I had a request for recipes for the desserts I mentioned in the post about our Passover dinner. I’ve provided links to all of the recipes, since I did not create any of them. I also mentioned what I did with each one.
Flourless Chocolate Cake: This is David Lebovitz’s Chocolate Idiot Cake. I can’t take credit for it at all. It is super easy and delicious. The only thing I do differently is to add 1 Tbsp. espresso powder and 1 tsp. vanilla. I bake it at 325 for 1 hour, but maybe that is my oven.
Coffee Meringues
Coffee Meringues from Amy Kritzer’s What Jew Wanna Eat
I follow her recipe, but add chocolate chips. I used mini-chips this time. This time I also doubled the recipe. It does take quite a while to beat the egg whites—they must be very stiff. Follow her instructions.
Almond-Lemon Macaroons
Almond-Lemon Macaroons I used Joan Nathan’s recipe here.
I added the juice from half a lemon, and increased the sugar to 1 cup. You definitely have to refrigerate this for several hours. I rolled the balls in sugar, but I did not add the additional almond on top. I used a mixture of slivered and whole almonds, did not blanch.
I don’t have my younger daughter’s cheesecake or stewed dried fruit recipes. I know she made the cheesecake crust from packaged chocolate almond macaroons, to which she added a bit of butter. She has always liked d-e-s-s-e-r-t. 🙂
Yesterday and today: Merril's historical musings 
I was more interested in the fish and main course recipes, not being a great sweet fan. They’re probably recipes that everybody knows in your neck of the woods though.
No, I doubt that people know them. No real recipes for any of them. 🙂 I actually didn’t make the gefilte fish though–just “doctored” the jarred stuffed by cooking it with onion, garlic, pepper, dill, and parsley.
I looked up gefilte fish and see that it’s stuffed carp or filleted carp mixed with other things to make it go further. A bit like meatballs i suppose 🙂
Yes, they’re like fish balls. They’re eaten cold with horseradish. It’s an acquired taste. I also serve hard-boiled eggs for the people who don’t eat it. 🙂 Now the matzo balls–everyone loves them!
I’d like to try it. The kosher grocery store has moved to the suburbs though and I can’t see me tackling a whole carp.
My mom once made it with my aunt. They bought the carp and spent a whole day making it. My mom said never again.
They’re slipper and slithery are carp. I watched a fishmonger chasing one around the shop once. It had jumped out of the tank.
A YouTube moment! 🙂
I think the carp regretted it.
Probably.
Yum. I make a meringue and dip pecans in it. Crunchy, toasty, sweet and nutty delicious.
That sounds yummy!
Dessert! I agree with your daughter. Pls pass David L’s cake. Love your additions.
Thanks, Shanna. 🙂
I have had flourless chocolate cake and it almost tastes like fudge! So delicious, Merril. I also would love to try in the future the coffee meringues which are sometimes available in a specialty bakery. I would like the sugar covered macaroons but would prefer not to have lemon in them. I am one who likes almond or vanilla cookies better than lemon. But, guess what inconsistency I have? I love lemon meringue pie! Silly Robin!
The cake is like fudge, Robin! The lemon cookies are great, but I imagine you could simply use vanilla extract instead of the lemon and/or perhaps some vanilla sugar? I love some lemon cakes and cookies, but I’m not actually a big fan of lemon meringue pie, so there you go. 🙂
oooooh, thank you Merril! And belated Pesach wishes to you and family!
Thank you!
(It’s actually still going on. We’re going to celebrate its end with pizza on Saturday night.) 😉