The following is a list of our favorite kosher desserts. For the sake of kashrut (kosher dietary laws) the recipes are divided by color: blue for milchik (dairy), red for fleishik (meat), and green for parev (can be eaten with either milk or meat).

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350F oven

Crust

1. Melt butter. Crumble zwieback, mix with melted butter, sugar and cinnamon. Butter bottom and sides of 8" springform pan. Press all but 1/2 cup of crumbs onto bottom and sides. Reserve about 1/2 cup for top.

   Batter

2. Sieve farmer cheese or cream well with cream cheese. Add sugar and blend. Add one egg yolk at a time, mixing well. Add sour cream, vanilla, and lemon juice and blend well.
3. Beat egg whites until stiff and fold into cheese mixture. Top with remainder of crumb mixture. Bake for 20 minutes, shut off stove and leave cake to stand in oven for one hour. Remove and top with pineapple, if desired. Cool. Enjoy.

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Meringues

1. Position racks in upper and lower thirds of oven and preheat to 200'F. Line baking sheets with foil. Brush foil with margarine; dust lightly with matzo cake meal (or use parchment paper).
2. Using electric mixer, beat whites in large bowl until soft peaks form. Gradually add sugar, beating until whites are very thick, stiff and shiny, about 5 minutes Drop meringue onto prepared sheets by rounded tablespoonfuls, spacing 1 inch apart. Bake meringues until dry and crisp to touch and pale ivory, about 2 hours 45 minutes. Turn off oven. Cool meringues 1 hour in closed oven. Place in large resealable plastic bags and freeze.

   Sabayon and sauce:

3. Place 6 cups frozenberriess in large bowl and remaining berries in medium bowl; thaw berries. Puree 6 cups berries with their juices in blender; press through sieve into large measuring cup to yield about 2 1/2 cups puree. Transfer 1 1/4 cups puree to small bowl; chill while making egg mixture. Add remaining puree to berries in medium bowl for sauce; mix in 1/2 cup sugar. Cover; chill.
4. Using handheld electric mixer, beat 1 1/4 cups sugar, wine and yolks in large metal bowl to blend. Set over saucepan of simmering water (do not allow bottom of bowl to touch water) and beat until mixture is very thick and thermometer registers at least 160'F, about 12 minutes. Remove from over water. Add 1 1/4 cups cold berry puree. Continue to beat until sabayon is cool, about 8 minutes.
5. Place 1 layer of meringues on bottom of 9 inch diameter springform pan. Pour sabayon over. Top with more meringues pressed into sabayon at slight angle and arranged in 2 concentric circles. Freeze until firm, about 6 hours. (Sauce and torte can be made 3 days ahead. Keep sauce refrigerated. Cover torte; keep frozen.)
6. Cut around torte; remove pan sides. Cut torte into wedges. Spoon sauce over wedges and serve.

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1. In large bowl, beat brown sugar, margarine, shortening and almond paste until fluffy. Beat in egg. Add honey, 1 tablespoon wine, spices and salt. Stir in matzo meal and potato starch. Divide dough into thirds; flatten into disks. Wrap separately in plastic and chill until firm, about 2 hours. (Can be prepared 1 day ahead.)
2. Preheat oven to 350'F. Sprinkle work surface with 1/4 cup ground almonds. Place 1 dough piece atop nuts and sprinkle more almonds over. Roll dough out to 1/4-inch-think round, using more almonds as necessary to prevent sticking. Roll dough up on rolling pin and transfer to 9-inch-diameter tart pan with removable bottom. Trim and crimp edges. Spread raspberry preserves evenly in pastry. Bake until crust is golden brown, about 30 minutes. Cool tart on wire rack.
3. Meanwhile, lightly grease 2 large cookie sheets. Sprinkle work surface with 1/4 cup ground almonds. Place dough piece atop nuts and sprinkle with more ground almonds. Roll out dough to thickness of 1/4 inch, using more almonds as necessary to prevent sticking. Cut out 2-inch Stars of David and other shapes using cookie cutters. Transfer cookies to prepared cookie sheets. Bake until golden brown, about 15 minutes. Transfer to rack and cool. Repeat with remaining dough piece and ground almonds. (Tart and cookies can be prepared 1 day ahead. Cover and store at room temperature.)
4. Melt apricot preserves with 2 tablespoons wine in small saucepan over medium heat. Strain into small bowl and cool slightly. Arrange fruit decoratively atop raspberry preserves. Brush tart with apricot glaze. Place 4 or 5 cookie stars decoratively atop tart. (Fruit can be prepared 6 hours ahead.) Cut tart into wedges and serve. Pass cookies separately. (Store remaining spice cookies in airtight container.)