68 Friday, October 26, 1984 THE DETROIT JEWISH NEWS WOMEN!!! SVOAOCLKI A BARDI N E 1000/0 %‘ YOUR PRICE 48.6 ALL SIZES MANY COLORS Harris Tweed Blazers Angora Sweaters Hand Knit Sweaters much, much more!!! let your w ords do the ta lking in the NEW YORK DESIGNER OUTLET BY APPT. ONLY CALL ANYTIME: 543-0389 JEWISH NEWS Call The Jewish. News Advertising Department at 4248833 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 - as NAIL DESIGN Also Featuring A Complete Boutique Designer Dresses, Blouses & Bags 19 Hair Stylists To Serve You 9 Nail Manicurists & Designers For All Your Needs 30820 Southfield Rd. at 13 Mile On 13 Mile Side of Country Corners 646-7595 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