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Friday, September 21, 1984 THE DETROIT JEWISH NEWS
FLOWERS
"For That Special Day or
To Make That Day Special.'
• Party Specialists
• Fruit Baskets
COOKING
Daily Delivery
478-5272
Entire
Metropolitan
Area
31562 GRAND RIVER
(Orchard Lk. Sr. Grand River)
in the Plaza of Farmington
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LEROY R. WOOLF, D.D.S., P.C.
takes pleasure in
announcing that
MARC J. STEINGOLD, D.D.S
will hearafter be
associated with him
in the practice of
Dentistry
646-2450
18161 W. 13 Mile Rd.
Southfield 48076
The Etchings of
REMBRANDT
"A Comparative View"
An exhibition of rare original etchings by the great Dutch Master
Rembrandt van Rijn, including 17th century master impressions such as
the Raising of Lazarus and the world famous Hundred Guilder Print.
Due to the strength of the dollar, in European markets, we have been
able to assemble this magnificient collection at prices lower to the
American market than we have seen in years.
Never before has there been a more judicious opportunity to acquire a
Rembrandt.
If you haven't visited our gallery before, please sign our guest registry
and receive a free gift - a hard cover, fully illustrated art book on Rem-
brandt. One book per'address please.
Special Gallery Openings:
Friday, Sept. 21
7.00 p.m.-10:00 p.m.
Sat & Sun, Sept. 22 a 23 — 1:00-5:00 p.m.
Park Weft. GaIIaria
29469 Northwestern Hwy. • Southfield, MI • 354-2343
Gallery Hours: Mon-Wed 10 a.m.-6 p.m. Thurs & Fri 10 a.m.-9 p.m.
Sat 10 a.m.-5 p.m., Sun 12 noon-5 p.m.
A sweet menu for Rosh Hashanah
BY GLORIA KAUFER GREENE
As with all the Jewish festivals,
there are certain halachic restric-
tions regarding cooking on Rosh
Hashanah. However, these are
more lenient than those for Shab-
bat. For instance, cooking is per-
mitted on the holiday, though the
food prepared should be mainly
intended for consumption on the
same day. Also, a new "fire" can-
not be kindled nor purposely ex-
tinguished during the festival,
but a flame already burning can
be increased or decreased, and it
may burn itself out.
According to Blu Greenberg in
her book, How to Run a Jewish
Household (Simon and Schuster)
some religious authorities con-
sider a continuously burning pilot
light on a gas stove to be a small
flame which is only raised or low-
ered when a burner is turned on or
off; therefore, this is permissible.
In other cases, a lighted candle is
used to start the gas burner. Some
devout Jews would rather leave a
burner turned on throughout the
holiday — a necessity for those
with modern gas ranges that have
no pilot lights, and for those who
have electric ranges.
When Rosh Hashanah falls on
Thursday and Friday, as it does
this year, an additional problem
occurs because Shabbat im-
mediately follows the holiday.
How can one prepare fresh food for
Shabbat when cooking is not per-
mitted on that day, nor on the two
days before for another day? The
eruv tayshilin procedure allows
Shabbat meal preparation which
symbolicaly began before Rosh
Hashanah — usually with one
cooked food and one baked food,
such as a hard-boiled egg and
bread — to be completed during
the festival. Any further prepra-
tion done after the advance cook-
ing is deemed "insignificant," and
is thus permitted during the festi-
val.
There are many culinary cus-
toms for Rosh Hashanah. One of
the oldest and most widespread is
the eating of sweet foods — par-
ticularly honey — in the hope that
our lives wil be sweet in the corn-
ing year. Both Ashkenazi and
Sephardi Jews dip apples and
challah in the honey, and use
honey and sugar to sweeten many
of the dishes on the holiday table.
Several different types of sweet
cakes are favored treats among
Jews with various national back-
grounds, not only for the Days of
Awe, but also for Succot, which
follows shortly after.
A number of fruits and vegeta-
bles are also prominent, particu-
larly those which are sweet, as
well as prolific, seasonal ones like
apples, leeks, squash and beets. In
general, these foods demonstrate
our wish for an abundant and
fruitful year.
At least one "new" fruit, not yet
sampled this season, is usually
eaten on the second night of the
holiday. As the two days of Rosh
Hashanah are considered to be
one extended day, the
Shehecheyanu prayer for new ex-
periences would be "wasted" if it
were repeated during the kiddush
of the second night without such a
valid reason.
In many Sephardi households,
as well as those of some
Ashkenazim, one of the new fruits
is always a pomegranate — a
favorite of both ancient and
modern-day Israel. This exotic
and succulent fruit symbolizes the
hope that "the coming year will be
as rich and replete with acts in-
spired by religion and piety as the
pomegranate is rich and replete
with seeds," as said in one
Sephardic blessing.
The seeds also represent fertil-
ity, as do sesame seeds and many
other types of edible seeds enjoyed
on Rosh Hashanah. Some Moroc-
can Jews dip dates into sesame
and
-or anise seeds — the dates for a
sweet year, as with honey.
Carrots are eaten not only for
their sweetness, but also for pros-
perity (when sliced into circles,
they look like coins). Further-
more, the Yiddish word for carrots
also means "to multiply" or "in-
crease." Thus, we hope to increase
our merits in the coming year, and
be especially productive.
Following is a menu of both
Sephardic and Ashkenazic dishes
which would be quite flavorful for
Rosh Hashanah, as well as sym-
bolic.
ROSH HASHANAH MENU
Mixed Fruit Compote
Turkish-style Green Beans
with Leeks and Carrots
Moroccan-style Beet Salad
Chicken with Honey-Sesame
Tomato Sauce
Spirited Tsimmes Squares
MIXED FRUIT COMPOTE
2 12-ounce packages mixed
dried fruits, such as
prunes, apricots, dried
apples, dried pears, etc.
(about 4 cups)
3 cups water
1 cup apple juice
1/2 cup sweet cherry liqueur
(such as Peter Heering)
k tbsp. lemon juice
2 tsps. grated lemon peel
2 cinnamon sticks (or a dash of
ground cinnamon)
In a large saucepan, combine all
ingredients. Bring to a boil over
high heat. Reduce heat; cover and
simmer 30 minutes, stirring occa-
sionally, until fruit is tender.
With a slotted spoon, remove fruit
to a serving bowl; discard cinna-
mon sticks.
Increase heat to high; cook
juices until thick and syrupy.
Pour over fruit and-allow to cool.
Serve warm, chilled or at room
temperature. Makes about 8 (1/2
cup) servings.
TURKISH-STYLE
GREEN BEANS WITH
LEEKS AND CARROTS
2 tbsps. good-quality olive oil
1 medium-sized onion, halved
and cut into 1/2-inch semi-
circular slices
1 bunch (about 1 pound) leeks,
trimmed and thoroughly
cleaned, and cut into
1/2-inch slices
3 medium-sized carrots, cut
into 1/4-inch slices
1 /2 cup water
11/2 tbsp. lemon juice
2 tbsp. finely chopped parsley
1 /4 tsp. sugar
V8 tsp. salt
19 or 10-ounce package frozen
Italian green beans,
slightly thawed
Put the oil and onion slices into
a medium-sized saucepan over
medium-high heat. Cook the on-
ion, breaking up the rings. When
the onion is tender but not
browned, add the leeks, and cook
about 5 minutes longer, stirring
often. Then add all the remaining
ingredients except the Italian
green beans, and stir gently to
combine.
Bring the mixture to a simmer,
reduce the heat, cover the pan
tightly, and simmer 20 minutes.
Gently stir in the green beans;
then cover the pan tightly, and
simmer 10 to 15 minutes longer or
until all the vegetables are ten-
der. Serve warm. Or, to serve in
the Turkish manner, chill com-
pletely (several hours or over-
night), and serve chilled or at
room temperature. Makes 4 to 6
servings.
MOROCCAN-STYLE
FRESH BEET SALAD
This is often served on Rosh
Hashanah because beets are
among the fruits and vegetables
specifically honored by many
Sephardim on this holiday.
Naturally-sweet beets are eaten
for a sweet year, and also because
the celebrants hope their enemies
will wither just as the beet greens
do when they are cooked. In addi-
tion, the Hebrew word for beet