For those who observe kashrut, figuring out a parve dessert to serve after a meat meal can be a challenge. There’s always sponge cake, meringue cookies or compote, but delicious as they might be, they get tired and boring after a while. You may substitute margarine for butter in a cake or pastry, but I find it compromises the flavor and texture of the end product. Olive or canola oil is a better solution, and healthier, too.
Over the years I’ve collected and developed a number of recipes that can be served with pride after any type of meal. Here are a sampling of my favorites that look as wonderful as they taste.
Almond Cinnamon Biscotti
Makes about 32
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
3⁄4 cup sugar
1 tsp. cinnamon
1 cup almonds, coarsely chopped
2 whole eggs
1⁄4 cup olive oil
1⁄4 cup orange juice
Preheat oven to 350 degrees. In the bowl of a food processor combine dry ingredients. In a small bowl combine eggs, oil and orange juice. Add to dry ingredients and process just until dough holds together. Turn out to a lightly floured board and knead gently until dough is fairly smooth.
Divide dough into 2 pieces and form a 12-inch log with each. Place on parchment-lined cookie sheet. Bake 30 minutes. Remove from oven and let rest about 10 minutes. Slice each log into 1⁄2-inch diagonal slices. Return slices, cut side down to cookie sheet and bake another 20 minutes or until biscotti are slightly brown around the edges.
Lemon Ginger Cake
Serves 8-10
1⁄3 cup lemon juice
1⁄3 cup orange juice
1⁄2 cup honey
1⁄4 cup olive or canola oil
2 eggs, separated
1 Tbs. lemon zest
1 Tbs. fresh grated ginger
5 Tbs. chopped candied ginger
12⁄3 cups flour
1⁄2 cup sugar
1 tsp. baking powder
1⁄2 tsp. salt
confectioners sugar
mixed berries
Preheat oven to 350 degrees. Oil an 8-inch springform pan and dust with flour.
In a large bowl stir together the lemon and orange juices, honey, oil, egg yolks, lemon zest and gingers. In a medium bowl combine the flour, sugar, baking powder and salt. In another bowl beat the egg whites until soft peaks form. Stir the flour mixture into the lemon juice mixture and then fold in egg whites.
Pour the batter into the prepared pan. Bake 45 minutes to 1 hour or until a toothpick inserted in the center comes out clean. Cool and remove sides. Sprinkle with confectioners sugar. Serve with berries if desired.
Mousse au Chocolate et l’Huile d’Olive
(Chocolate and Olive Oil Mousse, adapted from Joan Nathan’s “Quiches, Kugels and Couscous”)
Serves 8-10
11 oz. bittersweet chocolate
8 large eggs, separated
3⁄4 cup sugar
1⁄2 cup olive or canola oil
2 Tbs. brandy
Melt the chocolate over low heat. Let cool slightly. Beat the egg yolks in an electric mixer with 1⁄2 cup of the sugar until light. Whisk in the olive oil, brandy and melted chocolate.
Beat the egg whites until soft peaks form. Beat in the remaining 1⁄4 cup sugar until stiff peaks form. Fold the whites into the chocolate mixture, gently continuing to fold until no streaks of white remain. Cover and refrigerate overnight.
Louise Fiszer is a Palo Alto cooking teacher, author and the co-author of “Jewish Holiday Cooking.” Her columns alternate with those of Faith Kramer. Questions and recipe ideas can be sent to j. or to [email protected].