March
25
Forget dry sponge cake and sherbet to top off your spectacular meal. The James Beard–nominated pastry chef Zoe Kanan, who ran the pastry program at The Freehand, will take us into uncharted American confectionary and frozen waters based on her Texas roots. With her guidance, you will learn to make a cardamom and lemon macaroon tart, a matzo meal and sunflower seed take on her grandmother’s chocolate lace cookies and, for vegans, a no-churn spiced peanut-date ice cream.
A week-long virtual series
Fany Gerson | South of the Border Starters
Seder salad with apricot-honey dressing
Matzo Ball Soup a la Mexicana (2 pages)
Leah Koenig | Pesach Main Courses, Italiano
Roast Chicken with Rosemary & Garlic
Pumpkin Frittata
Adeena Sussman | Sababa Side Dishes
Pecan-Lime Muhamarra Dip
Quinoa and Roasted Grape Salad
Zoe Kanan | All About Desserts
Cardamom Macaroon Lemon Wedges (3 pages)
Chocolate Lace Cookies
Forget dry sponge cake and sherbet to top off your spectacular meal. The James Beard–nominated pastry chef Zoe Kanan, who ran the pastry program at The Freehand, will take us into uncharted American confectionary and frozen waters based on her Texas roots. With her guidance, you will learn to make a cardamom and lemon macaroon tart, a matzo meal and sunflower seed take on her grandmother’s chocolate lace cookies and, for vegans, a no-churn spiced peanut-date ice cream.
A week-long virtual series
Fany Gerson | South of the Border Starters
Seder salad with apricot-honey dressing
Matzo Ball Soup a la Mexicana (2 pages)
Leah Koenig | Pesach Main Courses, Italiano
Roast Chicken with Rosemary & Garlic
Pumpkin Frittata
Adeena Sussman | Sababa Side Dishes
Pecan-Lime Muhamarra Dip
Quinoa and Roasted Grape Salad
Zoe Kanan | All About Desserts
Cardamom Macaroon Lemon Wedges (3 pages)
Chocolate Lace Cookies
Chopped liver, matzo ball soup from the Manischewitz package recipe, your mother’s brisket and the same old macaroons . . . Sure, there’s something reassuring about recycling the seder menu your family has used for three generations. But there’s also something intriguing about mixing things up.
The Temple Emanu-El Streicker Center has assembled a team of all-star chefs who will not only expand your culinary repertoire but will offer you a gastronomic tour of how the Jewish world celebrates our Festival of Liberation.
All sessions will be moderated by Gabriella Gershenson, James Beard Award–nominated food journalist and an editor of The 100 Most Jewish Foods and On the Hummus Route.
Register for the series here!
Monday, March 22
Fany Gerson: South of the Border Starters
Tuesday, March 23
Leah Koenig: Pesach Main Courses, Italiano
Wednesday, March 24
Adeena Sussman: Sababa Side Dishes
Thursday, March 25
Zoe Kanan: All About Desserts
*All sessions start at 11:00 AM EST
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