23
Nov
2012
صورة Jayne Cohen

Rose Petal Jam

photo taken by Andy Jien, on November 24, 2013, CC licensing

 

To make this beautiful jam, you’ll need unsprayed roses with a strong fragrance: petals without much scent will give you a bland, tasteless jam. To serve, spread on toast, muffins, scones, crepes and such; spread between layers and on top of delicate cakes; use as a filling for jelly doughnuts; or stir into yogurt or puddings.

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23
Nov
2012
صورة Jayne Cohen

Romanian Garlicky Ground Meat Sausages (Carnatzlach) with Sour Pickle Vinaigrette

photo taken by Garrett Ziegler, on June 17, 2011, CC licensing

Recipe from Jayne's book: "Jewish Holiday Cooking: A Food Lover's Treasury of Classics and Improvisations" - buy this book here.

Yield: 4 to 5 servings

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23
Nov
2012
صورة Jayne Cohen

Potato, Egg, and Onion Appetizer

photo taken by Linn Gardner, April 1, 2009, CC licensing

Adapted from The Complete Passover Cookbook by Frances R. AvRutick
Makes 8 servings
3 to 4 potatoes
4 hard-cooked eggs
3 tablespoons chicken fat (Ms. AvRutick says you can also use very soft margarine, but I'd suggest sticking to schmaltz here)

salt and freshly ground pepper to taste

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