Lemoniscious Ricotta Cookies

Lemoniscious Ricotta Cookies are rich, moist and citrusy bright. These perfect cookies are easy to make and even better to eat. As anyone who reads my blog knows, I LOVE lemons. And for me, there is no better finale to a delicious (or even not so wonderful) meal than a good dessert. Of course, these cookies would also be a wonderful accompaniment to afternoon tea. These lovely morsels are really mini-cakes and oh, so satisfying.

One bite and you get the sweet, moistness of the cake with a burst of fresh lemon. If you look back on recent posts of mine, you might detect a trend. That’s right – ricotta! It’s a lovely, creamy cheese along the lines of a farmer’s cheese. While it comes in low-fat versions, I only like to use whole milk ricotta in desserts. If you are lucky enough to live where hand-packed ricotta is available, that only needs a little vanilla extract, honey and cinnamon to make a delicious and quick dessert. Add some fresh berries and/or drizzle with some melted chocolate to make it a bit more decadent and a perfect no-bake dessert.

This cookie comes together quickly and there is no chilling of dough. You simply make the batter and bake it up. The recipe comes from Giada De Laurentiis. I am not generally a fan of hers but after a couple of tweaks, I have made a few things that have turned out well. And this is one recipe that you definitely should give a try.

For more delicious lemony desserts, try these:

Tarte Citron Mama

Lemon Semolina Almond Cake

Lemon Poppy Seed Cake

Perfect Lemon Chess Pie

Recipe

Yield: About 3 dozen cookies

Ingredients

For the Cookies

2.5 cups unbleached, all-purpose flour

1 teaspoon baking powder

1 teaspoon kosher or sea salt

1 stick (8 Tablespoons) unsalted butter, at room temperature

2 cups granulated sugar

2 large eggs

15 oz. whole milk ricotta

3 Tablespoons fresh lemon juice

Zest of 1 large lemon

1 teaspoon pure vanilla extract

For the Glaze

1.5 cups of powdered or icing (Confectioner’s) sugar

3 Tablespoons fresh lemon juice

Zest of 1 large lemon

Directions

For the Cookie

Preheat the oven to 375 degrees F.

Combine the flour, baking powder and salt in a medium bowl and set aside.

Using a large bowl, combine the butter and granulated sugar. Using a hand mixer, cream the butter and sugar until light and fluffy. (This can be done by hand as well.) Add the eggs, one at a time and beat well. Now add the ricotta, vanilla, lemon juice and zest and beat well to combine.

Stir in the dry ingredients. Do not over beat. Mix until everything is incorporated.

Line 2 to 3 baking sheets with parchment or silicone mats. Spoon about 2 Tablespoons of batter for each cookie. The cookies will spread some so leave about 2 inches of space between. Bake until the cookies are just becoming golden at the edges. The original recipe said 15 minutes, but mine were a bit bigger than Giada’s and all ovens are different. My cookies ultimately took about 23 minutes. So keep an eye on them after about 18 minutes. They are so moist that it is difficult to over bake them. You do want the bottom to be golden and just barely dry.

Allow the cookies to cool on wire racks. After they are cool, you can glaze the cookies.

For the Glaze

Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon or spatula to gently spread.

While the cookies can be eaten almost immediately after glazing, I would not pack them away until the glaze is truly dry which takes about 2 hours. It’s best to pack them with waxed or parchment paper between layers. The cookie cakes will continue to get moister and you don’t want them to stick to one another.

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Summer Ricotta Cheesecake

I hesitated posting this week. Somehow it seemed so frivolous. The world watched in horror while an unarmed Black man, begging for his life, was murdered by a white police officer – on camera – with others standing by. The aftermath of anger and despair provided an excuse for looting and destruction as well as a catalyst for worldwide peaceful protests demanding change. And I watched with continuing shame our country’s president as he made matters worse, instead of helping a nation already battered by the pandemic.

But summer has started here and much of the country is beginning to open up after three months of a punishing lockdown. And we still have to eat. This Summer Ricotta Cheesecake won’t cure Covid 19 or any of the other societal problems. It will give, however, an opportunity to smile and remember that there are still small pleasures out there – even if they are transitory.

I read a LOT of recipes and many get filed away to try “some day.” This particular recipe was on hold until eggs were no longer being rationed at the grocery store. We appear to be past that stage now so I wasn’t afraid to make a dessert that called for 6 eggs. And let’s face it, dessert makes everything just a bit better.

Nothing could be simpler than this Summer Ricotta Cheesecake. There are very few ingredients, the flavorings are adaptable and there is no pastry or crust to deal with. The filling cooks in such a way that it forms a very thin crust. If you can whip eggs whites and fold them into a batter then you can make this dessert.

The result will be a light, flavorful cheesecake that is the perfect end for a summer dinner. But because there are so few ingredients, make sure that you only use a good quality whole milk ricotta and fresh eggs. If you don’t have these ingredients, then wait until you do. You can play with the flavorings but not the basics of this recipe.

This can be made ahead and refrigerated which is perfect when your time in the kitchen is limited and is best parceled out. A homey recipe that isn’t at all fussy and an end product that is a summer delight. It’s speckled with zest and needs nothing more than a few fresh berries to smarten it up. Don’t worry about cracks. Just say that it’s rustic!

For a ricotta cheesecake to make when you have more time and want to fuss a bit (but oh, so worth it!) try the Crostata di Ricotta that I recently posted.

Recipe

Yield: 8 servings (One 9-inch cake)

Ingredients

3/4 cup granulated sugar (150g) plus about 2 Tablespoons for the pan

1.5 pounds (750g) whole milk ricotta at room temperature

6 large eggs at room temperature

1/4 cup (30g) all-purpose, unbleached flour

Zest of two large oranges and one lemon (See below for other flavoring suggestions)

1/4 teaspoon kosher or sea salt

1 Tablespoon Rum (dark or light) or Marsala

Directions

Preheat the oven to 350 degrees F/180 degrees C.

Generously butter (or spray) a 9-inch springform pan and dust with the 2 Tablespoons of sugar, shaking off any excess.

Mix the ricotta and zest in a large bowl. You can beat it for a minute for a smoother texture, but frankly I didn’t bother to do that.

Add the flour and about 1/2 of the sugar to the ricotta. Mix it well (That means half of the 3/4 cup. Eyeballing is fine.)

Separate your eggs. Put the yolks in with the ricotta mixture and put the whites and 1/4 teaspoon salt into a clean, dry bowl. Either use a stand mixer or a hand mixer to whip the whites and salt until soft peaks form. Then gradually add the remaining half of sugar (a Tablespoon at a time) to the whipped whites and beat until you just have stiff peaks. Do not over beat or the whites will collapse.

Meanwhile mix the egg yolks with the ricotta mixture.

Use a spatula and mix about 1/4 of the egg whites into the ricotta mixture to make sure that it is nice and loose. Then carefully fold in the remaining whites in about 3 additions. Do not over mix. You want the lift that the egg whites give.

Carefully pour the mixture into the prepared pan using the spatula to help. (Don’t pour from a great height or it will deflate. I learned this from Mary Berry!) Gently smooth out the top. Place the springform pan on top of foil or a baking pan to catch any oozing from the butter.

Bake for about 50 to 55 minutes or until it is golden on top but the center of the cheesecake still wiggles. It will continue baking after it is removed from the oven and the center will set. (I promise.) The cake will sink some and crack as it cools. This is fine.

Allow it to cool for 10 minutes on a cooling rack and then carefully run a knife or off-set spatula around the edges to make sure that it does not stick anywhere. Do NOT open the springform, tempting though it may be! Allow the cake to cool completely. Then wrap it in foil or plastic wrap and refrigerate it for a few hours or overnight. Remove the ring of the springform and voila!

Now my husband and I have been watching a LOT of British Baking Master Class with Paul Hollywood and Mary Berry. Next time I make this, I may try to turn off the oven at 45 minutes and allow the cake to cool down in the oven as I have seen Mary do with other cheesecake. Supposedly it prevents cracking. We’ll see. Honestly, though, I don’t think the cracks really detracted from the final product. So just a thought.

Baking Note

For other possible flavorings, you could try a mix of citrus zests. Or ground spices like cinnamon, cardamom or nutmeg. Instead of rum or Marsala, you could use extracts: pure vanilla, coffee, almond or aniseed.

Crostata di Ricotta

Crostata di Ricotta is a prized cheesecake from the Garfagna region of Tuscany. This post was supposed to have been ready ahead of the Festival of Shavuot, which commemorates the spring harvest and the giving of the Torah on Mount Sinai. It is customary to eat dairy meals during the holiday so I thought this wold be perfect. However, I’m afraid that I was only able to actually get it made in time for us to enjoy it for the holiday. So keep this in your pocket for next year.

But who am I kidding? This delicious cheesecake, permeated with raisins soaked in Marsala and redolent of the grated zest of an orange is perfect any time. The recipe comes from Carol Field’s book The Italian Baker. She got the recipe from Joyce Goldstein who was a chef at Cafe Chez Panisse. I know – two Jewish women and not an Italian name in sight!

But when you smell this tart with its buttery melt-in-your-mouth sweet crust and bite into the airy, custardy Marsala-scented filling, you will think you are in Tuscany. I was brought up on and love a really good New York cheesecake – so dense and rich that a fork could stand up in it. This Crostata di Ricotta isn’t that. So rid yourself of any preconceptions and enjoy this ricotta tart for what it is – amazing.

Making the Crostata di Ricotta isn’t difficult and it is one of those things where you can make the pastry the day before. I really urge you not to use bought pastry dough for this recipe. Yes, it’s a little more work but the result is so worth it. And if you have a food processor, it actually comes together in no time.

There are many different pastry doughs that would work here as long as they are a rich, sweet dough. I normally like to use a Pâte Sucrée with eggs, but since I was running low on eggs, I made a Pasta Frolla from The Italian Baker that didn’t require any. That is the recipe below. It was not a recipe like any I had made before, but it did come together easily. And while rolling it out proved to be a bit problematic, I was able to pat it into place with my hands and knuckles. The finished product is beautiful and delicious.

My husband and I LOVED this. The crust is fragrant and incredibly delicate – just melting in your mouth with every bite. It is so delicate that it seems to disappear before you even have time to swallow. Oh and let’s not forget the filling. Ahhhhhhhh, the filling. It’s like eating the most flavorful, custardy cloud you can imagine. I’m really not doing justice to how delicious this is. Many things I think are too fussy and not worth the effort. This is absolutely worth the effort.

Carol Field suggests eating the Crostata when still warm or at least the day it is baked. However, if you make it ahead and refrigerate it, she says that it can be warmed in a 350 degree F oven for 20 to 30 minutes. Truthfully, I’m not sure that I would like it warm, but it was amazing eaten a few hours after it had come out of the oven. And even eating it right from the fridge was still pretty great. But your first bites should be from the fresh tart.

Recipes

Yield: One 9.5-inch cheesecake; 8 to 10 servings

For the Pasta Frolla

Ingredients

1.5 cups (200 grams) all-purpose, unbleached flour

3/4 cup plus 1 Tablespoon (100 grams) potato starch

1/2 cup (100 grams) granulated sugar

Pinch of kosher or fine sea salt

1.75 sticks (200 grams) unsalted butter, at cool room temperature and just malleable

1 teaspoon pure vanilla extract

Grated zest of 1 lemon

Grated zest of 1/2 navel orange (the other half will be used for the filling)

Directions

Place the flour, potato starch, sugar and salt in the bowl of a food processor fitted with the steel blade. Pulse once to mix.

Cut the butter into small chunks and scatter over the flour. Process with about 6 long pulses until the mixture resembles coarse meal. Add the vanilla and grated zest. Process until the dough just starts to come together but before it forms a ball. Knead the dough by hand very briefly until it comes together in a ball that is no longer sticky. I did not have to add any flour to my surface to do this, but if you must just add a small amount. Form a disc, wrap in plastic wrap and refrigerate for at least one hour or up to overnight.

When you are ready to roll out the dough, remove it from the fridge for about 10 minutes so you can work with it.

For the Crostata di Ricotta

You will need a deep-sided tart pan with a removable bottom that measures 9.5 inches across the top. Absent that, you could use a spring-form pan but it won’t be quite as pretty as if you have the fluted sides.

Ingredients

1/2 cup (80 grams) golden or other raisins

4 Tablespoons Marsala (I only had a very fine dry Marsala instead of a sweet Marsala. It worked out fine.)

1 pound (450 grams) whole milk ricotta

1/2 cup (100 grams) granulated sugar

1 Tablespoon unbleached, all-purpose flour

4 large eggs, separated, at room temperature

1/4 cup heavy or whipping cream (I only had half & half so used that)

1/4 cup sour cream (I actually only had creme fraiche which has a higher fat content than sour cream. I figured it made up for not having heavy cream.)

1 teaspoon pure vanilla extract

Zest of 1/2 navel orange

1/4 teaspoon fine sea salt or kosher salt

Directions

Soak the raisins in the Marsala for at least 15 minutes (I did overnight). Drain and reserve the Marsala.

Roll out your dough (Mine kept breaking but it actually was quite malleable and I was able to work it with my hands into the pan with the end result being beautiful!) Refrigerate the pan with the dough until you are ready to fill it. This keeps the dough from shrinking.

Heat the oven to 350 degrees F.

Place the ricotta, heavy cream and sour cream (or creme fraiche) in the processor and pulse until smooth. Add the flour and sugar and pulse until mixed. Now add the egg yolks, reserved Marsala and vanilla. Pulse until well combined. Add the raisins and pulse once to mix through. Pour the mixture into a large bowl.

In a clean bowl, whip the egg whites with the salt until stiff peaks form. Stir 1/3 of the whites into the ricotta mixture and then gently fold through the remaining whites. Don’t overdo this. You don’t want to deflate the whites.

Remove the tart pan with the pastry from the fridge. Place the pan on a baking sheet or aluminum foil to catch any butter drips. Fill the pastry with the ricotta mixture and even out the top. Place in the oven and bake for 50 to 60 minutes or until the pastry is golden and the filling just barely wobbles. Turn off the oven and open the door part way. Leave the cake in the oven for 30 minutes to cool down slowly. This prevents too much cracking and allows the cake to fully set. After 30 minutes remove the cake to a wire rack.

Once it is cool enough to easily handle, you can remove the tart from the baking ring. The easiest way is to place the tart pan over a large can. The outer tart ring falls off and the tart remains on the bottom. Be standing by to hold onto the Crostata. Then mangia!

Chocolate Walnut Bourbon Pie

You don’t have to be from Kentucky to go nutty over this Chocolate Walnut Bourbon Pie. The Kentucky Derby is the most legendary of all American thoroughbred horse races. It takes place every year at Churchill Downs in Louisville, Kentucky, on the first Saturday in May – except for this year. Because of Covid-19, this year’s race has been rescheduled for September.

Dubbed The Run for the Roses, because of the blanket of roses draped over the winning horse, it is also known as the “The most exciting two minutes in sports.” The Kentucky Derby is the first of three races that make up the American Triple Crown Races. Traditions that have become indelibly linked to it: knockout hats for the women, much like the Ascot Races; mint juleps; betting; the singing of ‘My Old Kentucky Home’; and bourbon chocolate walnut pie.

Now you might be forgiven for thinking that I am a) a gambler; b) interested in horses and horse racing or c) from Kentucky. Actually, none of the above. But I do so love a good pie. And while Thanksgiving in my family just wouldn’t count without my wonderful Bourbon Pecan Pie, I was curious to see how this pie would stack up.

It’s REALLY good. I mean seriously good. Now like another Southern favorite, pecan pie, it is sweet, but the Bourbon and my use of a 70% cacao chocolate chip cut through that sweetness so it wasn’t cloying – just delicious. Tradition calls for the pie to be eaten straight, but I won’t tell if you want to add a little whipped cream or vanilla ice cream when serving.

I make my own crust but if you use store-bought crust, this pie comes together in no time at all. So don’t wait until September or next May for the Kentucky Derby. Make this scrumptious Chocolate Walnut Bourbon Pie this week.

The recipe for the original “Derby Pie” is a secret and the name is trademarked. However, I found the recipe for this delicious Kentucky Derby Chocolate Walnut Pie here.

Recipe

Yield: About 8 servings

Ingredients

  • 1/2 cup all-purpose flour
  • 1 cup granulated sugar
  • 2 eggs (lightly beaten)
  • 1/2 cup unsalted butter (melted). Allow the butter to cool slightly.
  • 2 tablespoons Kentucky bourbon
  • 1 cup walnuts (chopped)
  • 1 1/4 cups semisweet chocolate chips
  • 1 teaspoon vanilla extract
  • Pinch kosher or sea salt
  • 1 un-baked pie crust (for 9-inch pie)

Directions

Heat the oven to 350 degrees F.

Place your dough in a 9-inch pie plate and ideally refrigerate it until you are ready to fill it.

Combine the flour and sugar in a bowl and then add the eggs and melted butter and mix to combine.

Stir in the remaining ingredients.

Pour into the unbaked pie shell and bake for 65 to 75 minutes or until the filling is set and the pastry is a lovely brown.

Allow to cool before serving. If you eat it as soon as it cools, the filling will still be ooey gooey. By the next day, the filling is totally set and will make very clean cuts. You can’t go wrong either way. This is primarily a chocolate pie with walnuts. It doesn’t beat my Bourbon Pecan Pie, in my humble opinion, but it is another great Southern pie.

Anzac Biscuits with Cranberries

I enjoy reading David Lebovitz’s blog and as soon as this recipe came through this morning, I knew that I had to try it. Anzac Biscuits with Cranberries (Cranzac Cookies) is the perfect Covid 19 treat. This sweet cookie which is popular in Australia and New Zealand doesn’t require any eggs or out-of-the-way ingredients. And if you don’t have cranberries or don’t like them, swap in raisins or other moist dried fruits. Don’t have Golden Syrup, use corn syrup. No dark brown sugar, use light brown sugar.

So what are Anzac Biscuits exactly? They are an oatmeal cookie that supposedly was sent by loving wives, mothers and sisters to their soldiers serving abroad during WWI. The cookies held up well to naval transportation. Some stories claim that the cookies were not sent to soldiers but instead were sold at home to raise funds for the war effort. Whatever the true story, everyone will agree that they are a lovely cookie, as we Americans would say, that are perfect for a lunchbox, afternoon tea or healthyish dessert. I love them with a glass of milk but they go equally well with tea or coffee.

Anzac Biscuits with Cranberries has a wonderful toasty, almost nutty flavor even though there are no actual nuts in the recipe. The cranberries lend just the slightest amount of tartness which plays off perfectly with the sweetness. Each flavor element is present with every bite. You have the coconut, the oatmeal, cranberry and that slight hint of molasses from the brown sugar. I would definitely recommend using the Golden Syrup if you can find it although Corn Syrup should work. Golden Syrup is made from pure cane sugar and has a wonderful, clean taste. Don’t get me wrong. I am not one of those who thinks that Corn Syrup is nothing short of devil worship. I swear by it for my Bourbon Pecan Pie. But I have also come to appreciate Golden Syrup.

Aside from the fact that these cookies are absolutely delicious and don’t require any eggs, they also can easily be put together by hand. I even ended up using my hands (immaculately clean, of course) to do the final mixing and forming. There is not a lot of binder in this recipe and so in order for the cookies to form, I found that I needed to pack them a bit by hand. Children should love helping with this part. The resulting cookie is surprisingly moist, with just the right amount of chewiness.

Make these wonderful Anzac Cookies with Cranberries as a treat for your family (or just yourself) or as a special thank you for our soldiers on the front lines of the fight against Covid 19. Bake a batch tonight.

PS: My husband said to be sure to tell you that these cookies taste way better than they even look!

NOTE: While David didn’t mention it and I didn’t try it this way, I really don’t see why the cookies couldn’t be made with a good quality non-dairy buttery product to keep them vegan.

Recipe

Yield: 26 cookies

Ingredients

1 cup (95g) old-fashioned (rolled) oats, not quick-cooking

1 cup (200g) packed dark brown sugar

1 1/4 cups (175g) all-purpose flour

1 cup (90g) unsweetened shredded coconut

1/2 cup (60g) dried cranberries

1/2 teaspoon baking soda

1/4 teaspoon salt

3 tablespoons water

4 tablespoons (60g) unsalted or salted butter, melted

1/4 cup (60ml) golden syrup

Directions

Preheat the oven to 350ºF (175ºC.) Line a baking sheet or two with parchment paper or a silicone baking mat. (If you want to bake them all off at once, you can using two baking sheets, although there will likely be enough dough left to bake more. Since I was able to fit 1 dozen cookies/pan, my last batch was only 2 cookies.)

In a large bowl, mix together the oats, brown sugar, flour, coconut, dried cranberries, baking soda, and salt. Add the water, melted butter, and golden syrup and stir until everything is well combined. (I ended up using my hands to fully combine things since there isn’t a lot of binder here. It will come together but the dough is a bit crumbly.)

Using your very clean hands, or a spring-loaded ice cream scoop, shape the dough into 1 1/4-inch (3cm) balls. Place them evenly spaced apart (about 1- inch/3cm) on the prepared baking sheet(s) and use your hand to flatten each mound of dough so they are about half as high as they originally were. (About 2- inches/5cm.) (As mentioned above, I ended up packing the dough firmly with my hands and then slightly flattening the cookies. They do not spread a great deal.)

Bake the cookies, rotating the baking sheet(s) in the oven, until they are lightly browned across the top, about 12 to 14 minutes. Remove from oven and when cool enough to handle, use a spatula to transfer them to a wire rack.

Storage: The cookies will keep for up to five days in an airtight container at room temperature. The dough can be refrigerated for up to 5 days or frozen for up to three months.

What I’m Buying Now

Root Vegetables | Co+op, welcome to the table

Like most of the world, my husband and I are confined to our apartment. And because we are in the vulnerable age category and I have asthma, we are being especially cautious. Therefore, we have not gone to a grocery store for a month and are relying on the brave individuals who will shop and deliver goods to us. And in order to cut down on the number of deliveries, I have to think very carefully about what I’m buying now.

Being an American of moderate means, I have been spoiled. We live in the land of plenty and I have never lacked for anything of importance. And I had become careless. Yes, I recycled before it became fashionable. But I also wasted food and used toilet paper without a thought. Covid19 has changed all of that. And hopefully, some of the rationing that I have been practicing will continue once we get past this epidemic. And I believe that we will, just as previous generations got past polio and the Great Flu Epidemic. Not unscathed. And not without tremendous and gut-wrenching loss. But this too will pass.

I’m fortunate in that I get to share my isolation with my husband and best friend. I simply can’t imagine what it would be like to go through this alone. But we are missing our first grandchild who was born in November and lives across the country. At this age, she changes daily. And while our son and daughter-in-law have been great at sharing photos and videos, it just isn’t the same as being there to hug and kiss her, read and sing to her. She’ll probably be walking by the time we get to see her in person again.

And like many of you, my husband and I have gotten a little scruffy around the edges. No trips to get haircuts. And I have given myself permission to dress in my favorite overalls and to wear my curly, fuzzy hair down with my dangly earrings. It will be difficult to return to taming my unruly locks and dressing like a respectable adult again.

So what do I do each day? Like many of you, I turn to hobbies and even prayer. I grocery shop and plan meals in my head and make adjustments according to my pantry and what’s actually available at the store when I place an order. Fresh produce has always filled my shopping cart, but I need to think of what foods will hold up well since I am trying to shop only once every 10 days. So what I’m buying now are loads of root vegetables: carrots, radishes, potatoes, turnips, parsnips and beets. Onions, shallots and garlic. And cabbages like kale (curly and lacinato), red cabbage, broccoli and kohlrabi. These are all great for soups, salads, pickles etc.

And while I always bought lots of fresh herbs (which I grow on my terrace in the summer) I was admittedly wasteful. Now, as soon as my parsley and cilantro or dill arrive, I wash the herbs in cold water and dry them well in my salad spinner before putting them away. The same goes for my kale, which I remove from the stems, chop up, wash and dry well. I am amazed at how long these all last now in my fridge and I have almost zero waste from rotting greens. With these in my fridge, and the spices in my pantry, I can make almost anything from plain rice to potatoes to pasta to pulses (lentils) taste delicious as well as being nutritious.

And don’t forget the lemons! Without the zest and bright, fresh juice life would definitely be a much duller place. Other citrus fruit is also good if you have it available.

The further challenge for this week is that it is Passover. And while certain of the rules around eating have relaxed over the years for many adherents, it still is not anything goes. I grew especially anxious when buying eggs became challenging. So many Passover desserts and special treats like matza balls and matza brei rely on eggs as the permissible leavening. And while I have developed a number of delicious vegan options over the years, it’s still a challenge.

Some Passover Options for Vegan and Non-

I am not a rabbinical authority and depending on where your family is from and the traditions you follow, some of the vegan desserts may not be permissible. Options are presented that are now allowed by many who follow the Reform and Conservative Movements and/or Sephardic traditions. It is up to you to decide whether they fit into your permissible Passover foods. And depending on the ingredient that you may be missing, don’t stress. Get creative and use what you do have on hand.

Death by Chocolate Vegan Passover Cake

Passover Sephardic Wine Cookies

Chocolate Chip Vegan Meringue Buttons for Passover

Passover Almond Coconut Macaroons

Passover Florentine Cookies

Passover Orange Ginger Spice Cookies

Moroccan Beet Salad – Barba

Orange and Radish Salad

Roasted Asparagus and Bell Peppers

Parsley Soup

Yemenite Chicken Soup

Aromatic Chicken and Vegetable Soup (Koli)

Garlicky Beet Spread

Moroccan Beet and Orange Salad with Pistachios

Beet Caviar

Vegan Stuffed Vegetables Mediterranean Style

Chicken Thighs with Garlic and Olives and Kale Salad with Lemon Anchovy Dressing

Chicken Thighs with Mushrooms, Eggplant and Tomatoes

Roasted Chicken Thighs with Fennel & Lemon

Nigella Lawson’s Sheet Pan Chicken, Leeks and Peas

Roasted Chicken with Clementines and Arak

Harissa Chicken with Leeks, Potatoes and Yogurt

Chicken Legs with Wine and Yams

Crock Pot Short Ribs

No matter what traditions or religion you observe (or even don’t), we are in this together. So please make smart choices, think of others, especially those less fortunate, and stay healthy. Be generous to those who are helping to make our lives safer and to those families and individuals who have lost their jobs, their loved ones and their sense of security. Remember to call those who are older or alone. Keeping in touch by phone, email or video chatting has never been more important – or easier. It is especially difficult for those who are celebrating holidays this year without their friends and family. Stay connected. And find a way to laugh every day.

Amish Bob Andy Pie

If I have to choose between pie or cake, pie wins every time. So when I was looking for a pie to make this weekend, I went strolling through some favorite old cookbooks. And I found this recipe for Amish Bob Andy Pie. It’s roots are in the Midwestern Amish communities but the origins of the name may be somewhat apocryphal. Supposedly a farmer comes in from the field, tastes this delicious pie and declares it to be as good as his favorite plow horses, Bob and Andy! What’s not to love in a spiced custard pie named after two prized geldings?

Amish Bob Andy Pie is custardy (something my husband adores) with hints of warming winter spices. It’s not fussy to make and if you have neither the time nor the inclination to make your own pie dough, this recipe comes together in no time.

I happen to be an advocate for making your own pie dough and have never used store-bought. It’s not difficult – really. Find one recipe you like and stick with it. But as a realist, I understand that for a host of reasons, you may wish to purchase your dough. No judgement here.

Another great thing about the Bob Andy Pie is that you should have just about all of the ingredients already on hand. There are variations that use only cinnamon as a spice and in different quantities. I really enjoy the smell and essence of cloves in small doses, so was happy to see it in the recipe that I chose.

My Bob Andy Pie comes from Cooking from Quilt Country, Hearty Recipes from Amish and Mennonite Kitchens by Marcia Adams. The spicy notes from the cinnamon and clove are winners and put me in mind of pumpkin pie. A warning, though, this pie is very sweet. If that isn’t your jam then this may not be your pie. I found that just a little bit of whipped cream actually balanced out the sweetness.

For some other delicious pies, check these out:

Perfect Lemon Chess Pie

Amish Apple Pie

Vegan Chocolate Cream Pie

Thomas Jefferson’s Chess Pie

Bourbon Pecan Pie

Pumpkin Pie – and it’s vegan!

Classic Blueberry Pie

Recipe

Yield: About 8 servings

Ingredients

1 unbaked 9-inch pie shell

1 cup granulated sugar

1 cup dark brown sugar

2 Tablespoons all-purpose, unbleached flour

1/2 tesapoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon salt

3 large eggs

2 cups of whole milk

1 Tablespoon of butter, melted

1 teaspoon pure vanilla extract

Directions

Preheat the oven to 350 degrees F. Roll your dough out and place in a 9-inch pie pan (not deep-dish).

In a large mixing bowl, combine the next 6 ingredients. Using a separate bowl, beat the eggs well. Add the remaining liquid ingredients.

Blend the liquid mixture into the flour mixture. Beat until incorporated. Then pour the combined mixture into the unbaked pie shell. Bake for about 45 minutes. The filling should just be slightly jiggly when you remove it from the oven and the center will have puffed up. It levels off as the pie cools. If you feel that the crust is browning too much, you can cover the crust with a pie ring or a bit of foil.

I actually left my pie in the oven with the heat turned off and the door ajar for an additional 10 minutes because it was nowhere near set. That did the trick. However, everyone’s oven is different so definitely check it after 45 minutes.

Because the cinnamon rises to the top, the finished pie is a lovely brown. Allow the pie to cool and serve it at room temperature. When you cut into it, you will see that natural layers form. I don’t think that it requires ANY embellishment and it is unlikely that the Amish would decorate it. However, as a homemade whipped cream fan, a little fresh cream on top never goes amiss!

For more great pie ideas, check these out:

Perfect Lemon Chess Pie

Amish Apple Pie

Vegan Chocolate Cream Pie

Thomas Jefferson’s Chess Pie

Bourbon Pecan Pie

Pumpkin Pie – and it’s vegan!

Classic Blueberry Pie

Valentine’s Day Cake

Celebrate your love with this deceptively simple yet extravagant Valentine’s Day Cake. Once you have tasted this luscious cake made with dessert wine and olive oil, you will forget all about chocolate.

I’ve been married for over 35 years. And during that time, my husband a and I send each other love notes and texts daily. So I tend not to get too worked up about Valentine’s Day, if I’m being honest. We usually buy or make cards for each other and maybe I’ll make a special dinner or dessert. If I’m in the mood.

However, when I came cross this recipe in the Wall Street Journal by Aleksandra Crapanzano a few weeks ago, I knew that it was going to be my Valentine’s Day Cake this year. It’s everything that I love in a cake. It uses top ingredients but there is nothing fancy or precious about it. There are no sprinkles or cloyingly sweet, artery-clogging frostings. This is a cake for adults. And best of all, it comes together quickly!

Dessert Wines

I became a fan of dessert wines when I was introduced to them on a cruise throughout the Mediterranean years ago. They still haven’t taken hold in the United States the way they have in Europe and that’s a shame. While some can be very pricey, there are lovely and affordable ice wines, Tokaji and Muscat wines. The worst are overly sweet and syrupy, but the best are as light as a kiss on a summer’s breeze.

For this cake, don’t choose a dessert wine that is too light in flavor. You want something that is lovely and fruity. So if you are unfamiliar with dessert wines, ask your local wine store for suggestions. While delicious immediately, the flavors of the wine and the citrus will develop even further if you make this a day ahead of serving.

Moments of Perfection

So go ahead and take a bite. Then just close your eyes for a moment and inhale the amazing flavors and wonderful moist texture. Remember, if your dessert is wonderful, it’s okay if the rest of the meal isn’t perfection.

If you simply cannot imagine Valentine’s Day without chocolate, however, try this Chocolate Cake with Chocolate Glaze or this Chocolate Amaretti Torte.

Cupid Cutout Image #1

Recipe

Yield: About 6 Servings

Ingredients

For the cake:

2 cups flour

1 tablespoon baking powder

¼ teaspoon fine sea salt

1¼ cups sugar

3 large eggs

¾ cup mild extra-virgin olive oil (I actually used an orange EVOO to bump up the orange flavor)

½ cup Sauternes, ice wine, Tokaji or Muscat de Beaumes de Venise (I used Beaumes de Venise)

¾ cup whole milk

Zest of 1 lemon, preferably organic

Zest of 1 orange, preferably organic

For the syrup: SEE NOTE

½ cup sugar

½ cup Sauternes or alternative

For topping:

1 cup heavy cream

1 cup crème fraîche OR 1 additional cup of heavy cream

1 teaspoon vanilla extract

Splash of Sauternes

1 to 2 Tablespoons of Confectioner’s sugar (to taste)

Directions

1. Preheat oven to 350 degrees (325 for convection). Grease a 9-inch springform pan and line with parchment. Sift together flour, baking powder and salt.

2. Use an electric mixer to beat together sugar and eggs until pale yellow, about 5 minutes. Add oil, wine, milk and zests, and beat to combine, 1-2 minutes. Then add sifted ingredients and beat until just combined, about 1 minute. Pour batter into prepared pan. Bake until a knife emerges clean, 35-45 minutes. After 12 minutes open the springform and remove the outer ring. Allow the cake to cool completely on a wire rack before inverting onto a cake plate.

3. Make the syrup: In a small pot over low heat, dissolve sugar completely with a few spoonfuls water. Bring syrup to a simmer and cook until almost golden. Resist the urge to stir the syrup! You are trying to lightly caramelize the sugar and that simply won’t happen if you stir. Immediately remove the pan from the heat and stir in the wine.

NOTE: Okay, full disclosure. I had a terrible time with this syrup and I have caramelized LOTS of sugar. As soon as I added the wine, the sugar formed into the ball stage and I had to rewarm the mixture to dissolve the sugar crystals. It also spattered everywhere, burning me slightly in the process. SO BE CAREFUL! Honestly, I thought the cake was delicious on its own with just the whipped cream, but after eating it with the syrup, it puts things over the top.

4. Before serving, whip cream(s) until billowy with a heaping tablespoon or two of confectioner’s sugar, vanilla and a splash of Sauternes. Sprinkle cake with confectioner’s sugar, if using. Serve slices with a generous drizzle of syrup and a dollop of whipped cream.

FURTHER NOTE: While this cake is wonderful as set forth, it would also be great with some sort of stewed or roasted fruit or with some fresh berries.

Lemon Poppy Seed Cake

This Lemon Poppy Seed Cake is for anyone looking for some real lemon love. Whenever I come across a recipe with “Lemon” slap dab in the beginning of the name, I have to take a look. And this recipe really layers in the lemon – first in the batter, then in the sugar syrup and finally in the light glaze. For other truly memorable and very lemony cakes, also try:

Lemon Semolina Almond Cake

Tarte Citron Mama

While I am admittedly not a mega-fan of most celebrity chefs, I decided to try this Lemon Poppy Seed Cake, an Ina Garten recipe. The problem I have with so many of these celebrity chefs is that because they have to produce so much content in this digital age, many of their recipes are simply not that special. And worse, they are not accurate. My oven is calibrated and bakes as I expect. However, while Ina’s recipe said that the cake takes 40-50 minutes to bake, mine actually took almost 75 minutes. Small differences I expect but that is pretty major, especially for novice cooks.

Other than that glaring difference, this cake was not difficult to make. But I wouldn’t attempt it unless you have an electric mixer. And I wouldn’t eat it right before a mandatory drug test!

Except for the poppy seeds and the large number of lemons, most of the ingredients should already be in your pantry. And while I always have buttermilk in my fridge, there are acceptable alternatives. You could easily swap it out with a non-Greek style whole milk yogurt. Or take any milk (dairy or non) and “sour” it with a teaspoon of distilled vinegar or lemon juice.

This Lemon Poppy Seed Cake should hold up for a week if covered or wrapped well. Just wait until the glaze has hardened before wrapping.

Recipe

Yield: 10 to 12 servings

Ingredients

1 cup buttermilk, shaken

1/3 cup poppy seeds (1.75 ounces) [I went by weight with the seeds]

Nonstick baking spray with flour, such as Baker’s Joy 

1/2 pound (2 sticks) unsalted butter, at room temperature 

2.5 cups granulated sugar, divided 

4 extra-large eggs, at room temperature 

1 teaspoon pure vanilla extract 

1/3 cup grated lemon zest, loosely packed (4 to 5 large lemons) 

2.75 cups all-purpose flour 

1/4 cup cornstarch 

1 teaspoon kosher salt 

1/2 teaspoon baking powder 

1/2 teaspoon baking soda 

3/4 cup freshly squeezed lemon juice, divided 

For the glaze:

1 cup sifted confectioners’ sugar

1.5 tablespoons freshly squeezed lemon juice 

Directions

  1. Pour the buttermilk into a 2-cup liquid measuring cup, stir in the poppy seeds, and set aside at room temperature for at least 2 hours.
  2. Preheat the oven to 350 degrees F. Thoroughly spray the inside of a large Bundt pan with the baking spray and set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and 2 cups of the granulated sugar on medium speed for about 5 minutes, until light yellow and fluffy. With the mixer on low, add the eggs, one at a time, the vanilla, and lemon zest, scraping down the bowl with a rubber spatula.
  4. Sift the flour, cornstarch, salt, baking powder, and baking soda into a medium bowl. Add 1/4 cup of the lemon juice to the buttermilk mixture. With the mixer on low speed, alternately add the flour mixture and buttermilk mixture in thirds, beginning and ending with the flour. Scrape the bowl with a rubber spatula to be sure the batter is well mixed. Spoon the batter into the prepared pan, smooth the top, and bake for 40 to 50 minutes, until a cake tester comes out clean. [My cake took almost 75 minutes, which is what I imagined a cake of this size and density to take.]

5. Meanwhile, place the remaining 1/2 cup of granulated sugar and the remaining 1/2 cup of lemon juice in a small saucepan and cook over high heat until the sugar dissolves. Set aside. When the cake is done, allow it to cool in the pan for 10 minutes, then turn it out onto a baking rack set over a large plate or baking pan. Spoon the warm lemon syrup slowly over the cake, allowing it to be absorbed into the cake. Set aside for at least 30 minutes to cool.

6. For the glaze, whisk the confectioners’ sugar and lemon juice together in a small bowl, adding a little more sugar or lemon juice to make a smooth, thick, but pourable glaze. Let your inner Jackson Pollock out! Drizzle over the cake, allowing it to drip down the sides. You can garnish with some additional lemon zest or poppy seeds, if desired.

Perfect Lemon Chess Pie

What is bright and tart with lemon, silky and unctuous with a hint of pecans? Perfect Lemon Chess Pie! This easy dessert is so delicious that you have to close your eyes with the first bite and simply sigh. And every bite afterwards. It’s just THAT good.

What is lemon chess pie and where does the name originate? “Chess” is really a colloquial or mispronunciation of “cheese.” In this case, the cheese is actually lemon curd – a beautiful curd that develops as the pie bakes. For a chess pie that is an old variation on a pecan pie, check out the recipe for Thomas Jefferson’s Chess Pie. It is also delicious but quite different from this perfect lemon chess pie by Gale Gand. I made a couple of tweaks, including adding some chopped pecans. Don’t get put off by the amount of sugar in this recipe. The finished pie is not overly sweet thanks to the amount of fresh lemon juice and zest. It is really just perfect.

Refrigerated, the pie will last for several days, although it is best to bring it to room temperature to eat – assuming you have the will power to wait!

Recipe

Yield: 8 servings

Ingredients

2 cups sugar

1 Tablespoon flour

1 Tablespoon fine yellow cornmeal

1/4 teaspoon kosher salt

4 large or extra large eggs

1/4 cup milk (1% milk worked fine)

1/4 cup (1/2 stick) of unsalted butter, melted

Grated zest of 3 medium lemons (about 2+ Tablespoons)

1/3 cup fresh lemon juice

1/2 cup of coarsely chopped pecans

1 9-inch unbaked pie shell

Directions

Preheat the oven to 375 degrees F.

Combine the sugar, flour, cornmeal and salt in a large bowl. Add the eggs and mix well.

Add the milk and mix. Then stir in the melted butter, pecans, lemon zest and lemon juice until everything is well distributed. Pour into the unbaked pie shell. Cover the rim carefully with foil or a pie shield, which I highly recommend getting if you are into baking pies. Bake for 30 minutes and then carefully remove the pie shield. Continue baking until the pie filling is well-browned and barely jiggles. The original recipe said for a total baking time of 45 minutes, but mine took closer to an hour. Ovens vary so watch it. The finished pie forms a very brown, slightly sugary crust.

Allow to cool completely before cutting. Refrigerate left-overs.