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April 17, 1992 - Image 86

Resource type:
Text
Publication:
The Detroit Jewish News, 1992-04-17

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

COOKING 1

your waste is Impeccable. ••
Ours is Unforgettable!

Traditionally, Wedding Cakes have been nice to look
at but nothing special to eat. Our Wedding Cakes put
an end to that!
Tantalize your guests with flavors such as
cho colate mousse, strawberry, kahltia,
chocolate chambord torte, or one of our many
cheesecake flavors.

Special Recipes
For The Holiday

This special collection of
Passover holiday recipes was
developed by Jewish cookbook
author Fay Levy for Krups
North America, Inc. Fay Levy
has created a menu of
Passover holiday dishes that
are steeped in tradition, yet
suitable to today's health-
conscious palate.

Our Wedding Cakes are made from the finest
chocolates, butter, fresh fruits and creams. To
enhance the subtle flavors, we frost your
s elections with lightly sweetened fresh
w hipping cream.

We extend an invitation to the bride
and groom to make an appointment
for a private wedding consultation and
complimentary sample tasting.



El

.Y OURS

464-8170

EAT WELL EAT SMART EAT KOSHER AND FOR THE FINEST OF KOSHER PRODUCTS
Association who sells only the finest of
select kosher products which are
certified • kosher by a recognized
Orthodox rabbinical council.
PASSOVER
MONDAY, APRIL 20th THROUGH
THURSDAY, APRIL 23th
SPECIALS
EMPIRE FROZEN

Look for this emblem and be a name
not a number by shopping at a
member market of the Detroit area
Retail Kosher Meat Dealers

BARBEQUE CHICKEN.

1111111

111111



1.49
$ 1 A9 /

11111111 1111 $

EMPIRE FROZEN



e.

lb.
CORNISH HENS
WISHING EVERYONE A HAPPY & HEALTHY PASSOVER

WE WILL BE CLOSED SUN., APRIL 19 & FRI., APRIL 24
MICHAEL & HELENE COHEN
This Week Exclusively at:

COHEN'S KOSHER MEAT & POULTRY MARKET

6734 Orchard Lake Road, near Maple
in the West Bloomfield Plaza, West Bloomfield
Phone 932-3930

OUR FAMILY HAS BEEN SERVING THE JEWISH COMMUNITY FOR
OVER 70 YEARS. MICHAEL COHEN, OWNER-OPERATOR

To better serve our customers
we are now open as follows:
Sunday 8:30-5:00
Monday - Wednesday 8:30-6:30
Thursday 8:30-7:00
Friday 9:30-3:00

OUR MEMBER MARKETS FEATURE THE FINEST SELECTED EMPIRE KOSHER POULTRY.
BROUGHT IN FRESH DAILY FOR YOU THE CONSUMING PUBLIC TO ENJOY YOUR WAY.

PROD U C

.

6088 W. MAPLE AT FARMINGTON RD. • W. Bloomfield • 851.9666

OPEN MON. THRU SAT. 9 TO 6

SUNDAY 8 TO 3

THE PLACE FOR SMOKED FISH
EAT SMOKED FISH - LIVE BETTER

86

FRIDAY, APRIL 17, 1992

SEPHARDIC STYLE
CHAROSET
1 cup pitted dates (4
ounces)
1 /2 cup almonds
1 /2 cup walnuts
1 /4 cup sweet red
Passover wine
1 /2 teaspoon ground
ginger
V2 teaspoon ground
cinnamon
1 medium apple
Quarter dates and remove
any pits or pit fragments.
Finely chop almonds. Chop
with walnuts and add to
almonds.
Process dates with wine
and spices until fairly
smooth, scraping down mix-
ture a few times. Add to bowl
of nuts.
Peel and core apple and
grate it coarsely. Add to nut
mixture and mix by hand
well. Add more wine by tea-
spoons, if necessary, to make
a mixture that is spreadable
but still thick. Serve as an ap-
petizer spread with matzah,
or as a condiment with the
meal.
Makes 1 1/2 cups (about 8
servings).

ASHKENAZIC SPRING
CHICKEN SOUP
.2 pounds chicken wings
10 cups cold water
1 large onion, peeled
4 large carrots, peeled
2 stalks celery, including
leafy tops
2 large dill sprigs
salt and freshly ground
pepper
1 pound medium
asparagus, peeled,
bases trimmed
2 green onions, cut into
1-inch pieces
V3 cup small dill sprigs
Matzah Balls:
2 large eggs
2 tablespoons vegetable
oil
1 /2 teaspoon salt
cup matzah meal
2, tablespoons water
Combine chicken wings,
water, onion, 2 carrots, celery,
and salt in a large saucepan
or pot, and bring to a boil.
Skim thoroughly. Add large
dill sprigs. Partially cover and
simmer for 1 1/2 to 2 hours,

skimming occasionally. Skim
off excess fat.
Cut asparagus stalks into
1 1/2-inch pieces, leaving tips
whole. Cut remaining carrots
into 1 1/2-inch lengths, then in
lengthwise slices of 1/8-inch
thickness, and each slice in
lengthwise strips about • 1/2
inch wide.
Matzah Balls: Lightly beat
eggs with oil in a medium (6-
cup) bowl. Add salt, then mat-
zah meal and beat until well
blended. Beat in 2 table-
spoons of water. Cover mix-
ture and refrigerate for 20
minutes.

Bring about 2 quarts of
salted water to a boil in a
large saucepan. With wet
hands, take about 1 teaspoon
of matzah ball mixture and
roll it between both palms,
shaping it into a ball; mixture
will be soft. Set matzah balls
on a plate. Reduce heat to
bring water to a simmer.
With a rubber spatula,
carefully slide matzah balls
into the simmering water.
Cover and simmer over low
heat for about 30 minutes, or
until matzah balls are firm.
Cover and keep them warm
until ready to serve.
Chop green onions. Finely
chop small dill sprigs. Remove
chicken wings, onion, carrots,
celery and dill from soup. If
desired, add meat from wings
to soup; discard vegetables.
Add carrot strips to soup,
bring to a simmer and cook 5
minutes. Add asparagus and
simmer 7 minutes or until
asparagus are tender. Add
green onions and simmer 1
minute. Add pinch of pepper
and chopped dill. Taste and
adjust seasoning.
When serving soup, use
slotted spoon . to add 2 or 3
matzah balls to each bowl.
Makes 8 servings.

MOROCCAN PEPPER
AND TOMATO SALAD
ih cup small cilantro
(fresh coriander)
sprigs
6 large garlic cloves,
peeled
3 jalapeno peppers, seeds
and ribs removed
5 tablespoons olive oil
2 large green bell
peppers, diced
(1/2-inch dice)
3 medium-size red bell
Continued on Page 88

K

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