Celebrate With A '90s
Chanukah Bash
ILENE SPECTOR SPECIAL TO THE JEWISH NEWS
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YOSI'S GM MART
FULL SERVICE GLATT KOSHER BUTCHER
AND CARRY-OUT DELICATESSEN
FOR YOUR CONVENIENCE
WE WILL BE OPEN...
JANUARY 1st
9 am to 2 pm
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ALL KASHRUT LAWS STRICTLY
OBSERVED UNDER THE
SUPERVISION OF
THE VAAD HARABONIM
OF GREATER DETROIT
86
limited to availability
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DECEMBER 25th
9 am to 2 pm
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s this the year you've
decided to throw a really
big Chanukah bash? If so,
a latke and dessert party
may be just the menu for you.
All the latkes can be made
in advance and freeze well.
They can be large, mini-sized
or creatively shaped with the
novelty forms used for frying
eggs. You may have your own
"from-scratch" recipe or you
can "doctor" the boxed mixes
with herbs and spices of your
choice.
Use some unusual condi-
ments for added interest.
Sour cream and applesauce
are always welcome, but what
about some of the new fla-
vored applesauces? You can
offer no-fat sour cream or stir
in some fresh chives or other
herbs.
Salsa is a wonderful and
low-cal topping on potato pan-
cakes and you could even
create a taco-style bar by us-
ing the sour cream and grated
cheese, chopped tomatoes and
olives.
Then dazzle your guests
with a sumptuous dessert
buffet. And don't forget the
beverages. . . Open the festivi-
ties with a Hot Buttered
Cranberry Punch and close
with some freshly brewed cof-
fee featuring some of the new
flavored creamers or Vien-
nese Chocolate for a
memorable finale.
HOT BUTTERED
CRANBERRY PUNCH
16 oz. can jellied
cranberry sauce
1 /3 cup light brown sugar,
firmly packed
1 /4 tsp. cinnamon
1 /4 tsp. ground allspice
1/8 tsp. ground cloves
1/8 tsp. ground nutmeg
1/8 tsp. salt
2 cups water
2 cups unsweetened
pineapple juice
butter pats
Crush cranberry sauce with
a fork. Mix with sugar, spices
and salt. Add water and pine-
apple juice. Cover and simmer
2 hours. Ladle into mugs and
"float" a pat of butter on each
serving. Makes 50 ounces.
HOT MULLED CIDER
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lh cup brown sugar
1 /4 tsp. salt
2 quarts apple cider
Ilene Spector is a Maryland food
writer
1 tsp. whole allspice
1 tsp. whole cloves
3-inch stick of cinnamon
dash of nutmeg
a cinnamon stick for
each mug
a thin slice of orange for
each mug
Combine first 7 ingredients
and bring to a boil. Simmer
for 20 minutes (or use your
Crock-Pot!). Remove the
whole spices. Serve in mugs
with the cinnamon sticks and
orange slice floaters. Makes
10 servings.
CHOCOLATE TRUFFLES
12 ounces semisweet
chocolate, coarsely
chopped
6 Tbsp. whipping cream
about 6 Tbsp.
unsweetened cocoa
finely chopped or ground
nuts (optional)
Place chocolate and cream
in a 2 to 3 quart pan over
lowest possible heat. If heat is
too high, chocolate will
separate. Stir constantly un-
til chocolate is melted and
well blended with cream.
Cover and refrigerate until
mixture is firm enough to
hold together, about 40
minutes.
Spread cocoa and nuts on a
small plate Or in a small
plastic bag. Using your
fingers (rinse in very cold
water and dry thoroughly) or
2 spoons, quickly shape about
1 tsp. of the mixture into a
ball; then roll in cocoa or
nuts. Arrange in 1 layer in a
container. Cover with waxed
paper and then plastic wrap.
Refrigerate until firm or up to
2 weeks. Serve cold or at room
temperature. Makes 2 1/2
dozen small or 2 dozen large
truffles.
AFTER DINNER
EGGNOG
1 cup frozen custard ice
cream
CHANUKAH page 88