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March 22, 1985 - Image 42

Resource type:
Text
Publication:
The Detroit Jewish News, 1985-03-22

Disclaimer: Computer generated plain text may have errors. Read more about this.

42

Friday, March 22, 1985

THE DETROIT JEWISH NEWS

David Wachter & Sons
jewelers

Patton
Video
Productions

Insurance
Special Occasions
Industrial - Real Estate

COOKING

lertilied

Estate Jewelry Buyers
Insurance & Estate
Appraisers
Award Winning Jewelry
Designers

585-3775
Bill Patton
Owner

Tart, Tangy Jaffa Orange

Downtown Birmingham 540-4622
Renaissance Ctr., Detroit 259-6922

'N‘
Custom Dining Rooms

DESIGN IT

all colors & styles — free delivery
Deal Direct With Manufacturer

411-3223

Keith Schare, Designer

48x18x27 $160"

SOFA TABLE

24x22x22

Call today for a free
consultation

Southfield 569-2669
Troy 435-5555
W. Bloomfield 855-3430

$ 11000

END
TABLE

FINALLY. A FAST,
SAFE AND EFFECTIVE
WAY TO LOSE WEIGHT
AND KEEP IT
OFF, FOREVER!

36x36x16

$140"

DIET CENTER®
LITE YEARS AHEAD..

COCKTAIL
TABLE

Kosher wine
needn't be sweet
just special

This Chocolate-Orange Baked Alaska Pie is made with Jaffa Shamouti
oranges.

The Jaffa Shamouti orange is
really two oranges in one. Grown
only in sunny Israel, the Sham-
outi combines the juiciness of a
Valencia with the easy-peel and
segment qualities of the navel
orange.
Jaffa oranges begin arriving in
the U.S. in large quantities at the
end of January, and they're avail-
able until mid-May. Fresh
supplies are shipped from Israel
every two or three weeks.
Following are some recipes
using the Jaffa orange:

CHOCOLATE-ORANGE
BAKED ALASKA PIE

One 9-inch pie shell (see below)
1 quart chocolate ice cream
3 Jaffa Shamouti oranges, sec-
tioned and chopped
1 /4 cup orange-flavored liqueur
Meringue (see below)
Soften ice cream; carefully stir
in oranges and liqueur. Return to
freezer until almost set; spoon
mixture into chilled crumb crust.
Freeze until firm. Spread pre-
pared meringue evenly over top of
ice cream, sealng well at edges.
(At this point, pie may be frozen
for up to 24 hours.) Bake in 500
degree oven 3 to 5 minutes or until
lightly browned. Serve im-
mediately. Makes 6 to 8 servings.

Pie Shell

And special means Kedem. ftom world-renowned
vineyards in France, Italy, California and New York. Rated and
recommended by leading wine critics and editors,
Kedem wines are superior to the world's great wines
for one special reason, they're kosher.

KEDFAII®

KOSHER PASSOVER WINES

To send a gift of Kedem, call 1.800-L'C-11-A-Y-I-M (524-206). In New Jersey call 1-201-370-8877.

Ask for a free catalog. Void where prohibited.

KEDEM WINE CO., NEW YORK, N.Y.

11/2 cups graham cracker
crumbs
1 /2 cup finely chopped almonds
1 /3 cup butter or margarine,
melted
3 tbsps. brown sugar
1 tsp. grated Jaffa orange peel
In large mixing bowl, stir to-
gether all ingredients. Press mix-
ture evenly into 9-inch pie plate,
covering bottom and sides of dish.
Chill 1 hour.

Meringue

3 egg whites
1 /4 tsp. cream of tartar
1 tsp. Jaffa grated orange peel
1/2 tsp. almond flavoring (op-
tional)
1 /3 cup firmly packed brown
sugar
In small mixer bowl, beat egg
whites and cream of tartar until
foamy. Beat in orange peel and

almond flavoring. Beat in sugar, 1
tbsp. at a time; beat until thick
and glossy.

ORANGE SHIVER

2 containers (8 oz. each) lemon
yogurt
1 /2 cup light corn syrup
1 tbsp. grated Jaffa orange
peel
3 Jaffa Shamouti oranges, sec-
tioned
Process all ingredients in con-
tainer of food processor or blender
until fairly smooth. Pour mixture
into 9 x 5 x 3 inch loaf pan. Freeze
until mixture is set. Turn into
mixing bowl; beat until smooth.
Return to freezer for several hours
or until firm. Makes PA cups or 4
servings.
Serving Idea: Halve oranges;
scoop out fruit. Save shells. Flute
edges, if desired. To serve, spoon
frozen sherbet into shells.

AMBROSIA SOUFFLE

1 envelope unflavored gelatin
1/2 cup Jaffa orange juice,
heated to boiling
1 can (14 oz.) sweetened con-
densed milk
1 can (8 oz.) crushed pineapple,
drained
1 can (3 1/2 oz.) flaked coconut,
toasted
3 Jaffa navel oranges, sec-
tioned and chopped
1 /4 cup Kirsch
1 tsp. grated Jaffa orange peel
3 egg whites, beaten stiff
Place gelatin in large bowl. Add
boiling juice; stir until gelatin is
completely dissolved. Stir in con-
densed milk. Chill until mixture
mounds slightly when dropped
from a spoon. Meanwhile, extend
depth of 1-quart souffle dish by
securing 4-inch band of double
thickness aluminum foil or waxed
paper around top of dish; fasten
with string or tape. Carefully stir
pineapple, coconut, oranges,
Kirsch and peel into gelatin mix-
ture.
Thoroughly fold mixture into
beaten egg whites; turn into pre-
pared dish. Chill 4 to 5 hours or
until firm. Remove foil or paper
collar before serving. Garnish
with orange peel strips and whip-
ped cream, if desired. Serves 4 to
6.

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