PASSOVER MOCK MAC AND CHEESE
Can be used as a side dish or main course. A fave of both kids and adults!! Enjoy!!
Provided by Bonnie
Categories Side Dish Casseroles
Time 45m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
- Mix milk, sour cream, Cheddar cheese, eggs, butter, salt, and black pepper in a bowl until well combined. Stir matzo farfel into sour cream mixture and pour into prepared casserole dish.
- Bake in the preheated oven until casserole is set and top is lightly browned, 30 to 40 minutes.
Nutrition Facts : Calories 313.7 calories, Carbohydrate 20.1 g, Cholesterol 107.6 mg, Fat 20.6 g, Protein 12.2 g, SaturatedFat 12.5 g, Sodium 455.5 mg, Sugar 3.2 g
PASSOVER MOCK MAC AND CHEESE
Can be used as a side dish or main course. A fave of both kids and adults!! Enjoy!!
Provided by Bonnie
Categories Side Dish Casseroles
Time 45m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
- Mix milk, sour cream, Cheddar cheese, eggs, butter, salt, and black pepper in a bowl until well combined. Stir matzo farfel into sour cream mixture and pour into prepared casserole dish.
- Bake in the preheated oven until casserole is set and top is lightly browned, 30 to 40 minutes.
Nutrition Facts : Calories 313.7 calories, Carbohydrate 20.1 g, Cholesterol 107.6 mg, Fat 20.6 g, Protein 12.2 g, SaturatedFat 12.5 g, Sodium 455.5 mg, Sugar 3.2 g
PASSOVER MOCK MAC AND CHEESE
Can be used as a side dish or main course. A fave of both kids and adults!! Enjoy!!
Provided by Bonnie
Categories Side Dish Casseroles
Time 45m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
- Mix milk, sour cream, Cheddar cheese, eggs, butter, salt, and black pepper in a bowl until well combined. Stir matzo farfel into sour cream mixture and pour into prepared casserole dish.
- Bake in the preheated oven until casserole is set and top is lightly browned, 30 to 40 minutes.
Nutrition Facts : Calories 313.7 calories, Carbohydrate 20.1 g, Cholesterol 107.6 mg, Fat 20.6 g, Protein 12.2 g, SaturatedFat 12.5 g, Sodium 455.5 mg, Sugar 3.2 g
MOCK CHESTNUT TORTE (PASSOVER CAKE)
This recipe is from the wonderful cookbook, "A Treasury of Jewish Holiday Baking", by Marcy Goldman. This pareve Pesach cake tastes like a rich but light chocolate cheesecake. It's wonderful with or without the glaze. If you don't mind a dairy cake, it's also excellent with a regular ganache (with cream, etc...). Kids will LOVE this and won't even know they're eating a vegetable (you cannot taste the sweet potatoes). Enjoy! You can also serve this in squares, as French-style "petit fours." The glaze slicks this up but is not necessary - a dusting of cocoa is just fine.
Provided by blucoat
Categories Tarts
Time 1h10m
Yield 18 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F Line a 9-inch springform pan with baking parchment.
- Torte: In a mixing bowl, cream the unsalted margarine or butter with the 1/3 cup sugar. Blend in the egg yolks, then the mashed sweet potatoes, rum extract (if using), and cooled chocolate.
- In another bowl, with clean beaters, whip the egg whites gently until they are a bit foamy. Then add in the salt and whip on a higher speed, slowly dusting in the two tablespoons of sugar to form stiff, glossy (but not dry) peaks. Fold one third of the egg whites into the sweet potato/chocolate mixture and work them in well to loosen the batter. Then, gently fold in the remaining egg whites, blending well but taking care not to deflate the mixture. Spoon the batter into the prepared pan and bake for about 40 minutes. The cake rises and looks dry, and slightly cracked on top when done. The middle should be soft but firm. Cool in the pan for 20 minutes, then remove to a wire rack. At this point, the cake can be frozen for up to a month. Even if serving it the same day, chill the cake for an hour or two before finishing it with the ganache glaze.
- Chocolate Ganache Glaze: In a double boiler, bring the water to a gentle boil and add the chopped chocolate all at once. Remove from the heat and stir briskly with a wire whisk until all the chocolate melts and you have a thick glaze or sauce-like topping. Refrigerate for an hour or so. (You can also make this ahead and refrigerate it for up to a week or two. Simply warm it to the right temperature for glazing the cake.).
- Invert the cake onto a cardboard circle or cake board so that the smooth, flat bottom faces up. Do not be dismayed if this is not a high cake - it is a torte and is meant to be a little less than statuesque. Pour the glaze over the cake and, using a metal spatula, even out the glaze and spread it along the sides.
- Instead of the glaze, you can also simply sift some cocoa over the top of the cake or decorate it with curls of chocolate (using a vegetable peeler and a warmish chocolate bar). The cake can also be offered with a pureed raspberry or strawberry sauce, garnished with chocolate shavings, or left as is, with a citrus leaf, a sweetheart rose, or several berries in the center.
Nutrition Facts : Calories 238.7, Fat 20.2, SaturatedFat 9.8, Cholesterol 62, Sodium 134.4, Carbohydrate 17.8, Fiber 5, Sugar 7, Protein 5.8
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- Repeat with two additional layers of broken matzo. (This doesn’t have to be exact.) Repeat with the cheese mixture in between each layer.
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