Passover Lemon Cake Balls

Passover Lemon Cake Balls

The popularity of my Passover Heavenly Chocolate Ganache Cake balls has skyrocketed over the years. The winning combination of convenience and novelty cannot be denied. Plus they are over-the-top delicious. This year, I set out to make an even simpler version for a cooking class I taught a few weeks ago. These Passover Lemon Cake Balls are the happy result. Enjoy!

Passover Lemon Cake Balls

Ingredients:

  • 8 ounces Passover Cake
  • 1/2 cup lemon curd
  • 10-12 ounces vanilla candy coating (I like Ghiradelli Vanilla Melting Wafers
  • Sprinkles, poppy seeds, or another embellishments for decorating that you’d like

Directions:

  1. Crumble the cake into a bowl.
  2. Add the lemon curd and mix well to combine.
  3. Roll mixture into balls using a cookie scoop and place on a baking tray.
  4. Freeze for 30 minutes.
  5. Melt the vanilla candy coating according to package directions and let cool slightly.
  6. Dip each ball in the melted candy coating using 2 forks and give each a gentle shake to remove excess coating.
  7. Place on wax paper and let the coating harden at room temperature or stick them in the freezer to speed things up. Bring to room temperature 30 minutes before serving.

Notes:

*A small cookie scooper will make 24 1-inch truffle-sized cake balls, and a medium one will make 12-2 ½ inch cake balls. It is quicker to make the balls larger, but it is cuter to make them smaller. It’s your choice, and may it be the toughest decision you’ll make all day.

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Roasted Salmon with Matzah Gremolata

Every Passover I try to come up with a new spin on traditional dishes. Here is one I came up with for a cooking class that I taught a few weeks ago. I wanted an entree that screamed Spring, but whispered Passover, and this was the perfect thing.

Roasted Salmon with Matzah Gremolata

Ingredients:

  • 2 pounds salmon (Norwegian, Faroe Island, or Atlantic)*
  • Kosher salt
  • Freshly ground pepper
  • 1-2 tablespoons mustard (Dijon, deli-style, or whole grain)**
  • ½ cup matzah meal or 2 finely crumbled matzahs
  • 3 tablespoons flat-leaf parsley, chopped
  • 3 tablespoons fresh thyme, chopped
  • 3 tablespoons green onions or chives, chopped
  • 2 cloves of garlic, chopped
  • Zest and juice of 1 lemon
  • ¼ cup olive oil, or more if necessary

Directions:

  1. Preheat oven to 425℉***. Line a baking tray with foil. If the salmon doesn’t have skin, spray foil with cooking spray, but if it does, then don’t.
  2. Place salmon on baking tray and sprinkle with salt and pepper, to taste.
  3. Add dollops of mustard and spread evenly over the salmon.
  4. On a cutting board, place the herbs, garlic and lemon zest and finely mince.
  5. In a bowl, mix the chopped herbs, garlic, lemon, zest, and matzah crumbs. Add the lemon juice olive oil and stir well. Spread the mixture on top of the salmon and bake for 18-20 minutes.

Notes:

*You can use chicken breast instead of salmon. Bake at 400℉ for 30 minutes.

**You can use Manischewitz Creamy Horseradish Sauce or combo of mustard and mayo.

***If using wild salmon, reduce cooking time.

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Keen on Quinoa

Before quinoa became popular, my mother had it in her pantry when I was growing up. Back in the ‘70’s, it was hippie dippy health food and had a picture of a Native American on the box to show how natural it was. I am sure my mother made it once, and it was either tolerated at one weeknight dinner, or rejected entirely, and then left for dead on the shelf, in memory of mom’s attempt to try something new.

But now it has made a re-appearance in grocery stores, and healthful minded people are turning to it for a low-carb, gluten-free substitute for other grains. Understanding what it is and how to cook it can keep its popularity stats up at your dinner table.

First thing you should know is that it is not a grain, although it looks a lot like couscous.

Uncooked quinoa

Uncooked quinoa

My husband thinks it looks a lot like bird seed and jokes that we are sharing dinner with our pet parakeet.

Bird seed

Bird seed

Our parakeet, Happy Love

Our parakeet, Happy Love

Quinoa is related to beets and spinach and is high in protein and iron. It is the seed of its plant, and, if you look closely at it after it is cooked, has a lot of personality—it is curly, just like me!

Curly when cooked!

Curly when cooked!

It is also accepted as kosher for Passover—just think, it is the only kosher food that has a curly tail!

Curly close-up

Curly close-up

During Passover I leave a big bowl of it in the fridge, and it will save me from sobbing into my matzah on day 3 of the holiday because I can’t go one more day without my beloved couscous, rice, or pasta (carboholic in the house, yo).

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Heavenly Chocolate Ganache Cake Balls for Passover

Here it is folks, up to the minute breaking news from right here in Aura’s Test Kitchen and pomegranatesandhoney.com! I’ve been in the kitchen trying to reinvent Passover. Yes, ladies and gentlemen, it can be done. No more matzo flavored chocolate cake. No more weird tasting egg-puffed chiffon cakes. No more getting dessert out of a can.

We are free, so let’s eat like it! No need to be enslaved to your grandmother’s fruit compote recipe forever.
Every year I consider it my personal mission to come up with one or two never seen before Passover recipes. I have fond memories of my mom’s Passover desserts from childhood. But let’s face it, Passover desserts taste odd. Maybe some of you look forward to that matzah cake meal flavor, but I say let’s leave matzah where it belongs—on the seder table. On your dessert table, put these, because, well, why not?
I bring to you my latest creation…
Heavenly Chocolate Ganache Cake Balls
·          One and half 8 ounce packages pre-made Passover cake, such as Osem marble cake or pound cake (12 ounces total)
·         ¼ cup cream (dairy-free creamer is ok too)
·         ½ cup semi-sweet chocolate chips or chopped chocolate
·         ½ teaspoon almond extract
·         10 ounces of semi-sweet chocolate  plus 1/2 cup cream for the coating, or if you want a hard chocolate shell use 10 ounces of chocolate almond bark candy coating
·         1 ½  tablespoon finely chopped almonds
1.      Crumble the cake into a large bowl. You will get about 4 cups of cake crumbs.
2.      Put the cream and chocolate chips into a microwave safe bowl and cook for 1 minute. Stir until smooth. Add almond extract and stir again.
3.      Pour the chocolate mixture into the cake crumbs and stir until well combined.
4.      Line a baking sheet with wax paper. Using a small cookie scoop (will make 36 truffle sized balls) or a medium cookie scoop (will make 18-2 ½ inch cake balls) scoop out the batter and roll into balls. Place on tray and place tray into freezer. Note: it is quicker to make the balls larger, but it is cuter to make them smaller. It’s your choice, and may it be the toughest decision you’ll make all day.
5.      Melt the 10 ounces of chocolate and the half cup cream in a dish in the microwave; let stand for a few minutes then whisk together until smooth, or for a hard chocolate shell melt 10 ounces of chocolate almond bark or chocolate candy coating.
6.      Dip each ball in the melted chocolate using 2 forks, and give them a gentle shake before removing from the bowl to remove excess chocolate.
7.      Place on wax paper and sprinkle each with a pinch of chopped almonds as you go along, so the almonds stick to the still-wet chocolate. If you wait too long the chocolate will harden and the almonds won’t stick.
8.      Let the chocolate harden or stick them in the freezer and remove 30 minutes before serving. Feel free to double the recipe—I would if I were you. These are over-the-top delicious and you won’t taste any matzo in this dessert.

Notes:
*A small cookie scooper will make 36 truffle sized cake balls, and a medium one will make 18-2 ½ inch cake balls. It is quicker to make the balls larger, but it is cuter to make them smaller. It’s your choice, and may it be the toughest decision you’ll make all day.
**If you wait too long the chocolate will harden and the almonds or sprinkles won’t stick.

Aaaaahhh, heaven!!!