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 […]
Posts in the Jane’s Kitchen category:
A collection of delicious recipes shared by our talented Oneg Coordinator, Jane Levine.
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: Tzatziki Pasta Salad
Servings: 8 1 (7-ounce) container low-fat plain greek yogurt 1/3 cup mayonnaise, or sour cream 1/4 cup feta cheese 1 clove garlic, chopped 1 teaspoon red wine vinegar 1 teaspoon lemon juice 1/4 teaspoon kosher salt 1/4 teaspoon black pepper 2 tablespoons extra virgin olive oil 12 ounces penne pasta, cooked to al […]