Asparagus with Herb Sauce
Flourless Chocolate Almond Torte
Individual Crispy Potato Kugels


From: Ann Ward
I am not Jewish but need some Passover observant recipes for desserts and
side dishes. I appreciate it - also, it the desserts could be low sugar,
also, that would be great! I don't ask for much......
Annie


This is one recipe that I love to take to a Seder. Hope these recipes help
Mimi Pass:


Asparagus with Herb Sauce

Herb sauce
1 basket cherry Tomatoes, coarsely chopped or cut in half
2 Tbsp. Extra virgin olive Oil
1 tsp. balsamic vinegar
1/2 cup chopped chives
2 Tbsp. chopped Fresh Dill
1 Tbsp. chopped fresh Tarragon
salt and pepper to taste
2 lbs. asparagus, trimmed and cooked just until tender

Combine sauce ingredients. In a medium saucepan heat just until warm. Place
asparagus on a platter. pour sauce over.
Serves 8



Flourless Chocolate Almond Torte

Serves 12

5 Lg. eggs, separated
10 oz. bittersweet chocolate, broken into pieces
1/2 cup unsalted better, room temperature
1/2 cup granulated sugar plus more for sprinkling
1/3 cup almonds, ground in food processor
2 Tbsp. cognac or dark rum( Kosher for Passover)
whipped cream if served with dairy meal
fresh raspberries, optional

Preheat oven to 300F and grease a 9" springform pan well then line with
parchment paper.
melt chocolate in a double boiler over hot water. When the chocolate is almost
melted and smooth, turn off the heat and leave chocolate to cool slowly.
Meanwhile beat the butter with 1/4 cup sugar until the mixture is fluffy and
almost white. Add egg yolks and beat for 1 minute. Add almonds and cognac and
beat 2 more minutes.
In a separate bowl, beat the egg whites until foamy. Gradually add the
remaining 1/4 cup sugar and continue beating until the whites are stiff and
shiny.
Add the cooled chocolate to the egg yolk mixture and mix with a rubber spatula
until well mixed. Fold in 1/4 of the beaten egg whites into the chocolate to
lighten the batter. Carefully fold in the remaining whites trying not to
deflate the whites.
Pour batter into prepared pan and bake 25 - 30 minutes or until a tester comes
out covered in thick, moist, not wet, crumbly coating. Allow cake to cool 30
minutes in pan before removing sides.
Serve with whipped cream and raspberries if desired.




Individual Crispy Potato Kugels

1 cup grated all purpose potato
1 cup chopped onion
2 eggs, well beaten
1 tsp. salt
1/2 tsp. freshly ground pepper
2 Tbsp. margarine or butter, melted
Matzoh Meal

Preheat oven to 375F. Grease 24 mini-muffin tins, preferably non stick, and
dust with matzoh meal.
Combine potatoes, onions, eggs, salt, pepper, and margarine. Place 1 Tbsp. of
filling into each cup and bake about 25 minutes or until golden brown. Let
cool slightly and remove from tins.
Makes 24



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