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 […]

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 […]