Jane’s Kitchen: Cheese Blintzes

  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 […]

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: Roasted Butternut Squash Salad with Warm Cider Vinaigrette

  From Ina Garten, Servings: 4   1 1 1/2 pound butternut squash, peeled and cubed 3/4″  extra virgin olive oil  1 tablespoon pure maple syrup  kosher salt and freshly ground pepper  3 tablespoons dried cranberries  3/4 cup apple cider or juice  2 tablespoons cider vinegar  2 tablespoons shallots, minced  2 teaspoons Dijon mustard  4 […]