A few weeks ago I attended a Passover cooking class at the Central Synagogue which was led by Chef Sindi Kaplan. Since the only Passover recipes I’ve made were macaroons and apple cake I decided it was time to expand my Passover horizons.
Sindi planned a tremendous class that involved each group cooking one of the recipes she provided and then enjoying them over an early Passover dinner. Unfortunately I was a bit too slow in the recipe choosing process and my group was tasked with making the Rhubarb and Carrot Tzimmes. Don’t get me wrong, Tzimmes are delicious, I just really had my eyes on the flourless chocolate cake!
Though I’d never made Tzimmes before, I’d certainly eaten the traditional pairing (carrots sweetened with honey, orange juice, and cinammon) many of times and figured that it would be a cinch to make. But after multiple Winkle Cocktails, which was another wonderful recipe Sindi provided us, my friend Justin and I seemed to have forgotten all about our boiling pot of Rhubarb and Carrot Tzimmes. Luckily Sindi was watching over us and made sure that our Tzimmes came out just right.
After everyone had finished making their respective dishes, we all gathered around the dinner table to enjoy our delicious Passover-inspired meal. Thanks to the Central Synagogue and Sindi Kaplan, we were all able to learn a few new recipes just in time for the holiday!
For additional cooking classes led by Chef Sindi at the Central Synagogue you can visit the CenSyn Facebook Page. Upcoming classes include:
- April 23 – Light Spring Fare
- May 21 – Entertaining
- June 18 – BBQ/Picnic
Hope to see some of you there! And please check out the fabulous WINKLE COCKTAIL below:
- 3 Sage Leaves (or Mint)
- 3 Strawberries or Raspberries
- 3/4 oz Agave Nectar
- 1 oz Lime Juice
- 2 oz Gin (or k for p Vodka)
- Cocktail Shaker
- Muddle sage, berries, agave nectar and lime juice in a cocktail shaker
- Add ice and gin (k for p vodka)
- Shake vigorously and strain into a martini glass
- Garnish with a berry or sage leave