BAGEL DELI & PRODUCE CO.
851.9666
6088 W. MAPLE AT FARMINGTON RD.
EAT SMOKED FISH-LIVE BETTER
SUNDAY 8-3
OPEN MON. THRU SAT. 9-6
E
F R E
SPECIALS DEC. 13 Thru DEC. 19
3 DAYS ONLY!
FRESH SMOKED WHOLE
A
LAKE SUPERIOR
WHITEFISH 44.79
LB.
Limit 3 Fish ONLY
FINEST SMOKED FISH & DELI TRAYS
WE SPECIALIZE IN HANDCUT NOVA LOX
CUSTOM GIFT BASKETS
Fresh Fruits, Wines, Breads, Deli Items, Snacks & Liquor
Many in-stoc k
$599
Baskets start at
Live Lobsters ..
$9 9
lb
Ow/
Amish Turkeys
• $149
lb
Sutter Home
White
Zinfan del
New York
S trip
Steaks ..
$499 lb
.
$3 79
750 mi
Save $1.50
Corporate Orders Welcome
3399 Orchard Lake Road (at Commerce Rd.), Keego Harbor
KEEGO HARBOR•MICHIGAN
682-7807
An American Owned Corporation
yOSI'S GLATI 1 MART
1VD 13K
Full Service Glatt Kosher Butcher
FREE
DELIVERY
with
minimum
order
THIS WEEK'S SPECIALS
GROUND SHOULDER
CHICKEN LEGS
$1.29 lb
while supplies last
All kashrut laws strictly observed
under the supervision of the Council of Orthodox Rabbis
Yossell & Susan (Hollander) Kellman
86
FRIDAY, DECEMBER 13, 1991
$1.99
lb
HOT
SOUP
made fresh
daily
while supplies last
Tiffany Plaza
32839 Northwestern Highway
(1 block southeast of 14 Mile)
855-8830
Fireside Feeling
Continued from Page 84
chopped
1 medium onion,
chopped
3 oz. shredded Cheddar
cheese
3 Tbsp. flour
1 cup milk
1/2 cup heavy cream
salt and freshly ground
pepper
2 Tbsp. fresh parsley,
chopped
Curried Bread Cubes:
1 loaf French bread
1/2 cup butter
4 Tbsp. oil
4 tsp. curry powder
In a large skillet, melt but-
ter and saute mushrooms and
onion until soft, about 10
minutes. In a blender or food
processor, puree this mixture.
Return to the skillet. Add the
cheese, cooking slowly until
, melted. Sprinkle with flour
and add milk. Bring to a boil.
Cook gently until thickened,
about 2 minutes. Add cream
and season to taste. Sprinkle
with parsley. May be prepared
ahead up to this point and
reheated in fondue pot. Pour
into fondue pot for serving.
Keep hot over low heat on fon-
due stand. Let each person
spear chunks of bread cubes
on long handled fondue forks
and dip in mixture. For cur-
ried bread: remove crust from
bread and cut in cubes. In a
large skillet, melt butter, add
oil and curry powder. Stir.
Saute bread cubes until but-
ter is absorbed and cubes are
golden brown. Cool. 6 serv-
ings.
SWISS CHEESE
FONDUE
3 /4 lb. natural Swiss
cheese, cut into
julienne strips
1 Tbsp. flour
1 garlic clove, halved
11/4 cups cooking
sauterne
dash of freshly ground
pepper
dash of nutmeg
3 Tbsp. cooking sherry
French bread or hard
rolls, torn or cut into
bite-size pieces
Toss cheese with flour to
coat. Rub inside of fondue pot
or chafing dish vigorously
with cut sides of garlic. Pour
in sauterne; warm just until
air bubbles start to rise — do
not cover or boil. Remember
to stir from now on all the
time. Add a handful of cheese.
Wait until cheese has melted
— keep stirring — before toss-
ing in another handful. After
all cheese has been blended
in, and mixture is bubbling
gently, stir in seasonings and
sherry. Invite guests to dunk
a cube of bread with long-
handled forks. Stir mixture
occasionally. 5 to 6 servings.
BAKED ALASKA
1 lb. baked or bought
pound cake
2 pints Neapolitan brick
ice cream
(combination vanilla,
strawberry, chocolate)
4 egg whites
salt
1/2 tsp. lemon juice
1 cup confectioners sugar
1 cup brandy for flaming
Make meringue: Beat egg
whites and salt until frothy.
Add lemon juice and continue
to beat until stiff. Gradually
add 1 cup confectioners sugar
and continue to beat until
meringue is glossy and thick
and stands in peaks. Preheat
oven to 425°. Cut a 3/4-inch
slice from botton of pound
cake and place on an oven-
proof dish. Cover cake with
layers of brick ice cream, un-
til an effect similar to a whole
uncut pound cake is achieved.
Slice remaining cake into 3
thin layers. Place one layer on
top of ice cream. Cut a second
layer in half lengthwise and
press one half against each
lengthwise side of ice cream.
Cut third layer in half cross-
wise and place at ends of ice
cream completely enclosing
the ice cream with cake. Trim
end pieces neatly to fit. Com-
pletely cover top and sides of
cake with a 1-inch layer of
meringue. Swirl remaining
meringue on top of cake lav-
ishly. Bake in the hot oven for
6 to 8 minutes or until light-
ly browned. Place in freezer
until ready to use. When
served, gently pour 1 cup hot
brandy over cake and ignite.
Slice and serve. Serves 8.
ROASTED CHESTNUTS
With a small sharp knife,
cut an X through shell on a
flat side of each of 4 lbs. of
chestnuts. If prepared ahead,
chill nuts, covered, up until
the next day. Cook nuts in
batches, in either of the
following ways:
On an open fire: Place 1
layer of nuts in a long han-
dled pan or fireplace corn pop-
per. Place over a low fire,
balancing utensil on logs and
shake often until nuts are
mealy in center when broken
open, 30 to 35 minutes.
In an oven: Place nuts in a
10 by 15-inch rimmed baking
pan. Roast in a 400 oven un-
til nuts are mealy in the
center when broken open,
about 30 minutes.
To peel: Using thick nap-
kins to protect hands, crack
roasted nuts, one at a time,
between hands; pull off shells
and thin skin inside. ❑
Hear my son the instruction
of your father, and forsake
not the teaching of your
mother. Proverbs 1:8