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er o the
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Special to The Jewish News
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BAGEL DELI & PRODUCE CO.
6088 W. MAPLE AT FARMINGTON RD. • W. Bloomfield • 851.9666
OPEN MON. THRU SAT. 9 TO 6
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apt
Muriel Wetsman
FRIDAY, SEPTEMBER 21, 1990
661-3838 )
he media seems to
have invented a new
woman for the 90s.
They call her a "New Tradi-
tionalist."
She's a cross between Don-
na Reed and Jane Fonda. You
know, the kind of woman who
finishes making a brilliant
closing argument to a jury
and then comes home for
quality time with her 2.1
children.
Maybe you know one of
them. I know I don't. But I do
know many women who
would like to find some kind
of compromise between the
myth and the reality.
Which brings us to the
Jewish New Year. It is a
perfect time to become a
"New Traditionalist" — if on-
ly for a day. And there is a
way to combine convenience
with rich Jewish food
heritage. Just fudge it a little.
Buy a little of this, make a
little of that. Ordering a dairy
tray from local caterers is
fine, but a few extra
homemade touches could help
make a memorable beginning
to new traditions.
Add chopped chives to
cream cheese and lox, and
mix for your own "house
brand." Soften and flavor
some butter with fresh herbs
and add a platter of sliced
ripe local tomatoes. A pitcher
filled with chilled homemade
borscht brings back delicious
memories for many guests.
Here are some easy ways to
become a "New Jewish Tradi-
tionalist" in time for break-
ing the Yom Kippur fast.
HERRING SUPREME
16 oz. jar herring tidbits
in wine, drained well
1 large red onion, sliced
into 1/2 rings
2 large carrots, grated
coarsely
1/2 cup mayonnaise
8 oz. sour cream
4-5 tsp. lemon juice
3 Tbsp. sugar
Combine mayonnaise, sour
cream, lemon juice and sugar.
Mix well with a spoon. Add to
herring, onions and carrots.
May be prepared 1 to 2 days
in advance. Should be mari-
nated and refrigerated at
least overnight before serv-
ing. Garnish with fresh
chopped dill, if desired.
Ilene Spector is a Baltimore,
Md., cooking writer.
SALMON MOUSSE
1 large can pink salmon,
drained and flaked
(bones removed)
1 small can red salmon,
drained and flaked
(bones removed)
8 oz. cream cheese, room
temperature
1 cup mayonnaise
1 can tomato soup,
undiluted
2 envelopes unflavored
gelatin
1 tsp. cayenne pepper (or
seafood seasoning)
2 tsp. liquid smoke
3 stalks celery, cut up
1 medium onion, cut up
Place the mayonnaise,
celery, onion and cream
cheese in blender, in that
order. Puree until smooth. In
a small saucepan, heat the
tomato soup and gelatin stir-
ring until gelatin is dissolved.
Add this to the blender ingre-
dients. Mix well, scraping
sides to combine all ingre-
dients. Add liquid smoke and
pepper. Pour this mixture in-
to a large bowl. Add the finely
flaked salmon and mix well
with a large spoon. Pour into
a well oiled fish shaped mold.
Refrigerate, covering with
plastic wrap after 1 hour,
overnight. Unmold on a large
flat platter and garnish with
dill, paprika and/or cucumber
slices.
EASY BEET BORSCHT
16 oz. can beets
1 quart buttermilk
1 cucumber, peeled and
seeded
1 bunch green onion,
white parts only
V4 tsp. salt
1 Tbsp. lemon juice
4-8 Tbsp. sugar (or to
taste)
Place all ingredients except
buttermilk in a blender and
puree until smooth. Pour into
a large mixing bowl, add the
buttermilk and adjust sea-
sonings. Use a wire whisk for
better mixing. Refrigerate un-
til serving.