(Note: The frosting can be omitted if you are serving a dairy-free meal)
Makes one dozen macaroons, approx. 2” in diameter
⅓ cup sugar
2 tablespoons potato starch
⅛ teaspoon salt
¼ teaspoon cinnamon
¼ teaspoon nutmeg
⅛ teaspoon ginger
½ teaspoon orange zest
1⅓ cups sweetened shredded coconut
½ cup shredded carrots
¼ cup finely chopped, fresh pineapple
¼ cup golden raisins
¼ cup finely chopped toasted walnuts
½ teaspoon Kosher for Passover vanilla (optional)
2 egg whites, beaten until soft peaks form
Preheat the oven to 325 degrees F.
In a large bowl, whisk together the sugar, potato starch, salt, cinnamon, nutmeg, ginger, and orange zest. Add the coconut and toss to coat thoroughly with the sugar/starch/spice mixture. Add the carrots, pineapple, raisins, walnuts, and vanilla. Fold in the egg whites.
Scoop the macaroons onto a parchment lined baking sheet, using a small (¾ oz.) ice cream scoop. Bake on the middle rack of the preheated oven for 18-20 minutes, just until golden. Remove from the oven and set on a rack to cool thoroughly before icing.
Cream Cheese Frosting
4 oz. cream cheese, room temperature
2 tablespoons unsalted butter, room temperature
¼ teaspoon vanilla
½ cup Passover confectioners’ sugar, sifted
In a medium bowl, using a handheld mixer, beat together the cream cheese and butter until smooth. Add the vanilla, then gradually add the confectioners’ sugar, beating until fluffy. Use an offset spatula to apply the frosting. Cover and refrigerate any leftover macaroons.
(inspired by Toronto’s Holy Cannoli and Canadian Living Magazine)
Makes one 9” pie (baked in a 9” springform pan)
For the crust-
1½ cups all-purpose flour
2 tablespoons maple sugar
½ teaspoon kosher salt
4 oz. (1 stick) cold unsalted butter, cut into ½” pieces
3 tablespoons ice cold water combined with 2 teaspoons apple cider vinegar
In a large bowl, toss together the flour, maple sugar, and salt. Add the cold butter pieces and use a bench scraper or your fingertips to cut the butter into the flour mixture. The butter should be the size of small peas. Drizzle the cold water/vinegar over the flour/butter mixture, tossing until the dough just holds together. Gather the dough together, pat it into a disc, wrap in plastic wrap and refrigerate for an hour before rolling out.
On a large sheet of parchment paper lightly dusted with flour, roll out the dough into a circle about 14” in diameter. Fold the circle in half, then in half again; (this makes transferring to the springform pan easier) and place the dough in the center of the springform. Unfold it and gently smooth the dough along the bottom and up the sides of the pan. You want about an extra inch all the way around the pan which you will roll under itself, forming a sturdy rim. Refrigerate the pan (or better yet, place it in the freezer) for at least 30 minutes.
Preheat the oven to 400 degrees F.
Line the cold pastry with a sheet of parchment paper or aluminum foil. Fill the pan with dried beans or pie weights. Place the pan on a baking sheet and bake on the middle rack of the oven for 15-18 minutes. Using oven mitts, carefully remove the parchment/foil and beans/pie weights from the pan. Lower the oven to 325 degrees F and bake the crust for an additional 5-8 minutes, just until golden. Set aside to cool while you prepare the filling. Maintain the oven temperature at 325 degrees F.
For the filling-
3 ounces bittersweet chocolate (no more than 60% dark)
8 oz. (2 sticks) unsalted butter, cut into 1” pieces
½ cup unsweetened, dark cocoa powder
1½ cups sugar
¼ teaspoon kosher salt
4 tablespoons maple syrup (dark Amber)
4 large whole eggs, plus 1 egg yolk, room temperature
3 tablespoons sour cream (in desperate times I’ve used unsweetened Greek yogurt-works fine)
¼ cup Canadian whiskey
In a large heatproof bowl set over simmering water, melt the chocolate and butter. Remove from the heat, whisk in the cocoa and set aside.
In another large bowl, whisk together the sugar, salt, maple syrup, whole eggs and egg yolk until smooth. Add the sour cream, then the whiskey, and finally the chocolate/butter/cocoa mixture. Place a fine mesh strainer over the large bowl you used for melting the butter, and pour the pie filling through the strainer to remove any lumps.
Place the springform pan with the pre-baked crust on a parchment lined baking sheet. Carefully pour the filling into the pan and bake the pie on the middle rack of the pre-heated oven for 35 minutes. Check after 35 minutes; the outer edges of the pie should be firm but the middle should jiggle ever so slightly. It may need an additional 5-8 minutes in the oven. (The pie will continue to set as it cools.) Remove from the oven and let cool completely on a rack. Cover with plastic wrap and refrigerate the pie in the springform pan. (This makes it easier to remove the pan ring without injuring the crust.) Prepare the Maple Whipped Cream.
For the Maple Whipped Cream-
1 cup heavy cream
3 tablespoons maple syrup (dark amber)
1 tablespoon Canadian whiskey
Beat cream in a chilled bowl until soft peaks form. Add maple syrup and whiskey and beat until thick. Finish whisking by hand. Cover and refrigerate until ready to serve.
Use an offset spatula to gently loosen the pie crust from the outer ring of the springform pan. Unclasp the pan and transfer the pie (still on the base of the springform) to a serving platter. Garnish with Maple Whipped Cream. Cover and refrigerate any leftovers.
makes one 8” round layer, baked in an 8” cast-iron skillet
(adapted from Grammercy Tavern and Macrina Bakery)
⅓ cup Guinness
⅓ cup unsulfured molasses
½ tsp. baking soda
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⅔ cup all-purpose flour
½ tsp baking powder
⅛ tsp salt
2 tsp ground ginger
¼ tsp ground cinnamon
⅛ tsp ground cardamom
⅛ tsp ground nutmeg
generous pinch of ground cloves
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⅓ cup firmly packed dark brown sugar
1 large egg
¼ cup vegetable oil
¼ oz finely grated fresh ginger (1½ teaspoons)
Preheat the oven to 350 degrees F. Lightly grease an 8” cast iron skillet with butter or non-stick canola oil spray. Dust with flour and knock out the excess.
In a medium saucepan, combine the Guinness and molasses over medium heat; bring just to a boil. Turn off the heat and add the baking soda; the mixture will get foamy and then settle down. Let the mixture cool. (It should be cool to the touch on your finger.)
In a medium bowl, whisk together the dry ingredients. Set aside.
Place the brown sugar in a medium mixing bowl. Add the egg and whisk until smooth, then whisk in the vegetable oil and the fresh ginger. Add the dry ingredients, alternating with the cooled Guinness-molasses-baking soda-mixture. Mix with a rubber spatula just until all of the ingredients are combined. Do not over mix.
Place the cast iron skillet on a baking sheet and pour the batter into the pan. Bake on the middle shelf of the pre-heated oven for 30-35 minutes, until the cake tests clean with a small paring knife and the sides just begin to pull away from the pan. Set on a rack to cool while you prepare the meringue.
For the meringue-
3 ounces of egg whites (⅓ cup, from 2-3 eggs)
4½ ounces granulated sugar (½ cup + 2½ tablespoons)
⅛ teaspoon kosher salt
⅛ teaspoon cream of tartar
½ teaspoon vanilla extract
(If you do not have a hand-held kitchen torch, make sure to pre-heat your oven to 350 degrees F in order to brown the meringue.)
Fill a wide pot with 2 inches of water, place over high heat until steaming hot, then reduce heat to maintain a gentle simmer. In the bowl of a standing mixer, combine the egg whites, sugar, salt, and cream of tartar. Set the bowl over the pot of steaming water, stirring constantly with a rubber spatula, until the egg whites reach 175 degrees F. This will take about 8 minutes. Using an oven mitt, carefully transfer the bowl to the stand mixer fitted with a whisk attachment. Whip the whites at high speed until thick and glossy then add the vanilla. Using an icing spatula, cover the gingerbread with the meringue. Brown the meringue using a hand-held kitchen torch (or toast briefly in a pre-heated 350 degree F oven, just until golden, 3-5 minutes.) Serve with your favorite lemon curd or use this one .