The past four years our Sisterhood has organized a Women's Seder. We are lifted spiritually with learning, song and speakers as we approach the Passover holiday. The evening also provides new ideas and recipes for us to incorporate into our own seders and the holiday week. This year we were introduced to the very innovative Charoset bar-an assortment of ingredients to create our very own charoset. It was a hit! The charoset bar had suggestions of ingredients to mix that would resemble Italian charoset, Moroccan Charoset, and Egyptian Charoset just to name a few. We created our own small samplings of charoset and compared our special mix with others.
Lemons and oranges (for juicing)
Wednesday, April 13, 2011
Monday, April 11, 2011
Passover is fast approaching. Are you ready? Of course your house is clean, and your menus and shopping lists are ready. Or you are almost ready. Maybe you are still deciding what to serve for dessert at your seder, or what to bring for dessert if you are going to a seder at someone else’s house. Before you buy that can of macaroons in the grocery store, try making your own coconut macaroons. They are so delicious and easy that you will be wondering why you ever bought macaroons in the can. Here is the recipe for Chocolate Macaroons from page 51 of California Kosher. I have added some extra instructions for those of you who want coconut macaroons without the chocolate.
Chocolate Macaroons (Pareve)
One 6 oz package semisweet chocolate chips (pareve)
2 egg whites
¼ teaspoon salt
½ cup sugar
One 8 oz package coconut (2 2/3 cups, lightly packed) (I have found that shredded coconut works best)
1 teaspoon vanilla
Melt chocolate chips in microwave. Cool. Beat egg whites until stiff; gradually add salt and sugar. Beat well after each addition. Fold in melted chocolate. Fold in coconut and vanilla. Drop dough by teaspoonful on ungreased, foil-lined cookie sheet. Bake one pan of cookies at a time. Bake exactly 13 minutes in preheated 325 degree oven. Cool cookies completely before lifting them off the foil. Makes 3-4 dozen.
If you want coconut macaroons without the chocolate, leave it out and change the sugar to ¾ cup and the coconut to 2 1/2 cups. Bake these for 15 minutes in a 350 degree oven, or until light brown.