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Happy & Healthy
„Passoveifr
Why serve Tetley Round Tea Bags
after the Seder?
TETLEY
Inside a Tetley Round Tea Bag is the legendary tiny little tea
taste. Outside are 2,000 tiny holes for better brewing. Go
ahead, count them. The flavor floods out faster so the tea is
smooth, not bitter. Its the perfect cup of tea, Passover
//
time or anytime. In regular or decaffeinated.
But why is it round? Why ask? Just enjoy.
N
Kosher for Passover
122
Iver4 sens
EILEEN GOLTZ
SPECIAL TO THE JEWISH NEWS
k, so those crazy party an-
imals the pilgrims ate a
lot of turkey. Where is it
written that we have to
have it? We should take advice
from people who didn't know
how to plant corn?
We've all got fond memories of
munching turkey. It's got lots of
tasty meat: it's easy to cook. Even
with all this going for it, I still
want something different. I'm
not talking about serving a
brisket or a lasagna as a substi-
tute for those drumsticks; it's just
that I know that there are a lot
of other birds out there that are
just as delicious as turkey. All
these birds ask is that we give
them half a chance.
Let's hear for the goose or the
duck, or even the cornish hen.
Of course, we could just throw
the bird into the oven and cook it
within an inch of its life. That,
however, would defeat the pur-
pose of this article. The recipes
that follow taste great, are real-
ly different and best of all are fair-
ly easy to make.
Wishes You & Yotes A
to all our friends
and customers
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Rick Benton (810) 626-9550
from heat. Strain the cranberry
mixture through a fine mesh
sieve. Stir in the liqueur. Let cool
to room temp. This can be dou-
bled or tripled.
CORNISH HENS WITH
HERBS
6 Cornish hens, rinsed and
patted dry
3 small onions, cut in half
6 baby carrots
6 cloves garlic
celery leaves
11/2 c. parve margarine
2 t. crumbled dried tarragon
leaves
1 t. crumbled dried thyme leaves
1/4 c. fresh lemon juice
1 t. paprika
1 t. salt
fresh ground pepper
Stuff the cavity of each hen
with half an onion, a baby car-
rot, garlic clove and celery
leaves. With kitchen sting, tuck
the wings behind the bird and
tie them together. Tie the legs
together and place the hen on
a roasting rack. Put the mar-
garine in a small sauce pan and
add the tarragon and thyme.
Melt the butter over low heat,
stirring to blend. Remove from
ROASTED DUCK
the stove and stir in the lemon
BREASTS WITH
juice, paprika, salt and several
CRANBERRY COWS
6 whole duck breasts, boned with grinds of pepper. Brush the hens
the skin left on
with the margarine sauce and
salt
roast at 375 for about 45 to 55
fresh ground pepper
minutes or until the skin is gold-
11/2 c. cranberry coulis
en brown and the juices run
Make cranberry coulis. Pre clear when the thigh is poked
heat oven to 450. Place duck with a fork. This Cornish hen
breasts, skin side up on a roast- may also be roasted on a spit
ing rack in a roasting pan. Sprin- over medium heat on the barbe-
kle with salt and pepper. Roast cue grill or on a spit in the oven.
breasts for 15 min. Remove from Serves 6; this can be doubled or
oven. Reduce the oven to 300. tripled. These can be made
Spoon 1 c. of the cranberry coulis ahead of time and reheated.
over the duck breasts. Roast for
10 more minutes. Cut the breast
GLAZED DUCK
diagonally into slices. Fan the ORANGE
1 duck (approx. 5 lbs.)
slices on individual serving plates salt
or a serving platter. Spoon the re- 2 oranges, quartered
maining coulis over slices and 1/2 c. orange marmalade
serve immediately. Serves 6. This 2 T. dry white wine
recipe can be double or tripled. 1 T. soy sauce
Pre-heat oven to 450. Sprinkle
You may also prepare the breasts
early in the day. Rewarm the the cavity of the duck with the
breast when ready to serve and salt. Fill the cavity of the duck
pour the remaining coulis over with the orange quarters and
close the opening with toothpicks.
the breasts.
Tie the legs together. Tie the
wings to the body with string.
CRANBERRY COULIS
Place the duck, breast side down
11/2 lb. fresh cranberries
on a rack in a roasting pan. Com-
11/4 c. sugar
bine the marmalade, wine and
1 c. fresh orange juice
soy sauce and brush 1/3 of the
grated zest of 1 orange
1/2 c. water
mixture over the duck. Cook for
1/3 c. orange liqueur
1 to 1 1/2 hours, basting fre-
Place the cranberries, sugar, quently. Skim the fat from the
and orange juice in a medium sauce and serve it with the duck.
saucepan. Simmer for 15 min. Serves 4. This recipe can be dou-
Add the orange zest and water. ble or tripled.
Simmer uncovered for 15 min;
stirring occasionally. Remove
© Eileen Goltz 1995