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.,.