FOOD I

your Jaste 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
chocolate mousse, strawberry, kahfua,
chocolate chambord torte, or one of our many
cheesecake flavors.

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

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

LI

•Y 0 U R S•

464-8170

EAT WELL EAT SMART EAT KOSHER AND FOR THE FINEST OF KOSHER PRODUCTS
Association who sells only the finest of
Look for this emblem and be a name
select kosher products which are
not a number by shopping at a
certified kosher by a recognized
member market of the Detroit area
Orthodox rabbinical council.
Retail Kosher Meat Dealers
WEEKLY
SUNDAY, MAY 10th THROUGH
FRIDAY, MAY 15th
SPECIALS

EMPIRE FRESH

CHICKEN BREASTS WITH WINGS.

11111111111 111111111111 $ 2A9, lb.

EMPIRE FROZEN

TURKEY NUGGETS..

I

$ 21199 , 12 oz. box

U.S.D.A. CHOICE

BEEF PATTIES

BM

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 & 932-3931

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

STORE HOURS:

Sunday 8:30-5:00
Monday - Wednesday 8:30-6:00
Thursday 8:30-6:30
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.

BAGEL DELI & PRODUCE CO.

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

OPEN MON. THRU SAT. 9 TO 6

SUNDAY 8 TO 3

ORDER EARLY YOUR ..
MOTHER'S DAY
SMOKED FISH & DELI TRAYS

HANDOUT NOVA LOX

Duckling

Continued from Page 86

ih cup orange juice
3 Tbsp. orange
marmalade
Rub inside of cavity and
outside of duck with salt.
Marinate fruit and nuts in 1/2
cup of wine for 4 hours. Stuff
cavity of duck with marinated
fruit. Tie legs to tail and
wings to back. Prick skin
very, very well to allow the fat
to seep out. Put on rack in
450 oven for 1/2 hour. Prick
well again. Chill the gravy
and remove fat. To prepare
orange sauce, cover rind of
orange with 1/2 cup boiling
water. Let sit 5 minutes.
Remove rind. Add sugar and
vinegar. Boil in heavy pot,
stirring constantly, until
sauce browns just slightly or
carmelizes. Remove from heat
and carefully add 1/2 cup
chicken broth. Remove stuff-
ing from duck. Cut duck into
quarters. Make 4 mounds of
the fruit stuffing in the
roasting pan. Cover each
mound with a quarter of the
duck. Put back into a 350
oven and continue baking for
90 minutes or until duck is
tender. Baste every 15 min-
utes with orange sauce, using
half of the sauce. Run a
spatula under each quarter of
duck, lifting fruit with the
duck and place on serving
platter and keep warm. Re-
move grease from roasting
pan. Mix cornstarch with %
cup cold chicken broth. Add
gravy left in roasting pan.
Add remainder of orange
sauce. Cook until thick, stir-
ring constantly. Add orange
brandy, orange juice and mar-
malade. Heat a few minutes.
Pour half over the duck and
use other half as a gravy.
Serve with wild rice. 2 to 3
servings.

QUICK DUCK
A L'ORANGE
4-5 lb. duckling, defrosted
3 unpeeled oranges,
quartered
2 cloves garlic, chopped
1 tsp. salt
6 whole black
peppercorns
1 stick margarine, melted
1 /4 cup burgundy
orange marmalade
Fill duckling cavity with
oranges, garlic, salt and pep-
per. Prick skin with fork.
Roast for 30 minutes at 425.
Reduce heat to 375 for 40
minutes. Turn duck and con-
tinue roasting at 375 for 20
minutes, turn again and roast
for another 30 minutes. Baste
frequently with a combina-
tion of melted butter and
burgundy. Remove duck from
oven, coat the skin with
orange marmalade and
return to 375 for 10 minutes
or until marmalade is melted.
Serves 3 to 4.

DUCK SOUP
carcass of 2 ducks,
defrosted (remove
breasts to use in
other recipes)
3 quarts water, salted
2 onions, chopped
2 carrots, chopped
2 celery stalks, chopped
10 oz. pkg. frozen
chopped broccoli
2 Tbsp. chicken broth
crystals
1 Tbsp. curry powder
2 Tbsp. dry sherry
2 Tbsp. uncooked rice
Stew birds in salted water
with onions, carrots and cel-
ery for about 1 1/2 to 2 hours or
until meat falls off the bones
easily. Remove birds and take
the meat off the bones and
chop coarsely. Add broccoli
and cook about 5 minutes.
Season and puree, if desired.
Return to pot and add sherry,
rice and meat. Simmer for 20
minutes. 8 servings.

,7/

H

OVENLESS DUCK
1 duck, quartered
11/2 tsp. salt
1 tsp. pepper
2 tsp. paprika
lh cup port wine
1 clove garlic, crushed
pinch each of nutmeg,
thyme, allspice
1 /4 tsp. grated orange rind

1/2 cup bottled brown
sauce or beef broth,
thickened
1 /2 cup currant jelly
1 /2 cup canned black
cherries, drained
juice of 1 /2 orange
1 Tbsp. margarine
Rub duck with salt, pepper
and paprika. Place in dry
skillet, skin side down and
cover tightly. Cook over
medium heat for 1 hour. Turn
every 20 minutes. Do not pour
fat off during cooking. Mean-
while, combine port, spices
and orange peel in saucepan.
Cook over medium heat until
volume is reduced by half.
Add brown sauce and heat
through. Add jelly, stirring
until dissolved. Stir in cher-
ries, juice and margarine. To
serve, pour hot sauce over
duckling on platter. Serves 3
to 4.
Continued on Page 90

(