Passover products have been on the supermarket shelves for weeks now. Which makes Passover like any other holiday in this respect — you have to think about the food way ahead of the actual event and the mountains of matzo meal and farfel and potato starch are a reminder to stock up and start planning.
So too in the food business. I’ve been experimenting with Passover recipes for months and have already given several cooking demonstrations of Passover dishes. Last week I blogged about the one for the UJA Federation of Greenwich Annual Education Symposium (you’ll find a really delicious recipe for Quinoa Salad in that post).
The Symposium was a half-day event featuring keynote speaker Linda Scherzer, former Middle East correspondent for CNN and Israeli Television. Then came the breakout sessions, of which mine was one. You can read all about it here.
Well, in addition to that Quinoa Salad recipe, I also showed the group how to make The Easiest, Fastest Tiramisu in the World.
Made with Macaroons.
Perfect for Passover.
It takes less than 15 minutes to make. And yes, it isn’t the authentic, cooked, egg-yolk enriched custardy tiramisu you may have eaten.
But it is pretty good! And looks good and takes almost no time at all.
The Easiest, Fastest Macaroon Tiramisu in the World:
12 ounces Mascarpone cheese
1 cup ricotta cheese
1/2 cup sugar
2 tablespoon cold brewed espresso coffee
2 tablespoons Sabra coffee liqueur or Orange-flavored brandy*
1 teaspoon cocoa powder
1/2 cup finely chopped bittersweet chocolate
Beat the mascarpone cheese with an electric mixer set at medium speed for about 2 minutes or until smooth and creamy. Add the ricotta cheese, sugar, coffee and liqueur and beat ingredients for another 2-3 minutes. Crumble 12 macaroons into 6 dessert dishes. Spoon equal amounts of the cheese mixture on top. Sprinkle with the cocoa and chocolate. Makes 6 servings
*or use more espresso coffee or mix equal amounts of instant coffee and water together.
You can double this and serve it in a large serving bowl, layered with crumbled macaroons.
Yesterday I mentioned that my Seder will be a small gathering because none of the aunts, uncles and cousins are coming this year. So now there’s a question about the macaroons. Although I do all the cooking for the Seder, I usually don’t make macaroons for that meal (I do make some during the week). I usually count on someone else to bring some.
I really really don’t like canned macaroons, so I won’t buy them. Some of the packaged ones are okay. But not like fresh, bakery-made or homemade ones. My grandmother and mother never served macaroons. We always had my aunt Roz’s famous orange-flavored spongecake at our Seder. But I LOVE macaroons. Good ones. Especially chocolate covered coconut ones.
Guess I’ll actually have to make some this year.
Fortunately I have an incredibly easy recipe. Here it is:
Incredibly Easy Macaroons
2 cups packaged, shredded coconut
1/2 cup sugar
pinch of salt
3 large egg whites
garnish: chopped dried fruit, chocolate chips, crystallized ginger, whole almonds, etc.
Preheat the oven to 325 degrees. Lightly grease a cookie sheet. In a bowl, toss the coconut, sugar and salt together. Add the egg whites and mix the ingredients until a uniform “dough” has formed. Take heaping teaspoons of dough and shape them into about 20 balls. Place the balls on the cookie sheet a piece of put a garnish on top of each ball. Bake for about 20 minutes or until lightly browned. Let cool on the sheet for 5 minutes, then remove to a cake rack to cool completely. Makes about 20
If you like firmer macaroons, mix 1/4 cup matzo cake meal into the dough.
To make them chocolate covered: melt some semisweet chocolate with vegetable shortening (about one tablespoon for every 6 ounces of chocolate). Use this as a dip to cover the baked macaroons.