Sweet Results: St. Louisans’ best Passover dessert recipes
Published April 6, 2011
“Flourless Chocolate Cake with Polka Dot Ganache” took top prize honors Sunday in the 2nd Annual St. Louis Jewish Light Cooking Contest, sponsored by the Light and the JCC.
This second installment of the cooking contest featured Passover desserts. The newspaper received 18 entries and selected nine finalists, who brought their baked goods to the J’s Arts and Education Building. After sampling all nine, judges selected the winner and first and second runner-ups based on appearance, flavor, texture, smell and creativity.
Jean Millner of Olivette won first prize-tickets to the New Jewish Theatre and a gift certificate to Herky’s J Café – for her flourless chocolate cake, which judges said “tasted even better than it looked and it looked gorgeous.” First runner-up was Evelyn Bernstein of Creve Coeur, who baked yummy “Pecan Muffins.” Susie Beck of Chesterfield was second runner-up for her delicious “Best Brownies Ever” recipe.
The judges were Margi Kahn, food columnist for the Light; Larry Levin, CEO and Publisher of the Light and Robin Rickerman, director of food service and events manager at the JCC.
The finalists and winning recipes are available at the links below:
• Harriet Leff’s Lemon Meringue Charlotte
• Jackie Gerson’s Matilda’s Chocolate Cake (Gluten-free)
• Arleen Kerman’s Passover Date Nut Bars
• Shelley Edwards’ Passover Mandel Bread
• Adinah Raskas’ Perfect Passover Brownies
• Susan Berdy’s Passover Chocolate Chip Mandel Bread
• 3rd place: Susie Beck’s Best Brownies Ever
• 2nd place: Evelyn Bernstein’s Pecan Muffins for Passover
• 1st place: Jean Millner’s Flourless Chocolate Cake with Polka Dot Ganache (Dairy)
