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