I FOOD I A Perfect Passover Starts with the Best! Covered Dish Seder: Contemporary Feast ETHEL HOFMAN Special tb The Jewish News 0 None other compares with the exceptional flavor and tenderness of naturally grown Empire - Kosher poultry. Special attention at every stage, from feeding and growing to processing and packaging, ensures the highest kosher quality possible. For the holidays, and every day, specify SPECIAL OFFER FROM EMPIRE KOSHER: A beautiful Empire Kosher Family Haggadah, sure to be treasured for generations, is now available from Empire Kosher To receive your free ArtScroll® Family Haggadah from Empire, send three (3) proofs of purchase (plumba, UPC code or fresh pack logo) for each Haggadah to: Haggadah Offer Empire Kosher Poultry, Inc., PO Box 165, Mifflintown, PA 17059. Allow 2 to 4 weeks for delivery. ALL KASHRUT LAWS STRICTLY OBSERVED UNDER THE SUPERVISION OF THE VAAD HARABONIM OF GREATER DETROIT genuine Empire Kosher You can taste the difference in every tender bite! Empire Kosher Poultry, Inc. Miffli ntown, PA 17059 Consumer Hotline: © 1992 1-800-EMPIRE-4 DON'T BE FOOLED BY IMITATIONS LIKE: KOSHER STYLE & JEWISH CUISINE "GET THE REAL THING" SUNDAY HOURS: MONDAY TUESDAY THURSDAY FRIDAY 9-4 10-5 10-6 9-7 9-8:30 9-3 YOSIS GLATT Milli FULL SERVICE GLATT KOSHER BUTCHER AND CARRY-OUT DELICATESSEN Bring in our competitors' ads and WE WILL "MEAT" THEIR PRICE ON FRESH, KOSHER MEAT & POULTRY! limited to availability . CHICKEN LIVERS 994 / lb. while supplies last PLACE YOUR PESACH ORDERS EARLY IF IT'S YOSI'S IT'S "GLATT" TO BE GOOD! 32839 Northwestern Highway, Farmington Hills, MI 48334 BUICK' MOMS 1=00 1=3 PEI MS C1--4 Vollavvagen (313) 855-8830 FUR STORAGE (Even If Purchased Elsewhere) LOTUS NISSAN "A utomotive Group of Farmington Hills " Grand River at 10 Mile, Farmington Hills 471-0800 90 FRIDAY, APRIL 3, 1992 • Northwestern Hwy. at Inkster • 352-7112 n April 17, families and friends will gather for the first seder, the ceremonial feast of freedom which through story and food recreates the Exodus of our ancestors from Egypt. The seder is the very essence of Passover and tradi- tionally is always held at home. Now, the preparation of the seder is passing to a new generation — to men and women, who besides running the family household, are also pursuing careers outside the home. 'Ib the typical Jewish family of this decade, the idea of making an elaborate meal involving the special kosher dietary laws for Passover may seem overwhelming and impossible. Not so. To start with, Passover cookery to our health-conscious society is no longer a hardship. Although the house must be rid of all chometz (leavened foods such as breads, flour, raising agents and legumes), junk foods containing these ingre- dients forbidden for Passover are immediately eliminated. There are no restrictions on fresh fruits; most vegetables may be used (except legumes such as peas, beans and corn); and matzah meal, matzah cake meal and potato starch are acceptable substitutes for flour when needed. Each year, there is a wider choice of com- mercially prepared foods marked "Kosher for Passover." Since entertaining has become much more relaxed, why not consider a Covered Dish Seder (not to be confus- ed with Pot-Luck which is merely a' mishmash of dishes with no rhyme or reason.) The Covered Dish is a carefully planned menu, kosher l'Pesach, except that the courses, with recipes, are divided amongst the guests. They prepare their assignments at home and bring to the host's home on the eve of the seder. Some don't cook? Give them a choice of bringing the wine (from the scores of top-quality Israeli Passover wines available) or helping set the table with the seder plate, the day before. This is not a complicated Ethel Hofman, a cookbook author and syndicated columnist, lives in Pennsylvania. menu. But it is planned to please the contemporary American family and the changing life styles of an older generation. Ground turkey knaidlach are light and tiny. Coriander and cayenne give a pleasant bite to the sweetness of Yemenite Haroseth. Fried Fish Pieces is an easy and lighter variation of Fried Gefilte Fish patties, a favorite in the British Jewish community. The scent of desert spices transform lamb into an exotic Persian stew. (Some Jews will not eat lamb at the Seder because of the paschal sacrifice. If you prefer, chicken or turkey may be substituted.) Dessert is a chocolate lover's dream; a brownie crust, spread with a layer of Orange 'Cream' and topped with fresh and tropical fruits. This is the new Jewish regional cooking — the best of Ashkenazi, Sephardic and American cuisine all rolled into one delicious meaningful Seder. CONTEMPORARY SEDER MENU New World Haroseth* Yemenite Haroseth* Fried Fish Pieces with Lemon-Cilantro Salsa* Tomato Broth*, Soup Nuts or Tiny Turkey Knaidlach* Persian Lamb (or chicken) Polo* Yellow and Green Zucchini sauteed with Sage* Mashed New Red Potatoes Strawberry-Star Fruit Tart* NEW WORLD HAROSETH 1/2 cup slivered almonds 1 red apple, unpeeled, cored and quartered 1 Granny Smith apple, unpeeled, cored and quartered 1 pear, unpeeled, cored and quartered 1 /2 mango, peeled 2 teaspoons cinnamon 1 /4 cup sweet red Passover wine 2 tablespoons honey or to taste Place almonds in food pro- cessor fitted with steel blade and chop coarsely. Add apples, pear and mango and chop to coarse consistency. Turn into a bowl and stir in cinnamon, wine and honey to taste. Makes about 2 1/2 cups.