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An International Taste of Pesach – 2008

Wine Cake from Rosalyn Kaplan

9 eggs, separated

1 1/3   cups sugar

½ cup plus 2 Tbs cake meal

¼ cup sweet wine

1 ½ cup finely chopped nuts

1 ¼ tsp. salt

Best yolks and sugar until thick and lemon colored, add wine and continue beating until blended. Mix nuts and flour and add to first mixture. Beat egg whites, add salt and continue beating until very stiff, and fold in, gently into first mixture. Preheat over. Bake at 325 degrees in 10 inch tube pan, for at least 1 hour. Invert pan and do not remove cake until cold.

Serves 12-16. Freezes well. Make in advance of parties.

Decadent Chocolate Mousse Cake from Rosalyn Kaplan

7 ounces semisweet chocolate bars

¼ pound unsalted butter or margarine

7 eggs, separated

1 cup sugar

1 tsp. vanilla extract

Melt chocolate and butter in a small pan. In a large bowl, beat the yolks and ¾ cup sugar until fluffy (about 3 mins). Slowly add the warm chocolate mixture and vanilla.

Beat egg whites and slowly add ¼ cup sugar while beating until still peaks form. Fold the chocolate into the egg whites. Pour ¾ of the batter into a greased 9-inch spring-form pan.

Cover the remaining batter and refrigerate.

Bakes the cake for 35 mins in a preheated 325 degree oven.

Remove from oven and cool. (The cake will drop as t cools.)

Remove the outside of the pan. Stir refrigerated batter to soften slightly and spread it on the top of the cake.

Refrigerate until firm. Garnish with chocolate leaves or shavings and chopped nuts.

Serves 8-10.

Variation: To make this mousse pareve, use margarine in place of butter.

Wine Nut cake – Rosalyn Kaplan

7 eggs, separated

1 cup sugar

¼ cup sweet red wine

1 cup chopped nuts

½ cip cake meal

In a large mixing bowl, beat egg yolks until lemon colored and very thick. Gradually beat in sugar and wine. Combine nuts and cake meal; add to yolk mixture.

Beat egg whites until stiff; fold into yolk mixture. Turn into an ungreased 10-inch tube pan and bake for 75 mins at 325 degrees. Invert pan and let cool. Serves 8-10.

Variations: for a dairy meal, add whipped cream in addition to the fruit. This cake can be used to make a trifle. Slice layers of cake, drizzled with wine and use Passover instant vanilla pudding (prepared according to directions), fresh berries and whipped cream arranged n layers. Top with whipped cream and slivered, toasted almonds.

Passover Mandel Bread – Marlene Franks

½ lb butter/margarine

2 c sugar

6 eggs

2 ¾ c cake meal

¾ c potato starch

1 t cinnamon

½ t salt

2 3oz bars bittersweet chocolate cut up into small pieces (elite)

1 cup chopped nuts (walnuts)

Cream butter and sugar. Add eggs one at a time, beating well with each addition. In separate bowl, sift cake meal and potato starch together, add cinnamon and salt.

Fold dry ingredients into egg mixture.

Add cut up chocolate and nuts. Mix well.

The dough will be sticky!

Form dough into loaves. Sprinkle with cinnamon/sugar. Bake on well greased cookie sheet.

350 degrees for 45 minutes.

Let cool about 10 minutes and then slice into pieces

while still warm or dry in oven.

Passover Nothings – Marlene Franks

3 eggs

3 tsp sugar

½ cup oil

¾ cup matzoh meal

3 tsp potato starch

Beat eggs, sugar and oil very well. Sift matzah in pot, stir and add to the mixture. Beat well. Use a teaspoon of dough at a time. Roll in mixture of sugar and seeds.

Shape these rolls into twists.

Place on ungreased cookie sheet. Bake at 400 for 10 minutes, the 300 for 40 minutes.

NOTE: Ashekanzi Jews do not use sesame seeds on Passover! Use more sugar or sugar and ground nuts.