#avey’s whipped <3
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Vegan Passover Pecan-Banoffee Pie: my magnum opus
I set out with a dream. An impossible dream. To create a vegan dessert for my synagogue seder that was also kitniyot-free. Did I have to do this? Not really, my shul allows anything vegan, vegetarian or pescatarian that doesn’t have chametz, and we have a section for kitniyot. Am I vegan? No. Do I even keep kosher for Passover myself? Also no. But, you see, I have an almost pathological need to feed as many people as possible, and I am intractably stubborn, so once I realised how difficult this was going to be it only made me dig my heels in further.
It turns out to be borderline impossible to find vegan substitutes for pretty much anything that don’t contain soy, oats, cornflour, chickpeas, or some sort of forbidden legume. Subsequently this recipe is heavily reliant on coconut milk; luckily for me I live in an area with a large Muslim population and it’s currently Ramadan, so tins of coconut are front and centre of every supermarket display.
It’s taken almost a full month of trial, error and meltdowns in the butter aisle of Sainsbury’s, but I finally did it. I had to cobble bits of the recipe together from half a dozen different sources, so I feel relatively justified in calling this my own invention. The pecan crust is borrowed from a Tori Avey cheesecake recipe, I just swapped pistachios for pecans. I really think the crust is what makes it, to be honest. You could probably skip the ganache layer if you can’t be bothered, I just feel like it helps cut through the sweetness.
Recipe under the cut. Please please tag me if anyone decides to make this! I would be so delighted to see it out there in the world.
Crust
84g (⅔ cup) pecans
84g (⅔ cup) pecans
84g (⅔ cup) pecans
60g (½ cup) matzo meal
66g (⅓ cup) granulated sugar
71g (5 tbsp) Kosher for Passover vegan margarine (Rakusen’s Tomor*), melted, + extra for greasing
Pinch of salt (optional)
Ganache
113g KFP vegan dark chocolate (Lindt Excellence 70%, Green & Black’s 70%, Green & Black’s cooking chocolate are all KFP)
113g coconut cream/full-fat coconut milk
A few drops of vanilla extract (optional)
Caramel
200g caster sugar
100g KFP vegan margarine (Tomor)
200g coconut cream/full-fat coconut milk
Whipped cream
200g coconut cream/full fat coconut milk, kept in the fridge overnight
15-45g KFP icing sugar (check it doesn’t contain maize starch. You could probably omit the sugar and leave the cream unsweetened if you can’t find it, or grind your own- there are recipes for Passover powdered sugar online.)
¼ tsp vanilla extract
3-4 bananas
cocoa powder or grated chocolate to serve (optional)
chopped pecans to serve (optional)
Method
Make the caramel. Place the sugar into a medium / large saucepan. Place the pan on the hob over a low heat. Allow the sugar to melt, this will take around 5-8 minutes. Don’t burn the sugar! Make sure to stir constantly to prevent burning. You can use a wooden spoon or heat proof spatula.
When all of the sugar has melted and is a golden / amber colour, add in the margarine. Be careful, as the sugar is very hot. Remove the pan from the heat and stir to combine. Allow the margarine to melt into the sugar. It might bubble but that's fine. Once it’s combined, it might have a thick consistency. It might look like the margarine isn’t mixing with the sugar, but it should combine once you add the cream. Now add in 200g coconut cream. It will steam and bubble again so be careful.
Add the pan on the heat and allow to simmer for 3-5 minutes to help thicken it up.
Remove the pan from the heat. Set aside to cool for 30 minutes, then transfer / pour the caramel into a heat proof jar. Place the jar into the fridge. Allow to chill overnight. The coconut cream for the whipped cream should also be kept in the fridge overnight, to encourage it to separate and firm up.
If the caramel separates overnight, use an electric whisk to combine into a smooth consistency until there are no remaining lumps. It’ll be a more custard-like texture but still delicious. Keep caramel in the fridge until needed.
Make the crust. Preheat oven to 180˚C. Grease a loose-bottomed tin with margarine and line with greaseproof paper.
Blitz the pecans in the food processor until finely processed. Add matzo meal, salt and sugar and pulse until the entire crust is uniform in colour. With the processor on, drizzle the melted butter into the machine.
Once all the butter has been added, turn the processor off and dump the wet crumbs into the bottom of the lined pan. Using the back of a spoon, press the crumbs evenly into the bottom and up the sides of the pan (it doesn’t have to go all the way up, just as much as you can).
Place the crust in the oven for 8-10 minutes, or until the edges of the crust start to brown a bit and smells fragrant. Leave crust to cool for about ten minutes and then transfer to the fridge to finish cooling.
Make the ganache. Finely chop the chocolate and put in a medium-sized bowl. Put 200g coconut cream in a microwave-safe bowl and heat in the microwave for about 1 minute, watching to make sure it doesn’t bubble over.
Pour the warm cream over the chocolate chips and let sit for 2-3 minutes. Don't stir yet.
After 2-3 minutes, whisk the chocolate/melted coconut milk until smooth. Add vanilla if desired. Let cool in the fridge for around 30 minutes.
Make the whipped coconut cream. Chill a mixing bowl in the fridge for ten minutes (you can do this while the ganache is cooling to save time). Put 200g coconut cream (the thick white part, not the clear liquid) in the chilled bowl. Beat for 30 seconds with an electric whisk until creamy. Add vanilla and icing sugar and mix until creamy and smooth – about 1 minute. Avoid overwhipping because it can cause separation. Taste and adjust sweetness as needed.
Carefully run a knife around the edge of the crust tin and remove the crust from the tin.
Spread a layer of the cooled ganache over the bottom of the crust. Top with a layer of sliced banana and return to the fridge to set for ten minutes.
Add a layer of the caramel, another layer of sliced banana, and return to the fridge for ten minutes again.
Top with the whipped cream (I like to leave the edge of the bananas visible around the edge). Dust with cocoa powder or grated chocolate and add chopped pecans if desired.
*Tomor contains sunflower oil, but sunflower oil is not considered kitniyot in England: https://www.kosher.org.uk/article/sunflower-oil-kitniyot
#Passover recipe#pesach 5783#pesach 2023#pesach recipe#passover#Passover 5783#Passover 2023#Passover food#pesach food#פסח 5783#פסח#פסח שמח#jumblr#judaism#jewish#jewish food#kosher#kosher food#kashrut
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hmmm 31. “Wanna, like–I mean, if you’re not busy.. We could get lunch? Or even just coffee if you don’t have a lot of time?” maybe restart? idk but just think resident Sarah super nervous and fellow Ava like hm sure why not- it can be other au tho but this prompt 31 is too good not to be used at all
Sorry this took me way longer to write than expected ahsjsk
***
“I don’t think I’ve ever seen a descending aorta in such a state,” Ava mused, bumping Connor’s shoulder with her own as she reached him at the nurse’s station, “Absolutely shredded.”
“Welcome to Chicago,” Doctor Zanetti replied as she came around the corner, “I’m glad one of us is enjoying gunshot trauma.”
“You’re a trauma surgeon, Sam,” Connor reminded her, “How was the surgery, anyway?”
“Doctor Zanetti is an excellent assist,” the other woman said with a nod to her friend, “I think I have a new favourite trauma surgeon.”
“Coincidentally I may have a new favourite CT surgeon.”
Since Ava had moved to Chicago, she had become rather close with Connor’s trauma surgery colleague. The three of them did butt heads pretty often, too much ego in one room according to Ethan, but they had gotten better in recent months. Ava was glad to have friends in the new city, despite Connor’s insolence on most days and the way Doctor Downey’s favouritism of him still irked her. Work drama aside, Connor was a good surgeon and a decent friend when he wanted to be. Sam helped even things out, not afraid to help Ava knock Connor down a peg. Ava was also 100 percent comfortable with pointing out when both of the trauma surgeons needed to get their heads out of their asses, their god complexes together could be a bit much after all.
Despite the clash of attitudes, the three surgeons had realized they had more in common than originally thought. They all enjoyed sports and Ava was quickly integrated into Connor and Sam’s game nights whenever a sporting event was on. She hadn’t expected to make friends, didn't even want to originally, but it was nice to have people to talk to outside of work. It gave her something to look forward to on the weekends, besides curling up on her couch alone with some whiskey and a cardiology journal. Sam did say she needed to get out more, “become more personable”, and Ava supposed this friendship was a decent first step.
“Rude,” Connor rolled his eyes, “You’re both traitors, actually.”
“Aw, Connor,” Sam came around the counter to fling an arm around his shoulder, “You’re still our favourite pain in the ass.”
Ava laughed at their bickering, leaning across the nurse’s station to put her charting tablet down on the charger. She zoned out a bit, barely hearing as her friends switched to discussing the GSW repair that she and Sam just did. A fairly loud group of medical students were walking through the CT floor, which Ava quickly realized it was her group of loud med students. She sighed, ready to call out and chastise them for being a disturbance, but someone at the back of the group distracted her.
Sarah Reese was walking alone, as she often did, and she seemed nervous. This wasn’t unlike her at all, Ava had told her many times that she needed to work on her confidence, but she assumed that was just the student’s resting state. Still, Sarah had gotten better in the past couple weeks and that showed in how she broke off from the group completely, walking over to the three surgeons.
“Ava, can-,” she stopped herself and Ava couldn’t help but smile as her cheeks flushed when Connor and Sam glanced at her, “Um, Doctor Bekker? Can I... talk to you?”
Ignoring the amused looks she got from her friends out of the corner of her eye, she nodded, “Of course, Miss Reese.”
She led Sarah away from the nurse’s station, across the hall where she knew the other surgeons couldn’t hear them. She was aware of their gaze tracking them though and Sarah seemed to be too, evident in her posture and anxious fidgeting.
“Miss Reese?” Ava couldn’t help but laugh at the incredulous look Sarah gave her, aware that the student hated how that sounded. It had taken her about a week to break Ava from the habit, insisting that her first name was just fine. Ava only agreed to calling her that when it was just the two of them, which was good enough for her at that point. The two had gotten friendlier since their first encounter, somewhere in between Ava’s cheeky remarks and Sarah’s insistence on treating her mentor to coffee often. It was only fair, she argued, because Ava had stayed late with her in the skills lab practicing on more than one occasion. A feat that was reserved only for her, the student knew that, but she prayed no one else noticed out of fear of them getting in trouble for favouritism.
Not that she thought she was Ava’s favourite but, if the shoe fits and all.
“Sorry, I didn’t mean to bug you when you were with your… friends…”
Ava smiled at her and shook her head, “We just finished a surgery and I promise you didn’t interrupt anything,” she resisted the urge to give Sarah’s hand a reassuring squeeze, “What did you need?”
“Oh, um-” Sarah looked downright adorable with the way her forehead furrowed slightly, “I was wondering if you wanna, like–I mean, if you’re not busy... We could get lunch? Or even just coffee if you don’t have a lot of time?”
They were both clearly taken aback by the question, not expecting Sarah to make a move like that. Usually she would just shyly bring Ava a cup of black coffee and, if they had time, they might take a walk around the hospital grounds together. It wasn’t ever a date, they had never even discussed that kind of relationship; they were just friends. At least, that’s what Ava had been trying to persuade herself in hopes that she wouldn’t unearth any feelings. Sarah was cute, sure, but she was also a student; her student. Even if she was a legal adult and a fourth year medical student, Ava was still her senior and the last thing she wanted was to get the other woman in trouble with the board.
So she tried to suppress her own hopefulness as she chuckled a bit, trying to ease Sarah’s anxiety, “Why so nervous, Sarah? Lunch would be nice, today?”
“I- um… yeah! If you have time, that is.”
“I can make time for you,” Ava replied smoothly, ignoring the nagging thought in her head saying she needed to write her post-op notes. Maybe if she was lucky Sam would do it for her, or at least not mention it when she didn’t finish them until later that evening. It wasn’t every day Ava got to spend lunch with someone and as much as she liked being with Sam and Connor in the CT lounge on break, Sarah’s hopeful eyes were on the verge of making her melt and she had already made up her mind.
“Really?” Sarah tried to hide her excitement quickly, “Okay, meet you in the cafeteria, then?”
“Give me fifteen minutes, I’ll be there.”
Sarah nodded, glancing back at Ava’s friends before regaining her composure, “Thank you, Doctor Bekker.”
With that the medical student was off down the hallway, her classmates long gone but her attitude had changed immensely. Ava had to laugh a little at how she had a little confidence in her step, wondering why Sarah Reese had such a softening effect on her. This woman was bad for her reputation, in any sense, but Ava couldn’t find it in her to care at that moment.
She tried to evade Sam’s curious eyes when she walked back over but the other surgeon wasn’t having it, “Was that the cute med student you’ve spoken so highly of lately?”
“Yeah, the same one you bullied in the ED a few weeks ago, Zanetti,” Connor reminded her, “Sarah Reese.”
“Shut up, Connor, this isn’t about me.”
Ava had been quietly gathering her white coat and stethoscope from their resting place over a desk chair, hoping she could escape without further questioning. No such luck, though, because now Sam was even more interested.
“Why’s a newbie calling you by your name, Ava?” she raised an eyebrow, “You didn’t even let me call you that until a month ago.”
“She prefers a first name basis,” Ava mumbled, which wasn’t untrue, “Makes her less anxious.”
“Well, she still seemed fairly nervous if you ask me. What did she want?”
“Nothing,” she sighed, “Just questions about our skills lab assessment later this week.”
“Mhm,” Sam clearly didn’t believe her and, judging by the look they shared, Connor didn’t either. The last thing Ava wanted was to be late to lunch because of her friends’ nosiness but she figured they would just press her for answers later at Connor’s place. Of course it was a game night and they would know something was up if she suddenly cancelled, so Ava was silently preparing to accept her fate. Not that there was really anything to admit, not what they expected anyway, but being friends with a med student she was mentoring was bad enough.
“I have to go,” she said as she swung her braid over her shoulder, “I will… see you later.”
Ava was very aware of their amused staring as she walked away, clearly not heading to go do post-ops as she was walking in the complete opposite direction of the ward. She was a bit anxious, for no real reason, but it felt like them knowing was the end of the world. That was dramatic of course and she knew they would probably just tease her about being soft but Ava still kept having a nagging feeling that it would end with the worst case scenario. She tried to ignore that thought, though, and it thankfully left her mind the second she walked into the cafeteria.
Sarah was sitting at a table that was a bit secluded, writing away in her notebook. She had her glasses perched on her nose, which were admittedly very cute on her; not that Ava would ever say that out loud. The student must have heard her approach because she looked up before Ava had reached the table, smiling widely at her in a way that had her forgetting why she was even anxious.
She would just have to tell Sam and Connor to stuff it, she decided; it wasn’t their business anyway. Besides, they always said she needed to make more friends, be more personable and all that. Really, Ava was just doing as she was told and being a good mentor by connecting with her students. At least that’s what she told herself as she greeted Sarah softly, watching patiently as she dug her wallet out so they could go get lunch together.
#avey’s whipped <3#and Sarah is so cute I need to hug her actually#my aus#restart#med student!sarah#fellow!ava#sam zanetti#connor rhodes#zarhekker#ava bekker#sarah reese#reesker#asks#m00nflowerx
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Lots of cupcakes: week of 2/15/21
A lot of cupcake liners were used and reused this week.
Sourdough poppy seed challah
Grade: B
I’m trying to eat less butter in hopes of losing some holiday weight (an ongoing process) so baked a challah that uses vegetable oil, with the side effect of discovering a good recipe for Dad. Except I messed up the proportions - some ingredients were cut by 1/2 while others were cut by 2/3 - so the dough and the final bread was a bit too oily.
Tried out a four-strand braid for the first time. I’m still having trouble elongating challah strands, but the braiding is really fun. Need to do a better job of sprinkling poppy seeds next time.
Recipe: sourdough challah from the Gingered Whisk
Braiding: challah part two: how to braid challah from Tori Avey
Sourdough condensed milk bread
Grade: A-
Needed to use up the condensed milk in my fridge because I don’t like having random ingredients lying around, and after condensed milk mantou I obviously know it’s time to finally try condensed milk milk bread.
The main snafu was the baking: it’s overbaked because the tops were initially only brushed with coconut milk, and I’m not sure if it’s the milk or the coconut but it was not browning. So I applied a last minute egg wash and it needed to bake long enough for the egg wash to turn a nice color. Even then the top isn’t as golden as it could’ve been.
The flavor was nice - sweeter than most milk breads I’ve baked, but not in an overpowering way - and the texture was soft, though a bit on the gummy side. I definitely didn’t do something right with the hydration so something I’ll need to watch out for next time.
Recipe: adapted from easy milk bread rolls from Omnivore’s Cookbook at 30% levain
Baked oatmeal with dates and hazelnuts
Grade: A-
Not much to say here except I’m not sure the hazelnuts really added to the oatmeal. So good.
Recipe: 1-bowl baked oatmeal from Sally’s Baking Addiction
Fa gao
Grade: B+
A bit gummy, a little on the sweet side (I didn’t end up cutting the brown sugar by much as I was trying to use up the hardened sugar in my fridge) but they blossomed nicely. I might try adding in sourdough starter next time.
Recipe: Chinese fa gao from China Sichuan Food
Sourdough matcha cupcakes
Grade: A-
Finally used up the last of my matcha powder from an open container. It was actually a little too strong on the matcha because I was trying to use up all the matcha powder. But I like the taste - not too sweet, somewhat bitter, a nice balance. And got to use up some Puffy discard too.
Recipe: matcha green tea cupcakes with whipped cream from Wild Wild Whisk
Modifications: substituted in 90 grams of sourdough starter and weight for weight applesauce for vegetable oil; almost halved the sugar; accidentally added 2-3 grams extra matcha powder; skipped baking powder
Black sesame and nuts tang yuan
Grade: A
Lantern Festival! Grandma made the fillings so I just made the wrappers. There are different versions of how to do the wrappers, some involving using boiling water to cook part of the dough, but I went with a lazy version where I just mixed in warm and room temperature water until I got a mochi dough ball. It was a bit on the wet side but by the end, the dough dried up and shaping them wasn’t too hard.
Tasted nice, especially with some leftover condensed milk.
Recipes:
Fillings from Grandma
Doughs from tang yuan from Red House Spice
Shaping from Chinese tang yuan recipe from cherryday
Cornmeal lemon poppy seed cookies
Grade: C
Cornmeal expires soon and this recipe also uses brown rice flour so I thought, why not? Wayyy too dry and tasteless. Needed more sugar for once. I’m not sure I’ll finish this batch.
Recipe: cornmeal cookies from Sugar Loves Spices
Modification: applesauce instead of extra-virgin olive oil; less sugar; lemon juice instead of lemon zest; added poppy seeds
Cornmeal drop biscuits
Grade: B+
Again, wanted to use up more cornmeal. Needed to add more salt and the duck fat caused the biscuits to spread too much, but otherwise it was quite delicious and the texture / taste from the cornmeal worked nicely.
Recipe: cornmeal drop biscuits from Baking Bread by Martin Philip
Modification: duck fat instead of butter
Gingerbread crème fraîche muffins
Grade: A-
A bit overbaked - was supposed to turn down oven temperature after the first five minutes. But they are good looking little muffins and tasted nice. Got to use up applesauce and crème fraîche here, and in the future would add Puffy discard as well.
Recipe: gingerbread muffins with sweet lemon glaze from Sally’s Baking Addiction
Modifications: a combination of crème fraîche, non-fat plain Greek yogurt, and applesauce in place of sour cream and butter; less sugar; no glaze; did not warm the molasses; 20% rye flour
#sourdough poppy seed challah#baked oatmeal with dates and hazelnuts#fa gao#sourdough matcha cupcake#black sesame and nuts tang yuan#cornmeal lemon poppy seed cookie#cornmeal drop biscuit#gingerbread crème fraîche muffin#sourdough condensed milk bread
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