70 THE DETROIT JEWISH NEWS Friday, May 31, 1985 bruce m. weiss DEBORAH'S INVITATIONS Cornmeal-Based Recipes Offer Different Twist To Side Dishes Southeast corner Northwestern Behind Gabe's Fruits In The Mayfair Shops 12 YEARS OF EXPERIENCE NOW LOCATED IN (Delta Dental) J.L. Hudson Dr. at Northwestern SUITE 140 Southfield Mon.-Sat. 10-5:30 Thurs. 10-8:30 TOWER-14 BLDG. Please call COOKING Jewelers 26325 TweIxe Mile Rd. BY GLORIA KAUFER GREENE Special to The Jewish News 353-1424 569-9792 The RECYCLE YOUR FASHION DOLLAR SHEL ROTT Now Buying Orchestra Top Quality Used Furs featuring Tuesday-Saturday VICKIE CARROLL ON II BOUTIQUE "Trio to Big Bonds" 2546 Orchard Lake Rd. 354-0770 Appointment Please 682-3200 Wedding, Rehearsal and Ceremony Assistance Sharon Padzensky 559-4757 Wedding, Rehearsal and Ceremony Assistance Lee Wolin 354-4433 0000000000000000000000000000000000 8 LORIO ROSS— 0 ENTERTAINMENT AGENCY music and entertainment for your special occasions! FEATURING: Jerry Ross Band The Loving Cup Keepsake Just Us . . . Just To Name A Few! call SUSAN STUART 398-9711 0 LORIO ROSS THE COMPLETE ENTERTAINMENT AGENCY oucanmouommuctoti00000000 I Entertain Your Guests I • • • • MAMALIGA Weddings Bar Mitzvahs . Special Events All Occasions Call Now 661-5797 EEO ONE HOUR PHOTO VEN/ mowwwwimommolomemoss Rentals, Sales, Service Taping of All Occasions 356-4080 HARVARD ROW MALL 21724 W. 11 Mile Rd. 11 Mile & Lahser Southfield, MI 48076 1 1 I MNIMIIMIIIMIIMINIIIIIIMININMEIMIMINI I I I I1 Recently, a reader of this col- umn requested a recipe for mamaliga, a thick "cake" of cornmeal porridge that is a cherished staple of most Roma- nian Jews. (Stone-ground cornmeal — also called water-ground for the power force rather than the grinding mechanism — is considered to be more nutritious than steel-roller ground because less heat is used in the milling process and thus fewer nutrients are destroyed. Also, stone-ground cornmeal usu- ally includes the "germ" or cen- tral core of the grain, which con- tains most of its nutrients. In most mass-produced cornmeal, the germ is removed to give the prod- uct a longer shelf life. Undeger- minated cornmeal should be stored in a refrigerator or freezer.) According to most experts, corn is the only cereal grain indig- enous to the Americas. The na- tives of this country call it maize, which is similar to the botanical name, Zea mays. It received the name "corn" from the British, who often use the word corn generi- cally to mean "grain," usually the major grain of a country. Thus, corn may mean wheat in England, and oats in Ireland or Scotland. By the same token, the Yiddish .(and German) word for rye is korn or corn. (For this rea- son, an old-fashioned sour rye bread found in a few delicatessens is sometimes called "corn bread.") After the discovery of the New World by Columbus, corn was car- ried back to Europe, where it eventually became quite popular, primarily dried and ground into cornmeal. In Romania, it was turned into mamaliga, and in Italy it was used for polenta — a virtually identical dish. Following _ is a recipe for mamaliga, as well as a few of my family's other cornmeal favorites. ONE YEAR VIDEO CLUB , MEMBERSHIP' 1 SPECIAL FREE 1 I 1 $14 95 . . . FILM 1 : 2 Includes 1 FREE Movie Rentals 1 1 1 I WITH EACH 1 1 1 g ROLL I 1 LIFE MEMBERSHIP I PROCESSED 1 I 1 I $49951 I Expires 6-8-85 Expires 6-8-85 1 1 1 =.......m........•I..............mmm This Romanian staple is basi- cally cornmeal porridge that is cooked until it is so thick it can be molded into a "cake." Romanians then slice it with a heavy white thread (never a knife!). It can be served plain, on the side, as is rice or mashed potatoes. For dairy meals, the slices are usually fried or baked with cheese. Most Romanians prefer to use .brinza cheese with their mamaliga. However, almost any kind of cheese — muenster, moz- zarella, kaskaval, Parmesan, feta, Monterey Jack, mild ched- dar, etc. — works well. It is simply a matter of taste. Basic Mamaliga: 2 cups yellow cornmeal, pref- erably stone-ground 4 cups water, divided 1 tsp. salt 3 tbsps. butter or margarine For Baked Mamaliga: About 2 cups grated or thinly sliced cheese Butter or margarine, to taste For Fried Mamaliga: 1 to 2 large eggs, beaten 1 to 2 cups very finely grated ' Parmesan or similar cheese Butter or margarine, for the pan Commercial sour cream or plain yogurt, to serve (op- tional) For the basic mamaliga, com- bine the cornmeal and 1 1/2 cups of the water in a medium-sized bowl. (This softens the cornmeal, and helps to prevent lumps in the mamaliga.) In a 2%-quart (or similar) saucepan, over high heat, bring the remaining 2% cups water to a boil. Reduce the heat to medium, and add the moistened cornmeal, while stirring con- stantly with a wooden spoon. (Romanians prefer to use a 1-inch-thick wooden dowel that they keep on hand solely for this purpose.) Adjust the heat so that the mixture just simmers, and stir it constantly. It will become very thick and stiff. Stir in the salt and butter. Continue stirring constantly for about 10 minutes. Then cook the mamaliga over very low heat, stirring frequently, for 10 to 15 minutes longer or until it is very stiff and seems to pull away from the sides and bottom of the pan. Use the spoon or a spatula, which has first been dipped in water, to push all the cornmeal mixture from the sides of the pan, forming a mound in the center. Let the mixture sit on the heat for about 1 minute, undisturbed, so that steam can loosen it from the bottom of the pan. Lift up the pan by the handle, and im- mediately invert it onto a wooden board or platter in one quick movement. The mamaliga should fall out into a sort of "cake." If it does not, use a spoon or spatula to remove it from the pan. Smooth out the surface of the "cake" with the back of a wet spoon or a wet knife, and, if neces- sary, shape it into a neat mound. If desired, let the mamaliga cool only slightly, and serve it as is. Cut it with a long thread held taut between your hands, or use a knife. For baked or fried mamaliga, let it cool completely. (It may be refrigerated overnight, if de- sired.) Then use a knife or thread to cut it in 1/4- to 1/2-inch-thick slices. To bake, alternate the slices with the grated cheese and bits of the butter in a greased or nonstick spray-coated casserole, ending with cheese on top. Bake, un- covered, in a 375-degree oven for about 20 minutes or until the cheese is melted and bubbly and the top is lightly browned. To fry, dip each slice into the beaten egg(s), and then into the finely grated Parmesan. Heat a large skillet over medium-high heat; then melt a generous amount of butter in it. Fry the slices until they are browned on both sides and heated through. If desired, serve the fried mamaliga with sour cream or yogurt. Makes .6 to 8 servings. SPICY, NUTTY MUFFINS 2 tbsps. melted butter or mar- garine 3 /4 cup commercial buttermilk 2 large eggs Y2 cup unbleached all-purpose flour 1 /2 cup whole wheat flour Y2 cup cornmeal, preferably stone-ground 1/2 Cup finely ground walnuts or pecans 1 A cup sugar 2 tsps. baking powder 1 7( 2 tsp. baking soda 1 1/4 tsps. ground cinnamon 1 /4 tsp. each ground ginger, nutmeg, allspice, and cloves In a medium bowl, beat to- gether butter, buttermilk, and eggs. Add remaining ingredients, and mix just until dry ingredients are moistened. Evenly distribute batter among 12 paper-lined, lightly greased, or nonstick spray-coated standard-sized muf- fin cups. Bake in a pre-heated 400-degree oven about 12 to 15 minutes or until tops are springy and cake tester comes out clean. Cool on a wire rack. Makes 12 muffins. Copyright 1985 Gloria Kaufer Greene