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Cabbage, Carrot, Radicchio Salad with Pomegranate & Curried Nuts

By Jan Buhrman

This is a perfect winter dish!  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! Serves 5-6 3 medium carrots, shaved or shredded 1 medium fennel, trimmed and shredded 3mm thick 5 tbsp...

Eggnog

By Jan Buhrman

Caitlin made her eggnog with raw eggs and I must acknowledge that if you do not have access to good eggs that can be eaten raw, I recommend heating them to 170 degrees with the milk.  Otherwise, we simply separated the yolks from the whites, whisked the whites until fluffy and added the yolks...

Basic Brine

By Jan Buhrman

Here is a basic recipe for brine to be used for your holiday turkey. Brine ratio is 1 gallon water : 1 cup kosher salt : ¼ cup sugar, plus any aromatics you’d like to add.  You’ll most likely need at least two gallons of water for one turkey. Dissolve the salt/sugar in the...

Gingerbread Dough for Making Houses + Royal Icing

By Jan Buhrman

I am making gingerbread houses with my neighbor boys who are 8 and 10 this week and this is a good recipe. It is too hard to eat, but after many years of making gingerbread houses, this one does work and holds up well. One year, I saved our gingerbread in the basement with...

Knotweed Chutney

By Jan Buhrman

I went to pick watercress today and ran into Cathy Walthers who had an armful of knotweed.  Cathy reminded me that Russ Cohen had pointed it out to us as an invasive edible plant that tastes very much like rhubarb. I was making an Indian meal and had not made a chutney yet and...

Sticky Buns

By Jan Buhrman

5 cups high-gluten flour 1 ounce yeast 1/3 cup plus 2 tablespoons sugar 1 tablespoon salt 1/2 cup ice water 5 eggs 11 ounces butter, softened 2 cups brown sugar 1 teaspoon ground cinnamon 1 cup pecans, toasted and chopped In a large bowl of a stand mixer, combine all the ingredients, except the...

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...

Tomato Confit

By Jan Buhrman

In the height of the season it is easy to make a large batch of this and can so you can enjoy all year round. 6 pounds tomatoes 8 garlic cloves sliced paper thin 1.5 cups extra virgin olive oil 15 springs of thyme 1 Tablespoon sugar 2 teaspoons salt 2 teaspoons pepper Preheat...

Cilantro Mint Chutney

By Jan Buhrman

1 cup chopped fresh cilantro ½ cup chopped mint 2 tablespoon fresh chopped ginger 1 tablespoon chopped garlic 1 teaspoon cumin 2 tablespoon green chilies chopped (add more if you wish it to be spicy) 2 tablespoons desiccated coconut 2 tablespoons sugar ¼ cup lime juice Blend everything in the blender or food processor...

Warm Red Cabbage Salad

By Jan Buhrman

Adapted from Deborah Madison Serves 8 1 small red cabbage (about 2 lbs ) *I used 10 baby cabbages, each about the size of a very large Brussels sprout) 1 crisp apple sliced thick 3/4 cup pecan pieces 4 teaspoons walnut or olive oil 1 cup vegetable stock 1 clove garlic, minced 4 tablespoons...

Traditional Kimchi

By Jan Buhrman

My basic method for kimchi begins with wilting a head of Napa cabbage. A simple glass jar works fine, just cover it with a cloth or a loosely fitted lid to keep out dust and flies. As in all vegetable ferments, you want to press the cabbage down hard so the moisture rises up...

Stuffed Pumpkin

By Jan Buhrman

1 pumpkin – about 4 pounds salt 1 Tablespoon butter 4 bay leaves 4 fresh thyme sprigs 6 garlic cloves peeled and chopped fine 6 black peppercorns 2/3 cup stock 2/3 cups chopped tomatoes 1 2/3 cups stock 2 Tablespoons extra virgin olive oil 4 ounces pancetta 2 fresh rosemary sprigs 1 Tablespoon vinegar...

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