# 61 Latke Mania
hands-on

Whether or not you celebrate Chanukah, don’t forget the latkes. These crisp, savory little pancakes make irresistible side dishes. In this class, you’ll make the traditional version along with a host of unusually delicious variations. We’ll make eight different latkes, one for each night of Chanukah, and all can be made in advance so you’re not at the stove all night. Classic Lacy Potato Pancakes with Carrots and Scallions; Celery Root-Green Apple Pancakes; Parsnip-Leek Pancakes with Fresh Thyme; Sweet Potato- Turnip Pancakes with Shallots; Sauerkraut Pancakes with Dill and Caraway; Sweet & Savory Carrot-Raisin Pancakes; Beet and Fennel Pancakes; Spinach-Basil Pancakes with Crispy Coconut; Mulled Cider Cranberry Sauce; and Yogurt Sauce with Crisp Shallots. (Some organic eggs and optional organic dairy will be used and wine will be served.)

Thursday, December 3, 6:30 – 10:00 p.m.
Instructor: Myra Kornfeld
Fee: $110

 

# 62 Not Just for Passover
hands-on

Whatever else it may be, a great meal is, well, a great meal. Every element of this meal fits the requirements of a Passover Seder but can be made at any time of year – and you don’t even have to be Jewish! Myra has selected ingredients from Eastern European and Mediterranean cuisines: From basil-flecked matzo balls to a baked fish loaf studded with asparagus and kissed with Moroccan spices (you won’t miss the gefilte fish!) to no ordinary tzimmes but a kugel of sweet potatoes and prunes nestled with quinoa (one of the few grains that can be eaten during Passover) to fabulous sides and dessert, this is truly a meal for all occasions. Haroset (Ceremonial Dish of Chopped Nuts, Fruits, and Wine); Bright Green Purée of Spinach Soup with Basil Matzo Balls; Fish Terrine with Asparagus and Ginger with Spiced Cilantro Dressing; Pomegranate Chicken with Walnuts; Quinoa Tzimmes Kugel; Potato-Cauliflower Smash with Caramelized Leeks and Saffron; Herbed and Spiced Moroccan Eggplant; Beet, Apple and Celery Salad; and Flourless Almond-Date Fudge Brownies. (Some organic eggs, chicken, fish and wine will be used and wine will be served.)

Monday, March 22, 6:30 – 10:00 p.m.
Instructor: Myra Kornfeld
Fee: $115