Another Passover dilemma

On Tue 19 Apr 2005 09:41:17p, Cindy Fuller wrote in rec.food.cooking:

Quoted message said:

The neighborhood Seder Day Night with the Goys is Saturday. Gentiles
usually outnumber Jews at this gathering, hence the name. I've
volunteered to bring a dessert. The major problem I'm having is the
preponderance of recipes containing copious quantities of pareve
margarine. We don't do trans fats. Someone else is bringing a schaum
torte (meringue), so that's out. Are there any non-trans fat pareve
options?

TIA--

Cindy, just another Goyl

Look for Canola Harvest margarine. It has 0 trans fat and is labeled Kosher.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Cindy Fuller said:

The neighborhood Seder Day Night with the Goys is Saturday. Gentiles
usually outnumber Jews at this gathering, hence the name. I've
volunteered to bring a dessert. The major problem I'm having is the
preponderance of recipes containing copious quantities of pareve
margarine. We don't do trans fats. Someone else is bringing a schaum
torte (meringue), so that's out. Are there any non-trans fat pareve
options?

TIA--

Cindy, just another Goyl

Check "Smart Balance". It might be KP.

You also don't have the eat your dessert -- especially if someone else
is bringing a meringue.

I wonder how a nice Christmasy fruitcake would go over -- made with
matzoh meal, of course.

Bob

Cindy Fuller said:

The neighborhood Seder Day Night with the Goys is Saturday. Gentiles
usually outnumber Jews at this gathering, hence the name. I've
volunteered to bring a dessert. The major problem I'm having is the
preponderance of recipes containing copious quantities of pareve
margarine. We don't do trans fats. Someone else is bringing a schaum
torte (meringue), so that's out. Are there any non-trans fat pareve
options?

TIA--

Cindy, just another Goyl

Try these macaroons from the Food Channel. They are yummy.

http://www.foodtv.com/food/recipes/recipe/0,1977,FOOD_9936_19024,00.html

Heaping 3/4 cup sugar
Scant 1/2 cup egg whites (from about 3 eggs)
3/4 pound (scant 2 1/2 cups) sweetened desiccated or flaked coconut
(not shredded)
4 ounces semisweet chocolate, melted

Heat the oven to 350 degrees F. Mix all the ingredients except the
chocolate together in a bowl. (The recipe can be made up to this point
and kept refrigerated up to 3 days in advance.)
Scoop the mixture with a small 1 to 1 1/2-inch ice cream scoop onto
parchment lined cookie sheets, leaving 2 inches between the cookies.
Bake until light golden, about 12 to 15 minutes. Let cool completely
on the pans.
Remove from the pan and dip the bottoms in melted chocolate, then
place back on the sheet tray to set up.

In fact, they have several recipes that may be just right for you...
http://www.foodtv.com/food/et_hd_passover/article/0,1972,FOOD_9843_1752921,00.html

Boron

Cindy Fuller said:

The neighborhood Seder Day Night with the Goys is Saturday. Gentiles

Quoted message said:

usually outnumber Jews at this gathering, hence the name. I've
volunteered to bring a dessert. The major problem I'm having is the
preponderance of recipes containing copious quantities of pareve
margarine. We don't do trans fats. Someone else is bringing a

schaum

Quoted message said:

torte (meringue), so that's out. Are there any non-trans fat pareve
options?

One woid: "Joyva". Or in this case: "Goy-va"!

http://www.metrocandy.com/dept.asp?dept_level=34

Sheldon

Cindy Fuller said:

The neighborhood Seder Day Night with the Goys is Saturday. Gentiles
usually outnumber Jews at this gathering, hence the name. I've
volunteered to bring a dessert. The major problem I'm having is the
preponderance of recipes containing copious quantities of pareve
margarine. We don't do trans fats. Someone else is bringing a schaum
torte (meringue), so that's out. Are there any non-trans fat pareve
options?

TIA--

Cindy, just another Goyl

I made this last year for the first time and it received raves. As a
result, it will be a gift to my DH's family for Passover in all future
years.

Passover Sponge Cake

Contributed by Carole D. Weiss

9 egg yolks
2 cup sugar
6 Tbs water
1/4 cup fresh lemon juice
3/4 cup unsifted matzo cake meal
3/4 cup unsifted potato starch
2 1/2 Tbs grated lemon rind
1/2 Tbs grated orange rind
9 egg whites
1/2 tsp salt

Mix together the egg yolks, sugar, water, and lemon juice. Beat
together at medium speed until light and fluffy, about 5 min.
Add the matzo cake meal, potato starch, lemon rind and orange rind
very gradually to the egg yolk mixture. Make the addition as if you
are shaking powder (this is the key to it not falling). It should take
5 minutes or more to add the dry ingredients to the egg mixture. (I
used a metal strainer to add the powdered ingredients).
Beat the egg whites and salt separately until the egg whites are just
a little beyond the soft peak stage.
Fold the egg white mixture gently but thoroughly into the cake batter.
Pour into an
ungreased 10" tube pan. Bake on the middle rack at 350 degrees
Fahrenheit for 1 hour or until the cake springs back when touched
lightly.
Cool completely inverted. Remove from pan when cool. Serve with big
red strawberries and whipped cream.

Servings: 10

Hope you like it.

Ginny

In article <[email hidden]>,

Wayne Boatwright said:

Look for Canola Harvest margarine. It has 0 trans fat and is labeled Kosher.

Thanks to all for their suggestions. I found a cobbler-type recipe that
I'd clipped from Sunset that uses almond paste as the main source of
fat. I may do that or the cobbler that's on the foodTV website. I've
got some frozen fruit that needs to be used up in some way.

May your matzoh balls be floaters.

Cindy

--
C.J. Fuller

Delete the obvious to email me

Cindy Fuller said:

Are there any non-trans fat pareve
options?

Earth Balance is: http://earthbalance.net

serene
--
http://serenejournal.livejournal.com
http://www.jhuger.com

On Wed, 20 Apr 2005 07:32:52 -0400, Boron Elgar
<[email hidden]> connected the dots and wrote:

~On Wed, 20 Apr 2005 04:41:17 GMT, Cindy Fuller
~<[email hidden]> wrote:
~
~>The neighborhood Seder Day Night with the Goys is Saturday.
Gentiles
~>usually outnumber Jews at this gathering, hence the name. I've
~>volunteered to bring a dessert. The major problem I'm having is the
~>preponderance of recipes containing copious quantities of pareve
~>margarine. We don't do trans fats. Someone else is bringing a
schaum
~>torte (meringue), so that's out. Are there any non-trans fat pareve
~>options?
~>
~>TIA--
~>
~>Cindy, just another Goyl
~
~
~Try these macaroons from the Food Channel. They are yummy.
~
~http://www.foodtv.com/food/recipes/recipe/0,1977,FOOD_9936_19024,00.html
~
~Heaping 3/4 cup sugar
~Scant 1/2 cup egg whites (from about 3 eggs)
~3/4 pound (scant 2 1/2 cups) sweetened desiccated or flaked coconut
~(not shredded)
~4 ounces semisweet chocolate, melted
~
~Heat the oven to 350 degrees F. Mix all the ingredients except the
~chocolate together in a bowl. (The recipe can be made up to this
point
~and kept refrigerated up to 3 days in advance.)
~Scoop the mixture with a small 1 to 1 1/2-inch ice cream scoop onto
~parchment lined cookie sheets, leaving 2 inches between the cookies.
~Bake until light golden, about 12 to 15 minutes. Let cool completely
~on the pans.
~Remove from the pan and dip the bottoms in melted chocolate, then
~place back on the sheet tray to set up.
~
~In fact, they have several recipes that may be just right for you...
~http://www.foodtv.com/food/et_hd_passover/article/0,1972,FOOD_9843_1752921,00.html
~
~Boron

Or if the saturated fat in the coconut is a problme with your guests,
use ground almonds instead.

maxine in ri

On Wed, 20 Apr 2005 12:24:02 GMT, Dog3 <[email hidden]>
connected the dots and wrote:

~Cindy Fuller <[email hidden]> typed this gem in
~news:[email hidden]:
~
~> The neighborhood Seder Day Night with the Goys is Saturday.
Gentiles
~> usually outnumber Jews at this gathering, hence the name. I've
~> volunteered to bring a dessert. The major problem I'm having is
the
~> preponderance of recipes containing copious quantities of pareve
~> margarine. We don't do trans fats. Someone else is bringing a
schaum
~> torte (meringue), so that's out. Are there any non-trans fat
pareve
~> options?
~>
~> TIA--
~>
~> Cindy, just another Goyl
~
~We are going to the SO's sister's for Passover. His nieces love these
roll
~type things the SO makes. I call them Jewish rolls. They are
delicious.
~Really fluffy with a hollow center. He made me 5 dozen of them to
take to a
~work party one time (not a Jewish celebration). I bought smoked
chicken
~salad, alleged kosher egg salad and something else, don't remember
what. I
~served 'em up by cutting the rolls (I can NOT remember the name for
them
~dammit) in 1/2 and arranging on a platter next to the 3 salads.
Everyone
~gobbled them up and there was not a crumb left. I will be the only
Goy for
~Passover at the dinner table this year. It will be fun 😉
~
~Michael

They're made from a choux batter. bring margarine or oil, water and
salt to a boil, add matzo meal all at once, and stir until it forms a
ball and doesn't stick to the sides of the pan. Add eggs, one at a
time, beating furiously to incorporate. Drop by the blob onto a
greased or parchment covered baking sheet, and cook for 20 minutes at
425, then lower the temp to 300 for about another 40 minutes.

Allow to cool on the pan.

You want amounts??? Greedy gut!

maxine in ri