FOOD
YOSI S
Taste heats
MUD UK
Continued from Page 186
LATT MART
Full Service Glatt Kosher Butcher
1111311 T13.1%1 naval
The Kellman and Hollander Families
wish all our
family, friends and customers
a happy and healthy New Year
Tiffany Plaza
32839 Northwestern Highway (1 block southeast of 14 Mile)
855-8830
NO TIME TO BAKE?
HONEY CAKES FOR A SWEET HOLIDAY
(Eggless - Saltfree - No Cholesterol)
Muffins
Cookies
Brownies
Fat Free Cookie
Birthday Cakes
Sheet Cakes
Cupcakes
Shiva Trays
tiff
TREATS
ri
Honey Cakes Available
Wishing all our customers
by
special order in our store
a healthy and happy New Year
Customized Special Orders
Cakes available ready for your enjoyment
at Shopping Center Market
851-2920
Closed Saturdays
29960 12 Mile Road
Farmington Hills
!BAGEL DELI & PRODUCE CO.
6088 W. MAPLE AT FARMINGTON RD. • W. Bloomfield • 851-9666
OPEN MON. THRU SAT. 9 TO 6
WISHING ALL OUR
CUSTOMERS & FRIENDS
A HAPPY & HEALTHY
NEW YEAR
Advertising in The Jewish News
Gets Results
Place Your Ad Today.
Call 354-6060
188
FRIDAY, SEPTEMBER 6, 1991
SUNDAY 8 TO 3
RUSSIAN
SCHMALTZ
HERRING
$1.25
EACH
Limit 4
We are winning.
i'AMERICAN
SOCASY
CANCER.
4 lemons
1 bunch thyme
3 cloves garlic
1 tbs. coriander seeds
2 tbs. black peppercorns
3 oz. white wine
c. plus 3 tbs. honey
6 oz. vinegar
7 c. chicken stock
(homemade or 2 c.
water and 2 c. canned
stock)
Dash salt and pepper
Bone the hens by cutting
out the backbone, open hens.
Remove breastbone and ribs
(save bones). Turn over and
reshape hens so it looks like
a flattened hen. Squeeze the
lemons and mix the juice with
3 tbs. honey, salt and pepper
and 1/2 bunch thyme.
Place hens in a pan and
pour lemon and honey mix-
ture over hens and marinate
for 1 hour.
Meanwhile, start the sauce.
In a skillet saute the bones
until brown. Then add the
garlic cloves and the remain-
ing thyme, coriander seeds
and black peppercorns. Add
white wine and reduce until
liquid evaporates. Add 1/3 c.
honey, 6 oz. vinegar and
stock. Transfer to a saucepan
and reduce by 1/2. Strain. If
sauce is too thin, thicken with
2 teaspoons of potato starch.
Mix with 1 tablespoon water.
Season to taste with salt and
pepper, and keep warm.
Remove hens from
marinade and reserve liquid.
Roast hens in 350 degree oven
until done, about 30-45
minutes. Baste hens with
reserve marinade after the
hens have cooked for 25
minutes. Baste every 5
minutes until hens are done.
Serves: 6.
Courtesy of Levana, a New York
- gourmet kosher restaurant.
Soviet Immigrants
Start Food Fad
DANIELLA ASHKENAZY
Special to the Jewish News
T
he majority of Soviet
Jewish immigrants to
Israel arrive with bat-
tered suitcases, a few per-
sonal mementos and maybe
an antiquated violin or cello.
Soviet officials have taken a
hard line against emigres
leaving with objects of value.
So, few Soviet eyebrows were
raised when the Blitsteins
prepared six clay kilns for
transport to Israel.
The kilns are creating a
mini food craze in Israel, as
well as a livelihood for
engineers Michael Blitstein
and his son, Valudia. Ten
months ago, because of the
United Jewish Appeal's
Operation Exodus Campaign
to free Soviet Jewry, the Blits-
teins were able to plan their
immigration to Israel. Know-
ing that Israel had a glut of
engineers, they opted for a
new profession. Valudia says,
"I tried to think of something
universal, something that
people need everywhere." For
Mr. Blitstein, the answer was
bread.
Father and son are baking
Uzbekistan flat bread, a
Soviet version of Israel pita
that is attracting lines in
front of their small stand on
the edge of Tel Aviv's colorful
Carmel Market. The bakery,
named "Tashkent," after the
Blitsteins' town of origin in
Uzbekistan, urges passersby
with the sign, "Stop! New! —
New in the country. Russian
bread!"
Tashkent Pita
Many who are waiting their
turn to buy the crusty Soviet
novelty, which sells for about
50 cents each, were attracted
by a recent article on the
bakery which appeared in an
Israeli daily. A local
restaurateur, who stood jostl-
ing in line next to a taxi cab
driver, commented, "Any-
thing new goes today and
anything Russian is in
fashion." He continued, "If
they're open 24-hours a day it
could become the in thing to
do — stop at the market and
buy Russian pita."
The Blitsteins have already
anticipated the fad. Valudia
says, "We're running round-
the-clock. We bake for
wholesale customers by night
and retail by day." With a
smile he adds, "We never turn
a customer away. Come at
three in the morning and
we'll be happy to sell you a
Tashkent pita."
❑
UJA Press Service
K
K