Potato starch does double duty: It thickens the compote and gives the streusel a tender crumb. If you can’t find matzo cake meal, grind batches of regular matzo meal in a clean electric coffee/spice grinder until it has the consistency of flour.
This variation on the classic Irish apple cake has a top and bottom crust made from a biscuitlike dough. You can cut this cake into wedges or dish it out with a spoon like a cobbler.
Millefoglie is the Italian version of the French pastry mille-feuille (meaning “thousand leaves”), which is then layered with fruit and cream, napoleon-style.
Instead of strawberries, this crisp, flaky pastry is filled with raspberries. Don’t forget to serve this pie with the best vanilla ice cream you can find.
To call this bracing pink drink a rhubarb-infused ginger ale doesn’t do it justice; it’s much less syrupy-sweet and more cooling. The slightly tart flavor of rhubarb pairs well with lush picnic dishes.
