‘Ylinaryilis Catering
Amaryllis Catering is preparing
' DELICIOUS Foods for your Passover Table
PASSOVER MENU:
lic, and saute, stirring occa-
sionally, until the onions are
translucent, for about 3 to 4
minutes.
2. Add the remaining ingre-
dients and bring to a boil. Re-
duce the heat to low and
simmer, uncovered, for about
13/4 hours. Remove from the
hear, strain the stock, and al-
low it to cool thoroughly. Re-
frigerate or freeze in 2- to 4-cup
containers or ice-cube trays for
use in individual dishes. Keeps
for 2 months.
CILANTRO
POTATO SALAD
1 large egg
/4 cup whole fresh cilantro
leaves
3 /4 cup olive oil, in all
1 tablespoon minced garlic
1 teaspoon salt, in all
7 turns black pepper, in all
2 pounds cooked unpeeled
new potatoes, halved if
small or quartered if
large
1 /3 cup finely minced
onions
1. Place the egg and cilantro
in a food processor or blender.
Start processing and slowly
stream in 1/2 cup of the oil. Add
the garlic, 1/2 teaspoon of the
salt, and 4 turns of the pepper,
and stream in the remaining 1/4
cup of the oil. Process until thor-
oughly emulsified into a may-
onnaise.
2. Pour the mayonnaise into
a large bowl and add the pota-
toes, onions, and the remaining
1/2 teaspoon salt and 3 turns
pepper. Toss to combine thor-
oughly, cover, and refrigerate
for up to 24 hours.
3
GUACAMOLE
Makes 1 cup
1 ripe avocado, peeled and
pitted
2 tablespoons peeled and
finely chopped Italian
plum tomatoes
2 teaspoons seeded and
minced jalapeno
peppers
2 tablespoons chopped
onions
1 /2 teaspoon minced garlic
2 tablespoons chopped
fresh cilantro
1 tablespoon freshly
squeezed lime juice
1 teaspoon freshly
squeezed lemon juice
1 /2 teaspoon
Worcestershire sauce
1 /4 teaspoon hot pepper
sauce
1 /2 teaspoon salt
3 turns freshly ground
black pepper
2 tablespoons sour cream
In a bowl mash all of the in-
gredients together with a fork
or potato masher until thor-
oughly blended and somewhat
chunky. Cover tightly by laying
a sheet of plastic wrap directly
on the surface of the guacamole
and gently squeezing out any
air bubbles. Seal the wrap to the
edges of the bowl and refriger-
ate until ready to use, up to 8
hours.
Entree, chicken liver pate, chicken soup with matzoh balls, mashed potato
kugel or herb roasted new potatoes and glazed baby carrots
ENTREES
Roasted chicken redolent of herbs and spices
Chicken Marbella, a favorite, prepared with garlic, herbs, dried
fruit and olives
Tender brisket of beef
11.75
12.75
12.50
A LA CARTE SELECTIONS
Gefilte fish loaves — each serves 6-8
Chicken liver pate — we like to serve this with chilled
Granny Smith apple slices
Chicken soup
Matzoh balls
Gertie Stuart's Matzoh kugel — each serves 12-14
Potato kugel — each serves 12-14
Glazed baby carrots
Compote of fresh and dried fruits
SWEETS
each serves 9-12
Chocolate espresso roulade
Hazelnut torte with raspberry filling and chocolate glaze
Lemon mousse Pavlova
18.00
6.50/lb.
4.00/qt.
.75
18.00
18.00
4.75/qt.
6.75/qt.
—
22.00
22.00
22.00
Kindly place your Passover order by March 18 for pickup on March 25 or March 26.
FAX: (313) 645-2068
(313) 645-1770
275 E. Frank • Birmingham, MI 48009
EXCELLENCE TOO
CATERING, INC.
Why Cook For Passover Dinnef?
CHILI PEPPER GLAZE
Makes 1/4 cup
1 tablespoon olive oil
1 tablespoon minced
seeded jalapeno pepper
(1 small pepper)
1 tablespoon minced
shallots
11/2 teaspoons crushed red
pepper flakes
1 /2 teaspoon salt
2 turns freshly ground
black pepper
1 /4 cup water
1 tablespoon light corn
syrup
1 tablespoon honey
2 teaspoons sugar
11/2 teaspoons chili powder
1. Heat the oil in a small
saucepan over high heat. Add
the jalapeno and shallots and
saute for 30 seconds. Add the
crushed red pepper, salt, black
pepper and water and cook for
30 seconds. Reduce the heat to
medium.
2. Stir in the syrup and hon-
ey, bring to a boil, and cook for
about 2 minutes. Stir in the sug-
ar and chili powder and simmer
for 2 minutes. Remove from the
heat. Serve immediately or
store, refrigerated, in an airtight
CREOLE page 112
Excellence Too Catering
is offering
Passover Seder Dinners to Go!
To receive your complete
Passover menu
including specials and
Ala carte items
call 737-5010
Temple Beth El
7400 Telegraph Road
Bloomfield Hills, MI 48301
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