FOOD

A Perfect Passover
Starts with the Best!

Seder Treats

Continued from Page 86

Remove loaf pan containing
water from oven; transfer
cabbage-filled pan to wire
rack and let stand for 5 min-
utes. Invert terrine onto serv-
ing platter. Garnish top of loaf
with parsley leaves. Fold car-
rot strips in half and arrange
over parsley with folds
radiating out like petals on a
flower; top center of carrot
flower with red bell pepper.
Serves 8.

PASSOVER SNACK
2 ounces (about 1 cup)
matzah farfel
1 /4 cup each dark and
golden raisins
1/2 ounce each shelled
walnuts, coarsely
chopped, and shelled
whole almonds
1 tablespoon plus 1
teaspoon peanut oil
1 .tablespoon honey
Preheat oven to 350°F. In
medium bowl combine mat-
zah farfel, raisins, and nuts;
set aside. In metal 1/4-cup
measure or other small flame-
proof container combine oil
and honey; cook over low
heat, stirring constantly, un-
til honey is melted. Pour over
matzah mixture and, using a
wooden spoon, toss to coat.
Transfer to nonstick baking
sheet and spread mixture in
an even layer. Bake until
browned, about 15 minutes.
Transfer baking sheet to wire
rack; let stand until mixture
is cool and dry, about 10
minutes. Serves 4.

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FOR A TASTEFUL
ADDITION TO YOUR SEDER

CORPOR A TION

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354-3499

Phone: (313) 644-1124

Since 1971

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ELEGANT PASSOVER
COOKIES
Basic Cookies:
1/2 cup each peanut oil
and granulated sugar
2 eggs
1 cup plus 2 tablespoons
matzah cake meal
1 tablespoon potato
starch
1 /2 teaspoon grated lemon
peel
Decorations:
2 ounces semisweet
chocolate chips
1 ounce shelled walnuts,
ground .
lb prepare basic cookies:
Preheat oven to 350°F. In
mixing bowl combine oil and
sugar and, using electric mix-
er at high speed, beat until
sugar is almost dissolved,
about 5 minutes. Add eggs, 1
at a time, beating well after
each addition; add remaining
ingredients and continue
beating until mixture is
smooth and well blended.
Divide batter into 3 equal
portions. Using a pastry bag
fitted with a large star tip, or
a spoon, pipe (or spoon) 1 por-
tion of batter onto nonstick
cookie sheet, making 20
cookies and leaving a space of

about 1 inch between each;
bake for 8 to 10 minutes. Let
cookies cool on baking sheet;
using a spatula, remove
cookies to wire rack and let
cool completely. Using re-
maining 2 portions of batter
repeat procedure 2 more
times, making 40 more
cookies.
To decorate cookies: In dou-
ble boiler melt chocolate over
hot (not boiling) water. Dip
half of each baked cookie into
melted chocolate, coating
each with an equal amount of
chocolate. Set coated cookies
on sheet of wax paper, then
sprinkle each with an equal
amount of ground walnuts.
Let cookies stand until
chocolate hardens. Makes 60
cookies.

Variations: Omit nuts. In-
stead of coating baked cookies
with melted chocolate,
sprinkle each unbaked cookie
with an equal amount of
unmelted chocolate chips,
pressing chips lightly into
cookies to adhere. Then bake
as directed.

FRESH FRUIT
COMPOTE WITH
MACAROONS
2 small apples, cored,
pared, and diced
1 small pear, cored, pared,
and diced
4 dried apricot halves,
chopped
2 large prunes, pitted and
chopped
2 tablespoons golden
raisins
1 tablespoon each water
and lemon juice
2 teaspoons granulated
sugar
1 /2 teaspoon grated orange
peel
Dash or 1/8 teaspoon
ground cinnamon
2 tablespoons whipping
cream, whipped
4 medium macaroons (1/2
ounce each), made into
crumbs
In 1-quart saucepan corn-
bine all ingredients, except
cream and macaroon crumbs,
and cook over low heat, stir-
ring occasionally, until apples
are soft and mixture thickens,
10 to 15 minutes. Divide into
4 dessert dishes; top each por-
tion with 1/4 of the whipped
cream and sprinkle each with
1 /4 of the macaraoon crumbs.
Serves 4. Serve warm or
chilled. ❑

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