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Passover Around the World: All About Desserts

Hosted By: Streicker Center Temple Emanu-El NYC

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.

Moderated by Gabriella Gershenson, James Beard Award–nominated food journalist and an editor of The 100 Most Jewish Foods and On the Hummus Route.

This session is part of a series on Passover cooking:

3/22: Fany Gerson: South of the Border Starters

3/23: Leah Koenig: Pesach Main Courses, Italiano

3/24: Adeena Sussman: Sababa Side Dishes

3/25: Zoe Kanan: All About Desserts

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