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May 08, 1992 - Image 90

Resource type:
Text
Publication:
The Detroit Jewish News, 1992-05-08

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

FOOD fm"I'""•

Fleischmann's

Duckling

Continued from Page 88

GRILLED

SKINLESS DUCK
boned, skinless duck
portions
Marinade:
1 clove garlic, crushed
1 Tbsp. fresh cilantro,
chopped
2 tsp. salt
1 /4 tsp. cayenne pepper
1 /4 cup white wine
vinegar
1 /2 cup dry red wine
1 /4 cup olive oil
In a large measuring cup,
combine all marinade ingre-
dients except oil. Slowly
whisk in the oil. Yields 1 cup.
Marinate meat in refrigerator
for 12 hours. Drain off mari-
nade and chill duck for 2 to 3
hours before grilling.

t: W1S N HOLIDRY KtTC. t1t.ti

•• • • •

© Michael Skott

Fleischmann's Margarine brings you
"Blueberry Streusel Torte" inspired by
Joan Nathan's Jewish Holiday Kitchen,
published by Schocken Books.



• • • • • • • • •

The Taste For
Healthy Appetites.

* Zero cholesterol.

• Low in saturated fat.

• Made from 100% corn oil.

BLUEBERRY STREUSEL TORTE

1

Makes 8 servings
1 113 cups all-purpose flour
1 1k teaspoons baking powder
1/2 cup EGG BEATERS® 99% Real Egg Product*
3 tablespoons skim milk
1/4 cup FLEISCHMANN'S® Margarine, softened
1 12 cup sugar
1 tablespoon grated lemon peel
2 tablespoons lemon juice
2 cups fresh or frozen blueberries
Streusel Topping and Confectioners' Sugar Glaze, recipes follow

Combine flour and baking powder; set aside. Combine egg product and milk;
set aside.
In small bowl, with electric mixer at medium speed, beat margarine and
sugar until creamy. Beat in lemon peel and lemon juice. Alternately add flour
mixture and egg mixture, blending well after each addition. Spread batter in
greased 9-inch springform pan. Arrange blueberries over batter; sprinkle
with Streusel Topping. Bake at 350°F for 50 to 60 minutes or until toothpick
inserted comes out clean. Cool in pan on wire rack. Remove from pan; drizzle
with Confectioners' Sugar Glaze.
Streusel Topping: Mix 1 /3 cup confectioners' sugar, 1 /2 cup all-purpose flour
and 1 teaspoon ground cinnamon; cut in 3 tablespoons FLEISCHMANN'S
Margarine until crumbly.
Confectioners' Sugar Glaze: Blend 1 /3 cup confectioners' sugar and 1 tea-
spoon skim milk until smooth.
Nutrition information per serving: 309 calories, 190 mg sodium, 0 mg
cholesterol, 10 gm total fat (29% calories from fat), 2 gm saturated fat, 2 gm
dietary fiber.

Preparation Time: 20 minutes Total Time: 1 hour, 20 minutes

©1992 Nabisco Foods, Inc.

*3 egg whites may be substituted.

WE DELIVER!

I MANUFACTURER COUPON I EXPIRES JUNE 30, 1992

SAVE 30

When you buy any package of
Fleischmann's® Margarine
or Fleischmann's® Light

NABISCO
FOODS

Sweet UNSALTED

Fleischmann's.

wloo%corn of

793087

RETAILER: One coupon per purchase of product
indicated. Consumer to pay sales tax. Cash value
1/205. NABISCO FOODS, INC. reimburses you
for the face value plus handling, if submitted in
compliance with NABISCO'S Coupon Redemption
Policy. For free copy and/or coupon redemption,
send to: NABISCO FOODS, INC., CMS DEPT
13130, 1 FAWCETT DRIVE, DEL RIO, TEXAS 78840.

© 1992 Nabisco Foods, Inc.

5

29000 40030 1I

CD ALTERNATIVE BONUS ANNUITY

8.85% - 9.00% INTEREST

Remember
Your Mom with A
Glorious Gift

"A" Rated Company • Monthly check if desired • Bonus rate guaranteed I Year

No Sales Commission to Pay • Tax Deferred and Compounded Interest

354-3499

• Cookie & Candy Trays
• Hotel & hospitality
Baskets

• Custom Orders
Welcome
• Balloons

29512 Northwestern
Southfield

CALL WEEKDAYS 338.2440



10 0 0 143

i a ® - - - - -

011101119-

Sandee Nabat
Elaine Kovinsky

.•

Financial Securities Network
2365 Franklin Rd. Bloomfield Hills

Underwritten by American Life and Casuality
an "A' (excellent) Rated Company by A.M. Best

MINIMUM DEPOSIT $5,000

SLOW DUCK
4-5 lb. duck
3 large fresh peaches,
poached, peeled and
sliced
11/2 cups peach nectar or
1
apple juice
1 /2 cup dry white wine
5 Tbsp. honey
salt to taste
Sauce:
1 Tbsp. cornstarch
1 Tbsp. cold apple juice
or peach nectar
reserved peach puree
(---\
2 large peaches, sliced
Truss the duck. Pierce with
a skewer in 4 or 5 places.
Place on rack in casserole
with cover. In food processor
or blender, combine peaches,
nectar and wine. Puree. To 1
cup puree add honey and salt.
Remove remaining puree and
set aside. Pour honey mixture
over duck. Cover and bake in
a preheated 200 oven for 8
hours, basting only once or
twice. Remove cover and
drain juices. Increase oven
temperature to 375 and bake
15 minutes or until browned.
In a small saucepan, dissolve
cornstarch in juice or nectar.
Stir in reserved puree. Heat
until thickened, stirring fre-
quently. Add peach slices.
Serve duck on rice accom-
panied by sauce. Two pounds
of canned sliced peaches may
be substituted for fresh
peaches, using drained juices
for puree. Serves 3 to 4.



JWV

JWV Slate
Anniversary Event

The 47th victory anniver-
sary over Nazi Germany will
take place 7:30 p.m. May 13
at the Jewish War Veterans
Memorial Home.
Entertainment will follow.
The public is invited at no
charge.

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