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Chocolate Soufflé

By Jan Buhrman

Be BOLD! Do not be afraid of the word soufflé! Meals with lamb, spring greens, eggs are where my recipes bring Passover and Easter together in acknowledging both traditions. The Jews serve unleavened bread, and in our house, I simply avoid gluten altogether. Soufflés are fun and easy. Don’t be intimidated by them as...

New Spinach Soufflé

By Jan Buhrman

This is an easy side dish for Easter Brunch or Passover Seder. If you are serving a more formal dinner, consider serving ramekins on a larger plate with spring greens or asparagus. If you are entertaining, prepare everything ahead except the egg whites. Twenty five minutes before serving, beat the egg whites and fold...

Cardamom Crème Brûlée

By Jan Buhrman

This recipe was a part of our Curried Winter Night menu. Please check out the entire menu and the story behind its creation – it includes a handy shopping list! Can be made several days prior to serving Makes 9 servings 10 large egg yolks, beaten 1 cup granulated sugar 1 cup heavy cream...

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