This class has filled every available spot. If you’re interested in taking the course later in the year, see Ingebretsen’s second offering in December!
Scandinavians are serious about their cardamom. According to data collected by the United Nations, Swedes consume 18 times more cardamom per capita than the median country, while Norwegians consume almost 30 times more per capita. There are no statistics kept for Minnesotans and cardamom, but we probably consume a respectable share.
So, to help keep our cardamom consumption robust, Zehorit Heilicher will share recipes and techniques to use our favorite spice in new ways. She is inspired by flavors of the ancient trade routes and the Midwestern love of a good Bundt cake with coffee. Perfect for adding richness to your Thanksgiving table, these cakes and a bonus rice pudding are a lovely blend of the familiar and the new. The class is a combination of presentation and hands-on work. You will learn to make the following:
Cardamom-chocolate Bundt cake, inspired by the flavors of Turkish coffee
Cardamom-pear upside down cake, inspired by the 1950s American favorite with pineapple
Spiced honey cake, a harvest cake rich in spices and a traditional part of the Jewish High Holidays
Persian rice pudding, flavored with cardamom and rosewater
Zehorit will discuss the different types of cardamom, how to prepare it for various recipes, how to store it, and guidelines for your own experiments with adding cardamom to your cooking and baking.
This class is held in the Hanson Room at Norway House, 913 E. Franklin Ave. Minneapolis.
$40 General | $35 for Norway House members
Please call Ingebretsen’s main store (612.729.9333) to reserve your participation with a credit card. If you have questions about a class, please email firstname.lastname@example.org
About the Instructor: Zehorit Heilicher
“Food is a vehicle to creating community, to shaping memory and to sharing cultural richness.” - Zehorit Heilicher
Zehorit was born in Israel to a Yemenite immigrant family. Growing up in multi-cultural Givat Olga, she experienced Israel’s rich ethnic diversity through food and celebration. Following high school graduation, Zehorit Joined the Israeli army, where she became an officer, finishing her service as a lieutenant. She then majored in English Literature and Political Science at the Tel Aviv University.
While working in a Minneapolis summer camp she met her husband and relocated. She has raised 4 children and has been teaching cooking classes in both the Jewish and the general communities and volunteering. Zehorit brings to the kitchen her Mediterranean roots, her passion for healthy and flavorful dishes and her love of people and storytelling. Teaching in the Twin cities for the more than 15 years, she shares her appreciation for the way in which culture, geography and history shape our food and the way we gather to eat it.