Items received may be kept by the writer(s) of this blog or may be given away to readers via MommyBlogExpert contests. However, this blog does receive compensation for posts in the form of products and/or services for the purpose(s) of testing, product reviews, and/or giveaways. Some posts express opinions about organizations, products, and/or services this blog's writers have personally purchased. For questions about this blog, contact blog does not accept cash payment to influence opinions on products, services, websites and topics in any blog posts. MommyBlogExpert is collaboratively written by individuals. Information that appears at the bottom of MommyBlogExpert's main pageĪnd at the bottom of every individual post on this blog, including this However, MommyBlogExpert did not receive any payment or other compensationĪssociated with this post. What are your favorite things to cook and bake for Passover? Please leave a comment and share your ideas.ĭisclosure: I received Passover A Kosher Collection to facilitate this test and review post. To serve meringue pie run hot water over knife to heat it, then dry and slice.When you browning meringue watch it so it doesn't burn.Beat to stiff peaks, but don't over beat whites to avoid toughness.Separate yolks carefully from the egg whites you'll be using.Mommy Blog Expert secrets to perfect meringue In fact a few friends asked for the recipe to take home, one commenting that this was simply heavenly - that was my sentiment exactly too. This tart made a stunning entrance at dessert time and everyone loved it. After that I followed the recipe for the meringue in Pam's Lemon Meringue Pie (page 180) recipe. The next step is to pour the warm lemon curd filling into the baked crust, cover it and chill in the refrigerator. Then while the empty crust baked I made Lemon Curd (page 187) using freshly squeezed lemon juice made from our backyard Meyer Lemons which I cooked on the stove top with sugar, margarine, and egg yolks. For the crust I used the crust recipe for the Chocolate Tart leaving out the cocoa and adding a tiny bit more cake meal than it called for to compensate. The Meyer Lemon Meringue Tart I made is actually a combination of two of Pam's recipes. Passover Lemon Meringue Tart I created Combining Two of Pam's recipes To top it off, garnishing it with fresh, ripe sliced strawberries adds an elegant presentation and requires very little extra effort. Lastly, six eggs are blended in one at a time which I think is what makes this the best chocolate dessert of any kind year-round that I've ever tasted. While the crust is baking you prepare the filling using a double boiler to melt/mix semisweet chocolate, butter or margarine, sugar, instant coffee, and vanilla extract. The Chocolate Tart (page 177) can be made parve with margarine (non-dairy) or dairy with butter and uses matzah cake meal instead of flour as well as cocoa powder, sugar, salt, egg and water for the crust. Visit for information about the author and like on Facebook to hear the latest from Pam. To make either of the tarts featured in this MBE post you'll need a tart pan with a removable bottom and of course the beautifully-photographed cookbook Passover a Kosher Collection by Pam Reiss, $29.95 and available in the U.S. ![]() Passover A Kosher Collection and my Chocolate Tart To make the Lemon Meringue Pie I actually used two different recipes from the Passover cookbook that I combined and transformed into my own original interpretation: Meyer Fresh Lemon Meringue Tart. The first recipe is titled simply Chocolate Tart but I think a better way to describe it would be to call it Dense, Luscious Chocolate Strawberry Tart. ![]() Pesach starts on Friday night, though, so I'd like to share two amazing desserts from Pam's Passover cookbook that I made last year and plan to bake again for 2012. I'll be spotlighting some fabulous Kosher Collection soups I've tested in a future post later this spring. ![]() So when cookbook author and food artisan Pam Reiss sent me her first and second books for review Soup A Kosher Collection and Passover A Kosher Collection, respectively, I was excited to try her recipes out from the minute I leafed through both books right after they arrived. Particularly I enjoy the challenge of making Passover desserts that my guests and kids will talk about and beg for all year long. Though not a trained chef I'm passionate about cooking and baking.
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