HOUSE CALLS MADE L COOKING 111111111•111111111 FOR NAIL AND FOOT CARE - DR. SEYMOURE BALAJ Foot Specialist 398-2815 • GLORIA KAUFER GREENE CASUAL WEAR GIFT WRAPPING UP TO 10% OFF ON ALL DRESSES 'TILL JAN. 1, 1987 VALET PARKING 355-0810 CLAYMOOR STE. 100 M-F 10:30-6:00 Sat. 11-4 Thurs. 10:30-7:00 THE WRITE WORD If you find the right gift a chore And written words don't flow for you, Let the "write words" from my pen pour. To make a portrait fresh and new. A character sketch I will create, To mark whatever you celebrate. So let my "Write Words" speak for you, And convey portraits, Oh so true! SPEECHES RESUMES LETTERS COMMERCIAL BROCHURES CANDLE LIGHTING CEREMONIES ORIGINAL PERSONALIZED POETRY 11 HOUR HOLIDAY SALE UP TO 50% OFF New Cruisewear Arriving Daily 855-6566 THE STADIUM 855-4460 HUNTER'S SQUARE Orchard Lake & 14 Mile Road Advertising in The Jewish News Gets Results Place Your Ad Today. Call 354-6060 ■ 16 E N C O R E blpplausell r %--0 6), • 4C‘ Post Modern Tea Kettle By Alessi 20% Off Selected Items Custom Invitations & Announcements Personalized & Commercial Stationery Executive Gifts • Museum of Modern Art Items Les Must de Cartier • Italian Paper Specialties ENCORE III La Mirage • 29555 Northwestern Hwy. 354-6160 _ 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. . Our Best Selection Ever COMPLAISANT Canadian Jewish Cooks Share Recipes Special to The Jewish News FASHIONS • FASHION WEAR • • HANDBAGS • • GIFT WRAPPING • • COSTUME JEWELRY E N C O R E ■ 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 N N N K N N THE DETROIT JEWISH NEWS • A- A. ,• t.• •,. AA A, A. A ♦ 1 A. , A :AA % .1 ► ∎ Al i nS, 110,11,.... ♦ ■