I FOOD
BAGEL DELI & PRODUCE CO.
6088 W. MAPLE AT FARMINGTON RD.
851.9666
I
Cooking With Honey
Continued from Page 96
EAT SMOKED FISH-LIVE BETTER
SUNDAY 8-3
OPEN MON. THRU SAT. 9-6
PILLAR ROCK
SOLID WHITE MEAT
RUSSIAN
SCHMALTZ HERRING
TUNA
$1.29
4-Can Limit
$11 .50
EA.
Limit 4
.
EA.
FINEST SMOKED FISH & DELI TRAYS
WE SPECIALIZE IN HANDCUT NOVA LOX
YOSI'S GLATT MART
FULL SERVICE GLATT KOSHER BUTCHER
AND CARRY-OUT DELICATESSEN
FRESH BONE-IN
CHICKEN BREAST
"2.99 / lb.
$4.29 / lb.
while supplies last
while supplies last
S • • •
Paparazzi
Pizza, Pasta &
Italian Specialties
Golden
WE NOW CARRY FRESH CHALLA FROM
ZEMAN'S ON FRIDAYS
RIB
STEAKS
I
Phoenix
Mandarin, Szechuan
& Cantonese
Cuisine
...and more!
OPENING ON MONDAYS STARTING
LABOR DAY, SEPT. 7TH
ALL KASHRUT LAWS STRICTLY
OBSERVED UNDER THE
SUPERVISION OF
THE VAAD HARABONIM
OF GREATER DETROIT
Bring in our competitors' ads
and WE WILL "MEAT" THEIR
PRICE ON FRESH, KOSHER
MEAT & POULTRY!
limited to availability
32839 Northwestern Highway, Farmington Hills, MI 48334
HOURS:
SUNDAY
MONDAY
TUESDAY
WEDNESDAY '
THURSDAY
FRIDAY
Mon:
11-6
Closed
9-5
9-7
9-8:30
9-5
932-1092
(313) 855-8830
Orchard Lake Rd. North of Maple • West Bloomfield
Music by
Sam
Barnett
Big or small, we custom
the music to your needs
968-2563
Breast
self-examination —
LEARN. Call us.
AMERICA
CANCER,
SOCIETY
9R F R DAY_AUGUSTJA 1992
1/4 cup water
3 tablespoons margarine,
melted
1 teaspoon ground
coriander
1 teaspoon paprika
1/2 teaspoon salt
1/8 teaspoon dried red
pepper flakes
Note: Do not use cayenne
paprika which is extremely
hot.
Preheat oven to 350 de-
grees. Peel onions and cut in
half crosswise. Place cut side
down in baking dish just large
enough to hold onions in one
layer. Sprinkle with water
and cover tightly with foil.
Bake in preheated oven for 40
minutes. Combine remaining
ingredients and spoon half
mixture over onions. Return
to oven and bake, uncovered,
15 minutes. Baste with re-
maining honey mixture and
continue baking 10 minutes
longer or until tender. Serves
6.
RUSSIAN
HONEY CAKE
3 tablespoons butter or
margarine, softened
1' cup honey
2 eggs, separated
1 1/2 cups all-purpose
flour
3/4 teaspoon baking
powder
3/4 teaspoon baking soda
1 teaspoon cardamom
1 teaspoon cinnamon
1/8 teaspoon salt
1 cup currants or raisins
1/2 cup chopped walnuts
Preheat oven to 300 de-
grees. Spray 8 1/2 by 1/2 by 3-
inch loaf pan (approx.) with
non-stick vegetable spray. Set
aside.
In large bowl, cream butter.
Gradually beat in honey un-
til smooth and creamy. Add
egg yolks, one at a time with
1 tablespoon of the flour to
prevent curdling. Combine re-
maining flour with baking
powder, baking soda, spices,
salt. Add to honey mixture,
about 1/3 cup at a time, mix-
ing well after each addition.
Gently stir currants and nuts
into batter. Whisk egg whites
until stiff and fold in batter.
Pour into prepared loaf pan
and bake in preheated 300 de-
gree oven for about 1 1/2
hours or until toothpick comes
out clean when inserted in
center. Let stand at room
temperature 10 minutes be-
fore turning out onto cake
rack. Makes 12 slices.
c- ± ‘
l i
OLD-FASHIONED
SWEET OAT PIE
1/2 cup butter or
margarine, softened
3/4 cup honey
2 eggs
3/4 cup quick cooking
oats
3/4 cup brown sugar,
packed
1/2 cup dried apricots,
coarsely chopped
1/2 cup pecans, coarsely
chopped
1 teaspoon grated lemon
rind
1 9-inch pie shell
In medium bowl, whip but-
ter and honey until light. Beat
in eggs. Stir in oats, coconut,
brown sugar, apricots, pecans,
and lemon rind. Pour into pie
shell and bake in preheated
350 degrees oven for 40 min-
utes or until filling is nicely
browned and knife blade in-
serted in center comes out
clean. Cool and serve at room
temperature. Serves 8.
Note: For a dairy meal, top
a slice with a dollop of
whipped cream or frozen yo-
gurt. ❑
Copyright © Ethel Hofman 1992.
Continental Cuisine
For Rosh Hashanah
ETHEL G. HOFMAN
Special to The Jewish News
K
osher Cuisine with a con-
tinental flair? "You bet,"
insists 30-year old Erik
Aiken, who grew up in Mary-
land and is the talented own-
er/chef of L'Chayim Kosher
Caterers of Washington, D.C.,
and Baltimore.
Trained at L'Academie de
Cuisine, Bethesda, by French-
man Francois Dinoit, and
having worked with executive
French chefs "along the way,"
it's easy to understand why
Mr. Aiken's menus have a
strong French influence.
"People have the mistaken
impression that kosher food
must be heavy," he says,"but
the reality is that kosher
menus can encompass any
type of cuisine. The challenge
is being able to substitute
problematic items in order to
make a dish kosher. For ex-
ample, my salmon scallopini
recipe is an adaptation of the
popular veal dish, not kosher
because it is prepared with
cream."
Mr. Aiken agreed to share
some of his recipes for a dif-
ferent Rosh Hashanah menu.
Gazpacho, a sparkling blend
of summer vegetables, is
quick and easy and stays
fresh in the refrigerator for
several days. Salmon Scal-
Continued on Page 100
C.,.