DIPS Honnnus Tahini SALADS Taboule Stuffed Grape Leaves Loubieh tk,„ _ xis Baba Ghannonj Musakaa OASIS Cakes, Glorious Cakes MEDITERRANEAN ASK ABOUT OUR BANQUET CATERING CALL 313-998-1927 CUISINE FOR A LISTING OF STORES OUTSIDE THE METRO AREA Cit Look for your favorite Mediterranean foods certified kosher by the internationally known symbol AVAILABLE AT THESE FINE STORES: WESTBORN FRUIT MARKETS VIC'S QUALITY FRUIT MARKET SHOPPING CENTER MARKET •Woodward Ave. in Berkley, •Southfield Road in Beverly Hills LOCATIONS •Michigan Ave. in Dearborn •On Orchard Lake Road in BETTY'S GROCERY STORE West Bloomfield, FOOD EMPORIUM •Woodward Ave. •12 Mile Road & Coolidge in Berkley, •On Greenfield Road in Southfield in Birmingham VITAL FOODS GOOD FOOD COMPANY •Orchard Lake Road & Maple West Bloomfield UNIQUE KOSHER •Greenfield Road in Southfield HOLLYWOOD MARKET •North Main Street in Royal Oak NATURAL ALTERNATIVE HEALTH FOOD •Haggerty and 14 Mile •On Livernois in Troy, •Ford Road in Canton THE FOLLOWING MEIER LOCATIONS •Fourteen Mile and Coolidge, •Maple and Haggerty •8 Mile and Haggerty AMERICAN BULK FOOD STORES •Orchard Lake Road in West Bloomfield, •Michigan Ave. in Dearborn •West 14 Mile at Haggerty, •North Center Road in Northville FRESH CHOICE MARKET •Livonia NINO SALVAGGIO'S INT'L MARKETPLACE •Middlebelt Road in Farmington Hills BABYLON ETHNIC FOOD •Maple and Orchard Lake Road West Bloomfield 1 scant cup sugar 1-1/2 cups water 1/4 cup kirsch (more or less to taste) Make a syrup by cooking sug- ar and water at high temperature until mixture reaches 32C (90F) on a sugar thermometer. Cool and add kirsch, refriger- ate. When completely cooled steep the cooled layers of cake in syrup. Arriving Daily ICING AND DECORATIONS Going South? Let us help you select a good fitting swimsuit to enhance your wardrobe! 1-1/2 cups bitter chocolate, shaved 3-1/2 cups heavy cream 1/3 pint cold milk 2/3 cup confectioners' sugar 2 teaspoons vanilla sugar* 24 cherries soaked in brandy 1.2081)Tn'8 Intimate Applegate Square Northwestern Highway & Inkster Road 128 C an a wedding take place 2/3 cup superfine sugar, firmly packed without a cake? Is it possi- of salt ble for candles to stand pinch 3 eggs straight in a birthday pie? 1-1/2 cups flour Will New York survive without 1 teaspoon baking powder cheesecake? 1-1/2 cups mixed dried fruit/currants* Yes, but Tradition! Tradition! Mix sugar and butter until is the real answer. Cakes come in layers, squares, completely blended with large rounds and cupcakes. Greek wooden spoon. Add salt and eggs, cakes are greasy like little oil one at a time. Mix together flour lamps. German cakes are bulky and baking powder. Toss dried and soft like shaving cream, and fruit in flour. Blend with the mix- French petis fours gleam with ture of butter, sugar and eggs. Re- frigerate the mixture for 30 artistic perfection. The loving attention given to minutes. Pre-heat oven to 475 de- a cake's preparation is only grees. Butter a 9-inch loaf pan and line with buttered waxed pa- matched by the recipients' joy. per and fill with the cake mix- BLACK FOREST GATEAU ture. Bake for 12 minutes, then (Dairy) reduce temperature to 350 de- Gateau grees and bake for 45 more min- 1 cup superfine sugar utes. Wait until the cake is 6 eggs 1 cup sifted flour lukewarm before removing from 1/2 cup cocoa pan. Cool on a rack. 5/8 cup melted butter Variation: Add 1 teaspoon of Vigorously whisk or beat at ground ginger and 1/4 - 112 cup medium-high speed electric mix- candied ginger to the fruits. er sugar with eggs until very Makes 8 medium slices. thick and frothy. Then gently fold in sifted flour and cocoa powder and melted butter. Butter and dust with flour three round 9-inch cake pans and pour in the cake mixture. Bake at 350 degrees for 25 minutes. Turn the cakes out on racks and allow to cool. SYRUP SWIMWEAR '95 Appard RUTH SAMUELS SPECIAL TO THE JEWISH NEWS 353-5522 Daily 10-5:30 Thurs. 10-8 Sat. 10-5 Advertising in The Jewish News Gets Results Place Your Ad Today, Call 354-6060 GROOM'S CAKE (Dairy. Parve if margarine is substituted for butter.) Bake well ahead and allow to age for 2 days 14/2 cups sifted all-purpose flour 1 teaspoon baking powder 1/8 teaspoon salt 1/4 teaspoon cinnamon 2 teaspoon nutmeg 1/2 cup bourbon 14/2 cups shelled pecans, toasted and chopped fine 1/2 cups currants 1/2 cup lightly salted butter 1 cup plus 2 tablespoons sugar 3 eggs, separated Prepare a 9-inch tube pan spreading solid shortening on bot- tom and sides of tube pan. Line with wax paper or parchment. Spread solid shortening on paper Shave chocolate and refriger- again. Preheat oven to 325 de- ate. Whip together at high speed grees. chilled heavy cream, chilled milk Sift together flour, baking pow- and both sugars until complete- der, salt and cinnamon. In a sep- ly blended and thick. arate bowl combine nutmeg and Cover each layer of cake with bourbon. Combine chopped a quarter of the cream and the pecans and currants and toss brandied cherries. Cover the sides with 1/2 cup of the flour mixture. and top with remaining cream In the bowl of electric mixer, and decorate the entire cake with cream butter and 1 cup of sugar shaved chocolate. Serve chilled. until light and smooth. Add egg *Vanilla sugar: Place 1 cup of yolks, one at a time, beating af- sugar and a whole vanilla bean, ter each addition. Stir in the flour slightly opened, in an airtight mixture slowly, beating at low to container for 1 week. blend. Add bourbon nutmeg mix- Makes 8-10 servings. ture and beat well. Stir in floured nuts and currants, taking care to FRUIT CAKE distribute them evenly in this (Dairy. Parve if margarine is substituted for butter.) 1/2 cup butter, room temperature CAKES page 130