Delicious Passover Desserts
Four exceptional Passover treats from baking maven Marcy Goldman
It's Passover and you know what that means: Time for another round of Mom's rubbery sponge cake and canned macaroons. But, guess what, matzoh meal and margarine don't have to spell mediocrity. In the hands of Marcy Goldman, Montreal baker extraordinaire and author of A Treasury of Jewish Holiday Baking (Doubleday), Passover ingredients are transformed. "If you put a dessert on the table and have to shrug and say, 'What do you want, it's a Passover dessert,' then you shouldn't serve it at all," she says. Here she shares four recipes that will defy your expectations.
"This is an elegant cake. It doesn't taste like something Bubby would schlep over in a white CorningWare dish covered with foil." -Marcy Goldman
Our Notes:
Rich but light. Velvety smooth and quite gorgeous, with a chocolate glaze and fresh berries. Your guests will plotz.
"After the first few nights of Passover, people don't come home and ask, 'Where's the sponge cake?' Informal sweets work well throughout the holiday. And they make great gifts." -Marcy Goldman
Our Notes:
Some of the best brownies we've ever tasted-period.
"Matzoh meal adds bulk without taste-so why not use nuts? This cake tastes comtemporary but still has a familiar 1930s schmeck (whiff) that people like in their holiday desserts."-Marcy Goldman
Our Notes:
A cousin to baklava. So easy to make. The perfect complement to a Sephardic menu.
"Food is indelible. You can tell someone about Passover or you can hand them a piece of Caramel Matzoh Crunch and a glass of wine... That does the job." -Marcy Goldman
Our Notes:
A deliciously addictive treat and a perfect holiday gift. Great for nibbling throughout Passover or, frankly, anytime.
For more of Marcy Goldman's recipes and bon mots, visit her web site BetterBaking.com.
For more seder recipes, menus, and planning tips, see Epicurious's complete Passover package.
Text by Lisa Chernick; recipes by Marcy Goldman
