Slice of life: High Holiday decadent desserts

By Eileen Goltz

Holiday time, while full of family, friends and davening, can be stressful. What to wear, where to sit and what to serve all play a part in the four weeks that I like to call ‘Eat, pray fast (or pray, fast if you prefer), now it’s diet time.’

One thing for certain, dessert is always on the menu. I might have just served and eaten my 14th meal in two days and I’m still gonna want something sweet. I have, over the past few years, changed some of the main course selections to fish and vegetarian entrees just so that I can whip up a few of the following dairy desserts that I can only justify making when I have company. Of course they can be made at anytime of year but they do take a little more effort, have a few more calories than I normally consume at one sitting and well, I don’t really want leftover’s because I’ll eat them. Better that I should make these recipes for those closest to me who love me no matter what size panty hose I have to buy after the holiday food fest.

Preheat oven to 350: Grease and flour three (3) 8-inch cake pans. In large bowl, combine flour, sugar, margarine, buttermilk, cocoa, baking soda, vanilla, salt and eggs. With mixer on low, beat just until mixed, scraping sides with spatula. Add coffee to bowl. Increase speed to medium; beat 2 minutes. Pour batter into pans. Bake 25-30 minutes. Cool cake in pans on racks, 10 minutes. Remove from pans and cool completely. While cake is cooling, chop Heath bars. Reserve 2/3 of the heath bar. In a cup, dissolve 1/2 tsp instant coffee with 1 tsp hot water. Cool. With serrated knife, cut each cake in two, making 6 thin layers. In a bowl, beat whipping cream, brown sugar and cooled 1 tsp of coffee until stiff peaks form. To assemble cake, place 1 layer on plate; spread with 1/2 cup whipped cream.

Sprinkle with 1/5 of the remaining Heath bar. Repeat layers 4 more times.

Top with last layer of cake. Thinly spread whipped cream over top and

sides of cake. Gently press reserved 2/3 of the Heaths onto top and sides

of cake. Refrigerate until ready to serve.

Preheat oven to 350. Beat egg whites until frothy.  Continue to beat and gradually add sugar.  Beat until soft peaks form, then beat in cream of tartar and cornstarch. Continue beating until stiff peaks form.  Line a 9x13 inch baking sheet with waxed paper.  Spread the meringue evenly over the paper and bake for 12-15 min. until lightly browned. Cool completely.  Invert the meringue onto the work surface on another sheet of waxed paper.  Carefully peel off the first sheet of waxed paper.

Beat the whipping cream until stiff.  Spread the whipped cream (or non-dairy equivalent) evenly over the meringue.  Place the berries over the whipped cream.  Beginning at one long edge and using the sheet of waxed paper as a guide, roll the meringue over the berries, jelly-roll style.  Transfer to a serving platter.  Garnish with additional berries and mint leaves if desired. Cut into 2 inch slices and serve.  Serves 6.

Preheat oven to 325. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch. For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.

Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave for 1 to 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Stir the brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just mixed. Pour the batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes. Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low.

Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into 12 (2-inch) squares.

Heat oven to 350. Toast the coconut on a baking sheet, tossing occasionally, until golden, 10 to 12 minutes. Butter two 8-inch round cake pans. In a large bowl, whisk the flour, baking powder, and salt.  Using an electric mixer, beat the butter and granulated sugar until fluffy. Beat in the eggs one at a time, then the vanilla and 3/4 cup of the preserves. Alternately add the flour mixture and the milk, mixing just until incorporated.  Divide the batter between the pans and bake until a toothpick inserted in the centers comes out clean, 40 to 45 minutes. Remove the cakes from the pans and let cool completely on a rack.  Using an electric mixer, beat the heavy cream, sour cream, and confectioners' sugar to form stiff peaks. Sandwich the cakes with the remaining 1/2 cup of preserves. Frost with the cream mixture and press the coconut onto the sides. Refrigerate until 30 minutes before serving. Serves 12 to 14.

Heat oven to 325. Grease and flour a 9X13 baking pan and set it aside. In a large bowl, using an electric mixer beat the butter and the white and brown sugars until light and fluffy, 3 to 5 minutes. Add the eggs, one at a time, beating after each addition.  In another bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt. Using a wooden spoon, gradually add the flour mixture to the egg mixture. The batter should be very thick. Stir in the apples, pecans, and vanilla. Scrape the batter into the prepared baking pan.

Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Transfer to a wire rack. Let cool for at least 10 minutes while you heat the caramel glaze, if using. With a spatula, loosen the sides of the cake. If you want to remove it from the pan, invert it onto a baking sheet, then invert it again, right-side up, onto a platter. With a toothpick or fork, poke holes all over the surface. Pour on the warm sauce. Serve warm or at room temperature, with ice cream, if desired. Serves 10 to 12.