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September 15, 1989 - Image 100

Resource type:
Text
Publication:
The Detroit Jewish News, 1989-09-15

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

I COOKING I

Sweet New Year

Continued from Page 97

minutes. Let stand 10
minutes. Remove from pan. In
a small sauce pan, bring
honey, water and lemon juice
to a boil. Prick holes in hot
cake; drizzle with hot Syrup.
Cool on rack.

\\.

Start your new year right with
delicious, all natural Empire Kosher poultry.

To serve the finest, you must
start with the very best. Empire
Kosher chickens and turkeys
are always succulent and
tender, fresh and flavorful
because of the extra time and
care that goes into every bird.
No artificial ingredients or
growth stimulants are ever
used, so you get poultry that's
raised slowly and naturally, the
way it should be. And special
hand processing and stringent
supervision ensure that

every product is
unquestionably kosher and
meets Empire Kosher's
unsurpassed standards of
quality, natural freshness and
flavor.
When you want only the
finest foods to grace
your table, specify
the all-natural
poultry with
a distinctive
difference...
Empire Kosher!

Empire Kosher is available at finer supermarkets, kosher butchers and
restaurants coast to coast. For the very best poultry, specify all natural Empire
Kosher at your favorite delicatessen, butcher or frozen foods department._

The Most Trusted Name in Kosher Poultry and Foods

1-800-EMPIRE-4

POPPY SEED
HONEY CAKE
1% cups honey
3 /4 cup butter or margarine
1 teaspoon vanilla
4 eggs
1% cups all-purpose flour
1% whole wheat flour
1% cup poppy seeds
2% teaspoons baking soda
% cup buttermilk or sour
milk
1 medium banana, mashed
(% cup)
% cup raisins

In a large mixing bowl,
with an electric mixter, beat
together the honey, butter
and vanilla until light and
fluffy. Add eggs, one at a time,
beating the mixture well
after each egg is added. In
another bowl, combine the
flours, poppy seed and baking
powder. Combine buttermilk
and mashed banana. Alter-
nately add dry ingredients
and buttermilk mixture,
beating well after each .addi-
tion. Stir in the raisins. Spoon
into a well greased and
lightly floured 10-inch fluted
tube pan. Bake in a
350-degree oven 50 to 55
minutes or until cake tests
done. Cool cake in pan 10
minutes; invert onto wire
rack. Cool cake completely.
Sprinkle with powdered
sugar before serving. Slice_
and serve with dollop of whip-
ped cream if desired.

HONEY CAKE CHIFFON
3% cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon each; cinnamon
and ground ginger
% teaspoon each; ground
allspice and ground
cloves
4 eggs, separated
1 cup sugar % cup
vegetable oil
16 ounces honey
1 cup ginger ale
Combine flour and dry
ingredients and set aside. In
a large bowl with an electric
mixer, beat together the egg
yolks, sugar and oil until
thickened. Beat in the honey.

4

• 1

4

-•

Add the flour mixture alter-
nately with the ginger ale
about Y4 cup at a time. In
another bowl, beat the egg
whites until stiff, fold into the
batter. Pour into a well
greased, lightly floured
10-inch tube pan. Bake at 350
degrees about 65 minutes
until top is well browned and
a cake tester comes out clean.
Invert on a rack; then invert
at once on another rack to
cool with the top of the cake
up. ❑

A Sephardic Menu
For Rosh Hashanah

ETHEL G. HOFMAN

Special to The Jewish News

A

A wedge of Jarlsberg makes a simple Sunday
one of life's special pleasures. Mild, all natural
Jarlsberg—imported from Norway—belongs
in your life. It's all natural, high in calcium
and protein. Don't let another Sunday slip by
without great tasting Jarlsberg.

100 FRIDAY, SEPTEMBER 15, 1989

~ arisaerg

es it special

Norseland Foods, Inc., Stamford, CT 06901

sk any of your Jewish
friends what they're
making for Rosh
Hashanah dinner. The
answer is like to be along the
lines of "brisket, kugel and
tzimmes." And, indeed, these
are among the most familiar
American Jewish holiday
dishes. This kind of cooking
was introduced to Americans
in the late 1800s and early
1900s through the mass im-
migration of the Ashkenazim,
Jews of Central and Eastern
Europe.
But there's another side to
Jewish cooking. It's a cuisine
which is more colorful and
spicy, and centers around
fresh fruits, vegetables and

grains; and where oil is pre-
ferred to butter or chicken fat.
This is the cuisine of the
Sephardic Jews — and they've
been cooking this way for
hundreds of years.
Their ancestors fled Spain
during the Inquisition of the
15th century and most
resettled in North Africa and
Turkey. By necessity, they
created a new type of Jewish
cooking more fitted to the
climate and different environ-
ment. Surprisingly, it's right
on target with contemporary
dietary guidelines to healthy
eating.
Sephardic Jews represent a
very small part of the
American Jewish community.
Andree Broudo is one of about
5,000 Sephardic Jews in
Philadelphia. She was raised
in Cairo, Egypt, and educated

IWO



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