Food
What's Cookin'
Market Basket
of Franklin
32654 Franklin Road
in the Village of Franklin
248.626.2583
Fax
248.626.9275
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• Plain
• Dried cherry/
chocolate chip
with nuts
• Chocolate chip
• Fresh bevy
• Butterscotch
• Caramel
macadamia
Place Your
Macaroon Order Now!
Great selection of
Passover entrees and
sides available.
We will custom-make
your order to your
specifications.
Please call for details.
Ca M aur Oder lit!
30 Minute Pick-up
248.626.2583
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Come Only the Finest"
Your Just Desserts
Experimenting with those favorite Passover recipes
can make the perfect ending.
ANNABEL COHEN
Special to the Jewish News
p
assover baking basics make
you the master of your own
dessert destiny.
On a trip to a local grocer,
I noticed that all the Pesach foods were
displayed prominently. Staggering stacks
of matzah, cans of macaroons in all fla-
vors, constructions of matzah meal, cake
meal and matzah ball soup mixes and
giant cans of gefilte fish beckoned.
How excited I was to find pesachdik
marshmallows and packaged cereal
among the offerings. My immediate
thought was marshmallow bars, the
sticky dessert that's usually made with
melted marshmallows and puffed rice
cereal.
I quickly mentally translated the recipe
into the Pesach version of this all-time
favorite treat. In my mind, I added
chocolate chips and toasted pecans, suit-
ed, of course, to my personal tastes.
This got me thinking: What other
desserts could be personalized for Pesach?
Most families certainly have traditional
recipes that are essential for their personal
holiday experiences.
Whether it's a ground-nut-and-wine
sponge cake served with fresh berries, or
dried-fruit compote, or your mother's
favorite apple cake, these sweet-endings
are revered and not to be tampered with.
There's still room for improvisation,
however, especially if you know some
basic mix and match recipes.
Flourless chocolate torte is a perfect
example. While chocolate glaze is the
classic topping for this type of low,
mousse-like dessert, simply dusting the
cake with cocoa powder is an easy way to
bypass the icing process. Served with a
generous portion of fresh berries and
raspberry sauce, you've now invented
your own dessert.
The same is true with any of the
recipes here. Cream puffs are a perfect
shell for many
from simple fresh-
cut fruit or whipped cream to fancier, as
in the chocolate mousse recipe below,
again served with raspberry sauce on the
side. You get the picture.
Mix and match recipes — even some
you already love — to revolutionize your
repertoire. Use the cake from one recipe,
the filling from another and the topping
from yet a different concoction. Then
sprinkle yours with toasted nuts, coconut
Easy Substitutions
For Passover
EILEEN GOLTZ
Special to the Jewish News
1 oz. baking chocolate (unsweetened
chocolate) = 3 T. unsweetened cocoa
powder plus . 1 T oil or melted mar-
aarine
16 oz. semisweet chocolate = 6 T
unsweetened cocoa powder plus 1/4
cup oil and 7 T granulated sugar
14 oz: sweet chocolate (German-
type) = 3 T unsweetened cocoa pow-
der plus 2 2/3 T. oil and 4 1/2 T.
granulated sugar
1 cup confectioners' sugar = 1 cup
granulated sugar minus 1 T. sugar plus
1 T. potato starch pulsed in a food
processor or blender
1 cup sour milk or buttermilk = 1
T lemon juice in a 1 cup measure,
filled to 1 cup with Passover milk or
nondairy-creamer. Stir and steep 5
minutes.
Butter in baking or cooking =
parve Passover margarine in equal
amounts. Use a bit less salt.
1 cup honey = 1 1/4 cups granulat-
ed sugar plus 1/4 cup water
1 cup corn syrup = 1 1/4 cups
granulated sugar plus 1/3 cup water,
boiled until syrupy
1 cup vanilla sugar = 1 cup granu-
lated sugar with 1 split vanilla bean.
Store in a tightly covered jar for at
least 24 hours.
1 cup flour = 5/8 cup matzah cake
meal or potato starch, or a combina-
tion sifted together
1 T flour = 1/2 T. potato starch
1 cup corn starch = 7/8 cup potato
starch
1 cup graham cracker crumbs = 1
cup ground cookies or soup nuts plus
1 tsp. cinnamon
1 cup bread crumbs = 1 cup
matzah meal
1 cup matzah meal = 3 matzot
ground in a food processor
1 cup matzah cake meal = . 1 cup
plus 2 T matzah meal finely ground in
a blender or food processor and sifted
3 crumbled matzot = 2 cups
matzah farfel
1 cup (8 oz.) cream cheese = 1 cup
cottage cheese pureed with 1/2 stick
butter or margarine
1 cup milk (for baking) = 1 cup
water plus 2 T. margarine, or 1/2 cup
fruit juice plus 1/2 cup water
chicken fat (for frying) = a combi-
nation of olive oil or vegetable oil and
1 to 2 T. parve Passover margarine
eggs = Passover egg substitutes don't
work as well as the chametz egg substi-
tutes. For kugels, matzah balls, fried
matzah and some cakes, they should
be okay. To avoid them, add one extra
egg white and 1/2 tsp. vegetable oil for
each yolk eliminated when baking.
Use only egg whites when dipping to
coat and fry meats. Li