but imbued with proper texture for the holiday.
Seasonal sweetness + bittersweet chocolate…
Enjoy the Menu Shoppe finds.
Enjoy the holiday.
Wine Cake with Macerated Strawberries
1/2 cup matzo cake meal
1/2 cup potato starch
1/4 teaspoon salt
2/3 cup medium-dry Concord-grape wine
3 tablespoons fresh lemon juice
6 large eggs, separated, at room temperature for 30 minutes
1 1/2 teaspoons finely grated lemon zest
1 1/4 cups granulated sugar
For the strawberries:
2 lb strawberries (2 qt), trimmed and quartered (6 cups)
1/4 cup medium-dry Concord-grape wine
4 teaspoons granulated sugar
Put oven rack in middle position and preheat oven to 350°F.
Whisk together matzo cake meal, potato starch, and salt in a bowl. Stir together wine and lemon juice in another bowl or a glass measure. Beat yolks in a large bowl with an electric mixer at medium-high speed until smooth, then add zest. Add 1 cup sugar gradually, beating, and beat until mixture is very thick and pale, 2 to 3 minutes. With mixer at low speed, add half of matzo cake meal mixture to yolks, then all of wine mixture. Add remaining matzo meal mixture, mixing until just combined. Beat whites with a pinch of salt in another bowl with cleaned beaters at medium speed until they hold soft peaks. Add remaining 1/4 cup sugar a little at a time, beating, and beat until whites just hold stiff peaks. Fold one fourth of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly.
Pour batter into ungreased tube pan and rap pan firmly three times on work surface to eliminate any large air bubbles. Bake spongecake until top is golden and springs back when it is pressed gently, 35 to 40 minutes. Immediately turn pan upside down on a rack and cool completely, about 1 hour. Run a knife around inner and outer edges of cake to loosen, then remove from pan.
While cake cools, gently stir together strawberries, wine, and sugar until sugar is dissolved, then let stand at least 30 minutes. Dust cake with Passover confectioners sugar and serve with strawberries.
Lemony classic, and so ideal for holiday + the matzoh crust make delightful texture
Passover Lemon Cheesecake
3/4 cup sliced blanched almonds, toasted and cooled
2/3 cup sugar
2/3 cup matzo cake meal
1/4 teaspoon salt
8 tablespoons unsalted butter, melted and cooled
For the filling:
3/4 cup sugar
3 (8-ounce) packages cream cheese, softened
2 teaspoons grated lemon zest
1 teaspoon pure vanilla extract
julienned lemon zest
Preheat oven to 350F with rack in middle.
Pulse almonds, sugar, matzo cake meal, and salt in a food processor until finely ground. Transfer to a bowl and stir in butter until combined well. Press onto bottom and 1 inch up side of springform pan. Bake until crust is firm and a shade darker, 12 to 15 minutes. Cool crust completely in pan on a rack.
Make filling and bake the cheesecake:
Reduce oven temperature to 300°F. Beat together cream cheese and sugar in a bowl with an electric mixer at medium speed until smooth, 1 to 2 minutes. Reduce speed to low and add eggs 1 at a time, mixing until incorporated. Mix in zest and vanilla. Put springform pan in a shallow baking pan and pour filling into cooled crust. Bake until filling is set 1 1/2 inches from edge but center is wobbly, 45 to 50 minutes (filling will continue to set as it cools). Transfer cake in pan to a rack and immediately run a knife around edge, then remove side of pan. Cool completely, 2 to 3 hours.
Mocha Matzoh Napoleon
1 cup strong brewed coffee (or 6 tablespoons instant coffee granules dissolved in 1 cup of hot water), cooled
23 ounces pareve bittersweet chocolate, divided
8 large eggs, separated
1 cup sugar, divided
1 cup (2 sticks) margarine, at room temperature
Line a 9 x 13-inch pan with 2 pieces of plastic wrap that are large enough to drape over and cover all of the sides. Break the matzoh pieces in half. Pour the coffee into a shallow pan and add the matzoh pieces, turning them over so that each piece becomes soaked with the coffee. Set aside. To make the Mousse: Break 21 ounces of the chocolate into small pieces and melt either on the stovetop or in the microwave. Meanwhile, in a large bowl, beat the egg yolks with 3/4 cup of the sugar. Add the softened margarine and beat with an electric mixer on medium-high speed or vigorously by hand with a whisk until combined. Add the melted chocolate and beat again. In a separate bowl, with an electric mixer on high speed, beat the egg whites until they start to stiffen. Turn the speed to low, add the remaining 1/4 cup of sugar, and then turn the speed back to high and beat until very stiff, about 1 minute more. Fold the whites into the chocolate mixture. Spoon about 1/5 of the mousse into the prepared pan to cover the bottom. Add 3 to 4 matzoh halves to cover the mousse in 1 layer. Add another 1/5 of the mousse to cover the matzoh and then another layer of matzoh. Repeat until you have used all the matzoh. There should be 4 to 5 layers, depending on the size of your matzoh pieces. The last layer should be the mousse. Cover with plastic. Place in the freezer for a minimum of 3 hours or overnight. Place in the refrigerator 1 hour before serving. To serve, unmold the pan onto a large platter and peel off the plastic wrap. Use a grater or vegetable peeler to shave the remaining 2 ounces of chocolate on top of the mousse.
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