000. 000:.2.2 .;f4•0000.0000.4!;0•000000000000 ,,,,,, .455;:20 -000..

:::*A.VISSSSIA999Z::(0)rd5559::::5•Z4559ZZ:::::;:::7,9"

.4:935.:76:=9:4559:4+9;5559716.9" .o.1:95"):4;5$51:5'

.49;r0.0
.42 :655970,2SW.5695.9:4.5.9$9;45, 050" 0.90;5S59:5$1;56569;:c42;9507*

.0-
064550;•"

N0

•

Onvitation to make
our Vedding Tay
everything it should be

4

rr

(continued from page 53)

<

•
2,;.•
'3.: 1

2

4 • .2

. : 1%

5 if:

/ " • 0 • :1

*.

:SI

1 . ;1 .

,

.4:

uality kosher Catering invites you to create a

ff:

beautiful wedding . . . a gracious affair in the

:4

matchless elegance of Shaarey 2edek.

We

will bring your ideas to life with a personalized

menu at a surprisingly competitive price. ( Ifie will

provide for all of your home entertainment and other

;

pre-wedding needs in our traditional style by making

•

•i " •f;

4 ; ;::

every affair in your wedding celebration distinctively

;

ff

:S.

and uniquely you.

;

•

e

?•:

;
;

uality aosher Catering
Tani B. aohn

%e

1 e §

;
.e' ; ;.;
;.

%
'; *.

:4

7

e

,“

i 5

?lease respond at (810) 352-7758

/

:;;

:=:;

e'. e
r

d

4/

et:

eF

e

, e 1

j ax: (810) 352-9118

f

fifr/ ~ f/f
//!//
//.Frr
.4.4.47.4:f17,W,Z9;(45174174.4:1:1:1;f:ZZ:1.4:::e
~ Frr ~ F,Fl
~ fi%fFr
/.fr/r fFt

,4- 4.2* ,4.2ZZ•Z•r/ 0•"
..x."

eeeeeeeeeee ee,""leteleeeeee.
"r":"

%

er"."

17

17

!eel° eeeeeeeeeeeeeeee eeeeeeeeeeeeeeeeeeeeeee
r

17"

Zee. ef ,

ere

eeeeeeeeee ereee eee

1). 7

,(0:07

"WITH YOUR WHOLE BODY,

WITH YOUR WHOLE HEART,

WITH YOUR WHOLE CONSCIENCE,

LISTEN TO THE REVOLUTION...

THIS IS THE MUSIC

ANYONE WHO HAS EARS SHOULD HEAR."

ALEXANDER BLOK

R EVOLUTION

A GALLERY PROJECT

23257

WOODWARD AVE. • FERNDALE,

54 • B1-211)ES 19115 • S -1 -Y1

M148220-1361

• 810.541.3444 • 810.541.1914

FAX

The Darkest, Richest Sin

f4

Ebony, Ivory and Milk
Chocolate 'Forte

1 cup slivered blanched almonds
9 large eggs, separated
1/2 cup plus 1/4 cup sugar, divided
4 ounces white chocolate (Lindt Blancor or
Tobler Narcisse preferred)
4 ounces semisweet chocolate
4 ounces milk chocolate (Lindt preferred)
3 tablespoons B & B or brandy liqueur
1/2 pound (2 sticks) unsalted butter,
softened
6 tablespoons all-purpose flour
3/4 teaspoon baking powder
2 tablespoons unsweetened cocoa powder
Chocolate Frosting, recipe below
Tri-color Chocolate Triangles for garnish
optional; recipe below

Place rack in center of oven and preheat
to 375 degrees. Cut 3 circles of waxed paper
or parchment to fit the bottom of 3 (8- or 9-
inch) cake pans. Grease pans and paper.
To make batter: Finely grind almonds in
food processor or grinder and set aside. In a
large mixing bowl with electric mixer, beat
egg yolks with /2 cup sugar until very light
and thick, about 5 minutes.
Meanwhile, place each type of chocolate
in its own large microwave-safe bowl. Mi-
crowave each separately, uncovered on high
(70 percent) for 1 to 3 minutes, stirring every
60 seconds, until smooth; or, melt each on
stove in double boiler. (Watch white choco-
late carefully; it scorches easily.) Beat B &
B and butter into egg yolks. Add almonds,
flour and baking powder and mix on low
speed until incorporated.
Stir 1 1/4 cups batter into white chocolate.
Add 2 tablespoons cocoa powder to re-
maining batter, mixing until incorporated.
Stir half the cocoa-batter (1 cup) into semi-
sweet chocolate and the other half into the
milk chocolate, stirring until smooth.
In a small mixing bowl with clean beat-
ers, beat egg whites with a dash of salt un-
til soft peaks form. Beat in remaining 1/4 cup
sugar, 2 tablespoons at a time until stiff but
not dry peaks form. Fold a third of the
whites (about 2 1/4 cups) into each chocolate
mixture. Pour each batter into a prepared
pan and smooth the tops.
To bake: If space permits, stagger the 3
pans on one oven shelf. Bake at 375 degrees
for 25 to 30 minutes or until a toothpick in-
serted in the center comes out clean. If they
are browning unevenly, rotate pans after 15
minutes. Cool 10 minutes and invert and
turn out onto racks. Cool completely. (The

