PESACH FOODS TO PLEASE

 I know it can be stressful thinking about our limited ingredient options when planning a Pesach menu. Pesach food tends to have a bad reputation of being either flavorless or not worth the time and effort to make. I encourage you to try out some new cooking techniques and trends with the following recipes – one dairy, one meat, and one dessert  – and see for yourself that Pesach does not have to taste the same every year!   

BBQ Spareribs

This recipe is reminiscent of the classic slow cooked short ribs offered at steakhouses. I like to use spareribs instead because they are more affordable but equally as tender and flavorful when cooked properly.

1 1/2 lbs. boneless spareribs

1/4 tsp. salt

1/4 tsp. black pepper

1/2 tsp. garlic powder

2 yellow onions, sliced

1/4 cup dark brown sugar 

1 cup BBQ sauce 

1/2 cup water

1. Mix the meat with the rest of the ingredients in a baking dish.

2. Cover and bake at  375 degrees for 1 1/2 hours, then uncover and cook for an additional 30 minutes. Serve over mashed potatoes.

No- Bake 3 Layer Chocolate Mousse Cake

Nothing will wow your guests more than this dessert! With its variety of flavors and textures in every layer, it is a total show stopper.

CRUST

1 cup almonds
7-9 dates, pitted
1/2 tsp. instant coffee powder
2 tsp. cocoa powder 
1/8 tsp. salt

CHOCOLATE MOUSSE

1 1/2 cups cashews
1/3 cup sugar
1/3 cup melted semi-sweet chocolate
1/4 tsp. salt
1/3 cup cocoa powder
2 tsp. instant coffee powder
2/3 cup nondairy milk
1 cup nondairy cream

VANILLA CREAM LAYER
1/2 cup cashews 
2 tbs. sugar
1 tsp. vanilla extract
1/4 tsp. salt
3/4 cup nondairy cream

1. 
   Soak the cashews in hot water for at least 1 hour.

2. In a food processor, pulse the crust ingredients until the nuts are thinly chopped and a crumble forms. Add more dates if the mixture is too dry. Press the mixture into a parchment paper lined 8×8 baking dish. 
    
3. In a blender, blend the chocolate mousse layer ingredients until smooth. Pour over the crust and smooth out all edges. Freeze for 20 minutes until the top is no longer wet. 
    
4. Blend the vanilla cream layer ingredients until smooth and spread over the chocolate layer. Freeze for 4 hours to overnight. Use a sharp knife to cut into 12-16 squares and defrost on a platter or individual plates for 5 minutes before serving.

Turn this dessert into mousse cups: Skip the crust and layer the chocolate and vanilla creams in individual dessert cups. Refrigerate for two hours or overnight until the cream firms up and sets. Top with fresh fruit nuts or even melted chocolate!

Cauliflower Pizza

I love to make this recipe all year long, but it tastes even better on Pesach when you’re craving pizza! Sprinkle with the toppings of your choice and have pizza in just under an hour.

12 oz. frozen cauliflower, thawed

1/4 tsp. garlic powder

1/8 tsp. black pepper

1/4 tsp. oregano 

1/4 tsp. salt

3 tbs. almond flour (preferably blanched)

1/3 cup grated parmesan cheese

2 eggs, beaten

1. Preheat your oven to 400 degrees. 

2. Rice the cauliflower florets in a food processor, making sure to squeeze out any excess liquid with a kitchen towel.
3. Add the cauliflower and the rest of the ingredients to a mixing bowl. Mix well.

4. Scoop the batter onto a parchment paper lined baking tray and press down to create the shape of a thin crust. You can make smaller mini pizzas too! 

5. Bake for 30 minutes, then allow to cool for a few minutes before topping with your favorite sauce and cheeses.

6. Bake for an additional 10 minutes or until the cheese is bubbly and melted. Use a spatula to carefully remove the pizzas from the parchment paper.

NOTE: For a crispier crust, flip the crust over after 30 minutes and bake for an additional 15 minutes before topping with sauce and cheese.