FOOD
YOSI S
B UK Z.
Beat The Heat With
Summer Pool Parties
GLATT M ART
Full Service Glatt Kosher Butcher
Tiffany Plaza
32839 Northwestern Highway (1 block southeast of 14 Mile)
855-8830
Grand Opening Sunday, August 18th
Come in for
Our Grand Opening
Specials
Featuring
Rotisserie Style
Chicken
All kashrut laws strictly observed
under the supervision of the Council of Orthodox Rabbis
Yossell & Susan (Hollander) Kellman
(formerly with Farmer Jacks)
Hours: Sun. 9 a.m.-7 p.m.; Mon.-Wed. 9 a.m.-6 p.m.; Thurs. 9 a.m.-8 p.m.; Fri. 9 a.m.-6 p.m.
YOU CAN BE SURE IT'S PURE WHEN IT'S
KOSHER AND FOR THE FINEST IN
KOSHER PRODUCTS .. .
Look for this emblem and be a name not a
number by shopping at a member market of
the Detroit area Retail Kosher Meat Dealers
Association who sells only the finest of select
kosher products which are certified kosher by
a recognized Orthodox rabbinical council.
Custom Fabrics
Personalized Designs
Mon.-Fri. 10-4
358-4085
Franklin Plaza
29107 Northwestern Hwy.
Southfield (2nd entrance from 12 Mile in rear)
THINK ROSH HASHANAH SPECIALS
SUNDAY, AUGUST 18th THROUGH FRIDAY, AUGUST 23rd
Z
EMPIRE
With wings
FRESH CHICKEN BREASTS
Super buy
We buy them, sell them,
appraise them, clean them
$ 2.69 lb.
repair them
FROZEN GROUND TURKEY (all dark meat) $ 11188
lb.
Save 66e/lb.
P
and Love them!
In-Home & Office
Carpet Cleaning
(313) 399-2323
EMPIRE
FROZEN TURKEY LEGS (lower quarters) , 98*
lb.
Save 44c/lb.
Cash & Carry — Limited Supply
This Week Exclusively At:
COHEN'S KOSHER MEAT & POULTRY MARKET
6734 Orchard Lake Road, near Maple
in the West Bloomfield Plaza, West Bloomfield
932-3930
Michael Cohen, owner-operator
70 years of family owned kosher meat markets
Our member markets feature the finest of selected
Empire & ADAS kosher poultry, brought in fresh daily.
Your way everyday at your member kosher meat and poultry
market.
BUICK 11182"Da
PS. C=1
SS I-4 Ear
Volkswagen
LOT US
N ISSAN
Home of the Seven Car Pileup
Grand River at 10 Mile
Farmington Hills
471-0800
FRIDAY, AUGUST 16, 1991
110
als
EMPIRE
82
ORIENTAL RUGS
0
..c. 0)
6 -
OAK PARK OUTLET • 546 - RUGS
BIRMINGHAM • 646 - RUGS
ANN ARBOR • 973 - RUGS
Larry Paul makes
FURNITURE
NEW.
Custom Restoration,
Lacquering,
Refinishing of new
or old furniture,
antiques, office
furniture, pianos.
For Free
Estimates
681-8280
BOOKS
We Buy and Sell
Good Used Books
LIBRARY BOOKSTORE
545-4300
Open 7 Days
Books Bought
in Your Home M. Sempliner
ILENE SPECTOR
Special to The Jewish. News
T
he heat of summer
makes a pool party the
most inviting way to
entertain. You don't even
have to own a pool for the oc-
casion. A day at the local
community center pool or
beach can end up back home
on the deck or grass and still
be classified "Pool Party."
Return to a lovely, refresh-
ing buffet that was done in
advance. A cold poached sal-
mon, which can normally cost
as much as $30 per person
from a local caterer, can be
cooked and decorated 24
hours in advance for a frac-
tion of the cost. Salmon fillets
often sell for $8 to 10 a pound;
many fishmongers will sell
you the whole fish, which
they will fillet for you, for
even less. Remove the few
bones that are often left with
a tweezers. Allow about 6
ounces per person.
You don't need a fancy fish
poacher. I recently had 2 long
fillets which were just under
4 lbs., which served 10 people.
I used a large shallow roast-
ing pan set across 2 burners
on my stove. Use 1 part white
wine to 1 part water, 1 sliced
lime, a little crushed garlic,
and a lot of fresh dill.
Bring to a boil, then care-
fully slide the fish into the
pan, skin side down, making
sure it is completely sub-
merged. Lower heat to sim-
mer and cover with lid or foil
for about 20 minutes or until
fish flakes with a fork at
thickest part. Remove pan
from heat, cool and carefully
remove fish, using 2 long
spatulas, to a large serving
platter. Drain off excess
liquid.
Decorate platter with fresh
dill, fresh curled lime slices,
some cherry tomato halves.
Cover and refrigerate several
hours or overnight. Let stand
at room temperature for 1
hour before serving.
I served 2 homemade
sauces to accompany the sal-
mon. Here are the side dishes
I used plus some additional
suggestions for a successful
pool party.
SOUR CREAM
CAPER SAUCE
1 egg yolk
1 Tbsp. freshly squeezed
lime juice
2 tsp. Dijon mustard
Ilene Spector is a food writer
from Penn.
1 tsp. minced parsley
1 tsp. finely chopped
chives
2 tsp. chopped fresh dill
1/2 tsp. salt
5 tsp. capers, drained
white pepper to taste
% cup vegetable oil
1 cucumber, peeled,
seeded and finely
chopped
1 /4 cup mayonnaise
1 /4 cup sour cream
In food processor, combine
yolk, lemon juice, mustard,
parsley chives, dill salt, 2 tsp.
of the capers and pepper. Proc-
ess for 15 seconds. With motor
running, gradually add the
oil. Transfer mixture to a
bowl. Stir in the cucumber,
mayonnaise, sour cream and
remaining capers. Refrigerate
until serving.
MILD JALAPENO
LIME SAUCE
3 tsp. butter
1 small (4 oz.) can mild
jalapeno peppers,
chopped
% cup sour cream
11/2 tsp. freshly squeezed
lime juice
salt & white pepper to
taste
Melt butter in small sauce-
pan over medium heat. Lower
heat and add slightly drained
peppers. Cook over low for a
few minutes. Remove from
heat. Stir in sour cream, lime
juice, salt & pepper. Refri-
gerate until serving. Serve
slightly warmed.
FRESH STRING BEANS
WITH STEWED
TOMATOES
1 lb. fresh string beans,
cleaned and cooked
1 lb. can stewed
tomatoes, pasta-style
with Italian
seasonings
2 tsp. sugar
2 Tbsp. flour
Cook string beans in salted
Continued on Page 84