Servings: 4 Source: Jerusalem – Ottolenghi Cuisine: Zahav Use any poached fruit or fruit sauce, peaches, pears, cherries, or other berries. This is delicious and delicate dessert even without the fruit. PUDDING 1 1/2 envelopes unflavored Knox gelatin 1 cup heavy whipping cream 1 cup whole milk 1/3 sugar 1/2 teaspoon vanilla extract […]
Posts in the Jane’s Kitchen category:
A collection of delicious recipes shared by our talented Oneg Coordinator, Jane Levine.
Jane’s Kitchen: Roasted Chicken with Clementines & Arak
Servings: 4 Recipe Origin: Yotam Ottolenghi, Jerusalem 6 1/2 tablespoons arak, ouzo or Pernod 4 tablespoons extra virgin olive oil 3 tablespoons freshly squeezed orange juice 3 tablespoons lemon juice 2 tablespoons grain mustard 3 tablespoons light brown sugar 2 medium fennel bulbs , 1 pound 3 pounds chicken thighs, skin-on, bone-in 4 clementines, […]
Jane’s Kitchen: Mock Mock Turtle Soup
Servings: 10 A vegetarian version, of a beef and veal version, of the turtle meat original, that was really popular with the founding fathers dining at the City Tavern in Philadelphia in 1776. 2 teaspoons unsalted butter 12 ounces Plant-based burger (I like Impossible brand) 2/3 cup carrots, chopped 2/3 cup onions, chopped 2/3 cup […]
Jane’s Kitchen: Cloud-High Coconut Cake with Pineapple Fiilling (or Snowball Cake)
“From a magazine recipe my mom found in the early 1960’s. The very best coconut cake ever. The yellow cake is the easiest, most foolproof cake, and the most delicious. It’s hard to imagine it’s made with shortening, it tastes so buttery. Unfrosted cake freezes well; use for trifle or shortcake. Frosting makes great meringues […]
Jane’s Kitchen: Noodle Kugel
” The best noodle kugel ever, good warm or at room temperature. A great addition to a holiday buffet. “ Servings: 6 1 pound wide egg noodles, cooked in salted water and drained 1/4 pound melted butter (1 stick) 4 eggs, well beaten 1 cup sugar 1 pint sour cream 1/2 cup white raisins (optional) […]