Roasted Sweet Potatoes with Chickpea Spinach and Avocado Crema

This is artful, delicious, and fun to make. The recipe calls for stuffing the potatoes in individual servings, but I did it with a deconstructed approach. You need to think ahead - make sure you have a few ripe avocados. And roasting the potatoes in advance makes it easier. This is a forgiving recipe - change amounts, add vegetables. I served it with fresh artichokes first and brown rice - a beautiful meal.

6-8 sweet potatoes, roasted at 425 for about 45-50 minutes
3 T olive oil

one onion, chopped, or shallots
4 cloves minced garlic
3 cans chickpeas, drained and rinsed
6 oz. chopped sun-dried tomatoes. A scissors works better than a knife.
1 container fresh spinach (quantity is fungible)
1 lime, zested and juiced
salt, pepper

Heat olive oil until shimmering and add onions or shallots. Cook about 3 minutes and add garlic for another 30 seconds.

Add the chickpeas and cook for about 10 minutes, stirring occasionally.

Add the spinach until it wilts.

Add salt, pepper, and zested lime along with its juice.

In the meantime, work on the Avocado Crema.

3 ripe avocados

1/2 c Greek yogurt

1 lime, zested and juiced into the mixture

red pepper flakes or Aleppo pepper

salt, pepper

Peel and dice the avocados, a messy job!

Drop them in along with the yogurt, and process them until they're smooth. 

Add the zest and lime juice, salt, pepper, and red pepper flakes.

It discolors if you leave it open. There are methods for avoiding this - us a plastic top adhered directly to it, and refrigerate.

Serve a platter of the sweet potatoes, the chickpeas, and the avocado crema separately.

Fig Spread

Our fig trees produced a lot of figs this year.

Putting up preserves is a big deal, if you want to store them and eat them later. I just cooked the batch up, and will keep it in the refrigerator.

Chop the figs in quarters. In a sauce pan, add a little wine, sugar to taste, cinnamon and thinly sliced lemons. Ginger would be good too.

Gently boil, stirring frequently. Keep it at a low flame (1 or 2 on the induction top) and stir frequently to prevent burning. 

At some point, you can use the immersion blender.

It turns amber and eventually cooks way down. The second batch I made, I didn't cook at as high a temp (as described above) and it didn't burn, but it also didn't turn amber. Each kind of fig will have a different color palette.

Put the spread/jam in a glass jar so you can admire the contents!

Pramila Jayapul's Tofu Satay

This fall during Kamala Harris and Tim Walz's fabulous campaign (which sadly did not result in their getting into office) Washington Rep Pramila Jayapal had a fun fundraiser - if you contributed, she'd send you her recipe, which I couldn't resist doing. It's the best tofu recipe I've tried. 

"I spent 10 years growing up in Indonesia and one of my favorite things was the peanut satay.

Recently, I found a super easy recipe for peanut tofu satay – and I have been obsessed with it since! This peanut satay is great served with brown rice or even a quick fried rice that you can make with day old rice and frozen veggies.

This recipe reminds me of growing up and has been some quick comfort food after long days – which are getting more and more common in this heated election year."

It's not easy - searing the tofu is a lot of effort, but once you have all the oddball ingredients in hand, the sauces are fast.

 

Peanut Tofu Satay

 

3 heaping T peanut butter

 

2/3 c coconut milk (you can freeze the remainder)

 

2 T maple syrup

 

1-2 T sriracha

 

1 T sesame oil

 

3 T soy sauce

 

1 to 2 T grated garlic

 

1 T grated ginger

 

1 lime, juiced - or use lime juice.

 

2 blocks extra firm tofu, drained, dried and cut into 16 evenly sized cubes

 

Oil, salt and pepper as needed

 

1 handful chopped cilantro

 

1/2 c crushed peanuts

 

1 t white and black sesame seeds

 

1 T chili crisp oil

 

Rice for serving

 

In large bowl, whisk together first nine ingredients (peanut butter, coconut milk, maple syrup, sriracha, sesame oil, soy sauce, garlic, ginger and lime) along with large pinch of salt and black pepper to taste. Set aside.

Put 3-4 T neutral cooking oil in a cast iron pan on medium high heat and sear the tofu. Season tofu in the pan with large pinch of salt and black pepper to taste. Sear on all four sides about 1-2 minutes per side or until each side is golden brown. (They don't need to be deep brown, as you pour sauce on them and it colors them nicely.)

Pour half the peanut sauce over tofu and continue to flip tofu for another 1-2 minutes per side or until desired texture and color.

 

Serve over rice, finish with remaining peanut sauce, cilantro, sesame seeds and chili crisp oil as well as salt and pepper to taste.

 

 

This campaign would not be possible without supporters like you — together we are building a stronger future.

Thanks again,

 

Pramila

Almond Horns - Mandelhörnchen

For Zeke's bar mitzvah, I wanted to bake something primarily for Zeke. I told him he didn't have to share his goodies with anyone. (For Ezra's, since we were a small group and we hung out at their house, I baked more generic things.) Zeke did share them, but received his own private stash and was quite pleased about it.

Since the Hausmanns are yekkehs on both sides, and indeed the boys already have German citizenship, I picked this treat, mandelhörnchen. I read about them in Smitten Kitchen, but ultimately went with the German version, video linked above. It uses marzipan, which I had in the house and wanted to try. 

There are many discussions of the merits of almond paste vs. marzipan. I took the sprinkles idea from Smitten Kitchen. These are not something Eric ever mentioned, but they are German classics.

This is a European metric recipe translated into American measures, so a little odd. 

7.05 oz marzipan
0.89 cups almond meal or almond flour
1 egg white for the dough
0.83 cups confectioners sugar (= powdered sugar)
2 t lemon juice
1 egg-white for dipping
4 oz sliced almonds
1 cup dark chocolate (more or less)


Put the marzipan, almond flour, confectioners sugar, egg white, and lemon juice into a bowl and mix it all together.
With wet fingers, shape 6 Crescents from the dough. (these would be huge. I did 9 and would go smaller still).
Dip each crescent first into the egg white and then turn it in the almond slices until it's well covered.
Set on a baking sheet covered with parchment paper.
Preheat the oven to 350°F and bake the almond crescents for 10 to 15 minutes or a little longer if you want them more crisp.

Let them cool and in the meantime, melt the chocolate on the induction Melt setting in a frying pan.
Once the almond horns have cooled completely, dip the ends of the horns into the chocolate. [Sprinkle on the jimmies!]
Let the chocolate set and then enjoy.

Not bad for a first try, and they were well-received!

Cole Slaw

I am a huge fan of cole slaw. Abba's favorite is: a bag of shredded cabbage, a large can of crushed pineapple, mayo to taste, and curry powder to taste. However, I notice it's not that popular with others.

This recipe disappeared! 

1 t celery seed
2/3 C mayonnaise
1 T apple cider vinegar
4 t granulated white sugar
1/4 tsp salt
1/8 tsp black pepper
a 14-16 oz bag classic coleslaw mix

Optional: finely chopped fresh pineapple to taste

Combine all of the ingredients except for the coleslaw mix in a large bowl and whisk it together until it's smooth and creamy.
Place the dressing in the refrigerator for 30 minutes to allow the sugar to completely dissolve and to allow the celery seeds to soften.
After 30 minutes  give the dressing one last quick whisk and then fold into the classic coleslaw mix.

This recipe tastes best if served immediately, but it can also be made the night before or the morning of.

Throw in Lots of Tomatoes Sweet Potato Soup

I make a lot of soups with tomatoes, and lots with sweet potatoes, but this combination is a little lighter, not using any coconut milk. 

It's great for a glut of tomatoes like this fall, thanks Micah! 

Loosely based on this recipe. The sweet potato thickens the soup when blended, and packs it with nutrients.

2 T olive oil
1 onion, chopped
Afew cloves chopped garlic
A bit of grated ginger

2-3 stalks chopped celery

3 peeled carrots, chopped
1 t. cumin
1 t. turmeric
1 chopped hot pepper like jalapeno (use a plastic glove when mincing)
2 peeled large sweet potatoes, diced
4-6 chopped tomatoes, diced
8 c. vegetarian broth

Optional: In a small container, take a few tablespoons broth to a chunk of peanut butter, mix to loosen, and add to soup.

Pour oil into large soup pot and add onion, garlic, ginger, celery, and pepper, saute until soft.

Add chopped sweet potatoes, tomatoes and broth. Boil for about 40 minutes. Use an immersion blender but leave some vegetables chunked. Add thinned peanut butter for a protein boost.

Chetna Makan's Masala Potatoes

 I have become very attached to Chetna's YouTube Channel, and she has taught me some basic Indian cooking techniques.

This is her filling for masala dosa, which I have made a few times on the tawa I purchased. The dosas are quite a potchke, but the potatoes are pretty easy and really good by themselves as a side dish.

2 large potatoes

Oil (she uses safflower)

1 t. mustard seeds

curry leaves (I bought them at an international store)

dried chili (if you have one)

1 t. tumeric

1 t. salt

1-2 large onions, diced

Boil the potatoes. Let them cool. Peel and dice.

In a deep fry pan, heat the oil. Throw in the mustard seeds, chili, and curry leaves and let sizzle for a minute. Add the onions and spices and cook until soft. Add the diced potates, stir (they will turn a beautiful yellow from the tumeric) and heat through, about 5 minutes. These are filling and delicious.

Dosas: Laurie Hertz Style

Laurie lives near Devon Avenue, the epicenter of South Asian American immigrant groceries. The "diaspora" comes from all over the Midwest to shop in these stores for their families and also for restaurants. It's so fun to shop there.

You can buy dosa batter, traditionally fermented lentil/rice, either powdered or liquid. You can also use chickpea flower for a variation. I just ordered a tawa that can be used on the induction stovetop, so will be experimenting.

Laurie chops scallions, carrots, zucchini, and adds peas. You can use any combo, of course. You add a little oil to the tawa and spread the dosa batter. While it's setting, lay on the grated vegies and peas. Let them set in, and flip. This is hard to do - if it falls apart, no worries. They main thing is to have enough oil, hot enough, so the batter crisps. 

These are fast, nutritious, and delicious. Serve with condiments. It's really a full meal.

Chocolate Orange Cake

I found this on the net - there are multiple posters. It's a version of the clementine cake. Like that cake, it is gluten-free by chance, and without the baking powder it will be great for Pesach. I wouldn't even bother separating and beating the eggs. It is dense, moist, and EASY. 

It makes a big heavy cake in the springform; next time I might make two smaller springforms.

For Passover: one big one will move!

Chocolate Orange Cake

2 oranges
6 large eggs
1½ c granulated sugar (David says, use more!)

2 c almond meal/flour
1/2 c cocoa
1 t baking powder
1/2 t baking soda
1/2 t salt

Glaze
3/4 cup semi-sweet chocolate chips
1 tablespoon honey
3 tablespoons unsalted butter
1 tablespoon Cointreau or Grand Marnier

    (or a jar of ready-made!)

Or - 

1/2 c. powdered sugar, sifted
1/2 c. cocoa powder, sifted

A little brandy or whatever Kosher for Passover liqueur you have

Finely chopped pistachios are a nice extra on top.

Gradually add water, a few drops at a time, until you can spread it. This isn't stiff enough to frost the sides but makes a nice chocolately top.

• Place oranges in a pot, cover with water, bring to a boil and allow to simmer for 1-1½ hours, until fork tender. 
• Cool, cut open and remove pips/seeds if any. Cool.
• Preheat oven to 350°F.
• Place oranges in a food processor and puree until pulpy. Add remaining ingredients, and blitz until completely incorporated. (if your food processor is too small, just do the eggs and orange and move it to a bowl to add the rest. Or use an immersion blender).
• Grease a 9" springform. Pour batter into pan, and place in oven for 50-60 minutes, or until middle of cake is firm to the touch.
• Allow to cool to room temperature before un-molding.
• Pour glaze over cake, and garnish with orange zest.

Glaze

Place ingredients for glaze in a a saucepan on low on the induction stove-top. Stir until completely melted.

Pasta Grannies Lemon Pudding

 I love watching Pasta Grannies, a YouTube channel produced by a British food ethnographer, Vicky Bennison, who interviews elder cooks all over Italy to learn their regional specialties.

I never make anything from their brief vignettes but this lemon pudding really spoke to me, and it's delicious. Low sugar - basically eggs and lemon. Double it for this quartet of pictures - baked for Passover 2022 in Chestertown.

3 eggs, separated in bowls you can beat in 

2 to 3 T sugar

1 lemon

option: add 1/2 cup of berries. I tried blueberries and it worked.

Boil the lemon until it is soft, and puree in a food processor. Let it cool. (Since you mix it with the egg yolks, if it's hot it will cook the yolks.)

Spray an 8" springform or souffle pan. The grannies also sugar the pan.

Beat the egg yolks and sugar, and mix in the puréed lemon.

Beat the whites until they form stiff peaks. Fold the whites into the yolks until the batter is uniform in color. Add berries if you like.

Bake at around 365 for a half hour or so in the Breville. Cover with foil if the top browns too fast.

It puffs up and deflates, making a nice concave holder for fresh berries. The nonnas serve it with whipped cream. Not my thing.

(The boiled citrus is like the clementine cake, but this is very light, hence more like a pudding.)

This would be fun to make on Pesach - refreshing, not too hard, and even parve/ gluten free.

Check out Claudia Roden's yogurt cake, which is the same basic idea with the addition of, you guessed it, yogurt. You can also add blueberries.

=======================

Becca's Beloved Fried Chickpeas

Here's a flexible, easy prep from Bon Appetit. Becca makes it often. It's very flexible. I just paired it w chopped fresh snap-peas instead of herbs.

2 15.5-ounce cans chickpeas, rinsed (I don't bother to dry them) and DRAINED. The drier the chickpeas are, the better.
4 garlic cloves, crushed
⅓ cup olive oil
salt, freshly ground pepper (other recipes have a wide variety of spicing)
2½ cups chopped mixed tender herbs (such as parsley, cilantro, chives, and/or basil)

Place chickpeas in a large skillet or Dutch oven and add garlic and oil; season with salt and pepper. Cook over medium heat, stirring occasionally, until chickpeas are crisped and some have split open (these will be the most delicious ones), 10–15 minutes. Remove from heat; stir in herbs.

Blue Zones Butternut Squash Leek Soup

So far in our year of bringing dinner to 412 on Wednesday nights, Micah says he likes this soup the best. Since it's the easiest, yay! It's from the BlueZones Cookbook - featured on Instagram.
It serves about 6. It's a beautiful color, fun to garnish.

The recipe is vegan. In brackets, some modifications.

1 lb. peeled, chopped butternut squash [can include carrots and sweet potatoes]
1/4 c. sliced leek [or onion]
2 T. vegetable oil [or butter]
1 quart soy milk, unsweetened OR 1 can coconut milk + 2 c. vegetable broth [or a 12 oz can of evaporated milk + the water from steaming, + vegie broth to taste]
2 t. cumin
2 t. turmeric
2 t. salt (to taste)
Ground pepper to taste

Steam squash in about 2" of water until soft, about 15 minutes.

In a small fry pan, stir-fry leeks in oil until soft but not browned, about 3-4 minutes.

Remove the steamer. Add the leeks and soy milk to the steamed butternut squash, add the spices, and simmer for another 15 minutes. [The original recipe says to dump the steaming water, but it seems to me is has some nutrients in it, so just add to it.]

Blend in pot with immersion blender.

Fundraiser Vegie Chili

We hosted a Sunday aft 1:00 J Street fundraiser featuring Rep. Dwight Evans. We are all experiencing political fundraiser fatigue - the menu is usually a beautiful spread of finger food and sweets. I thought at 1:00 on a chilly autumn Sunday, it would be nice for everyone to walk into a house smelling of chili and cornbread, and it was tremendously well-received. Food brings people together.
Thanks for the pot, Nomi and Micah!

This is modified from The Endless Meal. It's vegan and feeds about 16-20. David calls it a vegetable stew, not really chili. :-)  :-(

• 4 T oil
• 2 large onion, diced
• 8 cloves of garlic, finely minced
• 2–6 T chili powder (more will be spicier, of course)
• 4 T cumin 
• 2 t oregano
• 1 poblano pepper, seeded and finely diced
• 1 lb. peeled, cubed butternut squash
• 4 medium carrots, diced
• 6 celery stalks, diced
• 4  28-ounce cans whole tomatoes and their juice 
• 4 15-ounce cans beans, drained and rinsed (kidney and white beans give a nice color contrast)
• 4 c frozen corn (you could use fresh but frozen is easy and works great)*
• 1 pkg Beyond Meat Beefy Crumbles (10 oz)
• Salt, to taste (about 2 teaspoons)
• 
  
• Optional toppings: sour cream, cheddar cheese, cilantro, diced avocados or green onion. (Obviously not vegan!)

Heat oil in a large pot (at least 8 quart) over medium-high heat. Add onion and sauté for about 3 minutes. Add garlic and sauté 1 minute more. Add chili powder, cumin, oregano, and poblano and stir for about 30 seconds.

Add the squash, carrots, and celery and cook for about 5 minutes, or until they just start to soften. Add tomatoes and their juice and bring to a simmer. Once the chili begins to simmer, reduce the heat to medium-low. You want the chili to be at a low simmer with the lid off.

Continue to cook the chili, stirring occasionally, for 20 minutes. Add beans, corn and the Beyond Meat Crumbles, and let the chili return to a simmer. Cook for 5 more minutes or until the corn and beans have heated through.
Generously salt to taste.

Serve on its own or topped with one (or all!) of the delicious toppings. It goes well with warm cornbread. It doesn't really need any rice or grain.

* If you make corn-on-the-cob, shell and freeze any leftover corn for this recipe.

And here is Zach and Becca's go-to Chili from Cook's Illustrated. Doubled, it still fits in a 6 quart pot.

Serves 4 to 6

We prefer to use a combination of pinto, black, and dark red kidney beans in this chili. The texture of the pureed diced tomatoes with their juice is very important here—do not substitute crushed tomatoes or tomato puree.

Ingredients

1 (28-ounce) can diced tomatoes

2 (15-ounce) cans beans, (see note) rinsed

2-3 t minced chipotle chiles in adobo sauce (this is a small fraction of the contents of even a small can)

2 t sugar 

Salt and ground black pepper

2 T vegetable oil

1 onion , minced

3 T chili powder (this is correct!) 

2 t ground cumin

3 garlic cloves , minced

1.5 cups frozen corn , thawed

2 T minced fresh cilantro 

Optional: 1/2 bag Beyond Meat ground beef style, or Crumbles

Instructions

1. PUREE TOMATOES: Pulse tomatoes and their juice in food processor until slightly chunky, about 5 pulses.
2. HEAT TOMATOES WITH BEANS: Bring tomatoes, beans, chipotle chile, sugar, and 1/2 teaspoon salt to boil, covered, in large saucepan. Reduce to simmer and continue to cook until needed in step 5.
3. SAUTÉ AROMATICS: Heat oil in large Dutch oven over medium heat until shimmering. Add onion, chili powder, cumin, and ¼ teaspoon salt and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
4. COMBINE AND SIMMER: Stir in tomato-bean mixture, scraping up any browned bits. Bring to simmer and cook until slightly thickened, about 15 minutes.
5. FINISH CHILI: Stir in corn and cilantro and the optional meat-substitute, and return to brief simmer. Season with salt and pepper to taste. Serve.
6. 
   

Almond Flour (Parve) Brownies

Not vegan, but really good. And super easy. Pesadik! From the King Arthur flour website. These are Abba's favorites and I like them straight from the freezer for an after-dinner shot of fudgey deliciousness.

Heat oven (I use the Breville) to 350. Spray an 8" or 9" square pan. 

DO NOT DOUBLE THE RECIPE IN A LARGER PAN! I tried this in 2023 and it made a big mess - the brownies were not baked through, and impossible to get out of the pan.

5 T melted butter or parve margarine. (1/2 cup if you use vegetable oil, also fine)
1¾ c sugar
½ t salt
1 t vanilla extract
¾ c cocoa powder (Fairtrade!). Dutch-process or natural; sifted if particularly lumpy
3 large eggs
1½ c. almond flour
1 t. baking powder (It's optional and omitted for Pesach)

Melt margarine in large bowl. Add sugar to absorb heat (so it doesn't cook the eggs) and then add everything together with a spoon, whisk, or spatula. It's more like a paste than a batter.

Bake 33-36 minutes. Test with a toothpick.

Easily doubled, but DON'T BAKE IN ONE BIGGER PAN. These are hard to cut neatly. On Passover 2020, I made a double batch and froze a lot. When they were slightly defrosted it was easy to cut them into very small, neat squares. They are so rich, I recommend this strategy!

Gluten-Free Fairtrade Chocolate Covered Strawberries/Figs

These are fun and beautiful. A specialty of Laurie Hertz.

1 lb strawberries, washed and patted dry
(or another small fruit, like fresh figs or prunes)
1 chocolate bar (Equal Exchange Fairtrade preferred)
3 oz parve chocolate chips

Break chocolate bar and place in double boiler over boiling water along with the chips. For some reasons, the bar alone is a little too thin. The chips seem to have a thicker consistency. 

With an induction cooktop, but the chocolate directly in a small frying pan and set to 2 or 3. It will take 5-10 minutes to melt. 

Put a sheet of parchment paper on a flat tin. Dip each strawberry, holding it by the green stem. Shake off excess chocolate.

Set on the wax paper. If you  have extra chocolate, you can dip matzah, prunes, or add slivered almonds + raisins or craisins and make "haystacks". Or just dip matzah!

This was enough to dip 1 lb of strawberries + 1 lb of fresh figs.

It takes about 20 minutes for the chocolate to harden. You can speed it up by refrigerating.

Eyal dipping strawberries - last week of 4!

Mustachados - Walnut Macaroons

These lasted about 5 minutes - 2021

Mustachados are Sephardic cookies from Gloria Greene's original cookbook, The Jewish Holiday Kitchen. It was a gift from Judy Herzig-Marx and I used it a lot, and still go back to look for ideas. It's less complicated/pretentious than Joan Nathan and some of the other more recent Jewish cookbooks.

These are similar to Italian "Ugly but Good" cookies, which are hazelnut. These are not vegan, since they have an egg, but they are gluten free. I don't generally bake cookies but these are good, chewy, not-too-sweet cookies that pass the Passover test: I would enjoy them if it WEREN'T Passover.

Unlike a lot of Pesadik recipes, this doesn't require beating egg whites, so you don't need a hand mixer or egg whip.


1 large egg (does not need to be separated!)
1.5 cups (about 6 oz) ground walnuts.
      Food processor is fine, or you can buy them at Passover already ground.
1/2 c. sugar
1/4 c. cinnamon

pinch of salt

Optional: chocolate for dipping

Shula - 3rd grade, 2024

Grease one large or two small cookie sheets very well. It makes about 20-24.

Heat oven to 325.

In a medium bowl, beat the egg with a fork. Add the other ingredients to form a thick paste.

These spread. Wet your hands and shape into scant teaspoon sized balls, about 3/4", flattening into domes.

Bake for 20 minutes or so until the edges have browned.

Pry under them with a spatula to cool. You can stick two together when they are just removed, they way they are served in Istanbul.

Using the induction setting of 1, leave the chocolate in a frying pan for 5-10 minutes and it will melt. Dip away. (In Philly, at 1 it says MELTING.)

Spanish Potato Omelette - Tortilla Espanola

I read about this dish, a classic tapas in Spain, and gave it a try. There are many versions with various add-ins, but this is the basic. You can increase the quantity. This made 4 portions. The tricky part is flipping the pancake so the eggs set and it's browned on both sides.

2 large russet/baking potatoes
1 large onion
generous amount of olive oil
4 eggs

Peel the potatoes and slice in fine chunks.
Heat olive oil at medium heat in a large fry pan, and add the sliced potatoes.
Chop the onion and add to the frying pan. 

Stir occasionally until the potatoes start to brown and the onions become transparent and start to brown. The potato slices stick together so break them up when you stir.  This takes about 10-12 minutes.

Crack 4 eggs into a large bowl and beat.
Mix in the cooked potatoes and onion.

Heat more olive oil in the frying pan, or in a smaller frying pan that will hold the mixture. Pour in the egg/potato/onion mixture at medium heat until the bottom browns and the eggs start to set. Don't leave it for too long (like, for example, to go light Hanukkah candles 

😊) cuz it can burn.

Now for the trick.  Flip it onto a flat surface with the cooked part face up, keeping it intact.
Then slip it back into the frying pan to brown the bottom. There are other methods of doing this, but this one worked well. Invert to serve. It's very filling, and attractive. 

Serve warm or at room temperature.  This is a very solid, hearty, tasty dish.

And very aesthetically appealing. And kosher for passover!

Chocolate Mousse Pie/Torte

This recipe was a Baker's Chocolate ad in a magazine decades ago. I noticed it would easily adapt to Passover, which it does. You basically whip up a big batch of chocolate mousse and bake half of it. It solidifies and creates a base, and when it cools, you poor in the rest of the mouse, chilled. It is not a hard cake to make, and you could think about making it any old time. Also, while not vegan (8 eggs!), it is gluten-free.

1 pkg. (8 sqs.) semi-sweet chocolate or 8 oz. semi-sweet chocolate chips
1/4 c. water or coffee
8 eggs, separated (use clean eggs with no cracks in shells)
1 1/2 tsp. vanilla (substitute cinnamon on Passover if you can't find vanilla)
2/3 c. sugar

Heat chocolate and water/coffee in a large glass bowl in the microwave in 30 second increments stirring until smooth. If you've switched to an induction, put in the chocolate and water, using a large sauce pan set at 1 or 2, and be patient. Some have a melt setting.

Stir in egg yolks; add vanilla. 

Beat egg whites in a large mixing bowl gradually adding the sugar,  until stiff peaks form, about 3 minutes.

Stir a small amount of the egg white mixture  into chocolate mixture to lighten it; then fold the chocolate mixture into remaining whites.

Pour 4 cups into a well-buttered 9" springform pan. Chill remaining mixture. (you can make it in a pie pan but I think the spring form gives a better presentation.)

Bake at 350 degrees for 25 minutes or until just set. Cool slightly; then chill 1 hour. Center will fall, forming shell.

Spoon chilled chocolate mousse into chilled shell. Chill 3 hours (or overnight.) [Sometimes the mousse just doesn't set; then it is a chocolate sauce!]

It's a cake that could use some garnish - grated pistachios, a dollop of whipped
cream if it's not a meat meal, some berries. Or maybe all three.

Also - this is really good frozen. You could intentionally freeze it, but for us we (surprisingly) had some leftover once and discovered it is great frozen.

Turns out the original recipe, though much more complicated, is Maida Heatter's, in the New York Times, a cake guru of the 70's-80s. Helen Feinberg makes some of her recipes. https://timesmachine.nytimes.com/timesmachine/1972/05/21/82224385.html?pageNumber=430  The main difference is she says to beat the egg yolks before adding them to the chocolate mixture. 

Cranberry Sweet Potatoes

This was part of the Resnick/Rosen/Teutsch Thanksgiving, Shulamit's very first. She was considerably smaller than the turkey.
What I like about this dish is that the colors are really beautiful. Would be nice for a vegetarian potluck - it is vegan/gluten free and both yams and cranberries are extremely nutritious superfoods.
For the 1323 feast, I used freshly cooked cranberry sauce, though the recipe calls for canned.  It is so easy to make, and so much better, but not essential - canned is fine.
It is easily doubled.
I clipped it out of a newspaper decades ago. The onion is an interesting addition.

Note, I don't microwave the yams first.  With a Santoku knife they are not that hard to cut.

Ricotta and Almond Flan

This cake is great chilled. It is drier than a cheescake, and not as cloyingly rich. Plus, it's gluten free. It is theoretically Kosher for Passover but you'd need substitutions for quite a few of the ingredients, so focus on Shavuot.
The only hard task is the citrus zest. Otherwise, easy.

1 c. almond flour
1/3 c. ground almonds (to give the cake more texture)
6 eggs
1 15. oz container part-skim ricotta
¾ c. sugar
¼ c. dark rum
1 t. vanilla
Grated zest of 2 oranges or lemons ( or one of each) - microplanes are perfect to do this
½ t. grated nutmeg (nice if it's freshly grated but I've never done that.)

Fruit for accompanying it - your choice.  Raspberries are nice, but really, anything. Great when local strawberries are in~

Preheat oven to 325°

Spray or butter a 9" springform pan or two smaller pans.

In large mixing bowl, mix all the ingredients. A hand mixer is good for this.

Spoon in the batter and bake until lightly browned on the edges and set in the center, about 40-45 minutes.

Remove the rim of the pan and set this on a lovely footed cake plate :-).  This would be a nice addition to a tea.  

- Just googled it and found out it is from The New York Times Jewish Cookbook, and the recipe is Regina Schambling's.  The original  says toast 1⅓ c slivered almonds for 3-5 minutes until just browned, at 300, and then grind them in a blender or food processor.