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

- •

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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
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• 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