On Monday, March 17, 2008, Beth Ora Sisterhood hosted a Passover cooking class.

Tables were elegantly set up in the kitchen around the work station as 31 participants watched Chef Shawna Goodman prepare a delicious Passover menu which consisted of:

• Chunky Haroset with Toasted Pecans
• Zucchini Soup with fresh Dill
• Chicken baked with White Wine and Mushrooms
• Quinoa Pilaf
• White Wine was served to all the ladies as the flavourful menu was sampled.

Everyone went home with a recipe booklet.

This fruit and nut mixture symbolizes the bricks and mortar

A North-American version of this traditional condiment

6 large unpeeled apples

2 tablespoons sugar

1 teaspoon cinnamon

1/4 cup sweet red wine

1/2 cup pecans, toasted and chopped*

1. Core and quarter the apples

2. Put the apples in a food processor with the remaining ingredients. Process in pulses, leaving a bit of crunch to the mixture. Adjust seasonings.

*you can add raisins and substitute the pecans for walnuts or almonds.

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