My Passover cooking class
ByFAYE LEVY, YAKIR LEVY
April 10, 2014 15:29
The haroset I chose for my class, like the haroset of my childhood, has walnuts, sweet wine and cinnamon. But instead of grated apples, it has several kinds of dried fruit, including a generous amount of dates.
Sephardi Haroset is a popular filling in deserts for Passover..
(photo credit:YAKIR LEVY)
When the Cedars-Sinai Women’s Guild recently invited me to teach a class on cooking for Passover, I found inspiration for the menu in our family’s traditional dishes.For the main course, I chose a chicken dish that I think of as Yemenite-French. It’s based on my mother-in-law’s delicious Yemenite- spiced chicken. To the chicken’s braising sauce, I add a combination that has been a favorite of ours for the holiday of spring since the years we lived in Paris – carrots, asparagus and fresh herbs.