Eat Passover dessert the rest of the year?

I’m always looking for a good Passover dessert and my litmus test for whether something is ‘good’ is whether you would also eat it the rest of the year.
Shannon Sarna, @shasarna

I don’t know anything about the mousse concoction she’s touting here, but it did remind me of that awesome icebox pie thing my mom used to make for Passover. (Mom, I know you’re reading this. You still make that?)

, , , ,

7 Responses to Eat Passover dessert the rest of the year?

  1. Harold April 6, 2012 at 4:49 pm #

    I’m partial to Lauren’s chocolate Pot de crème which we will be contributing to tonight’s seder. It seems puddings of some sort are quite popular.

    • Margot April 6, 2012 at 5:25 pm #

      If it’s the recipe I use, it’s wonderful!  Go Laur!!

  2. Glenda April 6, 2012 at 5:01 pm #

    Of course I do! I’m taking it to a secret anarchy second seder.

    Passover Pie is a mousse in a baked shell, but it’s only one batter, so not terribly difficult. Here’s a picture of the recipe, since it’s not on every bag of Paskesz chocolate chips.
    8 eggs, 8 oz of chocolate chips, 3/4 C. sugar, 2 tbls. coffee powder, 1/8 C. brandy or liquor, 1 packet of vanillin sugar

    You’ll also need a 9″ round foil baking pan–the kind that comes with a raised plastic lid–if you make it for Passover. 

    Melt the chocolate over a double boiler (or 30 secs at a time in the microwave). Combine egg yolks, vanillin sugar, liquor, and dissolved coffee. (If it’s not Passover, use vanilla extract and Kahlua instead of the vanillin sugar, liquor, and coffee.) Mix thoroughly into chocolate. Beat egg whites with sugar until stiff. Carefully fold chocolate mixture into whites. Put two-thirds of the batter in the fridge, and pour the other third of the batter into the 9″ baking pan. Bake at 350 degrees for 20 minutes. The batter will rise dramatically during baking, but will collapse when cool. After it is cool, pour the reserved batter into the crust formed by the collapsed cake, decorate with chocolate shavings, and put it in the freezer. It’s much easier to cut if you let it thaw slightly in the fridge before serving–so move it from the freezer to the fridge when you make space by pulling the gefilte fish platter out.

    • Margot April 6, 2012 at 5:26 pm #

      This sounds worthy of a try!  Thanks for posting the recipe.

  3. Samantha April 6, 2012 at 5:38 pm #

    Golly, I love the way your mom describes the recipe, particularly the advice to “make space by pulling the gefilte fish platter out”.

    • David A.M. Wilensky April 7, 2012 at 12:15 pm #

      She’s clever like that. This is the woman who serves a green salad when you get to karpas, matzah ball soup when you get to matzah.

  4. Glenda April 12, 2012 at 7:13 pm #

    Two other food-oriented innovations are useful to encourage lingering by preventing hunger:

    Eggs are served with karpas because we’re passing around the salt water at that point. (And, umm, there’s that other spring holiday with eggs and rebirth and all that, so bewildered guests feel happy with something familiar.)
    Gefilte fish appears on the table once we are eating horseradish, which gives you a rough idea of how long the pie is in the fridge rather than the freezer.

    BTW, it turned out that the anarchy seder was quite familiar, since it’s the kind we hosted where every participant has a different haggadah. As participants take turns reading, we get to discuss and compare the translations and commentary.
    It’s easy to increase the orderliness ever-so-slightly by sticking a post-it on each haggadah listing the page numbers for each step.