I love Passover desserts. If you’re used to looking for the packaged version of Passover-approved treats in your grocery store, I’m here to tell you there is another option. Those overly sweet packaged treats have their charm, but you can create tastier versions of those desserts at home. From macaroons to cakes, this list features some of my favorite desserts for Passover.
I fell mad in love with Ireland and have had the good fortune to visit a couple of times. My first stop after the long flight was to a farm, where I had my first Irish scone with marmalade. The love affair with the country and its scones was set in that moment. Like biscuits or pie dough here in America, there seems to be a scone recipe for every household in Ireland. The one constant is the quality of the butter and dairy used to make them. This is such a simple recipe and the butter makes all the difference, so go with a good one. I used Kerrygold, because I met the farmers and cows while in Ireland and know its incredible. You can use any “European” style butter, because it has a higher fat content than most American brands. The other thing I associate with Irish scones is the shape, round. I like a tall scone, so I press the dough into a thick mass before cutting out the shape. The bigger the scone, the more surface there is to spread it with marmalade. Every table in Ireland served scones with a jar of marmalade, which pretty much satisfies all my needs. I LOVE marmalade! It is the perfect balance of sweet and bitter. It is bright in color and flavor and goes with scones or ice cream or just a spoon. I made this kumquat “marmalade” by just cooking down fresh kumquats with sugar, that’s it. No pectin to deal with just gentle cooking. Because I am not thickening the juices, this is a bit runnier than a traditional marmalade. Works brilliantly for me.
Best Desserts of 2020. These are the most popular sweets I posted on Instagram in 2020. Some of them are old favorites (crepe cake, pavlova and butterscotch pot de creme) and some of them are actually “recipes” I repurposed as I tested the cakes for my upcoming book, Zoë Bakes Cakes! I took the cake fillings (sticky coconut, milk chocolate mascarpone mousse, caramel and bittersweet chocolate ganache) and layered it into a pavlova meringue pie shell to create the Kitchen Sink Angel Pie. I just never know where inspiration will come from! 😉 Other recipes I made from my friends books, like the pumpkin pie with my homemade marshmallows from Erin McDowell’s Book on Pie. The cheesecake was inspired by the little blue berry, but you can make it with any fruit. You’ll find the recipes below and I have TUTORIALS ON INSTAGRAM!
Baker’s Against Racism Cake Decorating Class with Zoë – THIS EVENT WAS HELD IN JUNE
Racism is an issue that I’ve thought a lot about. I am part of a mixed-race family and the things I’ve seen and heard directed at the people I love most just shouldn’t happen to anyone, ever! Systematic racism is real and no matter the socioeconomics of a person, POC are treated differently. We should all have the same rights, the same freedoms, the same ability to walk down the street without fear or anxiety. The same access to protection from police, access to education, health care, healthy food, clean air and safe drinking water. Those things are not afforded to all people in equal measure and that is not right or just and needs to change. I have decided to donate the money we raise together to the NAACP, which works to advance all of these issues for POC. For my children and all children of color, we need these changes and we need them NOW! So, thank you for donating and I am looking forward to creating this cake and a whole bunch of change with you.
During this moment in history when there is a shortage of national flour brands on the grocery shelves, it is an amazing time to learn about the smaller wheat growers and to try their flour. Below is a Flour and Grain Resource Guide to Upper Midwest growers, millers, and some of the bakeries who use them. I have personally baked with Baker’s Field and Sunrise Mill flours and I’m excited to try many of the others.
For more information about the benefits of baking with flour from small scale growers, both from a personal health and for the health of our planet visit the Artisan Grain Collaborative website. In these strange times, this is a moment for us to change the way we eat and we may end up supporting our farmers at the same time.