Servings: 12 Batter: 1 cup milk 1 cup flour 1/2 teaspoon salt Filling: 1 tablespoon melted butter 4 eggs Filling 2 egg yolks 1 1/2 pounds farmer cheese 1 inch strip lemon peel 1 tablespoon melted butter 1/2 teaspoon salt 2 tablespoons sugar 1/4 teaspoon cinnamon Batter: Place all ingredients in […]
Author: AHWebMaint
Jane’s Kitchen: Grape and Almond Gaspacho
Servings: 6 2 pounds seedless green grapes 1 small cucumber, peeled, seeded, and coarsely chopped 1/4 cup almonds, toasted 2 scallions, white and light green parts only, coarsely chopped 1/8 cup rice or tarragon vinegar 1/2 cup plain yogurt 3 ounces cream cheese 1/4 cup buttermilk 2 tablespoons extra virgin olive oil 3/4 […]
Jane’s Kitchen: Joan Nathan’s Honey Orange Chicken
Servings: 4 1 large eggs 1 teaspoon water 1/2 cup matza meal or breadcrumbs 1/2 teaspoon salt 1/16 teaspoon pepper 3 pounds chicken breast, skinless, boneless, about 10-12 ounces each, If your chicken breasts are an inch thick, flatten them down a little to ¾ inch thick. 1/4 cup vegetable oil 1/2 cup […]
Jane’s Kitchen: Ashkephardic Charoset
The best of both worlds, combining Ashkenazic apple and Sephardic date charoset. 1 cup walnuts or other nuts (if allergic substitute sunflower, pumpkin or sesame seeds) 1/2 pound pitted dates 1/4 pound mixed dried fruit such as raisins, dried cranberries, or apricots 1/4 cup unsweetened cranberry juice (Knudsen’s), orange juice or Passover wine 1/2 […]
Jane’s Kitchen: Mina de Espinaca
(Turkish Spinach, Cheese, Potato and Matzo pie) Servings: 6 2 large potatoes, russet or yukon gold 1 tablespoon + 2 ¾ tsp kosher salt 1 1/4 cups shredded parmesan cheese (or feta for spinach portion and part feta for potatoes) 1 8 ounce block cream cheese, or part cream cheese and part ricotta 2 […]