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The Charlotte Jewish News -April 2014 - Page 28 Revel in Chocolate Desserts Resonating with Passover Themes By Deborah R. Prinz (JTA) - Toss the potato starch and matzah meal - serve delec table desserts this Passover made from chocolate. These desserts, especially if using fair trade or organic choco late, further awareness of the themes of Passover. They remind us of the great poverty of many cacao farmers and of the children tragically enslaved in Ghana and the Ivory Coast. Chocolate Charoset Truffles This is a great combination of chocolate and charoset, the Passover fruit concoction repre senting the building of granaries by the Hebrew slaves. If you are using left over made Ashkenazi style, you may want to drain the excess wine/grape juice. Ingredients: 3 pounds dark or bittersweet chocolate, broken into pieces 1/4 c. pistachios 1/4 c. pecans 1/8 c. almonds 1/8 c. pine nuts 1/2 tart apple 1/4 navel orange, with rind A few drops of sweet white wine A few drops of honey Pinch of fresh or ground ginger (or to taste) Pinch of ground cinnamon (or to taste) Preparation: Line a large baking sheet with parchment paper or waxed paper. Grind the nuts, apples, and orange separately in a food processor. The nuts should be as close to a powder as possible without be coming “butter.” Combine the nuts, apple, orange, wine, honey, ginger and cinnamon in a bowl, mixing well. The charoset filling should have a smooth, thick tex ture. Roll the charoset into 1” balls. Melt the chocolate in a large heatproof bowl set over a pan of simmering water; remove from the heat. Using two forks, dip the balls into the melted chocolate and place on the prepared baking sheet; refrigerate till the chocolate has set. Quantity: 24 truffles Forgotten Cookies These delicacies stay in the oven overnight, but they are not easily forgotten when you taste them. Ingredients: 2 Ig. egg whites 2/3 c. sugar 1 c. chocolate chips, cocoa nibs, or both 1 c. pecans, coarsely chopped Pinch of salt (optional) 1 t. vanilla extract 30-40 chocolate buds or kisses Preparation: Preheat the oven to 350 de grees. Line 2 or 3 baking sheets with parchment paper or alu minum foil. Beat the egg whites till foamy. Gradually add the sugar and beat till stiff. Gently fold in the chocolate chips and/or cocoa nibs, and nuts. Add the salt and vanilla. Drop teaspoonfuls onto the prepared baking sheets. Cap each cookie with a chocolate bud or kiss. Place the pans in the oven; after about 1 min. turn off the heat. Leave in the oven for several hours or overnight. Care fully peel the cookies off the paper or foil using a spatula. Quantity: About 35 cookies Wake Up Chocolate Chunks These delicacies wake us up to Passover’s messages of freedom and conscience. Ingredients: 1 lb. dark chocolate, chips or broken into pieces 1 c. almonds 1/2 c. raisins, dates, or other dried fruit 1/8 c. coffee beans 2 t. cayenne pepper, to taste 1/2 c. unsweetened cocoa powder Matzah meal (optional) Preparation: Line a large baking sheet with parchment paper, aluminum foil, or waxed paper. Melt the choco late in a Ig. heatproof bowl set over a pan of simmering water; re move from the heat. In a food processor with the chop blade, combine the almonds, raisins, cof fee beans, and cayenne. Pulse till coarsely chopped. Stir the cocoa into the melted chocolate. Once the mixture is even and getting stiff, add the chopped nuts and fruits; keep stirring. Taste to check the spice level. If the mixture is too moist and sticky, add more nuts or matzah meal, or wait tilll firm enough to handle. (Cooling TRAIL A DnUout Cw'nvctkifl TrwvJ, in the refrigerator will firm the mixture faster.) Roll the mixture into balls and place on the pre pared baking sheet. Cool com pletely. Remove from the baking sheet and store in a covered con tainer. Quantity: Approximately 20 chunks Cocoa Nibs Citrus Salad Cocoa nibs harken back to the most basic form of the cocoa bean and may be the healthiest form of eating chocolate. Nibble on this salad as a snack, part of the meal or a dessert. Ingredients: 1 grapefruit, peeled (membrane removed, optional) 2 navel oranges, peeled 3 blood oranges, peeled 4 clementines, peeled Pomegranate syrup (optional) Several tablespoons cocoa nibs (try your local health food store or online) Pistachios, roasted and chopped Preparation: Cut the fruit into bite-size pieces and place in a Ig.e serving bowl, preferably glass. Add the pomegranate syrup to taste. When ready to serve, sprinkle the cocoa nibs and roasted pistachios over the fruit salad. Chocolate Matzah Brickel Ingredients: 2 lbs. dark chocolate, chips or broken into pieces 1/4 c. vegetable oil 1/2 to 1 t. vanilla extract or al mond extract 1 box matzah sheets, broken into quarters 1 c. nuts, chopped 1 c. dried fruits, chopped Preparation: Line a large baking sheet with parchment paper or waxed paper. Melt the chocolate in a large heat proof bowl set over a pan of sim mering water. Once melted, thin the chocolate with the vegetable oil; stir in the vanilla or almond extract. Coat the matzah, nuts and dried fiuits with the chocolate and spread onto the prepared baking sheet. Place the sheet in the refrig erator for at least 1/2 hr. to cool. Once cool and hardened, remove from the pan and break into bite- size bits. Store in a closed con tainer. Quantity: 10 servings Rabbi Deborah R. Prinz is the author of “On the Chocolate Trail: A Delicious Adventure Con necting Jews, Religions, History, Travel, Rituals and Recipes to the Magic of Cacao ” (Jewish Lights). u Tri" for a Cause! Levine JCC Triathlon HONORARY Co-Chairs Dr. Leonard and Barbara Feld To Benefit Pediatric Rehabilitative Services at Sunday, June 1 2pm w Carolinas Healthcare System L^vinB Children's Hosp tal Adaptive Sports & Adventures Program e V I n e JCC Charlotte SOdALftCTlOM CfiRES A BENEFICIARY AGENCY OF JEWISH^ FEDEiy^TION^ REGISTER NOW: ljcckidstri.org Questions? 704-366-5007
The Charlotte Jewish News (Charlotte, N.C.)
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April 1, 2014, edition 1
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