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GOURMET SEDER page. 124
WHITE ZINFANDEL
SAMSON
fLli
oar WWI VIM
uc 1h Br SOL
1992
750
approximately 20 minutes —
and remove from pan. Save
drippings. Serves 6.
*Duck breast may be re-
placed with whole duck, in
which case, increase cooking
time to 2 hours.
c. Dried plums,
Blend sugar, water and
brandy, stirring constantly un-
til sugar is completely dissolved.
Add fruits and let stand over-
night at room temperature. Fill
each meringue shell with fruit.
Serves 6.
MERINGUE SHELLS
PEARL ONION AND
HUCKLEBERRY SAUCE
Our
All Carmel Wines An
Refund Offer Sr° on 1 bottle
For your refund Purchase 1 bottle of Carmel Wine and Save $1.50. Fill out this form and mail it in with the following proofs of purchase:1. The front
labels of the Carmel Wine bottle. 2. Cash register receipt with price circled. 3. This coupon completely filled out.
Please mail to: Carmel Refund Offer • P.O. Box 1003 • Department #3
Age
Name
Grand Rapids, MN 55745-1003
Address
City
State
Zip
Please donate my refund to the Jewish National Fund (JNF)
Conditions: Limit 1 refund per household. Offer void where prohibited, taxed or
restricted by law. Facsimiles of the coupon will not be honored. Officers, employ-
ees and representatives of Carmel Food USA, Inc., as well as licensed alcoholic
beverage retailers and wholesalers are not eligible. Postmark must be no later
than April 31, t994. Please allow 12 weeks for delivery of refund check.
L
Sincere Best Wishes
for a
Happy, Healthy and
Peaceful Passover
FINE FURNITURE, ACCESSORIES & GIFTS
120
cit
•40, LUCITO8
WEST BLOOMFIELD • 6644 ORCHARD LAKE AT MAPLE RD.
M-TH-F 10-9 • TU-W-SAT 10-6 •SUN 12-5 • 855-1600
DJN
15-20 Gilboa brand Pearl
onions — peeled (fresh
or frozen)
*1 c. Wild Huckleberries
1 c. Kedem brand Port
wine
t/2 c. Duck drippings (skim
off grease)
2 tbls. Kedem brand Red
wine
1 /4 tsp. Cumin
1 tbls. Kedem brand Wal-
nut oil
2 tbls. Potato starch
'/4 c. Water
Saute pearl onions in oil on
low heat for about 5 minutes,
moving constantly so as not to
burn or brown. Add wine and
drippings. Bring to a boil and
add huckleberries. Bring to a
slight boil. Mix potato starch
and water. Add to sauce and
bring back to a boil again. Add
vinegar and cumin. Let simmer
approximately 10 minutes.
Serves 6.
*Fresh huckleberries can
usually be found 1 or 2 months
a year (late winter, early spring)
or you may substitute blueber-
ries.
DACQUOISE OF
BRANDIED FRUITS
6 ea. Baked meringue
shells
1 c. Sugar
1 c. Water
t/4 c. King David Brandy
t/2 c. Dried apricots
1 /2 c. Dried apples
1 /2 c. Dried figs
16 ea. Egg whites
2 c. Fine granulated sugar
1 1/2 tbls. Cream of tartar
(optional)
2 tbls. Ground hazelnuts
1 tbls. Ground almonds
Whisk egg whites, sugar and
cream of tartar until stiff peaks
appear. Add almonds and
hazelnuts. Pipe onto cookie
sheet lined with brown paper in
a circular motion leaving the
center empty (six shells). Bake
at 300 degrees until outside
browns lightly and shells be-
come hard or crisp. Do not re-
frigerate. ❑
Primrose Club
Luncheon
The next meeting of the Prim-
rose Benevolent Club will be
held at Lincoln Towers Club-
house April 4 at noon. Helen
Finer and Zelda Green will
serve luncheon.
There will be a free eye ex-
amination and screening at the
May 2 meeting.
Educators
Set Workshop
On April 10, Jewish Educators
will attend "A Model Classroom
Observation: Teaching Birkat
Avot" at Congregation Beth
Abraham Hillel Moses from 3-
5 p.m.
The workshop, co-sponsored
by the Agency for Jewish Edu-
cation and the Jewish Educa-
tors Council, is one segment of
the year long Nirim Profes-
sional Enrichment Program for
Jewish educators.
The workshop will feature
the teaching the opening of the
Amidah to a 6th grade class.
Jewish educators will observe
Dr. Saul Wachs' teaching tech-
nique and instruction. The
workshop is structured for Jew-
ish educators that teach grades
4-12.
Jewish silent screen star
Theda Bara was originally
named Theodosia Goodman.