The March 23 AJT included photographs of two of The Spicy Peach co-owner Jody Wittenberg’s favorite recipes from her friend Susie Fishbein’s 2008 cookbook, “Passover by Design.” We used the photographs to show Wittenberg’s comments and the food stains that indicated the extensive use she has made of the recipes over the years.
Unfortunately, the reproduction in the newspaper was not as good as we had hoped, and we recognize that the recipes were difficult to read. So here they are in a more usable form.
Chocolate Mousse Pie
Nonstick cooking spray
6 tablespoons sugar, divided
12 ounces good-quality semisweet chocolate, chopped
1 cup (2 sticks) unsalted butter or margarine
4 teaspoons vanilla extract
¼ teaspoon fine sea salt
6 large eggs, separated
Preheat the oven to 350 degrees. Spray a 9-inch springform pan with a heavy coating of nonstick cooking spray. Sprinkle with 1 tablespoon sugar, tapping the sides to distribute it evenly over the bottom and a little bit on the sides. Set the pan aside.
Set a metal bowl over a pot of barely simmering water to form a double boiler. Melt the chocolate, butter or margarine, and 3 tablespoons sugar in the bowl, stirring occasionally. When completely smooth, remove the bowl from the heat and stir in the vanilla and salt.
Meanwhile, beat the egg whites until soft peaks form, about 2 minutes on medium-high. Gradually add 2 tablespoons sugar and continue to beat until stiff peaks form, about 3 to 4 minutes. Set aside.
Beat the egg yolks until thick and lemon-colored.
When the chocolate is ready, mix a large spoonful of the warm chocolate into the yolks to temper them and keep them from scrambling. Transfer all the yolks into the chocolate mixture, stirring until smooth.
Fold a large dollop of the egg whites into the chocolate mixture, then gently fold in the remaining egg whites.
Pour 3 cups of the mousse mixture into the prepared pan and bake for 25 minutes until set. Store the remaining mousse in the refrigerator.
Place the cake immediately from the oven into the refrigerator for 20 minutes. Pour the remaining mousse into the slightly fallen center. Use a small metal offset spatula to spread the extra mousse evenly over the cake. Refrigerate until ready to serve.
12 frozen blintzes, slightly defrosted
6 large eggs
4 tablespoons butter, melted
1½ cups sour cream
¼ cup orange juice
½ cup sugar
2 teaspoons vanilla
¼ teaspoon salt
Frozen blintzes are available in both gebrokts and nongebrokts formulations. Check the ingredient panel to see if matzah meal (gebrokts) or potato starch (nongebrokts) is used.
Preheat the oven to 350 degrees.
Lightly grease a pretty 9-by-13-inch oven-to-table baking dish. Arrange the blintzes in a single layer, overlapping slightly as necessary to fit.
In a large bowl, whisk the eggs, butter, sour cream, orange juice, sugar, vanilla and salt until it is a smooth batter. Pour the mixture over the blintzes. Sprinkle with the cinnamon/sugar.
Bake uncovered for 45 to 55 minutes until puffed and golden.