I wasn't asking about taste, just about life-span and deterioration. Nothing tastes like the real thing! :P and margarine/crisco work for baking but I can't (personally) imagine eating it as a frosting. I could only imagine it would be oily and likely a nasty texture/feel on the tongue!
As for whether or not it would hold up after being defrosted... well, no one seemed to be able to tell me if rice milk would freeze well or not. *sigh* It doesn't matter as far as my friend is concerned as it's long past the time I needed a response but I am still definitely curious, so if anyone has any further ideas on/in this area, I'd love to hear opinions and personal experiences in working with these replacement ingredients.
*nods* I can hear that. I must say, Lucky You! I'm not vegetarian or vegan and don't rely heavily on certain foods like others may, and when I asked my rav I was told not to use it.
I've also been surprised at some things that are permitted on Passover. I suppose the best thing we can do is to trust our rabbinic authority to make the right choices for us and hope we're doing things correctly. Otherwise, some of the things I've eaten (the ones that have surprised me and been approved) might well put me in the wrong!
Have a great Pesach!
I rewfer you to my reply to queenscook, above. http://chowhound.chow.com/topics/8411...
Thank you for responding, though.
I have actually seen the virtual Pesach guide on the OU website. And it's on page 21 not 19.
I quote the virtual OU pesach guide as found on their website:
"Some kashrut organizations recommend using quinoa on Pesach and others do not. Since OU posekim (authorities) are dividied on this issue, the OU does not recommend using it, but you should ask your Rabbi for his guidance. [Even those who choose to be lenient must check through their quinoa grains carefully before Passover to ensure that no chametz grains are mixed in.]"
That said, the quinoa issue really wasn't the point of my comment/post to begin with, rather that considering what I'd heard/read, it was simply a suggestion that people "double check" for their own sakes.
My post was meant to offer dessert suggestions to the original poster.
Thank you for you comment, however.
A couple weeks ago I read in a number of related articles that the OU banned or doesn't approve quinoa as suitable for Passover. If you've been looking at ways to use this ingredient, you might want to double check first.
That said, there are quite a number of things to play with as far as desserts go for the holiday. Skipping the sponge cakes, macaroons and flourless chocolate cakes that you said you'd rather avoid, other posters have made some great suggestions.
One snack (not quite a dessert) that we enjoy at my house is a variation of chocolate chip cookie that does not taste anything like Passover! Crunchy, not overly sweet and nothing resembling cardboard! I'd be happy to share if you like.
I also adapted a year-round recipe for Passover a couple years ago and it has been such a hit that I've had requests from friends of family and friends of friends just due to word of mouth. I'm very proud of it as it was one of those "trial and error" things. The truth is, the original recipe was so very close to the Passover version (it was half ground almonds to start with! can't beat that, really) so it wasn't that much of a difficulty to work out the ratios for replacement ingredients. The cake is moist and fruity - and you can choose pretty much any fruit you like. The original was a Raspberry Bakewell cake, my favorite sub is Blueberry Pesach Bakewell :) Again, I'd be happy to share if you think you'd like to give it a try.
If you're a lemon pudding kind of person (these things take the edge off the traditional cakes) then I have a fabulous microwave lemon curd/pudding recipe that takes all of 10 minutes including preparation time and will keep up to 3 weeks in your fridge.
Mexican brownies made with a combination of matzo cake meal and a little potato starch is a great variation of a truly mouthwatering year-round brownie. Lots of cinnamon and chocolate. This one's more of a cake-y brownie rather than a fudgy one, but so very tasty. Yum. Now I'm getting hungry!!
Another easy choice is fruit (insert choice here) crumble made with matzo cake meal, sugar and margarine to top instead of the usual flour or flour and oats. Sure, it's matzo-ey, but something about baked fruit really drowns out the matzo. And a dash of your favorite spice might make it even better.
Good luck with the ideas, as well as last minute preps for the holiday.
I've just come across this thread while searching for tips for a friend. She cooks dairy-free so won't use butter or milk. As a pastry chef, perhaps you can tell us - if she made a "buttercream" frosting with shortening/margarine, powdered sugar and rice milk, is that freezable? I figured it might separate (after defrosting) but she has such a lot of it she asked if I could find out.