Passover Palate Pleasers by Madelyn Miller, the TravelLady  Passover is one of the most sacred of Jewish holidays. But the reason I have always looked forward to it is because of the ceremonial foods. Each steeped in tradition evokes memories of past sedars and past generations.
My favorite part of any meal is dessert. So this poses a challenge as no leavening flour is used in Passover dishes. After extensive research and tasting, I have found some wonderful Passover sweet treats CHOCOLATE COVERED MATZOTraditional meets exotic in this chocolate-covered confection. Voges has taken whole matzo crackers, broken them into shards, coated them in 64% cacao Venezuelan dark chocolate and finished each off with a sprinkling of kosher sea salt. A chocolate crispy crunchy salty yum. Choose from Plain or Charoset!
Dark Chocolate Matzos are packaged in a 3 ounce tube, complete with short stories on the Passover traditions practiced in cultures around the world. Available for Passover while supplies last! chocolate-covered Matzos, $14 http://www.vosgeschocolate.com/product/chocolate_matzo_salt/crunchy_snacks
Note: Certified Kosher, but not Kosher for Passover
Please consume within 3 months MAKE THIS FOR YOUR HOLIDAY HONEY Passover is a festive Jewish holiday steeped in tradition and symbolism. This year's Passover Seders begin at sunset on April 19. Serve family and guests naturally sweet staples like Honey Haroset, Almond Honey Rugelech and Honey Mocha Macaroons.  Honey Mocha Macaroons
- Makes 24 servings -
Ingredients:
• 1/2 cup honey
• 1/4 cup unsweetened cocoa powder
• 1 Tbsp. instant powdered coffee or espresso
• 3-1/2 cups shredded, sweetened coconut
• 3/4 cup matzo cake meal
• 2 egg whites
• 24 chocolate coffee beans
Directions:
Preheat oven to 325°F. In small saucepan, combine honey, cocoa powder and coffee powder. Cook and stir over medium heat until powders are dissolved and mixture is smooth. Remove from heat and cool about 10 minutes. Stir in coconut, matzo cake meal and egg whites until well blended. Spoon out about 1 tablespoon mixture and roll into a ball. Place on parchment-lined baking sheet. Repeat with remaining dough, placing balls about 1 inch apart. Press 1 coffee bean into center of each ball. Bake for 15 to 18 minutes or until firm. Remove pan from oven and cool on rack for 20 minutes. Remove macaroons from parchment. Store in airtight container.
Honey Haroset - Makes 2.5 cups -
Ingredients:
• 1/2 cup walnuts, chopped
• 2 cups dried mixed fruit, chopped
• 1 Tbsp. candied ginger, chopped
• 1/4 cup honey
• 3 Tbsp. lemon juice
• 1 tsp. ground cinnamon
• 1/4 cup toasted almonds, chopped
Directions:
Combine all ingredients and mix well. Spoon into small serving bowl. Serve with matzo, if desired.
Almond Honey Rugelach - Makes 32 servings -
Ingredients:
• 1 cup butter, softened
• 3 oz. cream cheese, softened
• 1/2 cup honey, divided
• 2 cups flour
• 1 tsp. lemon juice
• 1 tsp. ground cinnamon
• 1 cup almonds, finely chopped
• 1/2 cup dried cherries or cranberries
Directions:
Cream butter and cream cheese until fluffy. Add 3 Tablespoons honey and mix well. Mix in flour until dough holds together. Form into a ball, wrap and refrigerate 2 hours or longer.
Divide dough in 4 portions; on a floured board roll each portion into a 9-inch circle. Combine 2 Tablespoons honey and lemon juice; mix well. Brush dough with honey mixture; sprinkle 1/4 teaspoon cinnamon over entire surface.
Preheat oven to 350°F. Combine almonds and dried cherries; drizzle remaining honey over mixture and mix well. Spread 1/4 of almonds mixture onto circle of dough, stopping 1/2-inch from outer edge. Cut into 8 triangular pieces. Roll from wide outer edge toward tip. Gently bend both ends to form a crescent. Place on greased parchment paper-lined baking sheet and refrigerate 20 minutes or longer. Repeat with remaining dough and filling.
Bake for 20 to 25 minutes or until golden brown. Cool on racks.  Honey Passover Cheesecake
- Makes 16 servings -
Ingredients:
Matzo Meal Tart Shell:
• 1 cup matzo meal
• 1/3 cup butter, softened
• 1/3 cup water
• 1 Tbsp. honey
Filling:
• 1 lb. low-fat cream cheese, softened
• 2 cups low-fat sour cream, divided
• 2/3 cup honey, divided
• 3 eggs
• 2 tsp. vanilla, divided
Directions:
Tart shell: Preheat oven to 350°F. Process matzo meal in food processor until very fine. Cut softened butter into matzo until mixture resembles coarse meal. In a separate bowl, combine water and honey; mix well. Sprinkle over matzo mixture. Mix lightly to form dough; shape into ball. Press dough into bottom of 9-inch spring form pan with removable bottom. Bake for 12 minutes or until edges begin to brown.
Filling: Beat cream cheese with 1/2 cup sour cream at low speed until very smooth. Reserve 2 tablespoons honey and gradually beat remaining honey into cream cheese mixture. Beat in eggs, one at a time; add 1 teaspoon vanilla and mix well. Pour into cooled crust. Bake at 350°F for 45 minutes or until knife blade inserted near center comes out clean. Cool 15 minutes. Raise oven temperature to 425°F. Combine 1 1/2 cups sour cream, reserved 2 tablespoons honey and 1 teaspoon vanilla; mix well. Carefully spread over top of cheesecake. Bake at 425°F for 8 minutes or until the edges pull away from the pan. Cool at room temperature then refrigerate at least 2 hours. Remove sides of pan and, if desired, garnish with sliced kiwi fruit and strawberries. Recipes courtesy the National Honey Board You don't have to Celebrate Passover to Enjoy these Chocolates George Graham is a Canadian chocolatier whose enviable job it is to develop formulas and recipes for world-famous Rogers' Chocolates, based in Victoria, BC. Rogers still makes its special "Victoria creams" in its age-old tradition (established in 1885), though the production has increased somewhat. On a busy day -- when one batch of cream centres might produce 5000 pieces -- Rogers might do 12 to 13 of such batches in a single day! And that's just in an 8-hour shift (they never work 'round the clock, anyway). Graham was originally hired to develop chocolate cakes for Rogers' wholesale side, and eventually, he may get around to doing just that. He remembers when -- as a mere lad on Vancouver Island -- a trip to downtown Victoria was a big deal for him. The Crystal Gardens was still a pool in those days, and the Empress had "that great, big parking lot in the back." He'd go to the imposing windows at Rogers, and press his nose against the glass, just dreaming. But he never imagined he'd be working there, developing candy for loyal worldwide customers. In fact, his family was in logging, and though he tried that for a while, it didn't take. His maternal grandfather was a baker, however, and that's the gene that stuck. When Graham talks about those memories, he realizes how deeply impressed his was by Rogers: "It all seemed so secretive." Here's what George Graham says about eating Rogers' Victoria creams: "We tell people that the recipe for eating the big creams is to sit down with two or three close friends and share them." All of Roger's Chocolates are gluten-free which means there is no leavening--so they are perfect for Passover For fans of Rogers' Victoria Creams, you can buy assortments from their site. And they have all kinds of special Easter chocolates available online. Find them at rogerschocolates.com/. Other Passover Articles Madelyn Miller is a travel and food writer whose favorite part of any meal is dessert. Especially during the holidays. Read her stories on www.travellady.com, www.carladynews.com, www.yogayaya.com, www.chocolateatlas.com, www.cocktialatlas.com, www.teaatlas.com and www.coffeeatlas.com | 