Passover Linzer Torte

I learned this recipe from my friend's mother almost forty years ago and it has become the icon for Passover desserts in my house. Many of my students say they make this all year round long after the boxes of cake meal have been removed from the supermarket shelves. This cake is VERY delicate so I suggest you keep it on the removeable pan bottom after cooling and just place all on a serving dish for presentation.

Strawberries with Cracked Pepper

There is nothing like a big, juicy, sweet strawberry and there is nothing more elegant and simple then this dessert. Serve it plain or over pound cake or ice cream for a great finish to your meal.

Koliva- Greek Wheat Berry Pudding

This Greek pudding is called by many names in the Middle East. The Sephardim served this for Rosh Hashanah and Tu Beshavat. The addition of pomegranate seeds and dates make it appropriate for the New Year.

Poached Pear and Wine Sorbet "Shooters"

As in intermezzo course to cleanse the palate or a surprise "petite" dessert after a rich meal, these little glasses are packed with a variety of texture and taste to please and impress your guests.

Pears Poached in Red Wine

Nothing can beat the combined flavors of a fruity red wine, the perfume of lemon zest that tastes like a delcious lollipop and the warm undertones of vanilla to transform a delicious pear into an elegant dessert. Easy and festive all at once.

Spiced Wine Infused Pear Sorbet

There is no need to throw out that perfumed poaching liquid from the pears. Just add the mixture to your favorite ice cream machine and in twenty minutes you will have a sorbet that will make your guests swoon!

Two Hamentashen Fillings

Making your own filling is much easier than you think, especially with the use of a processor. Sice most canned poppyseed fillings are dairy, I have included a recipe for a pareve version of that wonderful mixture.

Note: if you can find poppyseeds ground, or grind your own, the mixture will be smoother.