Creamy Pineapple Kugel by Jamie Geller Servings: 6 1 8-ounce container whipped cream cheese (Temptee or other brand) 1/2 cup sugar 4 eggs 3/4 cup potato starch or flour 1 teaspoon baking powder 1 (20 oz.) can crushed pineapple 1/2 cup neutral-flavored oil 1 teaspoon vanilla whole cored canned pineapple rings for garnish […]
Posts in the Jane’s Kitchen category:
A collection of delicious recipes shared by our talented Oneg Coordinator, Jane Levine.
Jane’s Kitchen: Eggplant & Porcini “Meat”balls in Tomato Sauce
From Food and Wine Servings: 8 1 large eggplant (1 1/4 pounds) 1 ounce dried porcini mushrooms Boiling water 1/4 cup extra-virgin olive oil 1 small onion, minced 4 garlic cloves, grated 2 28-ounce cans imported whole Italian tomatoes, seeded and pureed with their juices 2 tablespoons chopped basil, plus leaves for garnish […]
Jane’s Kitchen: Salmon Roulades with Kalamata Olive, Orange and Celery Relish
Source: Cindy Pawlcyn, Mustards Grill Napa Valley Cookbook Servings: 8 Jane says: “It sounds complicated, but it’s really simple and you can make-ahead. Delicious warm or cold.” ROULADE 12 cloves garlic 1 1/2 cups parsley, chopped 3 tablespoons extra virgin olive oil 1 3-pound salmon fillet, skinless Kosher salt and ground […]
Jane’s Kitchen: Eggplant Bulgur Pilaf
Servings: 6 1 cup coarse bulgur (Bob’s Red Mill is USA-grown) 4 tablespoons extra virgin olive oil (or sunflower oil), divided 1 pound eggplant, peeled and diced, salted and drained if desired (see tip below) 1 medium onion, diced 1 bunch scallions, chopped 1 medium green bell pepper, diced 1 large carrot, peeled […]
Jane’s Kitchen: Icelandic Jewish Cookies
Read the full story on the incredible roots of these cookies. Icelandic Jewish Cookies 2 cups flour 1/2 teaspoon salt 1/2 teaspoon cardamom 1/2 teaspoon baking powder 2 sticks unsalted butter, room temperature 1/2 cup granulated sugar 1 egg, lightly beaten Toppings 1/4 cup sliced almonds, sliced or finely chopped 1/4 cup raw […]
Jane’s Kitchen: Tiramatzu
Servings: 8 7 egg yolks 1/2 cup sugar 1/3 cup sweet Marsala wine, plus 2 T. 8 ounces Mascarpone, room temperature 1 cup heavy cream, chilled 1 cup brewed coffee or espresso 1/4 cup dark rum 6 sheets matzo (must be egg matzo, they’re sweeter and more delicate) 2 tablespoons unsweetened cocoa powder […]
Jane’s Kitchen: Roasted Brussel Sprouts with Pastrami and Pickled Red Onion
Originally created for Thanksgivukkah, but a keeper for anytime! Servings: 12 PICKLED ONIONS 3/4 large red onion, diced 1 1/2 cups cider vinegar 3/8 cup sugar 1/8 cup kosher salt BRUSSELS SPROUTS 1/4 cup unsalted butter (1/2 stick) 3/8 pound pastrami, shredded 3 3/4 pounds Brussels sprouts, quartered 3/4 teaspoon kosher […]
Jane’s Kitchen: Melon Sorbet
Servings: 4 To make it locally sourced substitute a local fruit vinegar or local fruit shrub for the citrus juice 2 cups cubed frozen melon (watermelon, cantaloupe, honeydew, etc., or a combination of any or all) 1 tablespoon lemon or lime juice 1 teaspoon simple syrup or local honey, optional Place your […]
Jane’s Kitchen: Watermelon Gazpacho
Servings: 10 5 cups watermelon 1 cucumber, 1 cup 1 red bell pepper, chopped, 1 cup 1 yellow bell pepper, 1 cup 1 small hot pepper 3 inner celery stalks, 1/2 cup 1/2 small red or sweet onion 1/4 cup mint 3 tablespoons lime juice 2 tablespoons red wine vinegar 1/4 teaspoon salt […]
Jane’s Kitchen: Kosher Bouillabaisse Fish Stew
Ingredients: Soup 2 tablespoons extra virgin olive oil 2 leeks, white and light green parts only, sliced 1 large onion, halved and sliced 6 cloves garlic, roughly chopped 2 large tomatoes, seeded and chopped 1 fennel bulb, trimmed, halved, and sliced 2 bay leaves Peel of 1 small orange, scraped off with a […]