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

THE DE TROI

ALL KASHRUT LAWS STRICTLY
OBSERVED UNDER THE
SUPERVISION OF
THE VAAD HARABONIM
OF GREATER DETROIT

86

limited to availability

32839 Northwestern Highway, Farmington Hills, MI 48334

CADILLAC
TRAVEL

YOU WOULDN'T BE
SITTING HERE NOW
READING
THIS !
poWE
GET To L'AJJ0Y
YOU'D BE

CRUISING
OR
SURFING
OR
SUNNING

DECEMBER 25th
9 am to 2 pm

Bring in our competitors' ads
and WE WILL "MEAT" THEIR
PRICE ON FRESH, KOSHER
MEAT & POULTRY!

IF YOU HAD CALLED

HOURS:

SUNDAY
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY

11-6
9-5
9-5
9-6
9-8:30
9-2

(313) 855-8830

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tf FE Ci ?

AREN
'YOU
WORT
IT ?

358*5330

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