COOKING
MR. AND MRS. MERTZ
and
MR. AND MRS. WEISS
Wish All Our
Friends & Customers
Sincere Best Wishes
for a Happy,
Healthy and
Peaceful
PASSOVER
SHOP ZEMAN'S
NOW 2 LOCATIONS TO SERVE YOU BEST!
Muffins
Cookies
Scones
Specialty mini-
loaves
Party trays
No cholesterol
No fat or low fat
No sugar or low sugar
No preservatives
Delicious!
213 N. Eton, north of
NEW YORK BAKERIES
SERVING THE NORTHWEST SIDE FOR OVER 25 YEARS
30760 SOUTHFIELD RD. at 13 Mile
25258 GREENFIELD RD.
(IN THE GREENFIELD CENTER)
646-7159
967-3905
'CHALA' is taken from everything that is baked — Under
the supervision of the COUNCIL OF ORTHODOX RAB-
BIS OF GREATER DETROIT by the Mashgiach Rabbi
Abram Gardin and strictly supervised by Mr. Weiss and
Mr. Mertz (owners)
Maple
Birmingham, Michigan
649-4125
HAPPY
PASSOVER
TO OUR FRIENDS
AND CUSTOMERS
74 W. Maple at Livernois
Troy • 362-0886
33521 W. 8 Mile
The Largest
TO ALL OF OUR
CUSTOMERS
AND
FRIENDS
24505 HALSTEAD
FARMINGTON HILLS, MI 48018
PHONE 476-2200
• BED • BATH • WINDOWS • AND BEYOND
98
FRIDAY, MARCH 29, 1991
OPEN: Mon-Sat 9-9 • Sun 10-6
deRos
Delicacies
Custom Gift Baskets
of fine
European Pastries
• for all occasions
drapery bou t ique
Wishes You a
Healthy, Ha
Passover.
DISCOUNT
Natural Foods Market
in the Midwest
We Have Everyday
LOW PRICES
on Major Brands of
Diet Formulas & Vitamins
plus Low-Fat &
Low-Calorie Deli
foods... stop in today!
BONAVE NTU RE
SKATING CENTER
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Jiae
A I ways E
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NAOMI ARBIT
Special to The Jewish News
C
haroset, the mixture
of fruits, nuts and
wine served at the
Passover seder, resembles and
symbolizes the mortar that
was used to build the
pyramids of Egypt.
Jews around the world have
developed recipes using indi-
genous fruits for some
wonderful and delicious
charoset concoctions.
With the great interest in
foreign and exotic foods, these
recipes will bring a new
dimension to your seder.
As a seder guest, you may
wish to offer to prepare one or
more of the following charoset
recipes for the seder. It cer-
tainly will be appreciated as
it makes the task of preparing
for the seder just a little less
difficult.
ASHKENAZIC
CHAROSET
the GOOD FOOD CO.
Livonia • 477-7440
HAPPY PASSOVER
A Host Of Charoset
For Passover Holiday
531-0321
,
Delphine Kryza
._)' - Rosemarie Fabian
We are winning.
c i?AMERICAN
SOCIETY
CANCER.
6 apples, peeled, cored
and chopped
3 tablespoons sugar or
honey
1 teaspoon cinnamon
grated rind of 1 lemon
1 cup chopped walnuts
red Passover wine
Mix all ingredients, adding
wine to bring to desired
consistency.
ISRAELI CHAROSET
1 apple, peeled, cored
and chopped
3 bananas, diced
12 dates, chopped
1 /4 cup raisins
juice and rind of 1/2
lemon
1 cup almonds, chopped
1 /2 cup dry or sweet
Passover wine
1 teaspoon cinnamon
sugar or honey to taste
matzah meal
Combine fruit and nuts and
blend in wine and matzah
meal to the desired
consistency.
GREEK CHAROSET
20 large dates, chopped
3 /4 cup walnuts, ground
1 cup raisins, chopped
/2 cup almonds, chopped
1 teaspoon grated lemon
rind
red Passover wine
Combine fruits and nuts.
Add wine to bring to desired
consistency.
1
Naomi Arbit of Milwaukee,
Wis., teaches cooking and is
the author of seven cookbooks.
Jewish Telegraphic Agency.
YEMENITE CHAROSET
10 dates, chopped
10 figs, chopped
1 tablespoon sesame
seeds
1 teaspoon powdered
ginger
red Passover wine
matzah meal
Combine fruits, seeds and
ginger. Add red wine and mat-
zah meal to bring it to desired
consistency.
PERSIAN CHAROSET
25 dates, diced
1 /2 cup unsalted pistachio
nuts
Y2 cup almonds
1 /2 cup yellow raisins
1Y2 cup apples, peeled,
cored and diced
1 pomegranate
1 orange, peeled and
diced
1 banana, sliced
1 /2 cup red wine
1 /4 cup cider vinegar
1/2 tablespoon cayenne
pepper
1 tablespoon ground
cloves
1 tablespoon ground
cardamon
1 teaspoon cinnamon
1 tablespoon black
pepper
Combine all fruits and nuts.
Add the wine and vinegar
and stir until a pasty con-
sistency is reached. Add the
spices and blend well.
SEPHARDIC CHAROSET
4 apples peeled, cored,
and sliced
1 pound pitted dates
1 /4 cup Passover vinegar
2 cups coarsely ground
pecans or almonds
1/2 cup sweet Passover
wine
In a medium-sized sauce-
pan, combine apples, dates
and enough cold water to
cover fruit. Cook over
medium heat until the apples
are tender and most of the li-
quid has evaporated.
Place in blender or pro-
cessor and combine. Transfer
mixture to a bowl and add the
ground nuts, vinegar and
wine. If the mixture is too
thick, add a little more
wine.
(