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Roast Leg of Lamb

By Jan Buhrman

This recipe calls for a deboned leg of lamb. Legs vary in size with an average leg being 4.5 pounds for a locally raised deboned leg of lamb. The cooking time will be a bit longer if you have a leg with the bone it it, but use a thermometer to ensure the doneness...

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...

Preserved Lemons & Green Chili Sauce

By Jan Buhrman

This sauce is delicious served with New Spinach Soufflé! 3 green chilies seeds removed and chopped 1 clove of garlic ½ of a preserved lemon flesh and skin (remove seeds) ⅛ cup extra virgin olive oil 1. 5 cups chopped parsley Place everything in the blender and puree until smooth.  

April is time for tomatoes…

By Jan Buhrman

Kitchen Porch April 2012 Newsletter The first of the season: our own tomatoes! Pictured is a delicious Tomato & Eggplant Tart. If you have too many tomatoes, here is a favorite simple recipe for Tomato Confit. This simple recipe allows you to preserve the best flavors of the season now to save for later...

Passover & Easter

By Jan Buhrman

Every year our family celebrates Passover and Easter, but it is a rare year to celebrate both on the same weekend. My first exposure to Passover was as a 4th grader at a catholic grade school when my teacher, a nun, took us to her convent where we had Passover. It was the first...

Tzimmes

By Jan Buhrman

5-6 sweet potatoes (about 2 pounds) 4 Tablespoons butter ½ cup honey 1 cup orange juice 1 teaspoon salt ½ teaspoon cinnamon ½ cup figs chopped into small pieces ½ cup pitted prunes chopped into small pieces Slice sweet potatoes, place in casserole dish and roast in 350 degree F oven for 35-40 minutes...

Matzoh Ball Soup

By Jan Buhrman

Honestly, this is my least favorite dish, but I do like a broth that has loads of flavor and is clear. Dill and carrots are a must. I make a stock using a chicken carcass, onions, carrots, celery and 1 gallon of water. I cook for 1.5 hours and strain. To make the soup,...

Spinach Soufflé

By Jan Buhrman

This is easy, quick and packed with flavor. 2 10 ounce packages of organic spinach, defrosted 1 onion chopped fine ¼ cup olive oil 3 cloves of garlic minced 6 eggs separated 1 cup matzoh meal 1/8 cup chopped dill 1 teaspoon each of salt and pepper Using a clean dish cloth or cheesecloth,...

Macaroons

By Jan Buhrman

These are the moistest macaroons – they are easy and traditional and delicious made with honey! Recipe adapted by Jan Buhrman and Sheryl Dagostino from Martha Stewart’s Macaroons. Makes 12-15 ¾ cup sugar OR ½ cup honey 2 ½ cups organic unsweetened shredded coconut or flaked coconut or combination 2 large egg whites 1...

Sweet Potato with Caramelized Onion & Herbs

By Jan Buhrman

We had a farmer friend, Sean Stanton from Blue Hill Farm in Western Massachusetts visiting last night. We invited a few farmers and neighbors, pulled out a whole leg of pig, picked some wild watercress, and made this sweet potato dish. For dessert I made a batch of ginger cookies and the kids rolled...

Haroset

By Jan Buhrman

I think this is one dish I look forward to every Passover. It is simply so different than any other condiment. Haroset represents the mortar. Its thick, chutney-like consistency symbolizes the bricks and mortar the Jews had to prepare when they were slaves, while its sweetness represents the joy of freedom that followed their...

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