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April 10, 1992 - Image 94

Resource type:
Text
Publication:
The Detroit Jewish News, 1992-04-10

Disclaimer: Computer generated plain text may have errors. Read more about this.

tigh t Generations

is how long it took us to attain the
perfect kosher wine.

Sephardic Dishes

Continued from preceding page



selections, l annenu,am a
and Baron Herzog wines
have all been awarded gold
medals and have been rated
and recommended by America's
most revered wine
critics. And, of
course, Kedem's
New York State
Concord is the
wine that's not
just special. .. but a
LIVING TRADITION.
So take a few minutes.
Visit your local wine
merchant, and get to
know the Herzog Family.
After all, you couldn't pick
a better time—or wine.

BARON HERZOG/CALIFORNIA.
BARTENURA/ITALY.
M&G SELECTIONS/FRANCE.
GAMLA/GOLAN HEIGHTS, ISRAEL,
AND NEW YORK'S OWN, KEDEM SELECTIONS.

To send a gift of kosher wine anywhere in the U.S. and Canada please call 1 800 BE THERE (1 800 238-4373).

Sinai
Kosher
Pa60-over kadtm9fi.

50

MY

OFF ANY 12 OZ. OR LARGER

SINA/
48

127D

Sinai Kosher

Kosher Beef Products

DEALER. You are authorized to act as our agent for the redemption of this coupon provided it is redeemed on the products specified Invoices
proving your purchase of sufficient stock to cover coupons presented for redemption must be furnished on request. For payrnent mad coupons
to BESSIN CORPORATION. 207 W. South Water Market. Chicago. IL 60608 We will redeem this coupon for face value plus
8C handling when terms of this offer have been complied with by you and the consumer The consumer must pay any sales tax inwlved.
Offer good in the United States and void where prohibited. licensed. taxed or otherwise restricted by law Coupon may not be transferred
or assigned Only ONE coupon redeemed per purchase Cash value 1/20C

L5

94

°

FRIDAY, APRIL 10, 1992

-
Cr)
O

OFFER EXPIRES MAY 30, 1992

STORE COUPON V` ■

1

.4V4c\f'"\P-U-UV-
‘v'

50:j

that does stimulate the taste
buds.
3 medium eggplants,
about 1 1/2 pounds in
all
2% teaspoons coarse
(kosher) salt
1 /4 cup corn oil
11/2 cups canned tomato
sauce or equal
amount • of homemade
(the practice in
Afghanistan)
1 /4 teaspoon pepper
1 teaspoon hot red chili
flakes, or minced
fresh green or red
chili
2 teaspoons ground
cinnamon
1 tablespoon crushed
dried mint
1. Slice the eggplants cross-
wise into 1 1/2-inch-thick
pieces. Sprinkle them with 2
teaspoons coarse salt and let
stand for 15 minutes. Rinse
eggplants under cold water,
which removes the bitter
taste, and dry well on a towel.
2. Heat the oil in a skillet
and lightly brown eggplant
slices over moderate heat for
3 minutes. Remove and put
into a serving bowl or dish.
Cool.
3. Put the tomato sauce,
pepper, chili flakes, cin-
namon, mint and Y2 teaspoon
salt, if wanted, in a pan. Sim-
mer over low heat for 10
minutes, which is long
enough to integrate the
flavors. Pour this over the egg-
plant; refrigerate until ready
to use. The salad can remain
in the refrigerator for several
days.
Serve cold with Afghan
food. Serves 8.

YOYO
Tunisian Donuts in
Honey Syrup
You can see these yoyo in
almost every patisserie in the
Tunisian capital city of Tunis.
The commercial ones are dou-
ble the size of those prepared
in this recipe for home .use.
Yoyo may also be baked on
an oiled cookie sheet in a
375 ° F. oven for 20 minutes.
In this case, they are not dip-
ped into the syrup, but
become an attractive donut
cookie.
The Tunisian homemaker
in days gone by prepared
yoyos by hand, rolling out a
piece of dough into a cigar
shape and connecting the two
ends. A donut cutter is easier

and the taste is not altered.

DONUTS
2 eggs, beaten
2 tablespoons sugar
2 tablespoons corn oil
1 /2 teaspoon baking powder
1 cup flour
orange peel, a strip 3
inches long, 1/2 inch
wide, chopped fine
1 /4 cup blanched almonds,
chopped fine
1 /4 teaspoon orange-flower
water (optional)
oil for deep-frying
HONEY DIP
2 cups sugar
1 /4 teaspoon lemon juice
1 /4 teaspoon orange-flower
water
1/8 teaspoon vanilla extract
1 /4 teaspoon cornstarch,
dissolved
in
2
tablespoons cold water
1. Mix donut ingredients
except the oil together into a
firm dough. Add 1 or 2 table-
spoons more flour if
necessary.
2. Roll out the dough into a
1/2-inch-thick round flat shape,
using a 3-inch donut cutter to
cut out the donuts.
3. Heat the oil in a wok or
skillet over moderate heat un-
til it is hot, then reduce heat
to low. Add the donuts, a few
at a time, and fry for 2 to 3
minutes, or until brown on
both sides. The donuts will
rise to the top when done.
Remove from the oil and
drain on paper towels.
4. To make the dip, mix the
sugar, lemon juice, orange-
flower water and vanilla to-
gether in a pan and just cover
with water. Simmer the mix-
ture over low heat for about
45 minutes to thicken. At the
last minute add the corn-
starch mixture, which pro-
vides a glossy surface to the
yoyo. Stir and remove the
honey dip from the heat. The
honey dip is ready to be used
as a dip immediately or can
be set aside for a future time.
5. While using it, continue
to simmer the dip over very
low heat. Using a fork or
chopstick to hold the yoyo, dip
each one into the syrup all
around. Remove it to a col-
ander or strainer to catch the
excess. During the dipping
process, the honey will thick-
en and it may be necessary to
add 1 or 2 tablespoons warm
water to maintain the perfect
consistency.
Spread the yoyo on a platter
to air-dry. If you wish, to add
a festive air, garnish with
coarsely chopped pistachios or
almonds.
Makes 10 to 12 yoyo. ❑

From Sephardic Cooking by

Copeland Marks, •1992
published by Donald I. Fine,
Inc.

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