Preparation:
Many people get uptight about using their regular recipes to make their favorite desserts suitable for Passover. Here are some guidelines:
Generally speaking, if a cake recipe (i.e., not puff pastry or shortbread) requires less than 1 cup flour, you can substitute potato starch for that flour, and make exactly the same pastry. If anything, you'll end up with a lighter cake.
If the cake recipe calls for a butter and sugar batter, the butter will make it heavier, and it will need something more than potato starch to support it. In that case, you can make exactly the same cake by substituting 1/2 cup matzoh meal for each 1 cup flour, and adding 1 extra egg. It really does work out well.
Always use unsalted butter, preferably at room temperature. Eggs should always be at room temperature too. In recipes that call for applesauce, try apple or apricot baby food. It's delicately flavored and the perfect consistency.
As in all baking, always weigh and measure everything ahead of time (that includes separating your eggs, which you can cover with a little plastic wrap, and buttering and papering your cookie sheets). This saves time and reduces mistakes, and you don't have to refer to the recipe as much.
If you're serving sorbet for dessert, try making two different kinds (and colors), such as melon and strawberries. Serve them with cubes or slices of the same whole fruit. It creates a beautiful |
