Mar 272008
 

I am busy deciding what to prepare for the main dish and dessert for Passover, since most of the other items on the menu are the expected traditional fare. I am considering the following:

Roasted Poussins with Pomegranate Sauce

Chicken Tagine with Apricots and Spiced Pinenuts (from my friend Chef Farid Zadi)

Patatine e Carciofi Arrosto (Roasted Potatoes and Artichokes)

Torta del Re

Nottingham Nut Cake

Lemon, Creme Fraiche and Chestnut Cake (for a dairy meal)

Damp Apple and Almond Cake

Castagnaccio

For more ideas, click here. I will post my menu in a couple of weeks.

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