un- ukiiDE Ms. GIFT GUiut GIFT GUIDE - GIFT GUIDE (AFT GUIDE GIFT GUIDE THREADS Tasteful Continued from Page 56 \0 iTO • suits • dresses • slacks • skirts • blouses • accessories CONTEMPORARY WOMEN'S FASHION WITH PERSONALIZED SERVICE NOW IN HUNTERS SQUARE 855-4464 VISA' 31205 Orchard Lake Rd. Farmington Hills 48018 Advertising in The Jewish News Gets Results Place Your Ad Today. Call 354-6060 ■ Mon., Tues., Fri. & Sat. 10-5:30; Wed. & Thurs. 10-8:00 31205 Orchard Lake Rd. at 14 MileeIn Hunters Square Farmington Hills 737-7970 0.5S FRIDAY NOV 27 -1910 This creamy, non-dairy cul- tured product was developed by Stuart Doblin who was of- fering samples along with his wife and assistant, Leatrice Doblin. Both were quite pro- ud of the fact that Soygurt makes use of the entire soy- bean, not just the "milk" as does tofu. This means, they explained, that Soygurt has much more fiber than tofu products. Cream of the Bean Soygurt comes in several flavors, in- cluding strawberry, rasp- berry, blueberry, kiwi and mocha, (and peach and carob in the near future), all of which are sweetened only with fruit juice. There is also a plain version that can be used in cooking and, accor- ding to the Doblins, is a good substitute for dairy sour cream or yogurt. This should be helpful for observant cooks who want to make pareve "sour cream" cakes and the like, as well as for those who are allergic to dairy yogurt and cream. There were two additional booths at the OU Exposition that didn't offer anything to taste but had "food appeal" nonetheless. One booth dis- played brochures for the Hyatt Orlando Hotel, near Walt Disney World, which has an OU glatt kosher rest- aurant called "The Palm Ter- race" — a nice convenience for observant travelers. The second food-free booth offered temptation instead of edibles in the form of The Kosher Gourmet Magazine. This booth was manned by the magazine's amicable pub- lisher and editor, Gil Marks. Marks is one of that relative- ly new phenomenon, the ob- servant Jewish "foodie." A former high school guidance counselor, he felt little "ego satisfaction" from his job. He greatly preferred to entertain by cooking elaborate meals which invariably earned kudos from guests. After receiving multiple re- quests to prepare his spec- ialties for others, he suc- cessfully turned to kosher catering as a profitable career. As with most gourmet food enthusiasts, Marks constant- ly studied food magazines looking for inspiration and ideas that he could adapt to the kosher kitchen. It oc- curred to him that others might have the same interest, so he researched the market and developed some concepts. Seven months later, in March 1986, the first issue of Kosher Gourmet was published. With the help of a small staff, Marks has produced four additional issues of the bi-monthly magazine. Each one typically focuses on a cover story, which is some- times about a current Jewish holiday, and includes features on many other topics such as seasonal foods, unusual pro- duce, culinary techniques, and cooking terminology. The recipes in Kosher Gourmet are unique in that several are followed by a "K.G. Hint," "K.G. Alter- native" or "K.G. Explana- tion" to further aid in un- derstanding the recipe and its ingredients. Marks says he tries to have a balance be- tween quick and easy recipes, and those requiring more "potchka." The magazine also includes some "health and nutrition" information, and occasional articles on low-cal dishes. Some particularly interest- ing feature stories in Kosher Gourmet have described "The Revolution in Kosher Wines," how to choose good knives, Passover desserts, an obser- vant goat cheese maker who also letters the scrolls for mezuzot, Judaica serving pieces, "exotic" fruits that could be used for the "shehec- heyanu" prayer on the second night of festivals, and — in the current issue — Ethiopian cuisine in Israel, an assort- ment of Chanukah goodies, and a whole patch of pum- pkin recipes. Kosher Gourmet is printed in black-and-white on slick paper, and Marks expects that it will soon be enlarged and go to color printing. Subscriptions are $18 per year, which should be sent to: K.G.M. Publications, P.O. Box 387A, Planetarium Station, New York, N.Y. 10024. In- dividual copies, which may be available at Jewish book stores, are $3.50 each. Back issues ordered by mail are $4.00 each. Following are some recipes