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Friday, October 26, 1984
THE DETROIT JEWISH NEWS
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JEFFREY S. GOLDENBERG, D.D.S.
ZALMAN KONIKOW, D.D.S.
COOKING
Reap applause with fall harvest treats
It's a wise host or hostess who in-
terjects some nutritional aware-
ness into menu-planning and
homemade food gifts.
For example, add wholesome-
ness and variety to the stuffing for
the "holiday bird" by using a
kasha (buckwheat) pilaf. It's very
nutritious with a nutty aroma.
Made with chicken soup or chic-
ken broth, the pilaf is flavorsome
cooked separately when you pre-
fer to roast poultry unstuffed and
serve the stuffing as a sidedish.
It's generally considered a safer
practice to roast large turkeys un-
stuffed.
One of the latest "in" desserts is
creme brulee and other variations
of custard desserts. We've mod-
ified a custard-dessert classic by
adding creamy buckwheat cereal
and fruit to a smooth custard base.
Decorated with fruit and served
with apricot sauce accented with
liqueur, if you like,.it is definitely
a special dessert.
For many cooks, the holiday
season marks their once-a-year
candy-making activity. Even
"sweet tooth" treats can be given a
little nutritional boost. Medium
granulation uncooked kasha adds
crunch and nutrients to a crispy
toffee-flavored brittle that can be
offered plain or topped with a thin
layer of chocolate. The crispy brit-
tle is somewhat similar to honey-
sesame candies sometimes avail-
able where health foods are sold.
KASHA PILAF STUFFING
Sufficient for 4 5 pound poultry
-
1
NORTH OFFICE 6177 Orchard Lake Road
West Bloomfield, Michigan
855.6613
SOUTH OFFICE 26635 Woodward Avenue
Huntington Woods, Michigan
546.0200
A BEAUTY SALON
AND MORE!
cup sliced mushrooms
Y2 cup chopped onion
1 tbsp. parve margarine
10% oz. Manischewitz chicken
broth
2h cup water
1 cup Wolff's Kasha (whole or
coarse)
1 egg, slightly beaten
salt and pepper to taste
In saucepan, saute mushrooms
and onion in margarine. Add
broth and water and heat to boil-
ing. While these ingredients are
cooking, combine kasha and egg
until each buckwheat kernel is
coated with egg. In one-quart or
larger skillet with tightly fitting
Sweet Potato Pie, made with Philadelphia Brand Cream Cheese, is a
nice harvest-time dessert.
lid, sear kasha on high heat to seal
the egg coating on each kernel,
while stirring with wooden spoon
or fork.
Remove skillet from heat and
carefully pour in boiling liquid.
Cover pan, and steam pilaf about
10 minutes over medium heat.
Check for doneness: (kernels ten-
der and liquid absorbed). If not,
continue steaming, covered, for
3-5 additional minutes. Fluff with
fork. Season to taste with salt and
pepper. Serve immediately or cool
then stuff poultry.
FRUIT AND
CUSTARD DELUXE
% cup Wolff's Creamy Kernel
Buckwheat Grits
HAIR -
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3 cups milk
1 cup light cream
% cup sugar
2 eggs, beaten
% tsp. almond flavoring or van-
illa
1% cups fruit: fresh berries or
poached or canned
peaches
'/4 cup toasted slivered al-
monds (optional)
Apricot Sauce
Combine buckwheat, milk,
cream and sugar; heat to boiling,
stirring occasionally. (Microwave
can be used, if available). Simmer
12-15 minutes or until mixture
thickens and grits are tender.
Remove from heat. Add small
amount of hot mixture to beaten
eggs, then add eggs to hot mix-
ture. (The eggs would curdle if
added, undiluted, to the hot mix-
ture; this is known as a "temper-
ing" process). Add flavoring.
Spread half of buckwheat cus-
tard into 8-inch buttered cas-
serole. Arrange 1 cup fruit over
the custard, then top with remain-
ing custard. Bake custard 10-15
minutes at 350 degrees. Before
serving, decorate top with re-
maining 1/2 cup fruit and nuts.
Some of the Apricot Sauce can be
used for glaze. Serve custard hot,
warm, or cold with hot Apricot
Sauce.
Apricot Sauce: Melt 1 cup ap-
ricot jam over medium heat, then
add 2 tsps. cornstarch mixed with
2 43 cup water. Cook until thic-
kened. Remove from heat and add
1-2 tbsps. orange-flavored
liqueur, if desired.
KASHA TOFFEE BRITTLE
This Fruit and Custard Deluxe is made with. Wolff s Kasha.
'4 cup butter or margarine