Buckwheat Pudding

1 Vanilla bean
4 Cup Milk
1/2 Cup Plus 2 tablespoons butter
1 Cup Buckwheat
4 Egg yolks
1/2 Cup Sugar
1 Tablespoon Grated lemon zest
1/2 Cup Raisins
4 Egg whites; beaten until stiff
1 Cup Cherry jam

Using a sharp knife, split the vanilla bean in half lengthwise. With the
back of the knife, scrape the pulp away from the bean. Discard the bean. In
a saucepan, over medium heat, combine the milk, vanilla bean pulp, and 1/2
cup of the butter. Bring to a boil. Stir in the buckwheat and continue to
cook until tender, about 20 to 25 minutes. Remove from the heat and cool.

In a large mixing bowl, whisk the eggs and the sugar together. Stir in the
cooled buckwheat mixture, lemon zest and raisins. Fold in the beaten egg
whites. Butter a shallow baking pan (8 by 8 by 2-inch, square) with the
remaining 2 tablespoons of butter. Pour the buckwheat mixture into the
prepared pan. Bake in a preheated 350 degree oven for 30 minutes.

Serve warm in individual serving bowls with cherry jam.

Yield: 6 to 8 servings