COOKING Exquisite Chocolates For Greek Seder Continued from Page 90 Passover Chocolat issimo On The Boardwalk 6897 Orchard Lake Road, South of Maple 855-9494 Advertising in The Jewish News Gets Results Place Your Ad Today. Call 354-6060 eco vre .0 and noture's spark i g efferve.scence., It one of the Holiday's most satisfying traditions. So be sure to continue, the tradition this Passovel, Serve smooth, safts. 92 FRIDAY, MARCH 25, 1988 liver to kasher it. Finely chop all the giblets. Mix the mat- zah meal with a little white wine, then add the beaten eggs, walnuts, currants, and chopped giblets. Mix well, adding salt and pepper to taste. Stir in the 2 table- spoons oil. Carefully stuff the body cavity of the chicken and the skin over the neck cavity with the mixture, and sew or skewer the openings. Rub the chicken with extra oil, the lemon juice, and salt and pep- per. Put it in a roasting pan with 1/4 cup white wine. Set aside any extra stuffing mixture. Roast the chicken in a 325-degree oven for about 1 1 2 hours, basting occasionally. When the chicken is almost done, remove the pan from the oven and turn up the heat to 350 degrees. Arrange any extra stuffing around the chicken and add a little more wine to the pan (pour some over the chicken as well). Return the chicken to the oven and roast until it is well browned. Before serving, sprinkle the chicken with the chopped almonds. Alter- natively, the almonds can be added during the second roasting, so they will brown with the chicken. Makes 4 to 6 servings. PASSOVER WALNUT CAKE (Korydato) This is another recipe from Ioannina found in Cookbook of the Jews of Greece. Accord- ing to the author, it tastes best after "mellowing for a day?' Syrup: 2 cups sugar 1 cup water Juice of 2 lemons Cake: 10 large eggs, separated 7 heaping tablespoons mat- zah meal 7 tablespoons sugar 1% cups walnuts, finely chopped 1 teaspoon ground cinnamon % teaspoon ground cloves 1 /4 cup (kosher 1'Pesach) cognac or wine For the syrup, boil all the ingredients together in a saucepan until the syrup evenly coats the back of a wooden spoon. Chill well. For the cake, beat the egg whites until stiff but not dry. In another large bowl, beat the egg yolks until creamy. Stir in the matzah meal, sugar, walnuts, cinnamon, cloves and cognac until thoroughly mixed. Fold in the egg whites. Gently fold in the matzah meal and lemon juice until all is well mixed. Pour into a well-oiled or greased 10 x 14 x 3-inch bak- ing pan. Bake in a preheated 350-degree oven for about 30 minutes or until it is quite brown on top. Test the center with a toothpick before removing from the oven. The cake is done if the toothpick comes out dry. Remove the cake from the oven and im- mediately pour the chilled syrup over it (use only as much syrup as desired). lb serve, cut the cake into squares or diamonds. A reader recently requested a recipe for a Passover cake that is low in cholesterol. The following one is from The Jewish Low Cholesterol Cookbook by Roberta Leviton PASSOVER APPLE CAKE Says the author, "This cake is so light and delicious that you'll forget it's made with matzah meal. No one will miss those egg-rich sponge cakes when this dessert is served?' 1 cup matzah meal % teaspoon salt 5 egg whites (3 egg whites in one bowl, 2 in another) % cup oil % cup orange juice 1 cup sugar % teaspoon ground cinnamon 4 cups thinly sliced apples (3 to 4 apples) Stir the matzah meal and salt together and set aside. Beat 3 egg whites until stiff but not dry and set aside. Beat the two remaining egg whites, oil, orange juice, and 3 /4 cup of the sugar together for 5 minutes. Stir in the mat- zah meal until thoroughly blended. Fold in the stiffly beaten egg whites. Spoon half the batter into a greased 8-inch square pan or a greased 9-inch pie pan. Ar- range the apples over the bat- ter. Mix the remaining Y4 cup sugar with the cinnamon and sprinkle over the apples. Spoon the rest of the batter over the apples. Bake at 375 degrees for 35 to 40 minutes. Makes about 8 servings. ""1 LOCAL NEWS Mom To Chair Hillel Dinner Judith Granader and Jac- queline Rosenblatt are the chairmen for the Hillel Day School's annual dinner dance to be held on May 5 at Cong. Shaarey Zedek. Granader is a member of the school's board of directors, a volunteer teacher of Soviet Jewry and participates in a variety of communal activities.