othachrld 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.