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January 02, 1987 - Image 78

Resource type:
Text
Publication:
The Detroit Jewish News, 1987-01-02

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

HOUSE CALLS MADE

L

COOKING

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FOR NAIL AND FOOT CARE

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_ 78

Friday, January 2, 1987

W herever
and
whenever I travel, I
always try to meet
with other Jewish cooks. This
was especially true during
my visit to Toronto, Ont.,
earlier in the summer. While
there, I spent some time with
Bonnie Stern, a professional
cooking teacher and food
writer I had first read about
years earlier in Bon Appetit
magazine.
Then, last March, I met her
briefly in Washington, D.C.,
at the annual meeting of the
International Association of
Cooking Professionals. Bon-
nie had been one of the first
members of the IACP, and
had even chaired a previous
major meeting in Toronto —
one that was very highly
praised.
Bonnie gave us a tour of
her attractive, well:appointed
cooking school and its accom-
panying gourmet cookware
shop. She not only teaches a
full schedule at her popular
school, but also develops most
of the recipes, writes reg-
ularly for the popular Cana-
dian Living magazine and
several newspapers, gives
cooking tips on a weekly
radio program, and is the
author of three cookbooks
(the latest of which is called
Bonnie Stern's Cuisinart
Cookbook).
Bonnie introduced me to
another cook, Lillian Kaplun.
According to Bonnie, Lillian
has taught almost every
Jewish girl in Toronto how to
cook, and was one of the few
people. to encourage Bonnie
when she first opened her
cooking school 13 years ago.
Bonnie heightened my curios-
ity by showing me a wire
basket full of blue plastic
"wheels," and said to be sure
and ask Lillian about her -
"Famous Cookie Press."
Lillian has been teaching
cooking continuously since
1954, when a doctor's wife
asked her to do so as a spe-
cial favor. Lillian's fame
spread by word of mouth.
Over the years, she has never
had to search for students.
Baking is her favorite culi-
nary activity, and she has
developed many special re-
cipes and techniques. She is
particularly proud of her chif-
fon cakes and tortes. At one
time, Lillian baked up to 75
tortes a week for appreciative
clients who were eager to
purchase her homemade spe-
cialties.
Our conversation eventu-
ally turned to the mysterious
plastic circles I had seen in
Bonnie's gourmet shop. Lil-
lian presented me with some
red ones, and told me their
story. While teaching classes
on pressed cookies, she had
used an old potato masher to
press an appealing design
into the small balls of dough.
Her students tried in vain to

find the same masher. They
even attempted to use the
plastic wheels from their
children's trucks, but with no
success.
That gave Lillian an idea.
She had an engineer design a
cookie press that fulfilled all
her requirements. Then she
went to a plastics company to
have presses made, but dis-
covered that the minimum
order would be 20,000! She
initially hesitated, but finally
decided to go ahead even
though she thought she
might be overrun with
presses forever.
However, after her cookie
presses had been mentioned
in several articles in news-
papers and magazines
throughout Canada as well as
in the U.S. (including The
Washington Post), Lillian's
supply gradually dwindled so
that she is now left with only
a few hundred.
Lillian still loves to cook
and teach, and has also writ-
ten three self-published cook-
books.
Following are some of Bon-
nie's and Lillian's special re-
cipes reprinted from their
books (which are not limited
to kosher- dishes). For infor-
mation on Bonnie Stern's
cooking school, her Cuisinart
Cookbook or her other cook-
books, write to: Bonnie Stern,
The Bonnie Sterm School of
Cooking, 6 Erskine Avenue,
Toronto, Ontario, Canada
M4P 1Y2. For information on
Lillian Kaplun's cookbooks or
cookie press, write to: Lillian
Kaplun, 20 Shallmar Blvd.,
Apt. 305, Toronto, Ontario,
Canada M5N 1J2.

.

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■ 1

MANDEL BROIDT
This is adapted from Bon-
nie Stern's Cuisinart Cook-
book. (Bonnie prefers the
taste of butter in these
cookies. However, you could
substitute margarine to make
them pareve.)
1 cup shelled almonds
2 cups all-purpose flour
1 cup cake flour
2 tsp. baking powder
1 /4 tsp. salt
Peel of 1/2 orange (colored
part only)
Peel of 1 lemon (colored
part only)
3 /4 cup sugar
1 cup unsalted butter, cold
2 large eggs
3 tbsp. orange juice
1 tsp. pure vanilla extract
Preheat oven to 350 de-

grees. Butter a large cookie
sheet with unsalted butter.
Fit (food processor) work bowl
with metal blade. Add al-
monds. Process on/off 10 to 12
times or until nuts are
coarsely chopped. Remove
from work bowl and reserve.
Add flours, baking powder
and salt to work bowl fitted
with metal blade. Process 5
seconds or until well blended.
Remove and reserve. Pat
orange and lemon peels dry
and cut peels into 1-inch
pieces. With machine run-
ning, drop peels through feed
tube and process until chop-
ped. Add sugar and process
until finely chopped.
Cut butter into cubes and
add to work bowl. Process
on/off about 6 or 7 times or
until butter is in tiny bits
and then process con-
tinuously until mixture is
creamed. Add eggs. Process
until blended. Scrape down
sides of bowl. Add orange
juice and vanilla and process
2 seconds.
Add flour mixture all
once and blend in with
with 3
quick on/off pulses. Add al-
monds and process with an-
other 1 or 2 pulses. Remove
dough from work bowl and
divide into thirds. Shape each
piece into a loaf that is about
1 1/2 inches high and 3 inches
wide. Place on cookie sheet.
Leave room for expansion be-
tween loaves. Bake 15 to 20
minutes or until somewhat
firm.
Lower oven temperature to
300 degrees. Slice loaves
crosswise into 1/2-inch slices.
Arrange slices on another
cookie sheet with cut sides
up. Bake another 15 to 20
minutes or until firm and
dry. Remove from baking
pans and cook on racks.
Makes approximately 36
cookies.

LEMON CHIFFON CAKE
-This recipe is adapted from
Lillian Kaplun's For the Love
of Baking. (Her other books
are For the Love of Cooking,
which is out of print, and For
the Love of Entertaining.)
2% cups sifted cake flour
3 tsp. baking powder
1 cup granulated sugar
(scant)
1 tsp. salt (Scant)
5 medium to large egg
yolks (not extra-large),
unbeaten
'A cup oil (scant)
3 /4 cup water

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THE DETROIT JEWISH NEWS

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