We’re busy in our test kitchen tonight trying out recipes from tomorrow’s Passover Foods section (how does a Raspberry Crumble sound?), but in the meantime, if you’re already getting started on Passover cooking and baking, here are some of our favorite tips and recipes from past years:
- It just wouldn’t be Passover without David Lebovitz’s Chocolate Idiot Cake (see right). If it hasn’t yet become canon in your home, it should. Guests will quite literally drool over this five-ingredient cake (pictured right), and best of all, it’s so decadent that one 9″ round will last for several meals.
- Dabble with alternative flours, such as amaranth and chestnut. Last year we banged out a chametz-free chestnut cake, which in addition to being flour free, also contained no butter or margarine. Visit gluten free websites and forum for a host of chametz-free recipes. Particularly helpful if you’re looking for cakes and other baked goods.
- Discover Quinoa. This grain-like seed is incredibly healthy, versatile and most importantly for our purposes, deemed kosher for Passover. Substitute it for rice if you’re serving roast chicken, mix it with chopped vegetables, herbs and cheese for a colorful salad, or cook it with cinnamon, almonds and milk for a warm breakfast cereal.
Thank you for these tips! Forget Pesach, as someone who stays away from gluten in general, Elana’s Pantry is a great discovery.