A VERY HAPPY
PASSOVER
From
EVERYONE at
NI NO SALVAGGIO
INTERNATIONAL
MARKETPLACE
A Gourmet Seder
Dispels Myths
JUDITH BRODER SELLNER SPECIAL TO THE JEWISH NEWS
n January, as patches of snow
and ice remained in the
streets, 25 journalists sat
down for "A Gourmet's Haute
Cuisine Passover (Faux) Seder
and Wine Tasting." We wit-
nessed the dispelling of many
myths about the festival. Al-
ternatives are available to the
traditional dinner as these in-
novative recipes prove.
I
International Marketplace
Farmington Hills
aereinv
federal Jireplace
INDOOR
OUTDOOR
Barbecue & Tali°
urniture
(
HAPPY PASSOVER
WILD MUSHROOM
CONSOMME
WE'RE
FIGHTING FOR
YOUR LIFE
%
%
TO
On O.W. Lee & Lyon Shaw Wrought
American
OFF sa
lmnr4Gornict
"Best Buy
GB/LLS
by Consumers Digest
En MI MI 111111 MI
- •
.•
• • ,
;:,,:
MIN PPM MIR PIM NM MI
FREE:::DELIV Ef, Y
EXP.3/31/94
local areas
• FREE Vinyl Cover
• Removable side Shelf
BEST FLAVOR OF ANY
GAS GRILL
III Ref. $392.00
#1202S L.P. cart or Natural-Post or Patio
418 s.. in. Cookin•Area TANK EXTRA
erfAuf llaupe, Mon/ThurciFrLitt. am- 8pm, Tues/W4c1 , :10am. -6pin,
On) " JI VOW , Saturday
QR4.ER
-10am-7pm, Sunday NOON-6pm
PHONEE. CALL 1-800-98.7-9.889
SOUTHFIELD RD. at 12 Mile
NOVI RD.
124
STERLING HTS.
at 10 Mile
557-3344
348-9300
Van Dyke at 16 Mile 268-8222
• 3/31/94
KARLAIII
JORDAN
INTERNATIONAL"'
ME MIN MI
TO
American
Heart
Association
DISCOVER THE BEST KEPT
FASHION SECRET!
BY PRIVATE APPOINTMENT
2 qt. Chicken broth — cold
'/2 lb. Ground chicken
'/2 c. Chopped mushrooms
'tic. Finely diced carrots
1/4 c. Finely diced leeks
4 ea. Egg whites
*2 oz. Chanterelles
*2 oz. Morels
3 tbls. Kedem brand
Sherry
Salt and pepper
Mix ground chicken, mush-
rooms and vegetables togeth-
er in a pot with the egg whites,
pour in cold chicken broth.
Bring to a slow boil, stirring oc-
casionally. When liquid comes
to a boil, let simmer for 1 to 1th
hours. Strain through a fine
cloth. Garnish with mush-
rooms. Add Sherry to taste.
Serves 6.
*Chanterelles and morels
may be replaced with regular
mushrooms, shitakes, or any
other variety.
1 810 746-9666
POACHED SALMON
Betty Ran
(Cold appetizer)
New York City
6 ea. 2 oz. portions of Red
salmon
*1 qt. Poaching liquid
**1 c. Dill Sauce
1 tbls. Red or black caviar
6 sprigs Fresh dill
Bring poaching liquid to slow
boil. Add salmon and cook 5 to
7 minutes. Remove from liquid
and let cool. Drizzle sauce on
bottom of plate, place salmon
on top of sauce, garnish with
caviar and dill. Serves 6.
$169
Roundtrip
(restrictions apply)
Carlson Travel Network'
Crown Travel
968-8600
*Poaching liquid
3 c. Fish broth
1 c. Baron Herzog
Sauvignon Blanc
1 ea. Small onion (peeled,
ruff cut)
1 ea. Celery stalk (ruff cut)
10 ea. Black peppercorns
2 ea. Cloves
4 sprigs Dill
**Dill Sauce
*8/4 c. Light mayormaise,
thinned with c. Non-
dairy creamer
c. Finely chopped
cucumber (peeled and
seeded)
1 tbls. Baron Herzog
Sauvignon Blanc
2 tbls. Lemon juice
1 this. Chopped dill
Salt and pepper
Mix all ingredients together.
* Can be substituted with
sour cream when serving as a
dairy dish.
LACQUERED DUCK
WITH PEARL ONIONS
AND HUCKLEBERRY
RAGOUT
* 6 ea. 8 oz. Duck breast
with skin
1 c. Pineapple juice
3 tbls. Kedem brand honey
2 this. Kedem brand Red
wine vinegar
/4 tsp. Ground ginger
'/4 tsp. Garlic powder
1
Preheat oven to 350 degrees.
Mix all liquid and spice ingre-
dients together. Marinate duck
for 1/2 hour. Place in oven and
baste with liquid every 5 to 8
minutes until duck is cooked —
GOURMET SEDER page 126