine the cheese, flour, seeds, onion, and garlic powder. Spoon heaping teaspoons of the mixture onto the prepared baking sheet, leaving 2 inches between each mound. Using your fingers, pat the mounds down, spreading them so each is about 2 1/2 inches in diameter. Bake until they are golden brown, about 8 minutes. Allow to cool completely on the baking sheet before lifting them off carefully. Make the crisps up to 2 days ahead and store in an airtight container at room temperature.
Main photo: Try serving a “panettone gastronomico,” a sandwich tower, at your next party. Credit: Copyright Rovia Signorelli, Alessandria Italy
There are several legends about the birth of the Milanese panettone. The most common dates back to the 1476. It tells of Ugo, a young falconer who worked for Ludovico il Moro, the Duke of Milan. The boy was secretly in love with Adalgisa, daughter of Toni, the most popular baker in Milan. To spend more time with her, Ugo managed to become a pastry cook apprentice.
Christmas was coming, and Ugo wanted to give a twist to the usual bread. He sweetened up the dough, adding sugar, butter, eggs, raisins and chopped candied fruits, then he cooked and shaped it like a giant muffin. The novelty instantly became the talk of the town. Everybody wanted the new Toni’s bread (pan de Toni) soon named panettone.
After centuries, the panettone is still the delicious centerpiece at many festive tables, although many chefs are coming up with year-round recipes.
Milan celebrates the cake with two important events. Re Panettone (King Panettone), a unique contest featuring 40 Italian artisanal pastry cooks competing for the King Panettone Award, and the Feast of San Biagio (the traditional belief is that eating leftover panettone for breakfast on this day will safeguard against any throat illness).
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I am a seventh-generation Milanese and an insatiable panettone lover, eager to find the best. Recently I was in Vicenza and had the opportunity to talk with the family behind Loison, long considered among the best panettone makers.
I drove to the little town of Costabissara, where Tranquillo Loison opened a small bread shop in 1938. The end of World War II and the improvement of the economy led to an increase in the demand for sweeter and tastier products. That is when Tranquillo began producing focacce with figs and raisins. One of his sons, Alessandro, soon expanded the range of products, specializing in panettone and pandoro cakes. In 1992, Alessandro’s son Dario took over the company, remaining true to its artisan roots and focusing on tradition, innovation, substance and creativity. Today, their products are exported to over 30 countries.
What is the secret?
I met with Dario in the Costabissara store. Who better to ask the secret of making a great panettone?
“Ingredients and … patience!” he told me, smiling. He went on to add, “Fresh eggs from safe farms, milk, butter and cream produced in the mountains of Italy, superfine flour, top-grade Italian sugar and the sweet Cervia sea salt. As per the aromatic products, I love the Venetian raisin wines, candied peel of Sicilian oranges, figs from Calabria, up to some exotic ones, like the soft raisins from Turkey, the top-rated cocoa from South America, and Slow Food-certified products, like the late mandarin from Ciaculli, the mananara vanilla from Madagascar and the chinotto [orange bitters] from Savona.”
It is a long process, Dario said. The soft, airy cake needs to be baked in a wood-burning oven for 72 hours. During that time, no additives or substances that might alter the flavors should be used.
In the store, I found some unexpected combinations, like saffron with licorice, ginger with apricot, and pear with cinnamon and cloves. Finally, I tried the new Chamomile Panettone, with chamomile fragrance and sultana raisins, a unique and mild flavor that lingered long after the first bite and reminded me of honey and pollen.
King all year long
Panettone was originally created as a cake for the holiday season. However, many chefs have come up with daring yet wonderful recipes to be used year-round.
Chef Mattia Barbieri (Enoteca Centrale in Mestrino, Padua) dusts the traditional saffron risotto with an unusual licorice panettone powder, then tops it with a deep-fried crunchy goat cheese ball whose soft interior will ooze out on the risotto once the ball is cracked open.
Chef Fabrizio Ferrari has created a panettone breaded monkfish. The recipe is quite simple: Sauté courgettes and monkfish fillet. Once browned, bake for 10 minutes. Toast a few slices of panettone, make fine bread crumbs, dip the still-hot fish, cut into even cubes and serve on a bed of courgettes.
And chef Antonio Marangi (Le Cirque, New York; Giannino, Milan; and executive chef of AFM Banqueting) places a scoop of pineapple sherbet over Mandarin Panettone, which he then garnishes with fruit, mango coulis and chocolate dip. He tops it with chocolate shaving and dusts it with gold flakes.
What about Dario Loison himself? “I would pair toasted slices of panettone with a salmon tartare with baked black salt from Hawaii, or I would dust it crumbled over grilled squid,” he said.
Main photo: Panettone has long been a traditional part of Italian holiday festivities. Credit: Courtesy of Loison
If there is a heaven, I know there is a fat slice of cheesecake waiting for me. A New York-style cheesecake.
Made with cream cheese, sugar and eggs. It can have a crust of cookies or a thin sliver of cake at the base or be nakedly uncrusted. It can be baked in a water bath or cooked straight up, slow and easy. It’s a decadence worthy of the ire of a hundred cardiologists.
And even though I have made literally hundreds of cheesecakes, I am more than happy to order a commercially made New York-style cheesecake. The good ones are so damn good, that I order cheesecakes aplenty without even a twinge of I-could-do-this-myself-I-am-a-trained-chef-for-goodness’-sake guilt. And they deliver.
In the hearts and tummies of native New Yorkers, Junior’s may just be the first choice when it comes to New York-style cheesecake. The original shop in Brooklyn showcases its mid-century classic cheesecake alongside egg creams. The cake is creamy and well-ripened; even a small wedge is deliciously satisfying. It’s one of my absolute favorites, and I bet it will be yours, too.
My fixation with cheesecake may be genetic, but maybe it’s just because I’m a New Yorker. Cheesecakes aren’t exactly novel in the culinary world. You would be hard-pressed not to find a cheesy sweet pie or cake in Western-based cuisines. But the New York-style cheesecake is unique to the 20th century and for Jews of Ashkenazi descent it is linked to the holiday of Shavuot. The harvest festival in May includes reading an uncanonized biblical tale of a woman, Judith, who saves her community by killing an evil soldier after fattening him up on dairy.
A fourth-generation, New York bakery, Veniero’s bursts with fresh handmade pastries, cakes and cookies so delicious it’s worthy of a food pilgrimage. One taste of their New York-style cheesecake and you’ll be enchanted enough to pick up the phone or order online. (They know their way around cheese; the cannoli and Italian cheesecakes are to die for.)
Think New York-style cheesecakes are always from New York? How about Los Angeles’ Greenblatt’s Deli? Creamy as all get out and not too sweet, this cheesecake is worthy of attention. Orders are handled by direct email.
Individual cheesecakes are an elegant addition to any party. Pure Cheesecakes by Patricia DeGasperi are as lovely as they are delicious. You can order them online, but they’ll only deliver in the Greater Los Angeles area.
Sweet T’s Bakeshop in Haddonfield, New Jersey, may be a bit off the radar. Sisters Toni and Chrissy Walton offer artistic, creative cakes. Toni worked with Buddy Valastro and was on the first two seasons of the TV show “Cake Boss.” Her talents at baking up one delicious cheesecake are evident at every bite. Make sure you’re ready to put down the deposit when you place the order. And, yes, the decorated cakes are fun and beautiful.
Eileen’s Special Cheesecakes
Eileen Avezzano of Eileen’s Special Cheesecake is the Queen of Cheesecake. Her enthusiasm, love and yes — I’ll say it — complete obsession with perfection are transformed into memorable cheesecakes. Using the classic ingredients with a twist in technique (shhh: She whips the egg whites and folds them in), a new, lighter-textured and incredibly creamy cheesecake was born. Thank you, Eileen.
The Midwest rocks New York-style cheesecakes at Zingerman’s Bakehouse in Ann Arbor, Michigan. To get the cake may be a bit challenging (they ship them seasonally), but well worth it.
Just add toppings
I devote my time and energy to toppings. When I cater, I often suggest that we order cheesecakes and offer toppings, set out like a bar. I have found that it’s great setup for any party, especially a backyard grill after a day of watching kids play ball or after a parade or any day when I am not at the stove all day to babysit the cake.
Instead, I make a dulce de leche, a cajeta or a salty butterscotch. I make a dark chocolate ganache that can be swirled on a plate. I set out balsamic vinegars and freshly ground peppercorns. I add pickled peaches or a red pepper jelly from a farmers market. I crush candies and serve ridiculous amounts of cut, juicy fresh fruit. Works every time.
A must: good cream cheese
Cheesecake made with the newly invented cream cheese was an immigrant dream. And immediately the cake became part of Jewish-American repertoire, appearing at diners and delis, hence my genetic disposition. Cheesecake hit mainstream adoration quickly and is even the headliner of a large restaurant chain.
My fantasy cake slice is New York style. This is the city where cream cheese was actually born and made. Like me. Not Philly — sorry guys, you get the cheesesteak. Philadelphia was chosen to add to Kraft’s labeling because of its reputation in the 1920s for having the finest and purest dairy products, thereby christened the Cadillac of cream cheese. Every recipe I have uses Kraft’s classic Philadelphia-style cream cheese, and almost always by name, but if you are going to make it at home, why not try some newbies like Vermont Creamery or Zingerman’s cream cheese?
In the meantime, I dream about cheesecakes — not cheesesteaks (sorry, Aerosmith), and not even beefcakes (sorry again, boys) — in my future. I fantasize about cakes that rise like a stairway to heaven (sorry, Zep).
And most often, I order them online.
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Main photo: This original-style mini cheesecake is one of many that may be ordered from PureCheeseCakes.com, a family-owned company. Credit: Copyright 2015 Patricia DeGasperi
There’s a dessert that’s scarcely known in America but all too familiar in England, where it is today considered the epitome of blandness, no small feat given English standards. But in the 19th century, its wilder possibilities were explored, some of which were smashingly good and deserve a new life.
The dish is blancmange (that’s French lingo there: “blahn-MAHNJ”), and the modern standard is basically a gelatin dessert of almond milk, or dairy milk with almond flavoring, or just milk and vanilla, molded into a characteristic shape that sometimes showed up in Monty Python skits as a silly, giant blancmange monster.
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The almond-milk version, at least, has an ancient history. Blancmange descends from blancmanger, the most esteemed dish of the European Middle Ages, which basically consisted of the whitest ingredients available to the cook: milk, almonds, chicken breasts, sugar, rice, even breadcrumbs in a pinch. It was a special attraction at a time when cuisine tended to be either brown or green or brownish green, and it appealed to the medieval nobility for another reason: As the middle class kept rising and rising, pure white food such as blancmanger symbolized the stainless aristocratic ancestry that those irritating bourgeois upstarts could never claim. The idea was that you can add colorings to turn a white food whatever color you like, but you can’t turn a colored food white. In the 1820s, Antonin Carême, the founder of French grande cuisine, wrote, “These delicious sweets are greatly esteemed by gastronomes, but to be enjoyed they must be extremely smooth and very white. Given these two qualities (so rarely found together), they will always be preferred to other creams, even to transparent jellies.”
It’s not surprising that democratic-minded Americans paid little attention to the historical significance of whiteness. They made chocolate versions (every edition of the Fannie Farmer cookbook since 1896 has presented the chocolate pudding as a variety of blancmange), and they made versions flavored with fruit; when they used berries or cherries, the result was very far from aristocratic white. They also played with different thickening agents, using cornstarch, farina or tapioca as well as gelatin. For my money, the star version is the cream fruit blancmange. It’s reminiscent of a packaged gelatin dessert but with the genuine flavor of fresh fruit (I’m particularly partial to blackberry), enriched by cream. The texture is unique, soft and elastic, like a cross between pudding and fruit jelly but richer. Old recipes say to serve cream fruit blancmange with whipped cream or boiled custard sauce (which we now know as crème anglaise), but I don’t think it really needs a topping.
Some advice: Do not add the fruit purée to the cream until the gelatin is thoroughly dissolved or the acidity will cause curdling. The result will still taste good, but you won’t get that plush texture. For a more conventional pudding effect, you can cut the amount of gelatin to 1 1/2 tablespoons; if you want less richness, you can use half-and-half instead of cream.
Cream Fruit Blancmange
Prep time: 7 to 8 minutes
Cooking time: 9 to 10 minutes
Total time: 2 1/2 to 2 3/4 hours
Yield: 6 to 8 servings
1/2 cup water
1 ounce (2 tablespoons or 2 packets) unflavored gelatin
1 quart berries or cherries
1 pint cream
1 cup sugar
1. Add the water to a small bowl and sprinkle the gelatin on top. Let dissolve and swell, 5 minutes or more. Meanwhile, purée the berries in a food processor or food mill 2 to 3 minutes and strain. You will have about 1 cup of thick juice.
2. Put the cream in a saucepan and cook over medium-high heat until scalded, 7 to 8 minutes (tiny bubbles will form and the aroma of the cream will change). Stir often to prevent scorching.
3. Reduce heat to low. Stir 1/2 cup of the hot cream into the dissolved gelatin and whisk until thoroughly mixed; then add the gelatin mixture into the cream remaining in the saucepan and whisk until it is thoroughly dispersed, 1 minute or so. Add the sugar and stir until well dissolved, 1 to 2 minutes. Remove the saucepan from the heat.
4. Add the fruit purée to the cream and stir until the color is uniform. Pour into serving bowls, bring to room temperature and refrigerate until set, 2 to 2 1/2 hours.
Main photo: Classic blancmange, pictured, is even better when you blend the fruit right in. Credit: Copyright 2015 Lesyy
If you celebrate Passover, you’re familiar with this scene: The closing prayers are sung, the last bite of seder brisket is a distant memory, and here you are facing the holiday’s inevitable final ritual:
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But whether you detest the stuff or eat it straight out of the box, by the time Passover ends, you’re probably less than thrilled at the idea of force-feeding yourself bland iterations of the same matzo sandwiches you’ve eaten for a week. Don’t let the “bread of affliction” bring you down! With a little creativity, matzo can be as refreshingly versatile in the kitchen as it is divisive at the dinner table. Here are five easy and delicious ways you can enjoy (or dispense with) your matzo leftovers.
1. Matzo is technically already a “cracker,” but let’s be honest, it could get much more adventurous with the term. Coat small matzo pieces in olive oil and sprinkle with any spice combination you prefer: za’atar and cumin; coriander, turmeric and paprika; dried parsley and garlic powder; or rosemary and salt are all good options. Bake in the oven until browned, then serve the newly transformed (read: yummy) chips with your favorite spreads, dips and toppings for an easy snack or hors d’oeuvre. Alternatively, skip the herbs and just add cheese for Passover-friendly “matchos” (I had to).
2. Sneak leftover matzo into your dinner and get the added bonus of releasing stress by crushing the crackers with a food processor, mortar and pestle, or your bare hands. With that you have a ready-made bread crumbs substitute. Or take it one step further and combine the crumbs with flour and egg to provide a crispy matzo crust for proteins and veggies. That cardboard-esque matzo crunchiness really comes in handy here.
3. You know what they say … when not in Rome but wishing you could be, make matzo pizza! Place matzo on a foil-lined baking sheet, using full crackers for a “pie” or small bite-sized portions for snacking. Spread a thin layer of sauce, sprinkle with your choice of cheese and toppings, and bake at 400 F until the cheese melts and the toppings are cooked. If you’re willing to go the extra mile to avoid “crust” sogginess — remember, matzo is more permeable to sauce than normal pizza dough — melt a thin layer of cheese onto the matzo before adding the other ingredients on top.
4. Want to avoid being the empty-handed seder guest or need a quick treat to serve last-minute visitors? Chocolate toffee matzo bark is a quick and scrumptious solution. Line a rimmed baking sheet with foil and matzo, mix butter or margarine with brown sugar until boiling, spread the toffee over the matzo and bake at 350 F until the coating bubbles. Take it out, dump chocolate chips on top, spread the melting chocolate evenly and sprinkle with your favorite toppings (mine are sea salt and chopped pecans). Refrigerate, and voila! Your extra matzo is now the perfectly flaky, crunchy base for an addictive bite-sized dessert.
5. Brunch is a beloved meal all year round, so why neglect it at Passover just because you can’t eat the leavened stuff? Matzo brei is a simple, crowd-pleasing comfort food that’s perfect for any brunch table. Break the matzo into small pieces and run under hot water until it begins to soften (avoid mushiness). Beat some eggs in a bowl, season with salt and pepper and stir the matzo into the eggs. Heat oil or butter in a skillet, pour in the mixture and fry over high heat until golden. Serve with jam, cinnamon-sugar or whatever other sides you fancy and prepare yourself for that warm fuzzy feeling.
Main photo: Matzo pizzas are a great quick snack to eat warm out of the oven. Credit: Copyright 2015 Rose Winer
I used to think that I already knew about every fattening confection known to man or woman until I watched “The Great British Baking Show,” a television baking contest that recently concluded its current season. This is where I first heard about Povitica (pronounced po-va-teets-sa), a Croatian coffeecake that I was eager to try.
But before I go on about this cake, let me hasten to add that I take pride in not watching television cooking contests because I get angry at the sight of haughty judges taking little nibbles of a dish while anxious and browbeaten young cooks wait for a verdict on their efforts. I dislike watching the power relationship between the mighty judges and the humiliated contestants. Furthermore, since I can’t taste the food being judged, who’s to say that I would agree with the praise or condemnation bestowed upon a dish? Everyone knows that tastes vary, that ingredients and flavors appealing to one person will leave another cold. For instance, were I to judge a contest, any dish containing cilantro or beets would automatically fail with me, but I at least recognize that this isn’t fair.
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So, if I dislike cooking contests, then why did I watch and enjoy “The Great British Baking Show”? And why did I find myself eager to bake Povitica, the complicated and gorgeous sweet bread I’d never heard of that was one of the challenges facing the British contestants?
To start with, I find the setup of this British show interesting in that a diverse group of 12 talented amateur bakers are brought in from around Britain to compete for the crown. And I should add that there is no big prize money involved — just the honor of winning. One of the men was a construction worker, and one of the women was a 17-year-old schoolgirl, so the makeup of the group defied stereotypes. I was struck by the sweet natures of the contestants, who routinely helped one another so that if someone finished a bake early, then he or she would pitch in to help another complete a dish.
What I especially liked was that one of the judges, Paul Hollywood, an artisan baker, was terrific at explaining the qualities expected of any of the three baking challenges that occur during each show. Contestants placed their dishes on a table and Hollywood cut them in half before pointing out their successes or shortcomings. He brings important standards to the contest, examining the overall appearance of the product, whether or not fillings and frostings are even and of good consistency and not lopsided or runny, or if a batch of cookies is uniform and not mismatched. Underbaked dough is usually the worst offense and is guaranteed to put a contestant at the bottom of the heap.
As a viewer, I can see for myself the points Hollywood makes, and when a dish hits the mark, his explanation brings new understanding to what successful baking is all about. Of course the flavor of a dish also counts and is discussed, but as I have already mentioned, taste is a matter of opinion and the judges on the show sometimes disagree.
The emphasis in this program on the visual gave me an insight as to why I sometimes watch another reality show, “Project Runway,” where young clothing designers compete for a large cash prize and the chance to show their work at a New York fashion week. Top designers serve as judges and point out the flaws and glories of a given garment, and I learn from their sophisticated sense of design, for I can see what they are talking about.
While I would never attempt to stitch up a garment — sewing machines have always terrified me — I couldn’t wait to whip up Povitica, which turned out to be a challenging yeast product with a tricky shape.
It is similar to cinnamon bread in that the dough is rolled flat, covered with a filling, then rolled and placed into a standard bread pan.
But with Povitica the dough, rich with butter and eggs, is rolled out extremely thin and then filled with a heavy mixture of chocolate and walnuts, all of which inhibit the rising of the dough. Then, the rolled dough goes into the pan and is intricately shaped so that the finished product, when sliced, exhibits beautiful swirls. My first attempt at Povitica, using an online recipe, was a flop. The dough didn’t rise properly and the finished cake was inedible except for the filling of chocolate and walnuts, which I forbade myself from scraping off and eating.
With my next attempt I added more yeast to the dough and bravely carried on. I made another important adjustment to the traditional recipe by not spreading the rolled dough with butter before putting on the filling, for the slippery butter made it difficult to evenly apply the filling. Instead, I put the butter into the filling so that distributing it over the dough became a cinch.
If I do say so myself, my second Povitica turned out to be a demystified triumph, rising beautifully during the bake and when cut in half exposing the signature swirls of the dish. I will make one again without trepidation, and I now find myself looking forward to next season’s British Baking Show when I hope to learn about even more new fattening treats.
Prep time: 1 hour
Rising time: 3 hours
Baking time: 1 hour
Total time: 5 hours
For the dough:
1 package rapid-rise yeast
1/3 cup sugar
3/4 cup milk, heated to 115 F
1 teaspoon salt
5 tablespoon unsalted butter, melted
1 large egg
2 1/2 cups flour
For the filling:
2 cups walnuts
3/4 cup sugar
3 tablespoons unsweetened cocoa powder
1/4 cup milk
6 tablespoons unsalted butter
1 large egg yolk
1/2 teaspoon vanilla
1 egg white
1 teaspoon sugar
Make the dough:
1. In the stand of a mixer fitted with a paddle, add yeast, 1 tablespoon sugar and half of the warm milk.
2. Let rest until foamy, about 10 minutes.
3. Add remaining sugar and milk, salt, butter and egg, and mix for 30 seconds.
4. With motor running, slowly add flour and beat until smooth and dough is not stuck to the sides of the bowl.
5. Cover dough with plastic wrap and let rise for about 90 minutes.
Make the filling:
1. In a food processor, chop walnuts together with sugar and cocoa until walnuts are finely chopped. Do not grind them to a paste.
2. Heat milk and butter to boiling and pour over the nut mixture.
3. Add egg yolk and vanilla to nut mixture and stir thoroughly.
4. Keep mixture at room temperature until ready to spread on dough.
Constructing the cake:
1. Grease a 9-by-5-inch loaf pan with butter.
2. On a lightly floured surface, roll out risen dough as thin as you can until dough is at least 15 inches long and 10 inches wide. (I use a tabletop for this.)
3. Spread dough with nut mixture.
4. Starting from the long end, roll dough into a tight cylinder.
5. Place in pan in a U shape and circle the ends of the cylinder over the top of the dough already in the pan.
6. Cover and let rise for about 90 minutes.
7. Beat egg white with a fork until foamy and spread over surface of the cake.
8. Sprinkle top with pearl sugar or with regular granulated sugar.
9. Heat oven to 350 F and bake about 1 hour or until a toothpick inserted into the middle comes out clean. Let cool in the pan.
Note: Make sure filling is spreadable. If too thick, add a small amount of milk before spreading on the dough. Before the last 15 minutes of baking, if cake is brown enough, cover with foil to prevent burning. When ready to slice the cake, it is easier to cut from the bottom or sides.
Main photo: Slices of Povitica, a Croatian coffeecake, feature beautiful swirls of the chocolate walnut filling. Credit: Copyright 2015 Barbara Haber
When it comes to the science of baking as opposed to the art of cooking, it doesn’t do to have clumsy, chubby fingers. Chemistry needs cool palms and a sweat-free brow.
More from Zester Daily:
A dear friend of mine, the late Zena Swerling, was a naturally gifted cook, but it was in the realm of baking that she truly shone. “Here’s another can’t-go-wrong recipe,” she’d offer breezily, and although they always worked, they were never quite the same as when served by Zena herself.
Zena started baking when she was “just tall enough to get my chin over my Russian mummy’s kitchen table.” She was a good, old-fashioned cook with a generous hand and heart, but it was not always easy to interpret and annotate her recipes unless you were by her side in the kitchen. Even then, it was difficult because she’d always insist you sit down instead for a light five-course snack with a good helping of juicy gossip.
With Passover here, I’m pleased to share her recipe for ingber, also known as ingberlach (also sometimes called pletzlach), an old-fashioned Ashkenazi carrot-and-ginger festive candy that too few have the patience to make anymore.
Zena, I hope you’re kvelling with pride.
Add more or less ginger as preferred, but this sweet confection of carrots and ginger should smolder in the mouth.
Prep time: 10 minutes
Cook time: 50 minutes
Total time: 1 hour
Yield: About 18 pieces
5 large carrots, peeled
2 cups superfine sugar
1 cup chopped almonds
3 teaspoons ground ginger
1. Finely grate the carrots in the processor and put them in a large pan.
2. Add the sugar; stir over low heat until it dissolves. Cook very slowly, stirring frequently, until the mixture is thick (test by dropping a little onto a plate to see if it sets, like jam). This will take 45 to 50 minutes. For chewy, syrupy candy cook until the soft-crack stage or 270 F on a thermometer; for a more brittle candy, cook until it reaches the hard-crack stage or 300 F.
3. Add the almonds and ginger and remove immediately from the heat. Pour the mixture into a baking tray lined with silicone paper.
4. As it cools, score the top into squares or diamonds, then cut into pieces when cold.
P is for Passover Cake
This is a good recipe either to make before Passover, when the cupboard is crammed with ingredients bought in a frenzy of last-minute panic buying, or when you’re on the homeward stretch and your stocks are running low. Bags of nuts, in particular, seem to get into the spirit of the thing and go forth and multiply under their own volition.
The cake can be made with almonds, walnuts or hazelnuts. Ground hazelnuts are widely available in Jewish stores at this time of the year and are much appreciated by the home baker as they save the tedious business of toasting the nuts, and rubbing their skins off with a tea towel before you pulverize them in a grinder … who needs it? Isn’t this the festival of freedom?
Note to self: Next year must buy nut futures.
And, I’d just like to share with you my favorite Passover joke:
Q: What do you call someone who derives pleasure from the bread of affliction?
A: A matzochist.
OK, let’s get to the cake.
Prep time: 25 minutes
Cook time: 40 minutes
Total time: 65 minutes
Yield: 4 to 6 servings
1/2 cup ground nuts, plus a little extra for dusting
4 large eggs
1/4 cup superfine sugar
2/3 cup, plus 1 cup dark chocolate
2/3 cup sour cream
1 tablespoon sugar (optional)
3 tablespoons apricot jam
Whole nuts, for decoration (optional)
1. Preheat the oven to 355 F (180 C).
2. Grease two 6-inch sandwich tins and line the base of each with a disc of oiled paper. Dust with some ground nuts.
3. Whisk the eggs and sugar until thick.
4. Melt 2/3 cup chocolate with a teaspoon of water.
5. Beat a little into the egg mixture along with a pinch of salt. Fold in the rest of the melted chocolate along with the 1/2 cup of ground nuts.
6. Pour into the tins and bake for 40 minutes or until springy to the touch.
7. Leave to cool on a wire rack, then turn out of the tin.
8. To make the frosting, melt the cup of chocolate and stir in the sour cream. Add a little sugar, if you wish, and allow to cool a little.
9. For the filling, spread the apricot jam and about half of the chocolate mixture over the top of one of the cakes. Place the other cake on top, and smear the remainder of the chocolate sauce over the top. Decorate, if preferred, with whole nuts in shape of a “P.”
Main photo: P is for Passover Cake can be adapted for use at other times of the year, too. Change the P to E, and you have a lovely Easter treat! Credit: Copyright 2015 Clarissa Hyman