Jane’s Kitchen: Ukrainian Kamish Brot -Joan Nathan Jewish Biscotti

A great lower fat crispy treat instead of high fat cookies.    1/4 cup vegetable oil  1/4 cup orange juice  1 cup sugar  3 large eggs  1 tsp pure vanilla extract  1 1/2 cups all purpose unbleached flour  1 tsp baking powder  1/2 tsp salt  1 cup semi-sweet mini chocolate chips (you can sub chopped […]

Jane’s Kitchen: Watermelon Rind Curry

Servings: 4 4 cups watermelon rind,, tough green skin removed and cut into ½ inch pieces  2 tablespoons ghee  5 cloves garlic, minced  1 inch ginger, minced  1/2 serrano pepper, seeded and minced  1/2 teaspoon cumin powder  1 teaspoon coriander powder  1/4 teaspoon paprika  1/4 teaspoon turmeric  1/2 teaspoon salt  1/4 cup water  1 teaspoon […]

Jane’s Kitchen: Baked Swiss Chard with Butter and Parmesan

Servings: 2   3 pounds Swiss chard, large green variety with thick stems is best salt and pepper 4 tablespoons unsalted butter 3/4 cup coarsely grated parmesan cheese  Trim any discolored ends from chard stems, then cut stems on an angle into pieces about 3 inches long. Cut the leaves crosswise into 2-inch strips. Preheat […]

Jane’s Kitchen: Yogurt Pudding with Poached or Fresh Fruit

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 […]

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: Honeydew or Cantaloupe Loaf Cake

A great use for leftover fruit tray honeydew or cantaloupe!   Servings: 20 2 cups honeydew puree (or use cantaloupe instead)  3 eggs  2 teaspoons vanilla  1 cup vegetable oil  2 cups sugar  3 cups flour  1 teaspoon baking soda  1 dash salt  3/4 teaspoon baking powder optional glaze: some puree honeydew mixed with powdered […]