View full size
Unusual desserts make an unexpected end to a traditional Passover meal
Stuck in a rut when it comes to Passover desserts? Mix things up with a parsley semifreddo in a pool of Manischewitz syrup.Passover is a time to celebrate freedom of all sorts — from historical oppression, from the bad choices in our own lives, from the soul-wearying gray slog of our Northwest winters. It’s a time to gather with friends and family, to retell the story of Exodus, and to think of the springtime to come. So why do so many of us remain chained to leaden, tired desserts?
Recipes included with this story: Parsley Semifreddo With Manischewitz Syrup; Blueberry Macarons With White Chocolate Ganache or Jam.
Passover meals have many ceremonial elements, from matzo to horseradish — foods that are meant to evoke particular themes. But when it comes to desserts, we’ve got a fairly open playbook. There are certain restrictions: Dishes can’t have any wheat that could rise (which pretty much restricts you to matzo meal), and many American Jews also avoid corn, beans and a few other grains. If you’re keeping kosher and serving a meat meal, then dairy is off-limits. But really, that’s it.
So why aren’t Passover desserts a bit more diverse and exciting? Part of the reason comes from the strong pull of tradition. You get used to seeing your great aunt’s heavy matzo-meal sponge cake (or, even worse, a can of macaroons) on the table, and suddenly the holiday doesn’t feel complete without them. But there is a whole world of desserts that are light, elegant and lovely — and kosher for Passover.
There are mousses, custards and pot de creme, delicate and trembling and perfect. There are disks of meringues layered with buttercream, or rich flourless chocolate cakes. Even if you’re avoiding dairy, there are still several sweets that get their loft from beaten egg whites, or take advantage of the first spring-bright stalks of sour-sweet rhubarb. So sure, bring out the box of matzo meal, if it completes the holiday spirit. But remember there’s a whole world of light and lovely Passover-friendly desserts out there. Feel free to explore it.
Deena Prichep is a Portland freelance writer and radio producer who blogs at
mostlyfoodstuffs.blogspot.com.
Dessert Recipes with Bill & Sheila
______________________________________________________________________
If you require a high quality printout of this article, just click on the printer symbol next to ’Share and enjoy’, and we will do the rest. This site is hosted by (click on the graphic for more information)
Return from desserts to Home Page
If you want to increase your site popularity and gain thousands of visitors – check out these sites THEY ARE FREE. Spanishchef more than doubled its ‘New Visitors’ last month simply by signing up to these sites:
Follow spanishchef.net on TWITTER
