dessert

Raspberry Fool

~ lisaandfrancescook ~ Leave a comment

Raspberry Fool is an incredibly simple dessert to make and is the perfect ending to a fish or vegetarian holiday dinner. If you make a non-dairy whipped cream, then you could serve this with a meat or vegan meal. However, as a lover of real whipped cream made by me, I would prefer to eat this dessert when it doesn’t violate the laws of kashrut. But you do you.

There are very few ingredients to make this rich, yet somehow, light dessert. It feels luxurious somehow although there is nothing exotic about it. All that it needs to accompany it is a simple cookie. During Passover, I serve this with my Passover Florentine Cookies.

Why is this dessert called a “Fool?” It isn’t 100% clear, but many people believe that the word comes from the French verb fouler, which means to crush or press. The raspberries are macerated with sugar and liqueur and then lightly mashed or crushed before adding them to the whipped cream.

This beautiful Raspberry Fool has the fluffy white whipped cream with ribbons of fresh, macerated and crushed raspberries running through it. You can certainly make the whipped cream ahead and then place it in a sieve over a bowl in the fridge to allow any of the liquid to drain off. The raspberries can also be prepared ahead but do not assemble the dessert until you are just ready to serve it. Any leftovers (Really, there will be leftovers??) will still taste good, but won’t look quite as pretty.

While I have only made this dessert using beautiful raspberries, I can’t see why you couldn’t make it with ripe strawberries, blackberries or a mix of berries. Perhaps its because great raspberries seem so decadent.

Serve the Fool in a pretty dish. Get creative. I used small snifters that came as part of a gift of Napoleon Mandarin Liqueur. Dessert should be delicious and fun! Top it with either a few unmacerated raspberries and a sprig of mint or add a small dollop of the macerated berries that you set aside for this purpose.

While I rarely make any of Ree Drummond’s recipes, this is hers. It works perfectly every time and is simple and straightforward. I did make a couple of tiny tweaks. The most difficult thing about it is to know when to stop whipping the cream.

Of course, you don’t have to wait for a holiday to make this delightful treat!

RECIPE

YIELD: 6 to 8 servings

INGREDIENTS

3 cups fresh raspberries and a few more for garnish

1/4 cup granulated sugar

3 Tablespoons Chambord or Framboise liqueur

2 cups of cold heavy or whipping cream (I try to buy it without any stabilizers)

Powdered or Confectioners Sugar

A good splash of pure vanilla extract

FOR GARNISH

3 fresh, washed and dried raspberries per serving

A sprig of mint per serving

OR a drizzle of the macerated raspberries that you have set aside for this purpose

A simple cookie to accompany it

DIRECTIONS

In a medium bowl, gently stir together the raspberries, granulated sugar and liqueur (you could use water but it just isn’t the same). Allow this to sit for about 15 minutes.

In a separate bowl that you place in your sink to avoid any mess, add the heavy cream. (TIP: chill the beaters or balloon whisk before using.) You could do this in a standing mixer, but for this amount of cream I generally use an electric hand mixer. And for some reason having to do with physics that my husband has tried to explain to me MANY times over the years, a larger amount of cream to whip makes less mess than a smaller amount.

Whip the cream on high until it starts to form soft peaks and look like whipped cream.

At this point stop the whipping and add the vanilla extract and 2 to 3 Tablespoons of confectioners sugar. Whip it some more to mix everything through and then stop to taste it. You want the whipped cream to be fairly stiff but not turned to butter.

If it is too soft like a Chantilly, the cream will collapse as soon as you add the berries. If its perfect, you’re done. If you prefer it sweeter or with more vanilla, add a bit more, whip and taste.

You could use more of the liqueur instead of the vanilla in the whipped cream. It’s your choice. Once the cream is to your taste, set it in a sieve over a bowl. It can be refrigerated until you are ready to assemble.

Just before assembling, take a fork and mash the raspberries until all of the liquid and fruit are mashed together. Spoon half of the fruit into the whipped cream and gently fold it through once or twice with a rubber spatula to create streaks. DON’T OVER MIX! You want it to be streaked, not solid pink. Repeat with remaining raspberries, setting aside some first as a garnish. You could alternatively choose to layer the whipped cream and fruit in your serving dishes. It’s hard to go wrong.

Now enjoy!

Passover Brownies

~ lisaandfrancescook ~ Leave a comment

Over nearly 5 decades of preparing Pesach meals, I have made many wonderful desserts. You will find most of them on my blog and I will also link to them below. For several years I tried to make these brownies from Joan Nathan’s Jewish Cooking in America. This doyenne of Jewish cooking tells the best stories, but I have always found her recipes to be problematic. And the recipe for these Passover Brownies created by the Capsouto Frères NEVER worked. I finally figured out that there was a mistake in the recipe.

I have fixed the mistake and made a couple of small tweaks to the recipe. These Passover Brownies are just delicious and for those who must avoid gluten, they are good enough to enjoy all year. Rich with dark chocolate, dense and yet light because of the eggs and almond flour, they are a wonderful addition to any Passover meal.

And perhaps best of all, these brownies get EVEN better as they age which makes them a perfect make-ahead dessert. The flavors intensify and the brownies themselves become a bit denser while maintaining their lightness.

This recipe is a more old fashioned Passover recipe that does not take advantage of Kosher for Passover baking soda and baking powder which was unavailable decades ago. Our only leavening was lots of eggs that we separated into the yolks and whites. The whites had to be beaten into stiff peaks and gently folded into the rest of the mixture which included the yolks. While a bit of a tedious process, it still works.

When eggs were scarce during the pandemic, it was certainly nice to have other options. But recreating some of these older recipes brings me closer to my parents and grandparents, may they all rest in peace. I especially wanted to make some of these older recipes this year when my family is far away and it is just me and my husband. It reminds me of a happier time when our family was bigger and lived close by one another.

If you have a hand or standing mixer, this recipe is not too onerous to make. But it will take a little more effort than a standard brownie recipe to achieve the delightful result. And if we can’t take a little more effort during the holiday, well when can we?

For More Passover Desserts

Turkish Walnut Cookies for Passover (Mustacudos de Muez)

Fudgy Passover Brownies – Gluten-Free

Chocolate Orange Vegan Passover Cake

Vegan Dark Chocolate Mousse

Lemon Ricotta Almond Cake for Passover

Iraqi Almond Cardamom Cookies

Passover Sephardic Wine Cookies

Passover Almond Coconut Macaroons

Passover Florentine Cookies

Passover Orange Ginger Spice Cookies

Chocolate Chip Vegan Meringue Buttons for Passover

Vegan Almond Coconut Macaroons

RECIPE

Yield: One 9″ square pan (You decide how big or small to cut them. I got 16 pieces)

INGREDIENTS

1.5 sticks of unsalted vegan or dairy butter, at room temperature

3/4 cup granulated sugar

5 large eggs, separated

6 ounces best quality bittersweet chocolate (try for 70 to 72% cacao)

6 ounces finely ground natural almond meal or flour

pinch of salt

1 teaspoon pure vanilla extract

A good splash of dark coffee (about 1 Tablespoon)

DIRECTION

Preheat your oven to 350 degrees F. Line a 9-inch square metal baking pan with parchment and lightly spray it with avocado oil or other kosher for Passover neutral spray.

Melt the chocolate in a double boiler. I just use an oven-safe bowl that I place over a pot with hot water. You can melt chocolate in the microwave but it’s a fussier process. Just heat the water and have the bowl sit in the pot just ABOVE the water. Stir occasionally with a spatula. Once melted, remove the chocolate from the heat and allow it to cool slightly.

While the chocolate melts, cream the better and sugar, scraping down the bowl periodically. You should cream the butter and sugar for at least 3 minutes in either a standing mixture or with a hand mixture. Slowly add the egg yolks one at a time. You want this to be light and fluffy.

Then add the slightly cooled chocolate, the vanilla extract, coffee and the ground almonds. Mix through.

In a separate clean bowl, beat the egg whites until stiff peaks form. Take about 1/4 of the whipped egg whites and thoroughly mix it into the chocolate batter to loosen it up. Then in 3 other portions, gently but thoroughly fold in the remaining egg whites just until no whites are showing. Use a rubber spatula for this and make figure eights through the batter to incorporate the whites without deflating them too much.

Pour the batter into the prepared pan and bake for about 40 minutes. The top should look baked and just slightly cracked.

Allow the brownies to cool completely before cutting. Don’t worry if the center sinks a little as it cools. Now enjoy!

Turkish Walnut Cookies for Passover (Mustacudos de Muez)

~ lisaandfrancescook ~ 1 Comment

Mustacudos de Muez are a Passover specialty of the Jews of Turkey. These unprepossessing cookies are simple to make and quite delicious. Unlike the many varieties of almond and coconut cookies that are ubiquitous during Passover, the Mustacudos de Muez are not as chewy or as sweet. The walnuts have a unique depth of flavor and the orange zest and cinnamon will transport you to the Bosporus.

These cookies are great with tea or coffee, but also would be wonderful with a sweet dessert wine. When you bite into one, there is a bit of crunch to the outer shell of the cookie and then you experience just a slight chewiness as you inhale the orange, walnut and cinnamon goodness.

I found the recipe in Claudia Roden’s The Book of Jewish Food.

If you looking to arm chair travel this Pesach holiday, you can’t go wrong with these delightful and simple cookie. They are fairly sturdy so also make a good treat to bring if you are lucky enough to be invited to someone else’s Seder.

There are many wonderful desserts on my blog that are Kosher for Passover and I’ve just added another. Tomorrow I will post my Passover Brownies recipe. After all, you can’t have too many great desserts.

RECIPE

Yield: Between 16 -20

INGREDIENTS

2 cups (250g) English walnuts

1/2 cup (90g) granulated sugar

1 large egg

Zest of 3/4 of a large orange (navel or Cara Cara)

3/4 teaspoon of ground cinnamon

1/4 teaspoon of Kosher salt

DIRECTIONS

Preheat your oven to 350 degrees F. or 325 degrees F if using a convection oven.

Line rimmed cookie sheets with parchment paper or use a Silpat.

Place all of the ingredients in a food processor and blend until the mixture forms a firm paste with the walnuts still retaining some coarseness.

Moisten your hands with a bit of water or a thin coating of a neutral oil so that the paste does not stick.

Form the mixture into balls the size of walnuts in their shell. Arrange them on the prepared cookie sheets leaving about an 1.5 inches between. Bake for 20 to 25 minutes. Remove them from the oven and allow them to cool before storing the cookies in a tin or airtight container.

Vegan Dark Chocolate Mousse

~ lisaandfrancescook ~ 3 Comments

This simple-to-make, absolutely fabulous dessert is a must for vegans and non-vegans alike. I came across this at the Minimalist Baker site one year when I was looking for some new Passover recipes (and this can easily be made kosher for Passover). Vegan Dark Chocolate Mousse is rich tasting with a beautiful silky texture and that bittersweet chocolate finish. Once you make it, you will wonder why you never had it before. There is no going back.

However, like all things with few ingredients, the ones you use need to be topnotch. I like Valrhona Cocoa and Scharffen Berger Baking Chocolate 70% Cacao. This gives a sophisticated finish to the Vegan Dark Chocolate Mousse. Sweet chocolate pudding has its place, but this isn’t it. These are the brands I like but there are some other wonderful brands out there, including some that are kosher for Passover.

I got into making vegan desserts because of my great nephew who was deathly allergic to eggs. We shared many holidays together and I never wanted him to miss out on anything or have to “settle.” While thankfully, he successfully underwent treatment to desensitize him to eggs, I still like to make many desserts that are vegan. If you keep the laws of kashrut and want to serve a great dessert after a meat meal, vegan desserts are just the ticket.

This insanely rich-tasting, dark chocolate mousse can be enjoyed unadorned or you can have fun tarting it up as I did for this past Shabbat dinner. And pregnant women and children can safely enjoy this wonderful dessert since unlike a “true” mousse, it is not made with raw egg!

This recipe is definitely a keeper.

RECIPE

Yield: About 8 servings (A little goes a long way)

INGREDIENTS

1/2 cup plus 1 Tablespoon of unsweetened Dutch process cocoa or cacao powder (I like Valrhona cocoa for this.)

3/4 cup chopped cocoa butter 

3.5 ounces of the best dark chocolate (70%) (Bittersweet)

1 14-ounce can of full-fat coconut milk

1 teaspoon pure vanilla extract

Pinch of Kosher salt

1 teaspoon of Powdered or Confectioner’s sugar

6 pitted medjool dates

DIRECTIONS

In a small saucepan, combine cocoa or cacao powder, cocoa butter, chocolate, salt, and coconut milk. Begin warming over medium-low heat, whisking to combine.

Once the mixture is melted whisk until fully combined. Then remove from heat and add vanilla and confectioner’s sugar to taste (or just add more dates). I found 3/4 teaspoon sugar to be perfect.

Transfer the mixture to a blender. Add dates and blend on high until creamy and smooth. 

Taste and adjust flavor as needed, adding more cacao powder for rich chocolate flavor, dates for sweetness, or salt for saltiness. Frankly, I didn’t add anything. The instructions and amounts as given produced a dark, bittersweet, slightly fudgy deliciousness.

Transfer to a bowl and cover. Refrigerate until cold and thickened – at least 4 hours, preferably overnight.

SERVING SUGGESTIONS

If you want the dessert to be softer and more traditional “mousse-like” take it out of the fridge about an hour before serving. Straight from the fridge will give a somewhat fudgier texture. There is no right or wrong here – both ways are absolutely delicious.

To serve on its own, divide between serving glasses and top with coconut whipped cream, raspberries, and chopped vegan dark chocolate or cacao/cocoa powder (optional).

Store leftovers covered in the refrigerator up to 5 days. 

Fresh Figs Poached in Syrup

~ lisaandfrancescook ~ Leave a comment

Fresh Figs are everywhere right now and we love them. In recent years, I have seen the trend that recipes decide that an ingredient should be made popular and it will appear in everything from appetizers to desserts. But new isn’t always better and these Fresh Figs Poached in Syrup are a perfect example.

Growing up my mother would often serve poached figs from a jar with a bit of cream for a simple dessert. Or we ate them as is as part of a breakfast. I loved plunging my spoon into their plump bodies, dripping with the sweet syrup,

Fresh Figs Poached in Syrup is a classic recipe dating back to the Greeks and Romans. So I guess it would be safe to say that this is a tried and true method of enjoying this delightful fruit.

There are a number of varieties of fresh figs available and I used what are referred to as Turkey Brown Figs. But you could use the same directions with any figs that are ripe, unblemished and available to you. You should choose figs that have some give but are not oozing juice or mushy.

This recipe with cloves, cardamom and cinnamon not only is a harbinger of autumn but reminds me of the spice markets in Jerusalem. You could, of course leave them out, but why would you want to? While I have not added any alcohol to my figs, you can choose to add a bit of brandy, rum or Bourbon. I prefer them as is or with a bit of heavy cream, creme fraiche, yogurt or whipped cream. Serve some simple cookies like a shortbread or sablé. Fresh Figs Poached in Syrup is a wonderful, light and satisfying treat.

Fresh figs are perishable so have a plan how to use them before actually making your purchase. For the fig lovers among you, check out these other delicious ways to make the most of the fig bounty now in your market.

Fresh Fig Salad with Blue Cheese and Candied Pecans

Frangipane Fig Tart

Fresh Fig and Walnut Bread

RECIPE

Servings: 5 to 6 (Can be doubled)

INGREDIENTS

1.5 pounds of fresh, ripe, unblemished figs of any variety

1.5 cups of water (If you like a lot of syrup, use 3 cups of water and 3 cups of sugar and a little more of each of the spices below)

1.5 cups of granulated sugar

1 small lemon, sliced

1 or 2 sticks of cinnamon

4 to 5 whole cloves

4 to 5 whole green cardamom pods

A whole vanilla bean, split down the middle

DIRECTIONS

Remove the tough stems from the figs

Place all of the other ingredients in a pot or pan that will hold all of the figs in a single layer

Bring the syrup to a boil and once the sugar has completely dissolved and the liquid is clear, gently add the figs.

Reduce the heat to a simmer and poach for 1.5 hours, basting the figs in the liquid about every 15 minutes or so. f you wish to have a thicker liquid, carefully remove the figs from the liquid and boil the liquid to the desired consistency.

Once the figs have finished cooking, they will keep in the fridge for about a month. I

Apricot Galette with Almond Mascarpone Cream

~ lisaandfrancescook ~ Leave a comment

We are firmly in stone fruit season. And while I love a juicy, fragrant peach or nectarine, I have found over the last 10 years that they are very unpredictable. Sometimes they can look good on the outside, but are either mealy, tough or without flavor. But apricots and plums seem to be more consistent, with new varieties and colors every year. My Apricot Galette with Almond Mascarpone Cream makes the most of apricots. I rarely gush but this galette is the dessert of my dreams. Loaded with perfectly ripe apricots nestled into a creamy, almond mascarpone.

The apricots are ripe, sweet, tender and almost creamy. Just a hint of almond and nutmeg enhance the apricotiness of the fruit. And who doesn’t love a delicious cream in their dessert?

I believe this recipe would work with plums, although I have not tried it yet. And obviously, the number of plums used would be fewer than the number of apricots given their relative sizes. The Apricot Galette with Almond Mascarpone Cream does not need any garnish, but if you added a dollop of whipped cream, you won’t find me faulting you.

This galette is the perfect finish for a summer dinner. I prefer desserts that are not overly sweet, but creamy and fruity – my pecan pie being the exception. To an extent, how sweet your finished product will be depends on the actual fruit you use. You can add an additional tablespoon or 2 of sugar if you want to go sweeter. I won’t, but no judgment here.

RECIPE

Yield: 8 servings

INGREDIENTS

Galette dough (See below for my favorite dough)

For the filling

13 to 14 apricots, any variety, halved, pitted and sliced into 6 to 8 slices

6 ounces mascarpone, room temperature

1/3 cup of granulated sugar

rounded quarter teaspoon of freshly grated nutmeg

1 Tablespoon fresh lemon juice

healthy pinch of fine Himalayan sea salt or kosher salt

1 rounded Tablespoon of preserves (Either apricot or blood orange)

1 large egg, room temperature

1/4 cup cornstarch

1 teaspoon pure vanilla extract

1 teaspoon pure almond extract

For the dough

1.5 cups, unbleached, all-purpose flour

1 Tablespoon granulated sugar

large pinch of kosher or Himalayan sea salt

1 stick (8 Tablespoons) of unsalted butter, cubed and very cold

1 teaspoon of vinegar (Distilled or apple cider)

4 to 5 Tablespoons ice cold water

For the glaze

1 egg yolk mixed with 1 Tablespoon of cream for the glaze

Demerara or other large crystal sugar

2 Tablespoons sliced almonds (Natural or blanched)

DIRECTIONS

I make my dough in a food processor. While admittedly it takes longer to wash the food processor than it does to make the dough, I just find it preferable. However, you can, of course, make the dough by hand.

Place the first 4 ingredients into the bowl of the processor. Pulse 15 times. Then add 4 Tablespoons of the ice water and the vinegar. Start processing. If the dough doesn’t appear to be quite coming together, add the last Tablespoon of water. Then run the machine just until the dough starts to come together.

Remove the dough from the processor and using waxed paper or plastic wrap, push the dough together into a ball. Then flatten into a thick disk. Refrigerate for 40 minutes if you will be using it right away. It can stay in the fridge for a day or two if well-wrapped. It can be frozen, although I never do that.

While the dough is resting in the fridge, combine all of the filling ingredients in a large bowl EXCEPT for the apricots. Mix them together until well combined. THEN add the apricot slices and using a spatula, gently mix them through the cream.

When you are ready to bake the galette, preheat the oven to 425 degrees F. Line a baking sheet pan with parchment.

If the dough has only been in the fridge for 40 minutes, you should be able to roll it out with ease. If it was in the fridge longer then you will need to have it sit on the counter for 10 to 15 minutes before you can roll it out without cracking it.

Lightly flour a counter or large Silpat baking sheet. Lightly flour the area where you will be rolling out the dough. Place the disk on top of the flour and sprinkle flour over the top of the dough. Roll out the dough from the center rolling outwards, turning the dough frequently. Add flour as needed to prevent sticking. You want to end up with a 14-inch circle. It doesn’t have to be perfect. This is rustic.

Carefully roll the dough back onto the rolling pin and transfer it to the pan with the parchment. It might overlap the sides a bit, but that is okay. Now carefully pour the apricot/mascarpone mixture over the dough in the center. Begin to pull up the dough over the filling but leaving a large opening in the center. Pleat the dough as necessary. (If you don’t like raggedy edges you, you can trim them using a small knife or pastry cutter. Sometimes I do – this time I didn’t.) I happen to love a good pastry dough, but you can cut the dough back, making a larger opening in the center with a smaller dough surround. Extra dough can be used to make a simple cookie with a bit of egg wash and sugar on top.

In a smallish bowl, add the cream to one large egg yolk and stir well. Brush the outside of the dough all around with the egg wash. Then generously sprinkle (from above) the Demerara or coarse sugar and the sliced almonds, if used.

Bake for 30 to 35 minutes or until the pastry is a golden brown and the cream filling appears to be set.

Remove to a rack to cool completely before serving. Ideally this is served at room temperature, but left-overs will need to be refrigerated.

Strawberry Rhubarb Compote

~ lisaandfrancescook ~ Leave a comment

Rhubarb season has begun and I couldn’t be happier. Growing up, I always looked forward to summer and my mother’s Strawberry Rhubarb Compote. I ate it just as is or over pound cake with a dollop of vanilla ice cream or freshly whipped cream. It’s ridiculously simple to make and comes together in about 30 minutes or less. Having a jar of it in the fridge is like money in the bank. Even if dinner is only so-so, there is always a delicious dessert waiting quietly in that jar in the fridge.

Those tough but gorgeous purple red stalks melt into a puddle when cooked for only about 8 to 10 minutes. The result is slightly tart with just the right amount of sweet. Throw in some strawberries or raspberries (Fresh or frozen), some sugar and voila! Dessert!

It had been awhile since I had made this, so I went online and found Ina Garten’s recipe which is what I mostly have here. I am pretty certain that my mother kept hers simple with no added citrus or alcohol. But this version is quite as good as I remember eating as a child so that is why I have used it.

A slightly funny story about rhubarb, which while I enjoy it as a fruit, is actually technically a vegetable. My husband, son and daughter-in-law and I were at a vineyard in California which had an extensive garden. They were having a party for its members. As we were walking around, I saw what I thought was rhubarb since it is a favorite of Frances’ and mine. Since the vineyard people didn’t appear to use the things they grew, we asked if they would mind if we took some stalks. Frances and I were very pleased with ourselves and were looking forward to what we we bake with them. Unfortunately, we found out at the last minute that the rhubarb that we had picked, was, in fact, amaranth! Needless to say, we were rather disappointed, but glad of the discovery before we had baked it in a tart.

I love the tart/sweet fruitiness of rhubarb compote, but you are in control. So if you want it sweeter, just add another 2 Tablespoons of sugar.

For More Rhubarb Recipes:

Strawberry Rhubarb Pie

Rhubarb Frangipane Galette

Rhubarb Strawberry Tart with Walnut Crust

Harvest Food: Rhubarb Cake

RECIPE

Yield: About 6 servings

INGREDIENTS


2 pounds fresh rhubarb cut in ¾-inch chunks (6 to 8 cups)

1 cup granulated sugar

2/3 cup of water, preferably filtered

1/2 teaspoon kosher or fine sea salt

1 pound fresh or frozen strawberries, hulled and thickly sliced

1/2 pint fresh or frozen raspberries

1/3 cup freshly squeezed lemon juice (2 lemons)

1/3 cup orange juice

2 tablespoons Grand Marnier or Triple Sec or Cointreau liqueur (optional)

DIRECTIONS

Place the rhubarb, sugar, salt and water in a pot. Bring the mixture to a boil over medium high heat. Give it a stir and reduce the temperature to a simmer, cooking for about 10 minutes or until the rhubarb chunks start breaking down.

Remove from the heat and add all of the remaining ingredients. Allow to cool. This can be eaten warm, at room temperature or cold. It will last in the fridge for 1 to 2 weeks in an airtight container. Mine is always eaten long before!

Fudgy Passover Brownies – Gluten-Free

~ lisaandfrancescook ~ 1 Comment

There isn’t a great deal to say about why you would want to make brownies for Pesach. I mean, why wouldn’t you? After all, who doesn’t love a good brownie? And since these Fudgy Passover Brownies are gluten-free, they also can be used all year-round for those with gluten intolerance. Dense and fudgy with a deep chocolate flavor. Be extra decadent and serve them with vegan vanilla ice cream or whipped cream.

There are a LOT of brownie recipes out there and I have several on my blog. People also have very strong ideas about what makes the perfect brownie – fudgy vs. cakey, with extra chocolate chips or without, frosting or no frosting. Etc. etc. etc.

My personal all-time favorite brownie is my Java Brownie, but it is not for Passover. Is this brownie the absolute sine quinone of brownies? Probably not. But it is an easy recipe that comes together quickly, is Kosher for Pesach and is quite satisfying when you are looking for that chocolate something dessert. And best of all, I had all of the ingredients in my fridge or pantry so there were no additional trips to the store. Give it a try.

Just a note. These brownies will only be as good as the ingredients you use. If you use a cheap chocolate or cocoa, artificial vanilla etc. your results will not be as good as when using quality ingredients. There are some excellent kosher for Passover chocolate brands and you should be able to find one without too much difficulty. This recipe only calls for two eggs so make sure that they are fresh. There is also some excellent vegan butter on the market in addition to vegetable margarine. I would definitely go for the vegan buttery sticks. You will see the difference in the end result. Your output will only be as good as your input.

RECIPE

YIELD: About 9 servings

INGREDIENTS

4 Tablespoons unsalted butter or vegan butter cut into chunks, plus extra for the pan

3.5 ounces dark or bittersweet kosher for Passover chocolate, broken or coarsely chopped

1 cup superfine almond flour or almond meal

½ cup granulated cane sugar

¼ cup unsweetened Dutch-processed cocoa powder

2 Tablespoons of potato starch

1.5 teaspoons instant espresso powder

¼ teaspoon fine sea salt or kosher salt

2 large eggs

1 teaspoon pure vanilla extract

¼ cup dark, white or a mixture of chocolate chips

DIRECTIONS

Preheat the oven to 350 degrees F. Line an 8 x 8-inch metal pan with parchment. Butter the paper and set aside.

Place the butter and chocolate in the top of a double boiler or in a microwave safe bowl. Just place a heat proof bowl over a pot of water, but do NOT allow the bottom of the bowl to touch the water. Bring the water to a simmer and checking frequently, melt the chocolate and butter, stirring occasionally with a spatula. If you use a microwave for this, start with 30 seconds at full heat. Keep checking and stirring. Do small increments after that until almost all the chocolate is melted. Then remove the bowl from the microwave and stir with a spatula until the chocolate is smooth and glossy.

In a large mixing bowl, whisk together the almond flour, sugar, cocoa powder, potato starch, salt and instant espresso granules. Stir out any lumps that may have formed. Add the chocolate mixture to the dry ingredients and incorporate it using a spatula.

Lightly whisk the eggs and vanilla in a separate bowl and add it to the batter. Add in the chocolate chips and mix everything through until you have a fairly thick but smooth batter (except for the chocolate chip lumps.)

Pour the batter into the prepared pan and use a spatula to spread everything evenly.

Bake in the preheated oven for 20 to 25 minutes or until the brownies are just firm to the touch and a toothpick comes out mostly clean.

Allow the brownies to cool completely in the pan. Then either invert them onto a plate, remove the paper and turn the brownies right side up to cut them OR just ease theparchment and brownies out of the pan and place on a cutting board. You can then just cut them on the parchment and peel the parchment off each piece.

Cranberry Bars

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Just in time for Thanksgiving! These Cranberry Bars are a simple-to-make treat that is sweet and tart, with a buttery shortbread crust and lovely orange top notes. They have a chewiness that I like and hopefully you will as well. No fussing with pie dough for this dessert!

All it needs is a dusting of confectioner’s sugar, although, if you decide to add a dollop of whipped cream or creme fraiche for some added decadence, I won’t tell.

Our son and his family will be here for the week so I wanted some dessert options available, including for Thanksgiving and Shabbat. But who am I kidding. Actually, my husband and I really enjoy a cookie or slice of cake after dinner – nothing too sweet or too big. These Cranberry Bars can be cut into squares as big or small as you like. And the garnet cranberry middle layer with it’s dusting of confectioner’s snow, adds just the right festive look for this entire holiday season.

The recipe comes from a website that I came across while looking for Thanksgiving ideas. I always try to add at least one new dish every year – just to keep things interesting for me. And that website got it from someone named Sarah Fennel. I made a couple of tweaks to the directions and one change to the ingredients. While this time I basically stuck to the original recipe, I think that next time I will add some coarsely chopped pecans to the crumb topping. What could it hurt?!

Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive but is a good place to start.

There are lots of wonderful cookie, cake and pie recipes to choose from on my blog. And in my family, there would be a mutiny and it just wouldn’t be Thanksgiving without my Bourbon Pecan Pie. But these Cranberry Bars are a lovely new addition to our Thanksgiving and winter holiday desserts.

Recipe

Yield: 9 to 16 Bars, depending on how you cut them

Ingredients

for the crust:

1 cup all-purpose flour
3/4 cup (1 1/2 sticks) unsalted butter, cold and cut into small cubes (You could use Vegan Butter if you wish this to be a pareve dessert.)
1/3 cup granulated sugar
1/3 cup packed light or dark brown sugar
1 teaspoon salt
1 large egg, at room temperature
1 teaspoon vanilla extract

for the cranberry layer:

1 pound fresh or frozen cranberries
1/2 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons freshly grated orange zest (from about 2 large oranges)

for the crumb topping:

1/4 cup (1/2 stick) unsalted butter, at room temperature (Vegan Butter could be used here as well.)
1/4 cup granulated sugar
1/4 cup packed light or dark brown sugar
3/4 cup all-purpose flour
1/2 teaspoon salt
Confectioner’s sugar, for topping (optional, but recommended)

Directions

First, make the crust. Preheat the oven to 350°F. Line a 9×9-inch square baking pan with parchment paper on all sides. Use paper clamps if you have them to hold the paper in place while you fill the pan. BUT don’t forget to remove them before baking!

In a food processor fitted with the metal “S” blade, add the flour, butter, granulated sugar, brown sugar, and salt and pulse until combined, about 1 minute. The mixture will be thick. Add the egg and vanilla extract and pulse until the mixture forms a thick dough, about 45 seconds. Transfer the dough to the prepared pan and use a measuring cup (or something else with a flat bottom) to really pack the crust into an even layer. (This part was admittedly a bit tedious. I used my fingers first and finished smoothing with a spatula.)

While you prepare the cranberry layer, stick the pan in the fridge.

Next, make the cranberry layer. In a large bowl, combine the cranberries, granulated sugar, cornstarch, and orange zest. Mix carefully with a spatula so you don’t break up the cranberries. Remove the pan from the fridge and transfer the cranberry mixture over the dough. Use a spatula to spread it evenly to the edges. I then stuck it in the fridge again while I prepared the crumb topping.

Last, make the crumb topping. In a small bowl, combine the softened butter, granulated sugar, brown sugar, flour, and salt. Use a fork or your fingers to work everything together until the mixture resembles wet sand and clumps together when squeezed with your hand.

Squeeze the crumb topping into your palm, then break it apart into big and small clusters, sprinkling them all over the cranberry layer like a fruit crisp (some pockets of exposed cranberries are okay!) Bake until the cranberries have burst completely and the top of the bars is light golden brown, about 1 hour.

Place the pan on a cooling rack and allow the bars to cool completely in the pan. Use the parchment paper to lift the bars from the pan, then transfer them to a cutting board. Dust the top with confectioners’ sugar (if using), cut into 9 or 16 squares, and serve.

    Rye Blueberry Bars

    ~ lisaandfrancescook ~ Leave a comment

    I adore anything with blueberries. In fact I have told my husband that for my last meal on earth, I want his Upside Down Blueberry Pancake. And then there is my Blueberry Galette or Blueberry Streusel Coffee Cake or Mixed Berry Galette. You get the point. So when this King Arthur Baking recipe came up as a card on my phone, I figured I should try it.

    Until relatively recently, it had not occurred to me to use rye flour for anything other than rye bread or pumpernickel. But another King Arthur recipe for Rye Chocolate Crumb Cake made me change my mind. It was also fabulous in these Rye Molasses Ginger Cookies.

    In general, I have found the King Arthur recipes to be pretty accurate and clear-cut. Since they are also clearly selling their products, I do resent when they list one ingredient that I would not normally have and used and in a tiny amount. But they have a business to run and I work around it when necessary. This was not an issue for the Rye Blueberry Bars. I did, however, make a few very small tweaks to the directions, which I believe made this recipe better.

    Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive but is a good place to start.

    Rye Blueberry Bars are delicious and not particularly difficult to make. They are at their peak on the day you make them. While they don’t go bad, the texture of the crust will soften after day one. That doesn’t put me off, but forewarned is forearmed. If you have a family or a bunch of friends or co-workers to feed, having left-overs will not be an issue. Now I don’t know what universe the King Arthur people live in, but they thought you should get 16 pieces. And perhaps you should. However, realistically, eight pieces is more like it.

    Being totally honest, my husband liked these a lot more than I did. He even got poetic in his description – seriously! Are they worth trying? Absolutely. Do I personally prefer it to the other blueberry desserts mentioned above? No.

    The rye flour lends a slight nuttiness to the crust and the oatmeal streusel topping has a very homey feel to it. And what’s great is that the dough that forms the bottom crust also is used for the streusel! As Ina Garten would say, “How easy is that?!” I used fresh blueberries for this and the flavor is enhanced with the lemon juice and cardamom – two natural complements to blueberries.

    If you love blueberries like I do or if you happen to have a bounty after berry picking, any of the blueberry recipes linked above as well as these Rye Blueberry Bars would be great options for a delicious summer dessert. And if you are interested in trying rye flour in something other than pumpernickel and rye bread, give this recipe and the others linked above a go.

    Recipe

    Yield: One 8-inch pan of cookie bars

    Ingredients

    Filling
    1/3 cup (104g) maple syrup
    1/2 teaspoon table salt
    2 tablespoons (28g) lemon juice
    3 tablespoons (21g)
    cornstarch
    1 teaspoon pure vanilla extract
    1 cup (120g) Unbleached All-Purpose Flour
    1/2 cup (53g) Medium Rye Flour
    1/2 cup (45g) rolled oats, old-fashioned or quick cooking (I used old-fashioned)

    For the dough

    1/2 cup (107g) light or dark brown sugar, packed
    1/4 cup (28g) confectioners’ sugar, sifted if lumpy
    1/2 teaspoon fine sea salt or kosher salt
    1/2 teaspoon ground cardamom
    1/4 teaspoon baking powder
    1/4 teaspoon baking soda
    10 tablespoons (142g) cold unsalted butter, cut into 1/2″ cubes
    2 teaspoons pure vanilla extract

    Directions

    To make the filling

    In a medium pot, combine the blueberries, maple syrup, and salt. Cook over medium-low
    heat, stirring occasionally, until the blueberries begin to burst and release their juices, about 4 to 6 minutes.

    Lightly mash some of the blueberries with a flexible spatula or wire masher. Increase the heat and bring the mixture to a boil.

    In a small bowl, stir together the lemon juice and cornstarch until smooth; this is known as a “slurry.” Stir the cornstarch slurry into the blueberry mixture and boil for 30 seconds (and no longer.) Then remove from the heat. The mixture will visibly thicken.



    Stir in the vanilla and set aside to cool while you prepare the crust and topping.

    To make the crust and topping

    Preheat the oven to 375°F and prepare an 8″ square pan. Lightly grease the bottom and sides of the pan. Line with a parchment sling.

    In a large bowl or the bowl of a food processor combine the flours, oats, sugars, salt, cardamom, baking powder, and baking soda. Add the butter and vanilla and pulse if using a food processor until the mixture is crumbly. The butter should be about the size of peas and the mixture should hold together when squeezed.


    Transfer half of the crumbs (about 2 cups, or 260g) to the prepared pan. Shake the pan to evenly distribute the crumbs, then use your hands or the back of a flat measuring cup (on top of a small piece of waxed or parchment paper to prevent sticking) to press firmly into the edges and corners of the pan. Refrigerate the remaining crumbs until ready to use as the topping if your house is warm.

    Bake the crust for 15 to 20 minutes, or until well browned. Remove from the oven and cool for 10 minutes.

    Transfer the blueberry filling to the pan and gently spread evenly over the crust. (A small offset spatula is a helpful tool here.) Remove the remaining crumbs from the refrigerator and sprinkle them evenly over the top of the blueberry filling. Give them a little squeeze before dropping them onto the top to form the streusel.


    Return the blueberry bars to the oven and bake for 25 to 30 minutes, until the crumbs are brown and the filling is bubbling around the edges.

    Remove the blueberry bars from the oven and allow them to cool completely in the pan before using the parchment to transfer them to a wire rack. Slice and serve at room
    temperature. If you wish to add some vanilla ice cream, I certainly won’t tell you “No.”

    Storage information: Blueberry bars are best enjoyed the same day they’re baked. Leftover blueberry bars can be stored, covered, at room temperature for several days, but they will soften in texture.