Passover is a festive Jewish holiday steeped in tradition and symbolism. This year's Passover Seders begin at sunset on April 19. Serve family and guests naturally sweet staples like Honey Haroset, Almond Honey Rugelech and Honey Mocha Macaroons.
Honey Mocha Macaroons
Makes 24 servings
Ingredients:
1/2 cup honey
1/4 cup unsweetened cocoa powder
1 Tbsp. instant powdered coffee or espresso
3-1/2 cups shredded, sweetened coconut
3/4 cup matzo cake meal
2 egg whites
24 chocolate coffee beans
Directions:
Preheat oven to 325 degrees F. In small saucepan, combine honey, cocoa powder and coffee powder. Cook and stir over medium heat until powders are dissolved and mixture is smooth. Remove from heat and cool about 10 minutes. Stir in coconut, matzo cake meal and egg whites until well blended. Spoon out about 1 tablespoon mixture and roll into a ball. Place on parchment-lined baking sheet. Repeat with remaining dough, placing balls about 1 inch apart. Press 1 coffee bean into center of each ball. Bake for 15 to 18 minutes or until firm. Remove pan from oven and cool on rack for 20 minutes. Remove macaroons from parchment. Store in airtight container.
Honey Haroset
Makes 2.5 cups
Ingredients:
1/2 cup walnuts, chopped
2 cups dried mixed fruit, chopped
1 Tbsp. candied ginger, chopped
1/4 cup honey
3 Tbsp. lemon juice
1 tsp. ground cinnamon
1/4 cup toasted almonds, chopped
Directions:
Combine all ingredients and mix well. Spoon into small serving bowl. Serve with matzo, if desired.
Almond Honey Rugelach
Makes 32 servings
Ingredients:
1 cup butter, softened
3 oz. cream cheese, softened
1/2 cup honey, divided
2 cups flour
1 tsp. lemon juice
1 tsp. ground cinnamon
1 cup almonds, finely chopped
1/2 cup dried cherries or cranberries
Directions:
Cream butter and cream cheese until fluffy. Add 3 Tablespoons honey and mix well. Mix in flour until dough holds together. Form into a ball, wrap and refrigerate 2 hours or longer.
Divide dough in 4 portions; on a floured board roll each portion into a 9-inch circle. Combine 2 Tablespoons honey and lemon juice; mix well. Brush dough with honey mixture; sprinkle 1/4 teaspoon cinnamon over entire surface.
Preheat oven to 350 degrees F. Combine almonds and dried cherries; drizzle remaining honey over mixture and mix well. Spread 1/4 of almonds mixture onto circle of dough, stopping 1/2-inch from outer edge. Cut into 8 triangular pieces. Roll from wide outer edge toward tip. Gently bend both ends to form a crescent. Place on greased parchment paper-lined baking sheet and refrigerate 20 minutes or longer. Repeat with remaining dough and filling.
Bake for 20 to 25 minutes or until golden brown. Cool on racks.
Honey Passover Cheesecake
Makes 16 servings
Ingredients:
Matzo Meal Tart Shell:
1 cup matzo meal
1/3 cup butter, softened
1/3 cup water
1 Tbsp. honey
Tart shell: Preheat oven to 350 degrees F. Process matzo meal in food processor until very fine. Cut softened butter into matzo until mixture resembles coarse meal. In a separate bowl, combine water and honey; mix well. Sprinkle over matzo mixture. Mix lightly to form dough; shape into ball. Press dough into bottom of 9-inch spring form pan with removable bottom. Bake for 12 minutes or until edges begin to brown.
Filling: Beat cream cheese with 1/2 cup sour cream at low speed until very smooth. Reserve 2 tablespoons honey and gradually beat remaining honey into cream cheese mixture. Beat in eggs, one at a time; add 1 teaspoon vanilla and mix well. Pour into cooled crust. Bake at 350 degrees F for 45 minutes or until knife blade inserted near center comes out clean. Cool 15 minutes. Raise oven temperature to 425 degrees F. Combine 1 1/2 cups sour cream, reserved 2 tablespoons honey and 1 teaspoon vanilla; mix well. Carefully spread over top of cheesecake. Bake at 425 degrees F for 8 minutes or until the edges pull away from the pan. Cool at room temperature then refrigerate at least 2 hours. Remove sides of pan and, if desired, garnish with sliced kiwi fruit and strawberries.
About the Author:
Recipes courtesy the National Honey Board.
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