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December 02, 1989 - Image 25

Resource type:
Text
Publication:
The Detroit Jewish News, 1989-12-02

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

1 Tbsp. vanilla
strong coffee
Cook sugar and water in medium
saucepan over low heat, stirring un-
til sugar dissolves. Increase heat and
bring to boil. Cool syrup slightly.
In top of double boiler combine
chocolate and butter. Heat until
melted and smooth. Transfer to
medium bowl. Whisk in 1 cup sugar
syrup, condensed milk and vanilla.
Thin with coffee to desired conistency.
Reheat gently in top of double
coiler before serving. (Can be prepared
one week ahead. Cover and
refrigerate.)
Paul Kohn of Quality Kosher
Catering offers these scrumptious
desserts.

QUALITY KOSHER CATERING
APPLE SPICE CAKE WITH
HUCKLEBERRY SAUCE AND
APPLE CHAMPAGNE ICE
1 10-inch layer spiced chiffon
1 recipe of apple compote
1 wildberry sauce (huckleberries
1 champagne ice
1/2 qt. whipped cream or non-
dairy cream
cinnamon icing
raspberry mint huckleberries
palet knife
ice cream scoop

Trim spice cake. Add layer of ap-
ple compote. Add whipped cream layer,
cinammon icing string work and gar-
nish with raspberry mint and
huckleberry. Place sauce on plate.
Place wedge of cake on sauce and a
scoop of apple champagne ice.

QUALITY KOSHER CATERING
SPICED CHIFFON LAYERS
1/2 cup egg yolks
3/4 cup water
1/2 cup oil (corn, salad)
1/2 tsp. almond extract
9 oz. cake flour (3 oz. flour add
41 /2 oz. ground hickory nuts.
11 oz. granulated sugar
1/2 oz. baking powder
1/4 oz. salt
1/8 tsp. ginger ground
1/8 tsp. cloves ground
1/8 tsp. nutmeg
3/4 tsp. cinnamon
1 cup and scant egg white
3/4 tsp. cream of tartar
large bowl
electric mixer
wire wisk
scale
measuring spoons

Mix with wire wisk — yolks, water,
oil and extract. Sift flour, sugar,
powder, salt and spices — mix. Whip

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GIFT GUIDE '89

25

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