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1
In a mixing bowl, toss farfel with heated honey.
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2
Melt 2 tablespoons of butter in frying pan, and add honey farfel mixture.
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3
Fry until browned.
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4
Mix matzo meal, ground almonds, brown sugar, 1/4 teaspoon ground cinnamon, ground cloves, and remaining butter in a food processor and pulse until clumpy crumbs form.
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5
Stir in walnuts and farfel/honey mixture and set topping aside until needed.
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6
Can be made 1 to 2 days ahead, covered and refrigerated.
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7
Preheat oven to 375 to 400 degrees F.
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8
Combine sliced fruit, potato starch, sugar, vanilla extract, and ground ginger in a large bowl and toss to coat.
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9
Transfer mixture to 8 by 8 by 2 inch baking dish (glass or other).
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10
Fruit should be generously mounded as volume shrinks during baking.
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11
Sprinkle topping over fruit mixture until covered.
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12
Bake until the crisp is bubbling in center, fruit is tender, and topping is golden brown, approximately 45 to 60 minutes.
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13
Let cool for 15 minutes.
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14
Spoon warm crisp into individual bowls and top with coco-loconut topping.
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15
Garnish each portion with mint sprig.
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16
Place a large bowl and whisk in freezer 15 minutes before beating topping.
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17
Open cans and carefully skim thick cream from the can.
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18
You can use a colander to drain liquid.
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19
Remove frozen bowl, add all ingredients, and then begin whisking.
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20
Whisk until thickened, and able to thickly coat the back of a spoon.
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21
Refrigerate covered until needed.
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22
*Chef notes it is possible to add one box of blender liquefied raspberries for a pink coco-loconut taste treat, blueberries for a lavender coco-loconut taste treat.
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23
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens.
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24
Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
