I COOKING 11
STRICTLY KOSHER MEAT MARKET
For the Holidays and Always
OHRENSTEIN'S
967-4222
26020 Greenfield Rd.
Oak Park in the Lincoln Shopping Center
Your Best Value!
GLATT KOSHER MEATS
(at reasonable prices)
Chanukah
Continued from Page 88
$2.99 lb.
SHOULDER LAMB CHOPS
79° lb.
FRESH CHICKEN LEGS
TURKEY LEGS & WINGS . . ..... 69° lb.
SHOULDER VEAL ROAST ........ $3.99 lb.
Kaleidoscopic
dial changes
designs constantly
with each tick
of the 17-jewel
precision
movement
We Carry Glatt Kosher Frankfurters & Salami From Rubaskin.
NOW TAKING ORDERS
FOR THE HOLIDAYS
CERTIFIED IP GEMOLOGIST
AMERICAN GEM SOCIETY
Many More Specials in Our Self Service Counter
HARVARD ROW MALL • LAHSER & 11 MILE RD.
Under Supervision of the Council of Orthodox Rabbis
353-3146
SUPERIOR
FISH Co.
CELEBRATE THE HOLIDAYS
WITH SEAFOOD FROM
SUPERIOR
ALASKAN KING
Cooked
COCKTAIL SHRIMP
CRAB. LEGS
Peeled, Cleaned, Tail On
$999 lb.
$1595.
7
Creamy Smoked
Coldwater
WHITEFISH SPREAD
LOBSTER TAILS
8 oz. pkg
8 oz.
.
$2 25
$ 1 9 99 lb.
L
BOAT RUN
SHRIMP
Shell On
SHRIMP
21-25 ct. / lb.
HERRING
HERRING
4
HOLIDAY
PARTY
TRAYS
AVAILABLE
Creamed
Wine
12 oz.Jar $2 69
All Specials Good Through December 12th, 1987
2
-dreg
■
11 Mile
In
SUPERIOR FISH CO.
House of Quality
Serving Metropolitan Detroit for Over 40 Years
309 E. 11 Mile Rd., Royal Oak, MI • 541-4632
9 - A
EBJ_rJAY D
11
:
Parking in rear
Mon.-Wed. 8-5
Thurs. & Fri. 8-6
Saturday 8-1
further information on this
book, contact: Adama Books,
306 West 38th Street, New
York, NY 10018, phone:
212/594-5770.)
EASY-TO-MAKE
DOUGHNUTS
— From Jewish Holiday
Cakes by Hana Shaulov
2 1/2 cups plain flour
2 egg yolks
1 1/2 tablespoons sugar
1 oz. margarine
1 tablespoon vanilla
3 /4 cup lukewarm milk
1 /2 oz. yeast, dissolved in a
little
warm milk
Jam for filling
Oil for deep frying
In a mixing bowl place the
flour, egg yolks, sugar,
margarine, vanilla, milk and
dissolved yeast. Knead to a
smooth and elastic dough.
Cover and let rise in a warm
place for about 1 1/2 hours, or
until dough doubles in
volume.
Roll out to a circle about 1/2
of an inch thick. With a 2 inch
pastry cutter cut out circles,
cover and let rise again.
Heat oil to medium hot.
Drop risen doughnuts into oil,
cover and cook for 1 minute.
When doughnuts are golden
on one side, uncover pan and
turn over. When both sides
are done, remove with a slot-
ted spoon and drain on kit-
chen paper. Inject warmed
jam into doughnuts and
sprinkle with powdered sugar.
Makes about 15 doughnuts.
BULGARIAN BEIGNETS
From Jewish Holiday Cakes
by Hana Shaulov
4 cups plain flour
1 oz. yeast
3 cups lukewarm water
Pinch of salt
Oil for deep frying
Syrup:
3 cups sugar
11/2 cups water
Juice of half a lemon
1 scant teaspoon ground
cinnamon
Place the flour in a mixing
bowl. Dissolve the yeast in a
cup of lukewarm water and
add to the flour. Beat well, by
hand or using a hand mixer,
gradually adding the remain-
ing 2 cups of water. Add the
salt and keep beating to a
smooth, soft dough. Cover
with a clean dish towel and
let rise in a warm place for
about an hour.
When dough is well risen,
heat the oil in a deep-fryer.
Tear out pieces of the dough
and drop into hot oil. Turn
beignets over and fry until
golden on both sides. Remove
with a slotted spoon and
drain on kitchen paper.
To make syrup: Put sugar,
water and lemon juice in a
saucepan. Cook over a low
flame for about 20 minutes,
add cinnamon and stir well.
Dip beignets in prepared
syrup and serve immediately.
Makes about 15 beignets.
WALNUT AND
CREAM CAKE
— From Jewish Holiday
Cakes by Hana Shaulov
"The cake is prepared in
two stages: The whipped
cream and chocolate are
cooked and chilled for 24
hours. The next day the cake
is baked and covered with the
whipped chocolate cream."
Chocolate Cream:
6 oz. chocolate chips
2 cups whipping cream
Cake:
6 tablespoons brandy
1/2 cup milk
1 tablespoon instant coffee
powder
3 tablespoons cocoa
powder
1 cup sugar
3 /4 cup self-rising flour
5 eggs
2 oz. walnuts, finely
chopped
2 tablespoons oil
Glaze:
1 /2 cup apricot jam
(Equipment)
A round 10 inch cake tin
To make chocolate cream,
place the cream and chocolate
chips in a small saucepan and
stir over a low flame, until
mixture is smooth and
uniform. Heat till just below
the boiling point, remove
from flame and stir to
dissolve all chocolate. Store
overnight in refrigerator.
The next day, preheat oven
to a medium temperature
(350°).
In a saucepan, cook the
brandy, milk, instant coffee
powder and cocoa powder, stir-
ring all the time. Gradually
add 3 tablespoons of the sugar
and 1 tablespoon of the flour
and continue cooking until
mixture thickens. Remove
from flame and let cool.
Meanwhile, beat the eggs
and the rest of the sugar at
high speed for about 7
minutes, until pale and thick.
Fold in the nuts, oil, remain-
ing flour and the cocoa mix-
ture. Pour into a greased tin
and bake for about 40
minutes. Let cool and chill for
several hours.
Beat the chilled chocolate
cream until it holds in soft
peaks. Halve the cake and
spread half of the apricot jam
on the bottom half. On the
jam half spread half of the
chocolate cream and cover
with the top half of the cake.
Cover the sides and top of the
cake with the remaining jam
and chocolate cream. ❑