Coconut Clusters
With barely any baking required, these clusters are ready in no time.
INGREDIENTS
2½ cups shredded unsweetened coconut, lightly toasted
½ cup toasted almonds, cooled and chopped
7-ounces dark chocolate, chopped
sea salt or kosher salt
DIRECTIONS
Combine the coconut and almonds in a large bowl.
Melt chocolate in a double boiler. Pour the melted chocolate over the coconut mixture and stir to combine.
Let cool a few minutes and then form into walnut-sized balls and drop onto a baking sheet lined with parchment paper. Mixture will be quite moist resulting in clusters as opposed to round balls. Top each cluster with a gentle sprinkling of salt.
Allow clusters to cool and harden at room temperature, about 2 hours, or put them in fridge for about 20 minutes.
Meyer Lemon and Grapefruit Meringue Cups
Sweet and tart, this dessert can be creatively served in hollowed lemon halves (be sure to save them after juicing!).
INGREDIENTS
For the Curd:
3 Meyer lemons, juice and zest only (optional)
1 grapefruit, juice only
6-oz walnut, grapeseed or cottonseed oil
1½ cups sugar
5 eggs
2 egg yolks
DIRECTIONS
Whisk all ingredients in a medium saucepan.
Allow to cook for about 10 minutes on medium/low flame, stirring often. Meanwhile, place a fine sieve over a Tupperware. When curd thickens (it will not get super thick) remove from heat and pour curd through sieve. Allow curd to cool and then place in fridge to chill.
INGREDIENTS
Quickie meringue:
3 egg whites
2/3 cup sugar
DIRECTIONS
Beat egg whites until foamy. Add about 2 tablespoons of the sugar and continue to beat until stiff peaks form. With machine on highest speed, slowly pour in the rest of the sugar until firm and shiny.
To assemble:
Fill prepared lemon or Meyer lemon halves (or small dessert cups, if using) with 2-3 spoons of chilled curd. Top with 2 heaping spoons of meringue. Sprinkle with toasted coconut
By: Shifra Klein – Joy of Kosher Magazine. Subscribe at www.joyofkosher.com/subscribe